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Thanks for the feedback. Firstly, I'll request getting a finer crush of grains. I might even be able to double check that still, as the grains are in my compost! I would be confident the temperature control should be ok, as it's the reasonable new Keg King temp control unit that controls the...

alrighty, cool thanks!

You know I was thinking about the crush yesterday/today. For now, I get my grains crushed by The Brew Shop, I do specific crushed for BIAB. I was wondering if the crush may have been too course (do you reckon brew shops just crush the same for BIAB and 3V system setups?). So, next time I was...

So to summaries: I'm hearing a few things: in your opinion there was enough enzymatic power in this grain bill from my 75 min mash to get a reasonable conversion. Secondly, conversion may not have been complete? Lastly, I don't understand your second point in regards to your explanation at the...

Hi all, I brewed a Vienna lager on Wednesday. This was my second brew on my electric Cheeky Peak kettle (36 ltr, Keg king PID temp controller). After I had completed my mash, I had a measured mash eff of 43%. You'll see from the attached my main grains were Vienna and Munich I (both...

My local brew shop stocks WhiteLabs. So if I didn't get WLP072, what Belgian strain would you use? N87 - I did find some recipes on BYO, so based on that I drafted a recipe, like the attached. Let me know your thoughts? Cheers

Cheers everyone. Understood best to broadly go noble. I think I'd like to brew an Amber colour one first.

I am looking to brew this style in the next few months. It would seem that the French hop Strisselspalt would be the truest to style hop. But has anyone brew Biere de Garde with Lubelski hops (a Polish hop)? Seems the link claims it would also be to style? Cheers Chris

and what's your preferred fermentation temp for a beer like the Blonde ale? Whitelab site for wlp570 20-24 degrees. Cheers

cheers manticle - when I brew this one (in a few months) I'll just add dex for the Blonde Ale. thanks Wiggman - I'll make a note of those yeast options, good to have few options depending on on home shops supply :) cheers Mark, good to have that back up yeast option too

Ok, great thanks for the recipe link also. So the Candi syrup is key in terms of flavour? Or some other reason?

I've had a few of the Leffe Blonde and Brown of late. Really enjoy these style of beers and the yeast character. A few questions: is there a comparable White Labs yeast strain that I can use for both styles? Looks like the Blond matches an a style example for a Belgium Blond Ale in BJCP. What...

fair call on how those benches may appear in the post OP. I agree with wanting a stable bench to brew on. I just bought the first one from Oz-Plaza with castors. Reading this link - for the one I bought with castors says it can weight bear 50kg per castor. Just an FYI - if mfroes is still...

Hey All, Just got an email from Riedel. Their craft beer glasses are on sale! https://riedelglass.com.au/spiegelau/craft-beer

Cool, thanks Andy - looks good.

looks great Warren! Looking forward to when I've got the time, to make precise water adjustments. I've updated my recipe, upped by brown malt, and only slightly upped my choc malt, cause Munton's choc malt is at least 900 EBC, and the Simpson's brown malt is about 500 EBC. So given the colour...

Good one Malplat,well done on your results! I did read a number of recipes and info about porters and brown malt on byo, saying that it is key to flavour/style of a porter. Looks like I will up my brown malt and choc and decrease my caramel malt. I'll post an updated recipe today sometime...

Rob, is that a total of 5% combined? Or 5% of each?

Hi All, I'm looking to brew an English Brown Porter - BIAB (recipe attached). I have done some research on here and BYO . It seems clear that a brown porter, would have some caramel, chocolate malt, and historically brown malt. I have read that modern brown malts are very different to...

Thanks Pete, Bribie.