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Do you mean Carabohemian? If not and it is Bohemian Pils grain, then I'd suggest using Carabohemian or caraaroma or caramunich, etc. First reason is that Bohemian Pils is a base malt that needs mashing not just steeping, though if you steep for 30-45mins at a constant 65C you've essentially...

"Christmas" the band seems to sum up these incessant posting behaviours and it's not only aimed at WEAL.

Not what I said. I said oxidation is the LIKELY issue. It could be something else, hence the question about whether the hop aroma/flavour had also been effected. Oxidation's where I'd look first, as I have noticed similar drop in flavour/aroma in my first kegging experiences. I would say...

You can pressurise your keg by priming (the same sugar/dex quantity as bulk priming for bottles) and leave for a couple of weeks before chilling. This should mean you don't need to hook it up to your CO2 bottle to carbonate, as it should already be carbonated (saving gas at the same time)...

Likely oxidation. Did your hoppy aroma/flavour also mellow? Oxidation can quickly remove aromas/flavours before any of the 'typically known tell tail signs kick in (cardboard flavours etc). Loss of aroma/flavour is an early warning sign. There can be many causes going back as far as...

Adding dex won't add much body. OG yes, but body meh. I calculate your actual efficiency as ~73%, which brings your FG down 2-3 points also (circa 1.010). Adding an additional 300gm calculates to a new OG of 1.046 with the same FG of 1.010 leaving a new ABV of 4.61%. Of course this is...

You haven't said which strain of yeast you used, but in my experience the typical 'Hefe'* yeast strains are quick fermenters, so at 24C I'm not surprised the yeast have chewed up most of the priming sugar in one day. I find that 7 days is enough for Hefeweizen in the bottle for full carbonation...

Probably too late, but Brewman have a pack of private collection Belgian Stout yeast that would be the go for a Belgian Stout. https://aussiehomebrewer.com/threads/brewman-news.86596/page-32#post-1526728

The other factor is the CO2 one uses. Is it 100% CO2? I came across this article recently, which I'd never thought of, but might explain a few things that have happened to my forced carbed beers (nothing drastic, but I was losing aromas/flavours over a period of 2-3 weeks) even though I was...

Gotta be in it to win it. I'm in.

It isn't only you who is bothered by their blurb and initially their instruction manual didn't even have the accuracy when they first released it. I had to point out a few things to them on their Q&A thread before they even put the accuracy of the probe on the manual. Though they didn't think...

That looks exactly the same as the holes in mine this year. I found two green little caterpillars on the underside of two leaves. They got squashed between the fingers and no further holes. They were the exact same colour as the leaves and were hard to spot. They put holes in every leaf, so...

That'd be good for my cooking. I'm in.

That zero with a strike through it is the symbol for diameter. So the two numbers on the right of that diagram are the diameter dimensions for top and bottom. A diameter of 393mm on the metal base and 352mm diameter of the fermentor itself.

Good interview there Chris. Bronzed Brews author - Peter Symons (on here as korev) would be a good start for an interview and he knows a few of the international guys, so might be a good contact point for you.

Ha, ha. He did. A month and a half back and 4 posts above yours. How'd it end up @jll?

I choose..... Yes

He's a first poster. It seems that since the troubles of the rebellion new members have to post a certain amount before they can PM or (it seems) be PM'd. Tis' ridiculous, but it is what it is.

Anything's possible and as it's already fermenting you will find out anyway. My first infection turned into good snail bait (they love drowning in beer) as it was undrinkable. My second was drinkable, so I told myself it was a Belgium and didnt share it with friends.

This is a PDF I got from an old hand on here years before I knew about here. Jovial Monk was a HBS owner and I still miss his store. I'm sure he wouldn't mind it being posted here. Ignore the stuff about his packs (the ones he sold), but it is a good run down on the process of steeping...