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Hey Ubergrafik, Which yeast and hop combo did you go with? You can probably see my thread about a Belgian Ale which includes Candi Syrup and Candi Sugar, which may be worth checking out as your taste seems to be on the money with mine...let us know whay you think.

I went for the WB-06 for the aromas that should be coming from the yeast (musty clove, banana and bubblegum). I know this is usually saved for Hefeweissens, but that is the aroma I was looking for to complement the sweet toffee, caramel and fruit flavours of the malt and candi syrup. This is...

Looking at using D1 for this batch and maybe D2 as a very subtle enhancement in a stout recipe I'm also coooking in my head. As long as I'm not going to have to throw the whole 500mLs in I'll grab it anyway, start small and add more to taste. Thanks heaps for your advice with this and many...

Thanks heaps for that Manticle ;) Just a bit further to your reply; Would you think that using around 120mLs for a 12 litre batch (5% of the approx 2 kg of fermentables) would be enough to have any influence in the flavour or would you advise to use more?

Hey All, I've been looking through a few threads, but still have a few questions. Basically I'm looking at making an extract Dark Belgian Ale using; * Coopers Amber Malt (1.5L) * Belgian Candi Rocks (500g) * Belgain Candi Syrup (100mL) * WB-06 yeast * Hops to suit (suggestions very welcome)...

Hey All, I'm currently bottle priming (one brew with drops, two with wheat malt and scoop). I had HUGE problems with the second wheat malt in that with half the bottles, as soon as the malt hit the liquid, :o VOLCANO!!! Frothed half the bottle (leaving me with no beer and a big mess). This...

Hi All, Having a look at some brews for future production and tied up on which yeast to use. Belgian Wit (Hoegaarden clone) WB-06 / T-58 English Nut Brown Ale (maybe Irish Stout) US-05 / S-33 If anyone has any experience, opinions or advice on the above it would be greatly appreciated...

Hi All, Just tried making a Belgian Wit / Hoegaarden replica. Thomas Coopers Wheat 750g Coopers Liquid Wheat ME 500g Dry Wheat ME Wyeast 3944 After primary it didn't seem to have as much malty wheatness as I'd like, so I added another 250g dry wheat ME (leaving the other 250g from packet to...

Thanks all for the positive words. Nick, I did put my ear to the fermenter prior to posting and didn't hear anything which added to my concerns. However I'm pretty sure that something must be happening with the froth developing (although from what I've seen this could also be infection / foreign...

Hi All, Put down my second brew yesterday afternoon, but so far (18 hours overnight) not seeing any action through the airlock. However there is a 'clouding' from the bottom of the fermenter to above the tap, and frothing appears at the top (images attached), so not sure wheather I'm fermenting...

Hi All, Thanks for your help with the above, I appreciate the quick responses. I did only use the term 'ice beer' to be specific with what I wanted acheive as my end result (a relatively flavourless & colourless lager), and don't plan on making a true ice beer. I believe this is quite...

Hi All, Looking for a bit of help with my first brew from those more experienced :rolleyes: . At the moment I have a fermented batch of Morgans Canadian Blonde (standard yeast, 800g detrose, starting 24d / finishing 30d 1.010 SG, took about 3 or 4 days). I tried some while I was testing the...