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  1. C

    Belgian Strong Dark Ale

    Well it's been in the primary for almost 3 weeks now, the S.G. is now 1.022 and tasting great! I'll give it til the weekend, batch prime then bottle. Thanks for all the tips guys.
  2. C

    Belgian Strong Dark Ale

    I have recently put down a Belgian Strong Dark Ale; 1.7kg Brewmaster Belgian Ale 1.5kg Coopers Amber Malt 1.0kg Light DME 500g Candy sugar 250gms Dark Crystal Malt 200gms Cara Munich Malt (steeped 30mins @ 67deg. C) 30gms Dried orange peel (15mins boil) 15gms Cracked Coriander seeds (15mins...
  3. C

    Strongest Beer You Have Made?

    Hi, just a quick question. Have just put down a similar beer with an OG of 1.072. After 5 days @ 21deg. in a temperature controlled environment the SG is only down to 1.054. I have used White Labs liquid Belgian Abbey IV yeast and made a starter. Question is "how long did it take your beer to...
  4. C

    Controlling Fermentation Temp

    I'm using a Philips 290l fridge with two Mashmaster Fridgemates. One for heating the other to control the fridge temp. Works like a charm. :-)
  5. C

    S-33 Yeast

    The yeast is a type that can withstand high alcohol conditions and used for T.rappist style or Belgian style beers. http://www.fermentis.com/FO/EN/pdf/SafbrewS-33.pdf
  6. C

    Infection?

    The bottles (345ml JSAA) are stored upright in a dark and cool area. Looks a lot like yeast.
  7. C

    Infection?

    I have 2 weeks ago bottled a fresh wort Summer Ale and have noticed that there is a deposit not unlike yeast halfway up the bottle. Upon spinning the bottle the deposit dislodges and falls to the bottom of the bottle. I have tasted the ale and although only young, tastes okay. Has anyone else...
  8. C

    Yeast Lag Time

    Thanks. I did pitch 2 x 11.5gm packages of S-23. Hopefully all will go well.
  9. C

    Yeast Lag Time

    New to brewing and just put down my first low temperature lager. It is refrigerated to 11-12 degs. C and was pitched @ 22degs. C. 24hrs ago. Wondering how long for signs of activity will take. Anyone help?
  10. C

    Saflager S33

    I am new to brewing and intend to brew a Black Rock Dry Lager at a refrigerated 12deg. Celcius. The fermenter is a standard 25l plastic. I've done a little bit of research and have come to realise that I may need to purchase another dry yeast (11.5g) Saflager S23. Does this seem correct?
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