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Hey there, I've been pondering a question for a while and I'd appreciate some guidance: How can I calculate the necessary priming sugar after pressure fermenting? A little while back, I got myself a Fermzilla conical fermenter from Kegland. I recently brewed a simple SMASH beer (OG 1.051 FG...

Howdy, Six months ago I made a trappist beer. I used the following ingredients: 13.9 kg Weyermann extra pale malt 1.4 kg Weyermann Munich T1 1.4 kg Candi syrup (Symplicity) 170g Flaked barley 170g Weyermann pale wheat malt As hops I used: Hallertauer Mittelfruh Saaz Styrian Goldings The...

Hi, On 22 March I made a first batch of Bohemian pilsner. The brewing process went well and I hit all the target numbers. I used a WLP800 yeast. My fermentation profile went as follow: 27-03: Fermented at 11C 31-03: Fermented at 12C 01-04: Fermented at 13C 02-04: Fermented at 14C 04-04...

G'Day, I made a 42 liter batch of Urquell Pilsner (All grain). It is my first attempt to make a true pilsner. The fermentation is coming to an end and now I need to put it in bottles and "lager" it. But this is where I get confused as there's so much contradicting information on the internet...

Hi, I am in the middle of making a starter for my 40 liter batch of Bohemian pils. I added 200g of DME to a flask and topped up to two liters in total. OG is 1.028 I brought it to a gentle boil for 15 minutes and let it cool down. Now, my question is: What should the temperature of the wort be...

I bought a 20 kg bag of Coopers Single Origin Ale Malt from Beerbelly in SA. The quality is excellent but it seems it hasn't much international recognition and it's never mentioned in recipes. I can't find any reference in Beersmith or BeerTools Pro. So, I am looking for a widely used malt that...

I am working on a Westmalle Tripel clone and according to most websites the colour of the end product should be around 7 to 11 EBC. I've ordered Dingemans Special B and the manufacturer states that the colour is between 300 to 350 EBC! When I add 12.5kg of Dingemans Special B to my recipe in...

Another problem arose whilst doing my research to replicate a Westmalle Tripel beer. This time it's about the added sugar and then more specific candi (Or is it candy) sugar. To achieve an ABV of 9.6% the monks add candi sugar to the brew up to 20% of the total amount of the fermentables. Over...

I want to replicate a Westmalle Tripel beer and I was hoping to find this recipe in the recipe Database of this website. However, that's not the case. There are no trappist beer recipes in the database at all. Could somebody suggest a recipe link that comes close to the real beer?

Hi, I grew up with Belgian beers since my childhood and my favourite beer is a Westmalle Tripel. I found multiple recipes on the net to make this beer. There's many differences between the recipes but one thing in common is the use of Dingemans pilsner malt as a base malt. However, this malt...

Howdy all, I want to create my first and simple recipe based on a SMASH-beer so that I can become familiar with my homebrew setup. I want to create a simple recipe from the ingredients that I got laying around. I am aiming for a light Belgian pale ale with an ABV of around 5%. Due to the size...

Howdy Team at AHB, I finished building my own all grain electric HERMS brewery and want to do some test runs. Before I jump into the deep end I want to start simple so that I can test every part of my system thoroughly. I am after a very basic all grain recipe that produces about 40 liters of...

Hi, I'm in the development stage of building my own HERMS-system. I've already made up my bench from steel and I've already got my four 105-liters kettles. I want to make up a central pipe system with solenoid valves to transfer the fluids in between the kettles. I will be using two pumps. The...