Originally Posted by TrickyDick
I'm gonna try.. Thanks!
I had made one other fantastic Belgian, and two crummy Belgians. Yeast and fermentation management is key. I tried to let ferm temp free rise to 80, but too cool and needed to use a space heater to achieve.
Can you clarify the spice additions?
.4 oz crushed coriander 5 min
.75 oz licorice root 15 min
.25 oz orange peel 10 or 15 minutes
Which dark syrup? The dark or the D2?
Look back through the various posts on this, page 5 to be exact, and you will see a few posts about the syrup added. Good luck.
You spice additions look spot on.
This is grain
which any fool can eat. But for which the Lord intended, a more divine means of consumption. Let us give praise to our maker, and glory to His bounty, by learning about
.. beer. Friar Tuck