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If you bottle conditioning (not force carb), you’ll get plus 0.4 abv by adding priming sugar.

Apparent attenuatuation cold be up to 122% (in that case real attenuation is 100%).

Thanks for your comments Remos112! I’ll try to find original strain.

I also heard that Candy Syrups are awesome, but they are not sold in Russia. A friend of mine had good resuilts in making candy syrup with DAP, next time try to do this.

7,00 kg CHÂTEAU PILSEN 2RS (3,0 EBC) Grain 1 73,7 % 1,00 kg CHÂTEAU SPECIAL B® (300,2 EBC) Grain 2 10,5 % 0,50 kg Wheat Flour (3,5 EBC) Grain 3 5,3 % 50,00 g Styrian Goldings (Celeia) [3,40 %] - Boiling 75,0 min Hop 4 16,6 IBUs 25,00 g Hallertauer [4,60 %] - Boiling 30,0 min Hop 5 8,3 IBUs 7,00...

Bottled both batches, carbed #1 to 2.9 CO2, another one - to 2.9 CO2.

This pump is not self sucking so it's installed below.

Yep

Transferred to secondary, took a gravity reading - 1.004. Hops in jrfehon recipe really spot on.

Read this https://byo.com/body/item/636-fermenting-belgian-style-beers

Just take a dose of young beer to magnetic stirplate. Aeration helps yeast to finish their work, in short time they'll achieve FG. Then take a measure and compare with initial gravity. If nothing changed - beer is ready for bottling.

The same thing. OG 1.068, FG 1.004 in 10 days, M31 rehydrated, also sugar at fermentation.

What's the final attenuation?

In short: 1. Ferment at lower side 2. Ferment at upper side 3. Yeast, pitch rate, aeration, OG. Banana is isoamyl acetate, apple - acetaldehyde. "Belgian yeasts typically produce more esters than British ale yeasts, and also some molecules associated with wheat yeasts. Logsdon adds...

Always fill 1 PET bottle to check carbonation. Also you can take a dose of young beer and use stirplate to check if FG changes or not.

Add at high krausen, less stress for yeast.

Out of beer))

Just cracked my last bottle, used M47 - what can I say? Defenetly, grainbill&hops are spot on. Mine turned out a little bit more phenolic than original - I haven't used M47 earlier, so can't say - may be this due to low temp at the begining of fermentation - I started at 66 and kept it for 2...

Hi all! Really inspired with this recipe, last week mashed both - jrfehon and CSI with some modification. After some explorations I decided to add oat malt. Also I've found that in all recipes I've seen %% of raw grains (or flaked) is 13-16% in grain bill. Another correction - I've doubled...