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Next up on my to-brew list is a Belgian-style Blonde from a grain kit that I got for free. As far as I can see, it's just a Blonde with some extra floral hops to go with the typical spicy and fruity flavors from Belgian yeast. The kit comes with Safale S-33, but I didn't see too many good...

haha cheers! :mug: Beers were bottled around 7 weeks ago already though. I'll give it more time but never seen beer needing this much time to carb. They've been at room temp too.

I bottled a Munich Helles that I made with Wyeast 2565 (Kölsch) about 7-8 weeks ago. I primed the bottles with ~77g dextrose for the full 11 liter (~3 gallons), which is on the high side if anything. Since 2565 is such a powdery strain, I put the carboy on the balcony for 2 nights to cold...

Thanks, this helps a lot. Seems scorching isn't really any issue for me then, and it's the electronics that cause the element to stop working. I'll have someone with more electronics experience have a look at it, and probably get a better heat resistant cable and attach that properly. I still...

I got a very simple, cheap DIY brewkettle setup that I use for ~3 gallon BIAB brews. I installed a 2 kW heating element from a cheap electric kettle, so I assume it's high watt density. Now after a couple of brews there's some troubles I run into: 1. The BIAB bag I picked up is great (fits...

Eyeing this recipe for a quick brew for a party I'm throwing about a month from now. Planning to do it with wyeast Kölsch 2565, that I already have. Other than that I have some Saaz and Hallertau Hersbrucker hops waiting in the freezer to be turned into delicious liquid gold. Anyone think this...

Damn Pauwel Kwak is another one of those great sweet strong Belgian beers I miss here.. It's good to hear some fresh, opposing opinion. It's true that these forums are filled with recipes for clones that are 'spot on'. Would make new brewers a bit too excited thinking they can remake complex...

Thanks for the tips, I definitely did not just copy the one recipe from the Clone brews book, I also looked around on the web. There seems to be 1 recipe on HBT forums too. I actually have a lower gravity, simple Belgian brewing right now, and plan to use the (happy & healthy) yeastcake (wy...

I agree with you guys that such clone recipes probably differ a lot from how the actual brewers it do. I very much doubt the Belgian brewers using that high amount of specialty malts. I wanna keep it simple and stick to mostly the base malts and let the yeasts do the work for this beer, and I...

I've tasted some of the grains I've used so far, but seems hard to translate to actual flavors in beers. I'll just taste more along the way!

Yea I agree, would be nice to test some different malts in similar beers. Problem is, I'd like to do the same stuff with different hops, and especially different yeasts... I guess I got plenty of brewing to do :D :mug:

Thanks, this kinda confirms what I figured. Subtle differences, and I'll learn them as I go along and brew more. I guess I'll go the extra mile and try to make this Gulden Draak as Belgian as I can. Thanks for the chart also, these can be quite useful, especially with all the different brand...

As I'm figuring out the recipe for my next brew (a Belgian Dark Strong Ale, Gulden Draak clone), I'm seeing a lot of malts with the specific countries they're produced in (German wheat, Belgian pilsner, American pale 2 row). I only got a couple of all-grain brews under my belt so far, so I don't...

Was wondering if anyone used the yeast cake of this brew to make another (bigger) beer after, and if the S-04 has any noticeable impact on flavor. I'm considering to brew a Belgian dark strong ale (~10%, à la Gulden Draak, Rochefort 10 or St. Bernardus 12) next, on top of the yeast cake of...

Thanks for the answers! Brewed it last night. Went well, hit all the numbers and it's already bubbling away madly this morning. Can't wait to try it!

Plan to brew this some time this weekend. Got all the ingredients, but was wondering about a couple of things. 1. LHBS didn't have the WLP580 or equivalent, so I got wyeast 3787 - Trappist High Gravity, I guess that should work fine? 2. I can either ferment in my basement (18-19 deg C = 64-66...

I love Delirium Tremens and this recipe looks great so I'm planning to make this pretty soon. I got all the ingredients but I can't find grains of paradise anywhere around here (Finland). Any ideas on what I could use to substitute if I don't succeed in finding any? Just black peppers? Maybe...