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Nope, it's not floor malted, Bohemian or otherwise out of the ordinary. And I know Weyermann malts to be generally properly modified.

I've been brewing all-grain beers for about 8 years now. My three latest brews were all Belgian beers which contained a small amount (about 4%) of wheat. They all developed chill haze the moment I stuck them in the fridge. (Yes, I know, these beers shouldn't be served at fridge temperatures, but...

I'll give that a try!! I already tried that. :) Poured half a 33cl bottle very carefully into a 2 litre pitcher (pre-chilled and rinsed with clean water). I had about 1cm of beer in the bottom with 2 litres of foam on top. When the foam had subsided I had about half a glass of flat beer. I've...

The Tripel is not yet that high in carbonation. The dubbel is probably past it due to excessive foaming. I'll give it a go! I did. I left it in primary for 1 week, then in secondary for 2 weeks, and in the last three or four days I didn't see it go down by even one gravity point. Common sense...

I brewed two Belgian big beers (one dubbel, one tripel) using WLP504. This is a yeast that likes to take its time and continues to attenuate the wort/beer very slowly for many weeks after you think it's done in the fermenter. Think 1 gravity point per week or so. (Anyone else have the same...

Well, this morning we're at about 1.013, six days after the final sugar addition, so gravity is definitely coming down and all seems well. It appears to be a property of the WLP540 to ferment vigorously for a few days and then slow down drastically while it takes a week or more to deal with the...

Gravity is 1.020 as of this morning. So we're not quite there yet. :-)

Possible, but unlikely. The dubbel I brewed with this same yeast took much longer to come down that far (that was not a staggered fermentation. But I've roused the yeast this morning and taped up the lid of the fermentor, and now there is a very slight pressure build-up to be seen in the...

Not sure. Common wisdom has it that additions during staggered fermentations should not be made too late in the fermentation, but there don't seem to be any hard-and-fast rules here. Well, the OG for the malt-only part was 1.060. The final ABV should be in the 9-9.5% range (well within the...

I couldn't agree with you more: gravity readings are indeed the only sure-fire way of monitoring fermentation. Problem is, I'm adding a sugar dose at regular (24) intervals. This sugar is being poured into the wort carefully (so as to avoid aeration and contamination) and not stirred in. So my...

Brew Enhancer or Brew Blend are typically blends of dextrose (corn) sugar, maltodextrin and (optionally) DME. It serves two main purposes when used in combination with a beer kit. It reduces the cost of the fermentables (corn sugar is much cheaper than malt extract) and it increases the...

I've been brewing outside for years (not having any room indoors) and I've been using my garden hosepipe as a water source. Everything is fine. When brewing "on location" (market demo's and that sort of thing) I've made do with buckets without any problems. A nearby water source is extremely...

Well, it's at 26C now which is indeed quite warm (due to the hot weather here at the moment and the fact I don't (yet) have a fermenter fridge. This morning there's no sign of activity whatsoever and the yeast has clearly settled out. So I'm going to rouse the yeast first and, if that doesn't...

I'm brewing a Belgian Tripel using WLP540, and this time I'm trying a staggered fermentation in hopes that it will keep the esters down a little and make for a more controlled fermentation. I started with the all-grain portion of the wort (OG 1.060) to which I planned to add 1 lb. of Lyle's...

E. Coli, for one. Granted, consuming sugar is not its preferred metabolic mode, but if they end up in a beer and has no other option, it will, and produce CO2 in the process. (It will produce other waste products as well which are immediately recognizable as digestion waste products, so if...

OOoookay.... My main question has been answered via different channels, and the verdict is that regardless of whether the use if Weebix in a beer is a good thing or not, and regardless of whether a ferulic acid rest is useful or not, a ferulic acid rest when using Weetbix would be pointless...

Certain bacterial infections can also cause overpressurized bottles.

You're right. The LME we have access to here in SA is rubbish compared to what is available in Europe and the US. In that case, why is that a ferulic acid rest is widely considered to be so important in Weizen brewing when it comes to the formation of 4VG? Keeping in mind that unmalted wheat...

I sit corrected. I was not aware that the esterification of phenols plays a significant role in brewing. It was my understanding that phenols are not involved to any appreciable degree in the formation of esters in beer. Do you perhaps know where I can read up more on that? You've sparked my...

As a rule of thumb, your ABV decrease is the inverse of your volume increase. So 5.5 gal. at 9% = 6.5 gal at (5/6.5 x 9) = 6.9%. Alcohol production is not a factor of yeast, i.e. more yeast does not mean more alcohol. Two packets of US-05 is a bit more than you need for this OG so you'll have a...