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Putting some science behind the fermentability of maple syrup. "A total of 80 pure maple syrup samples received from primary producers in Canada and the United States were analyzed for their chemical composition, pH and oBrix. The major carbohydrates found in maple syrup (sucrose, glucose and...

^So you will be essentially relying on a heating source rather than the decoction to raise to the next step. If so, As the quantity of mash is not critical for raising to the next temperature the purpose of the decoction is to coax only decoction flavor, so to simply, pulling 1/3 of the mash...

^Thanks for clarifying what confused me. Always just used online calculators and first time delving into Belgians and their custom pitching rates. Based on this pitching rate, for my 3.4 gallon batch I would need: 3.4 gallons = 12,900 ml 1.078 SG = 18.9 Plato So, 12,900 * .25M * 18.9 = 61B...

Yes to both. Fermentation plan is per Brew Like a Monk - Pitch at 64, then raise 1 degree a day until 70. I will then hold at 70 or may raise a little until FG is attained.

Another question for you Belgian beer experts - what should the pitching rate be? Per this article: Fermenting Belgian-Style Beers - Brew Your Own, Westmalle uses a huge pitching rate. Literally 5-6x what would be standard practice for an ale of 1,000,000 per ml per degree plato. My thoughts...

What temperature and how long are you mashing? If you mash for 60 mins, at around 152, based on your recipe you should expect a somewhat sweet and chewy beer with fairly strong passion fruit, citrus, and tropical fruit flavors and aromas. Here is why... 8.3% crystal malt is a medium to...

Thanks again for all the great recommendations! ^Looks like my rest temps and times were close - just tweaked the protein rest to 15 mins and lowered the alpha rest to 156. ^Will do ^Will do ^Noticed the boil time in my program was set to 10 mins which is why my water volume was so low...

^This raises a number of questions. If decoctions are boiled after resting the thick mash in the 155 - 162 range which will quickly convert the starches to sugars, wouldn't boiling the decoction create compounds more similar to crystal/caramel malts rather than darker Munichs (which is what...

BTW - I noticed I wrote WLP830 in the initial post instead of WLP530. Below is my final plan. My step mash schedule is a short protein rest at 130 followed by a 90 min rest at 148 (will drop a few degrees over the 90 mins), followed by a 15 minute rest at 158. I will not mashout, instead I...

Thanks to all for you guidance. Looks like I will be adding table sugar to the end of the boil and not worrying about the Krausen. After posting my questions, I discovered that Brulosophy did a number of exbeeriments related to sugar timing additions and in all cases attenuation turned out...

I am brewing a Westmalle Tripel clone-ish beer in the near future and would like to obtain best practice thoughts on a few questions from brewers that have far more experience than me brewing high gravity Belgian beers. The grain bill is quite simple (% are by weight): 84.0% Belgian Pilsner...

145 - 158 is a perfectly acceptable Hochkurz step mash schedule, and 60 mins is actually on the long side of the first step which should give you a decent level of fermentability for a Hochkurz, assuming your RIMS tube is working properly and not denaturing the enzymes. Also 1.014 is a very...

^Beat me to the punch :)

Since you are thinking about changing out your beer lines, you may want to switch from PVC to something else. PVC is very oxygen permeable and after only a day or so your first pour will always be oxidized and not very good. After I made the switch from ultra-barrier (better than PVC but still...

^Well then, based on the malt, hops schedule, and yeast selection you will make a very tasty beer - just not London Pride;)

If the sparkling amber DME is the same as pale ale malt it should get you close, although the Fuller strain is WLP 002 or Wyeast 1968. The recipe is 95% English pale ale malt and 5% English Crystal 75 (lovi) with a little chocolate for color. There are a couple of Can-You-Brew-It podcasts on...

The yeast calculator below allows for viability. It is very simple to use and allows for selecting different models for growth factors that were developed by Zainasheff and Troester and Chris White. Link and snapshot below. Can't vouch for accuracy, all I can say is that my beers turn out...

Just doubling down on noting the significance of White Labs packaging. Yeast calculators viability calculations are substantially lower than what White Labs claims about their new packaging which was introduced in 2017. Amazingly, I have only found one study that actually evaluated White Labs...

My solution to the exact same objective after not being able to remove the shutoff valve: Basically, it is the 3/8" barb to a very short 5/16" gas line to 3/8" barb with 1/4" flare nut to 1/4" x 1/4" MFL connector (available at home depot - see picture below) to Duotight connector. It works...

Just adding one other item that may have been a factor and that has not been brought up - oxidation during bottling. It is very important to not splash or agitate the beer when preparing for bottling. When preparing priming sugars a good practice is to boil the sugar in a little water then add...