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i have access to a farm so getting hold of raw lamb ought to be easy, in theory

guys i'm planning on making a lambic with real lamb, any tips?

a temperature dial for my electric brew kettle. not a Blichmann Brewmometer though, as I don't really need to know when my boiled wort is at protein rest temperature...

my four desert island yeasts would be WLP005 (Ringwood), WLP001, WLP530 (Westmalle), and lucky dip

i made this little calculator to do the same thing, as i got sick of doing maths in the middle of a brewday: http://rowettbrewing.com/brewtools/src/liquorback.html YMMV but it works for me.

another vote for WY3787 / WLP530. this is from Westmalle and their tripel defines the style (one could argue, anyway). i've never brewed a tripel with that yeast myself (doing one this month, made the starter tonight!) but the patersbier and dubbel i made with it last year were some of the best...

brilliant, many thanks for your reply.

Hi. I brewed this beer on Sunday. I thought the quantity of spices quoted in the book looked a bit excessive, so I dropped it to 5g cinnamon, 2g powdered ginger, 1g allspice for my 19L batch. nevertheless, in the hydro sample I've tasted today (grav is 1046 down from 1079, I overshot!), the...

i got to try Westy 12 last week in Brussels. it reminded me a *lot* of a dubbel I brewed last year (honestly!) i think the main things are - use pilsener malt if available, use sufficient sugar to lighten the body (i used dark candi syrup to about 10% by weight) - and use the right yeast...

nothing but support from my wife. i thought the fermentation fridge in the dining room would be the last straw, but she actually took the car our herself to collect the second hand fridge for me. not even a beer drinker, just wants me to be happy!