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thank you guys. i will try my recipe as it is, and see how it goes, if i get a better attenuation (and a higher abv), no prob, i will adjust the recipe for the second batch, anyway i will post the results here (if you care), to see how it goes. i plan to leave it in fermentor for 3 weeks (i will...

im not planing to use a starter, since i will use one vial of yeast for only 9-10 liters of wort.

hello. yes. except i will mash them instead of just steeping (its not too much extra effort). i dont want a higher abv, but a better attenuation, for a dry taste instead of sweet taste. i will use Wyeast 1762 (rochefort strain). the extract im using is from Muntons (the light one). i will also...

hello. yes. except i will mash them instead of just steeping (its not too much extra effort). i dont want a higher abv, but a better attenuation, for a dry taste instead of sweet taste. i will use Wyeast 1762 (rochefort strain). the extract im using is from Muntons (the light one). i will also...

yes i know, but my recipe are extract based. do you think will count too much the mash temp ? i plan to add yeast nutrient also. you think will help for a better attenuation ? do i use too much candi sugar ? or this will help for a good attenuation ? Dubbel – ABV 7% (OG 1072 - FG 1018)...

hello, i am planing to brew a tripel and a dubbel beer, both extract - partial mash recipes, in the dubbel im using 14.5 % candi rocks sugar, and in tripel 15.9% candi rocks. im going to use some speciality grains also, mashing them at 72 celsius degrees apparent attenuation for both...

apparent attenuation for both dubbel and tripel is 75% in http://www.brewersfriend.com/homebrew/recipe/calculator/ i use the yeast wyeast 1762 ? is it possible to be higher than 75% ? for triple i was planing to achive an attenuation of 85%-88% but in that case i should lower the malt extract...

so if i have a bag of amber candi rocks, can i melt them and caramelize them for a better aroma ? without adding anything to them ? (except some water) ?

if i use light DME, how much would i need to add for 350 gr of sugar ? how will i know if the sugar inverted ? so can it be inverted in 10 min ? what about if melt and caramelize rock candi sugar ? which one is better for my beer if i already special b, biscuit, chocolate malts ?

thanks. i will look on your blog, but, on ryanbrews.blogspot.com i saw that you can cook it for 5-10 min if you want it lighter, i want it lighter as its a dubbel and i want to keep it around 18-20 srm. also where i could find calcium hydroxide ? pharmacy ? market ? and if i use light DME, how...

ok thanks ! i figured it would be same as 350 gr of sugar but i have read somewhere this: "However, the fermentability is limited, so you will want to add the equivalent amount of white sugar to achieve the same weight of candi sugar called for in the recipe. Add the syrup and any other sugars...

so still have some questions unanswered: 1) i'm making it using 350gr of sugar, to calculate the abv how i proceed ? i will have 350 gr of sugars even if i add around 100 ml water ? so in the recipe calculator i add 350 cane sugar ? will it be as fermentable as plain 350gr of sugar ? or will...

i live in Europe :)

thanks for the fast answer. so: 1) i'm making it using 350gr of sugar, to calculate the abv how i proceed ? i will have 350 gr of sugars even if i add around 100 ml water ? so in the recipe calculator i add 350 cane sugar ? 2) do i have to add calcium hydroxide ? or works fine with lemon...

i'm planing to make a dubbel, i want to make my own candi syrup, but i have a few questions: 1) i'm making it using 350gr of sugar, to calculate the abv how i proceed ? i will have 350 gr of sugars even if i add around 100 ml water ? so in the recipe calculator i add 350 cane sugar ? 2) do i...

ok. thanks a lot for the tips and for your time ! i will post the final results here, anyway i will leave the country for 1 month, and its too hot now here anyway, so i will make it in October. now the grains are: Dubbel – 7% (OG 1072 - FG 1018) IBU 22 - SRM 25 200 gr malt german abbey...

well. like this its ok ? (i increased the amount of malts). method of mashing/steeping is below Dubbel - ABV 7% (OG 1072 FG - 1018) IBU 22 - SRM 27 water: 12 liters Fermentables: 1.3 kg extract malt light (60 min) 300 gr brown candy sugar (15 min) 90 gr priming sugar Malts: 250 gr malt...

hello. thanks for the tips. so i should reduce the amount of sugar and increase the dry malt extract ? about the malts, i would like to keep them for the extra aromas. what if i reduce the amount of each malt by 25 grams ? the wheat i thought to add it for the extra body and head. but for...

Hello, im planing to brew my first extract beers. Before i brewed for 4 years with kits. I made my own recipes. I did read a lot of books and forum articles, but i still have a few questions. so here are the questions: 1) is the method ok ? 2) should i use 12 liters or 12.5 liters to get 9.5...

Hello, im planing to brew my first extract beers. Before i brewed for 4 years with kits. I made my own recipes. I did read a lot of books and forum articles, but i still have a few questions. so here are the questions: 1) is the method ok ? 2) should i use 12 liters or 12.5 liters to get 9.5...