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All I can think of right now: Did you first put sugar and then filled up to 9.5 liters? Or did you put 2.25 kg sugar plus 9.5 litre water (which will have increased your volume and lowered SG)? (Edit: I see you actually did the first as per sugar wash calculator) Type of sugar maybe? My...

Sorry, I automatically read it as 1.007 and assumed FG. So you got 1.070 instead of 1.080 to 1.090 as starting gravity? Can you post the recipe(s) Theirs and yours? Maybe a different ingredient? For instance I make cider from bought apple juice. That juice has a SG of 1.040. Friends in...

I've seen them on the site, but they come up as "out of stock" :(

I wouldn't worry about that. Could be different fermentation temperature. Did gou have the same starting gravity and use the same yeast (and same amount?

Yes, you should have some carbonation. Is it a little sweet? Like the sugar hasn't been eaten by the yeast? Maybe shake 1 of the bottles and put a bit warmer for a week?

True Although I think our definitions of cold are slightly different.... (It's what 25 years in the (sub)tropics does to you. Born and raised in the Netherlands though)

Welkom :) What sort of beers do you like brewing? And drinking? Probably still a bit cold for bbq & grilling this time of year

I've brewed a 100% wheat beer and I liked it :) (Small scale biab, so no stuck sparges or whatever)

I don't taste orange. There is a bit of a "fruity" taste, like a Belgian blonde (which I like)

I like fermenting Voss hot. No tang whatsoever that way. That's at 35-40 oC. But I've also found that you need to give it time. I generally aim for 5-7 days in fermenter, 5-7 for carbonating and a minimum of 2-3 days in the fridge. Voss has been great for me in a hot climate with no temperature...

You'll just have to drink them all tomorrow! I'll come and help you :) More serious, 10 gr/litre table sugar is quite high, esp combined with a diastaticus

Thanks! I like comparison threads :)

If you add water now (previously boiled) you will change the gravity down and make more, but weaker beer. That's also assuming you made wort and pitched yeast yesterday. Also, remember that some yeasts ferment vigorously and you need free head space. Or do you mean to say that you kegged your...

Yeah, I had the same But hey, trying different things is quite nice ;)

I'm going to do this again soon, except it is no longer hot enough for Voss, so I have to find a different yeast to play with. One thing I am going to try: I'll make the flour into a bit of a batter. Reduce strike water amount and increase temperature. That should decrease clumps. At least...

I had something similar looking. Fermented down to 1.000 But quite drinkable. Good foam. Obviously I cleaned, sanitised, disinfected the heck out of all equipment, but still baffled that the taste is quite good. Not sour, not dry....

I have no kegging equipment, so no CO2. I mainly brew Belgian's and bottle straight from primary with table sugar in each bottle. Works for me, but I have no comparison and I drink my beers fairly fast. No experience with the Lallemand, only with the Mangrove Jack

I don't use drops, but I do bottle carbonate. My thoughts: even if you would have put too little, there should still have been some carbonation. If you use pet bottles, you can actually follow this by squeezing them. No carbonation at all sounds like either or both of 2 things: leaking bottles...

I have the same experience as @BongoYodeler and @GoodTruble Also always a couple of 500 or 330 ml pet bottles to follow carbonation

@chthon I really need to rack your brain! Sounds like you brew the beers I really like