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They better be good as I just ordered some!

Nope, I am not my own favourite brewer, although I'm starting to make some nice brews. I don't think I would have started brewing if I had stayed in the Netherlands with the big choice of Belgian & German beers. I really like Belgian beers and can't get them unless I brew them. So yes, here I...

I mill close to 2 kg by hand in 5 minutes ;) But that's not helping you. I recently saw a thread where the problem was actually in the hopper. The gap wasn't big enough. They stated that the gap should be around 1.5 cm. (Thats that gap the grains fall though on the rollers?

Welcome back

I work on 6-8 gr per litre (table sugar). Works well for me. Maybe a little test, some with 3 gr/500 ml, some with 4 gr?

What temperature is your can? I had some beers (bottled) that were standing very cold (about 1 oC) No foam. By letting them warm up a bit, foam was fine. Worth a try

Shouldn't be a problem @Steveruch My bucket with airlock has never seen a bubble go through it, so it leaks somewhere. I think you can put the lid thight, as long as you loosen it on a regular base to let the built up CO2 escape. If you have a bucket like mine, it might not even be necessary ;)

I like my 12 ltr speidel, but I also use a 10 ltr bucket and I madea fermenter out of a 10 litre milk can by just adding an airlock

How did you measure gravity? Your Final Gravity depends on a couple of things, one of which is Original Gravity. Another is your mash temperature. Plus it will not always be what the software says. It's an estimate.

That's a real "pale (not really) hazy cheapskate" :)

I like my cider real dry, so I haven't made sweet/fruity ones. I think maybe a nice Belgian tripel yeast might give you a nice flavour. Just make sure it is not a diastaticus as they eat everything that even remotely resembles a sugar. You could use stevia or sorbitol to sweeten as they don't...

Kveik ferments real fast, although your temp is low for it, but I think the most likely cause is a preservative in your juice, like the yeast farmer mentioned

Doesn't look very Belgian, but tasty. I brewed a saison recently with just pilsner malt and cascade. A bit on the bitter side for me (but I'm not a hop-head). Might be an option?

My batches are about 7 litre, lets say between 1.5 and 2 gallon. For mashing, I heat water on the stovetop. Put in the bag with grains. Stir. Put lid on pot and move pot with grains inside an igloo cooler lined with a duvet. I hardly loose any heat during the mash

I do exactly the same. Or any sort of narrow pipe will do, even one of your pvc hoses or racking cane. Clibrate your rrfractometer with water at the same temp of your hooch to read zero (I think it was @dmtaylor who taught me that). Adding onto fermentation time? What do you do with a...

Moral to the story (after several home brews and cider): drink your beer fast :)

There are numerous dry yeast for Belgians (incl trapist). Look at Mangrove Jack 21, 31, 47 and fermentis BE 256 and Danstar Abbaye. I've also seen Fermentis 33 and T58 used for Tripels. I don't know how good google translate works, but it might be wise/interesting to check the Belgian and Dutch...

I can see that working very well with stainless steel. Would it also work for a speidel fermenter (those white/orange ones)?

Maybe make another batch and you can mix in the glass? Or mix in glass till you find the right balance and then mix all according to those proportions?

What temperature did you ferment at? Most Belgian yeast veer towards banana at their higher range. I haven't used BE-256 (yet) though. Clearing: I think time is your friend