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BEER-N-BBQ_BY_LARRY , thank you for posting your recipe. Looking good . Biére blanche/witbier is one of my favourite. yeast wyeast 3944 About the spices, the most important is to find some fresh spices. Coriander seeds, I prefer the dhania variety ( from India ) Coriander seeds from Morroco...

Hogwash ?? I am translating the conversation I had with Chris Bauweraerts. In case you don't know him , he is the nobody founder of La Chouffe and of course he doesn't know what he is talking about.

PLease allow a crabby , traditional ,Belgian old fart to jump into the discussion :) . Way too many subcategories in the 21 IPA style. The word IPA is used to lure the naive customer, the way abbey beers are labeled: the ignorant customer think it is a trappist. Some beers has nothing to do with...

IslandLizard , thank you for the link it confirms that sugar production is vastly complex. My favourite recipe from SnickASaurusRex is the deep amber. The only way to know is to brew it as described then produce a 2nd batch with an inverting step before proceeding to the normal recipe...

Pefect way to make candi syrup ? I'm confused. The way I understand is that Maillard reactions need reducing sugars but sucrose is not. So should we produce the candi syrup in 2 steps? 1) invert the sucrose: mix sucrose, water, citric acid ( or lemon juice ) and slowly heat to reach 114° C...

I checked both GF and GF connect manuals , none of them mention that after more than 3 hours mash it enters the boil stage. I never used the mobile app.

I'm not aware about that fact. Thank's

Anyone doing overnight mash on the GF ? For example, 4 rests ( betaglucans, beta, alfa, mashout ) of 2 hours each ?Does it make sense ?. Before purchasing my GF I was doing overnight mash in the electric oven: dough in at 50C, set the oven temp to 75C ( mashout ) put the kettle in the oven...

why is there a difference between cane and beet sugar, after all aren't they both 100% pure industrial refined sucrose ?

I already make my own candi syrup ( see the following thread : https://www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/ ) So it will be interesting to compare dark candi syrup ( using DAP ) and dark inverted sugar ( using citric acid ) .

Schlenkeria , thank you for the link. I'll try your recipe for producing the dark version and add it to my belgian dubbel .

Interesting thread ( I'm from Belgium ) . I'm confused, could someone explain the difference between your inverted sugar ( sugar + citric acid + water + heat ) and candi syrup ?? Jacques

shortyz , I checked page 101 about the modification. I'm still confused,my controller is another version as your. There are 3 receptacles. They receive plugs from the 110 V outlet, the pump and the heating element. Which one did you modify ? Jacques

I added a Dallas DS18B20 temperature probe to the ESP32-2. The final version will use the DS18B20 waterproof version in a thermowell for controlling the refrigerator. Here is a picture of the display on the raspberry pi. The name of my homebrewery is Brasserie Montfort ( where I was born in...

I didn<t know about Windows IOT. Interesting. Microsoft too want a piece of the IOT pie.

Angus Grant , day_trippr thank's that's exactly the kind of info I'm looking for. The batch size is 5 gallons. balrog It is a DIY project ( hardware and software ) More details are found in the following thread...

The sensor is a onewire DS18B20 , in a thermowell , connected to an ESP32 1) what is a good sampling rate: every 10 seconds ? 2) How long should the compressor stay off before being turned on again ? 3) Should I average several temperatures readings so the system won't turn on-off constantly...

After more than 15 years of use, I retired my 3 tier system for a grainfather. I'm not an impulsive buyer and in my own case , without any doubt, homebrewing = saving money.

About starch? ( I never used it ) Is using wheat starch in a recipe equivalent to using flaked wheat ?

Sorry for the confusion. I knew Candi syrup inc. is making candi syrup but I didn't know they produce cassonade too.