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My temperature probe is secure .If it becomes loose , I would try some teflon tape. Does it makes sense ?

It looks like there is some discrepancy between the manual and the online calculator. For example: a recipe with 5 kg of malt Manual: Mash water 17 L Sparge water 15 L "boil times are usually between 60-90 minutes" Online calculator Mash water 17L Sparge water 14 L for a 60 minutes boil and...

Tip : stir the seed culture twice a day so it absorbs your home wild yeasts. That's the way it was for the Belgian witbier, the yeast was stirred before inoculating the batch ( memory from Pierre Celis, the founder of Hoegaarden brewery) . If you are serious about bread baking I suggest to...

To help the cause of beer , I did not brew New England ipa. :)

Thank you for the details.

Interesting, how do you make the wort? just with water and malt extract ? O.G. of the wort ?

It looks good. thank you for sharing your experiment.

I tried that one ( double cooked ) too but to me ( just my personal opinion here ) the burnt taste was overdone. So I'll stick to the Mahogany (300F) recipe. 2 weeks ago I made some 80kg of candi syrup in Brasil at the "cervejaria Bodebrown" owned by my good friend Samuel Cavalcanti.

I brewed yesterday and soaked the 2 masons jas in boiling water for about 45 minutes. Worked fine. Thank's again. Jacques

Thank you bolus14 and FatDragon for the suggestiions. I"ll soak the jars in hot water ( I'm brewing tomorrow ) . Now about why it crystallize, I found an interesting article who suggests to add some lemon juice , 1/2 tbsp for each cup of sugar. " The citric acid in lemon juice hydrolyzes the...

Could someone please help me with my last production of candi syrup ? So far I produced the deep amber version 4 times ( included a 150 kg sugar version ) and the results have always been excellent. Yesterday I wanted to produce the light ( 260 F ) version for a belgian tripel recipe...

The RocheMontfort label, I need a label in a hurry so that's what I came up with. :) Jacques

Received my new Grainfather last month and wanted to brew my favorite recipe the RocheMontfort dubbel ( Brasserie Montfort is the name of my home brewery ) .Nice plum and raisin flavor.

Yes, homebaking in a cast iron pot is the easiest way to simulate a professional baker oven. Jacques

Well done, I like focaccia too. 75% hydratation, fermented 3 days in the refrigerator, topping oil+basil+garlic

Simple recipe, good looking ingredients, that's the kind of cooking I like.

Now the Belgian waffles Jacques

To celebrate the victory of my home country soccer team over Brasil I prepared a typical Belgian dish " Boulets a la Liégeoise " and Belgian waffles.

I just transferred my 1st batch ( Belgian dubbel , homemade candi syrup ) , brewed using the Grainfather , to secondary fermentation. I just followed the operating instructions . I've been brewing for 25 years and as an apartment dweller I really enjoyed using the Grainfather. I was...

1971 !!! was homebrewing legal ?