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I bake my bread every sunday. My basic recipe is: 90% unbleached flour, 10%whole wheat flour, 75 % hydratation , fermented 3 days in the refrigerator . The name is "pain de campagne Montfort" Montfort is the name of my homebrewery and the place I was born in Belgium. Jacques

Well done, looking good

I'm Jacques, a Belgian living in Canada. I started around 1990 because in Quebec there was only 3 beers available: Molson, Labatt and o'keefe and no imported beer. Homebrewing was kind of crude those days. Few ingredients, basic equipment, sparse information ( everyone was using Charlie's book...

I see, that makes sense. Thank's Ed Jacques

Thinking about it, why do we have to remove the bottom perforated plate for cleaning the inner basket ?

Thank you for the cleaning info. It makes sense when cleaning for the first time to clean everything with PBW ,including the parts that contact the wort during the hot side process. After cleaning I'll boil some water and send it through the counterflow chiller tu simulate a real brewing...

Received my GF last friday and I'm ready to do the 1st cleaning, But first, thank you to all the brewers who contributed to that very useful thread. It is not clear to me: do I clean the GF with the inner basket and the flow pipe installed or do I clean them separately ? Jacques P.S. I had...

Always remember: There are 2 kinds of brewers, the one who had a contamination and the one who will have a contamination. Jacques

One point in favour of LME .A few months ago I brewed one IPA from malt extract. I always purchase Briess Pilsen light DME but i was no available so I ordered the LME version . To me it looks like that fresh LME has more flavour and aroma than the DME version.

Thank to the members who took some of their time to reply. To resume: DME Easy to weight stable during storage gets all over everything hygroscopic ( absorbs moisture ) DME will clump into balls that are difficult to break up in the wort LME More flavors Might be cheaper in some homebrew...

I'm mostly an all grain homebrewer , but I'm amazed about the improvement of malt extract compared to what it was when I started ... more than 25 years ago. Today we can download the specs of malt extract ( from Briess for example ) , that was unknown several years ago. I use Briess...

By setting the burner to minimum heat. It took us ... 7 hours. Today we produced half of that amount ( about 80 kg op 160 pounds of sugar ) in 3 hours but we almost had a boilover. Once again we confirm that for a big quantity one has to check the color visually and not rely on the...

Thank you Fat Dragon for your suggestion. It looks like that for big volumes the curve color Vs temperature dosn't apply. We produced the 300 lbs in the Bliechmann panel

Thank`s a lot for that very interesting thread. I work at the craft Cervejaria Bodebrown in the city of Curitiba ( southern Brasil ) . Last friday we made 150 kg ( about 300 lbs ) of candi syrup for a tripel. We were shooting for some rose color ( 250 F ) but by the time we reached...

3724 is a great yeast ... when properly treated. It results in a beer that I like better ( it's my humble opinion here ) that saison Dupont. 1 ) for 5 gallons pitch a 1 quart starter 2) keeps the fermentation temperature above 26 degree Celsius ( 80 Fahrenheit ) , purchase an electric...

American-Belgo-Style Ale ?? As a Belgian when I see all those pseudo beer styles invented by the American people , I'm laughing my a.s off Jacques

Thank you Brulosopher for taking some of your valuable time to post that interesting tutorial. I might have missed the most important point: For how long can you store that yeast cake ( under water ) in the fridge : weeks?, months? years ? Best regards Jacques

Thank you Brulosopher for taking some of your valuable time to post that interesting tutorial. I might have missed the most important point: For how long can you store that yeast cake ( under water ) in the fridge : weeks?, months? years ? Best regards Jacques

Thanks to all the nice members on this forum who took some of their valuable time to reply. So to resume: I'm wasting my time ( and my brewing ingredients ) trying to copy Dortmund water when brewing a DAB . Right ? Jacques

I really like the DAB Dortmunder export and would like to give a try at brewing this style. So I first checked the Dortmund water profile and was amazed by its high level of bicarbonate. How could the Dortmund brewers , let's say 1 century ago when water treatment was unheard , brew such a...