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I recently used the Wyeast Dupont strain 3724 for a 3 gallon batch of Belgian Pale Ale, then used the yeast cake for a 3 gallon batch of Belgian IPA, and finally used the yeast cake for a Traditional Saison recipe. All three beers turned out great. Also, there are many different ways to make a...

My niece turns 21 in March and asked if I could make some wine for her birthday. In November I started a Muscat wine kit. I’m also a home brewer and keg my beer. In the past, I’ve produced Sparkling Wine and Sparkling Beer using the Methode Champenoise. I’ve also force carbonated wine for...

Throwing out some other things to check. Did you remember to add the 1lb of sugar? Have you calibrated your hydrometer? Are you using the same hydrometer for both the OG and FG? Have you tasted it yet? It may taste fine and you are worrying about those last few gravity points when it may not...

Not to throw a curveball but I use Saflager 34/70 for my RIS. The first time I used US-05 it threw some crazy fruity esters that made it undrinkable. I have temperature control but the fermentation took off and got too hot for my fridge to keep up. After that, I started using 34/70 and...

Like your setup. I ferment in sankes and like using them. Great setup for your dry hops. For transferring carbonating beer you need a spunding valve. This will provide the back pressure to prevent foamy transfers. I fill the receiving keg with CO2 that matches the pressure of the carbonated...

See if you can order from Kegland It looks like they have a distributor in Belgium and some in the UK

Something like this may work. Pressure Gage Doutight fitting Gas Ball Lock fitting Carbonation Cap You would use a plastic bottle. I’ve used plastic bottles with a regular cap and just squeezed them to check for when bottle carbonation is complete.

https://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/ Plug your numbers into this calculator. With your preboil volume, gravity and post boil volume Brewer’s Friend says your gravity for the Brown should be 1.061 and the Wheat should be 1.051

https://brewhaequipment.com/ I’m guessing this counts as BIAB

My guess is the extra proteins and other “solids” in beer create more nucleation sites that cause the gushing compared to Champagne which is just grape must. Witbiers have lots of wheat protein. If this is happening often it could be something else like an infection or dirty bottles.

I've had the chance to brew a couple batches on a system that produces about 45 gallons of finished beer, so maybe a 1.5bbl system. I've used Brewer's Friend Yeast calculators and I have found that starting with 2 packs of yeast and doing two parallel starters of 2 steps produces more yeast...

I’ve used reptile heaters in the past and the heat source is directional and melted the inside of my ferm fridge. I now use a fermenter wrap similar to this. FermWrap Fermentation Heater | MoreBeer If I have one fermenter in the fridge, I’ll loosely wrap it around the fermenter (I ferment in...

https://www.google.com/amp/s/beerandbrewing.com/amp/make-your-best-american-wheat-beer/ This is a great recipe. I’ve made it with the hops recommended in the article. But if I had to make it with your hops I’d do Nelson and Vic. I would also follow the article recommendation and do a 5 or 10...

You can always mash in a basket. https://www.arborfab.com/64qtMeshBasket

Pliers, wiggling, cursing and bloody knuckles is the only way I know how to switch the plates. A small hammer or the back of the pliers to tap the plate back in.

For the american bottles you will probably still have to switch the grabber plates to the 29mm side since the bottle necks are thick.

I’m not sure if all Bayou Classic brew pots have this but my 15 gallon pot has a lip about 2” below the top of the kettle. If I’m doing a double batch I like to have 11 gallons final volume to split between my two fermenters. With boil off, hops, losses, etc. this means my starting boil volume...

With your current setup you may get less foam if you modified your picnic tap to be a counter pressure bottle filler and put your sample into a bottle. Still have the cleaning issues though. http://www.howtostarthomebrewing.com/diy-counter-pressure-bottle-filler/ I don’t have any experience...

Mine had two springs spiraled together so it was very rigid. Check that. As others have said you have to have the prv screw almost all the way out. I purge the bottle for a few seconds with the bottle not sealed against the silicone stopper. Then I push the bottle against the stopper and adjust...

These videos may be helpful. Two different methods for carbonating soda. Your serving line length may also affect what pressure you can serve at so maybe start with a pressure of 15 or 20 psi and then increase until you get the carbonation you like. It will take a few days for a 3 gallon keg...