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Hello all I would like to tell you about an expirement I am about to do. After reading this recipe: http://www.candisyrup.com/uploads/6/0/3/5/6035776/goulden_carolus_classic_-_040.pdf There are rumours the 3463 strain is the same as the Gouden Carolus strain, and if you taste a bottle of...

I fermented it warm with Wyeast 3944 So it’s an Ale. The spec sheets say pilsener malt wheat malt wheat flakes and oat flakes . Does this answer your question?

Two weeks in the bottle now, tastes great and Good body too

Wait what you don't boil your wort? This only makes sense if you're a extract brewer that doesn't use hops. please eleborate.

Yes I did The sparging went fine until the last few liters, I had a real though time by then. Will ask around locally and see what I can come up with. Thanks so far. Will update with pictures of the beer in the glass!

Something weird happened to me lately and I am wondering if anybody has experienced something simillar. So basically I made a big starter of with this yeast and it fermented like crazy. Let it sit for another week and then decanted into a big mason jar. The plan was to brew with half of it a few...

Keep in mind this was the pre-boil sample, I boiled away about 10% of liquid, can imagine this makes it slightly darker. Also there was no yeast in this sample. I will try and look for some hulls next time I brew this. Ps this was the poridge I was left with

preboil sample

Will do! I will definetily try your method too and compare results. Thanks again for your input!

I finally got around brewing this last weekend. I sticked to the prescribed mash schedule and it was long, very long. Sparging was a mess, especially the final running, my filter was struggling to let anything through (we don't have ricehulls here). Ended up with a whopping 86% mash efficiency...

Does my harvested yeast starter make any chance at all? https://www.homebrewtalk.com/forum/index.php?threads/Does-my-harvested-yeast-starter-make-any-chance-at-all%3F.638983/ Here’s the topic about the harvested Hopsinjeur yeast

1 I harvested dregs from 2 bottles and I build it up to a small starter. I brewed a low abv beer with it and then washed it and pitched a calculated amount in the Carolus clone 2 The amount of spices in my clone is very subtle and it is almost spot on with an aged Carolus Classic 3 I bottles...

Ps in case anybody is interrested in the Tripel It contains pale base malt, wheat malt, camomile ,cumin, coriander and curacao peels. The star anise and licorice is said to be reserved for the "special" versions of the Classic like Cuvee Van de Keizer, but I'm not entirely convinced, I...

Visited the Het Anker brewer and it was quite the eye opener. The guide told me they used 10% dark crystal malt and 90% pale base malt. He also said they buy it right from Dingemans in Belgium, I order my grains there as well so shouldn't be hard to find the "real" grains. I commented to the...

Amt Name Type # %/IBU 4454.55 g Pilsner (2 Row) Bel (3.9 EBC) Grain 1 79.0 % 545.45 g Aromatic Malt (51.2 EBC) Grain 2 9.7 % 227.27 g Caramunich Malt (110.3 EBC) Grain 3 4.0 % 13.59 g Magnum [12.00 %] - Boil 75.0 min Hop 4 18.3 IBUs 1 Items Anise, Star (Boil 5.0 mins) Spice 5 - 411.82 g Candi...

Thanks for the recipe, I will load it into Beersmith and see what I come up with. Quite right about the Star anise I think. I've used half a star in a previous brew last 5 minutes, and it was noticable but barely. Next time I would go for one star 5 minutes, or half a star 10 minutes. About the...

I almost exclusively brew Belgians and you are right, most of them use some sort of candi sugar/syrup. Here's a link from their official website: https://www.brasserielefebvre.be/beer/floreffe-double-export/

Nobody any clue?

So today I tasted this amazing brew called Floreffe Dubbel, it's a real taste bomb and quite low abv too, seems like a perfect session ale. However I am totally stuck in how to brew this amazing beer, only things I could pick up were, caramalts (maybe caramunich?) and some anise. It has...