« on: September 01, 2011, 07:16:05 PM »
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Step-mashing reportedly is unnecessary since modern malt is so well modified. If so, why is it still done? I've never been able to get a Dubbel dry enough even when mashing @146F for 90 minutes. Perhaps it was a pH issue, but then again maybe the step mash would've helped.
Recipe looks decent. I'd given up on brewing the Belgie's but- *sigh* could always try another.
Are you positing that using a stir-plate alters the flocculation characteristics of these strains of yeast?
550 and 3711 are medium and low whereas 3522 has a "high" flocculation rating.