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I usually bottle 10 gallons at once, so I repeat the process with the other half of the rehydrated yeast.
..The mouthfeel is nice and I don't really notice the "oily" character that is supposed to be associated with this yeast...
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.