[fredthecat]

WLP001 slurry

90% quebecoise malt from CMC
8% crystal 20
2% acid malt
1.049 SG

hitting SNPA water profile ballpark

mix of idaho 7 and mosaic hops

[HopDen]

Belgian Style Single

85% Weyermann Floor Malted Pilsner
9.5% Cane (beet) Sugar
5.5% Dingemans Biscuit Malt
 Hallertau Magnum @ 60  24.5 BU
 Hallertau Magnum @ 30  11 BU
 Czech Saaz @ 15 3.7 BU
 Czech Saaz @ 5  1.7 BU
 Imperial B48

Light and Hoppy Water Profile
Single Infusion Mash 149* for 75 mins.
No Mash Out
Boil 75 mins.

Pitch yeast @ 65* for 2 days and then raise 2* a day for 5 days to finish out.

[erockrph]

WLP001 slurry

90% quebecoise malt from CMC
8% crystal 20
2% acid malt
1.049 SG

hitting SNPA water profile ballpark

mix of idaho 7 and mosaic hops

Have you used the Quebecoise malt before? Sounds interesting. From the CMC website:

Grown in Southwestern Québec.
Slightly higher colour than other pale ale malts.
Fantastic for ales and Belgian-styled beers.

I wonder if this is what Unibroue uses as their base malt? A darker kilned pale ale malt sounds like it would be pretty tasty in an English Ale or maybe a Vienna lager.

[fredthecat]

WLP001 slurry

90% quebecoise malt from CMC
8% crystal 20
2% acid malt
1.049 SG

hitting SNPA water profile ballpark

mix of idaho 7 and mosaic hops

Have you used the Quebecoise malt before? Sounds interesting. From the CMC website:

Grown in Southwestern Québec.
Slightly higher colour than other pale ale malts.
Fantastic for ales and Belgian-styled beers.

I wonder if this is what Unibroue uses as their base malt? A darker kilned pale ale malt sounds like it would be pretty tasty in an English Ale or maybe a Vienna lager.

im not sure about unibroue, but i think its somewhat new. it gave a just slightly darker wort than what id expect with 2row and a bit of crystal. i think it will all depend on how it tastes and ill let you know when i can. its price point was not expensive at all.

[denny]

WLP001 slurry

90% quebecoise malt from CMC
8% crystal 20
2% acid malt
1.049 SG

hitting SNPA water profile ballpark

mix of idaho 7 and mosaic hops

Have you used the Quebecoise malt before? Sounds interesting. From the CMC website:

Grown in Southwestern Québec.
Slightly higher colour than other pale ale malts.
Fantastic for ales and Belgian-styled beers.

I wonder if this is what Unibroue uses as their base malt? A darker kilned pale ale malt sounds like it would be pretty tasty in an English Ale or maybe a Vienna lager.

My guess would be no, based on the color of Fin du Monde.  But it's only a guess

[goose]

I brewed my "Danger Will Robinson" Belgian Dark Strong Ale (Quad) this past Sunday (4/23).  This is the second brew of this recipe, the first one was Batch #400.  The only problem was that the Wyeast 1214 yeast made a very anemic looking starter (although the best by date was 16-August-2023) and took almost 11 hours to start going in the fermenter.  But all is well now, it's chugging away.  Don't remember having that long a lag time for this particular strain.

Next up is my Saison which I will probably brew this weekend.  Gotta catch up, I am out of beer!  Amarillo IPA gets kegged tomorrow.

[Fire Rooster]

I brewed my "Danger Will Robinson" Belgian Dark Strong Ale (Quad) this past Sunday (4/23).  This is the second brew of this recipe, the first one was Batch #400.  The only problem was that the Wyeast 1214 yeast made a very anemic looking starter (although the best by date was 16-August-2023) and took almost 11 hours to start going in the fermenter.  But all is well now, it's chugging away.  Don't remember having that long a lag time for this particular strain.

Next up is my Saison which I will probably brew this weekend.  Gotta catch up, I am out of beer!  Amarillo IPA gets kegged tomorrow.

Last batch used Wyeast 2112 California.  Smelled funky, date of July 2023.
Smacked packed then nothing, propper starter overnight then nothing again.
Ditched yeast used W-34/70 instead.

Cheers

[Steve Ruch]

Brewing a mild on Monday with a large percentage of chevalier heritage malt.

[Steve Ruch]

Brewing a mild on Monday with a large percentage of chevalier heritage malt.

2.5 lbs of chevalier, 1.5 lbs pale ale malt, 15 ozs specialty malts in three gallons.

[goose]

Brewng Saison today!

Sent from my Pixel 6 Pro using Tapatalk

[tommymorris]

Brooklyn Lager homage with Edelweiss, Willamette, and Cascade hops. Novalager yeast.

[Iliff Ave]

Citra wheat

40% Pilsner
35% wheat
15% flaked wheat
10% Munich ii

5 g warrior bittering
21g citra 15 min
21g citra 2 min

1.047
~20 ibu
US-05

[goose]

I brewed my "Danger Will Robinson" Belgian Dark Strong Ale (Quad) this past Sunday (4/23).  This is the second brew of this recipe, the first one was Batch #400.  The only problem was that the Wyeast 1214 yeast made a very anemic looking starter (although the best by date was 16-August-2023) and took almost 11 hours to start going in the fermenter.  But all is well now, it's chugging away.  Don't remember having that long a lag time for this particular strain.

Next up is my Saison which I will probably brew this weekend.  Gotta catch up, I am out of beer!  Amarillo IPA gets kegged tomorrow.

Last batch used Wyeast 2112 California.  Smelled funky, date of July 2023.
Smacked packed then nothing, propper starter overnight then nothing again.
Ditched yeast used W-34/70 instead.

Cheers

It appears that something may be amiss with their quality control.  The Quad is still fermenting albeit slowly.  Been going for a week now and there is a lot of yeast in the fermenter.  Tasted it the other day and found no off flavors in the yeasty sample I pulled from the racking arm.  Going to do a gravity reading today and seee where it is.

[Fire Rooster]

I brewed my "Danger Will Robinson" Belgian Dark Strong Ale (Quad) this past Sunday (4/23).  This is the second brew of this recipe, the first one was Batch #400.  The only problem was that the Wyeast 1214 yeast made a very anemic looking starter (although the best by date was 16-August-2023) and took almost 11 hours to start going in the fermenter.  But all is well now, it's chugging away.  Don't remember having that long a lag time for this particular strain.

Next up is my Saison which I will probably brew this weekend.  Gotta catch up, I am out of beer!  Amarillo IPA gets kegged tomorrow.

Last batch used Wyeast 2112 California.  Smelled funky, date of July 2023.
Smacked packed then nothing, propper starter overnight then nothing again.
Ditched yeast used W-34/70 instead.

Cheers

It appears that something may be amiss with their quality control.

That's possible, where did you purchase your yeast ?

Thanks

[goose]

I brewed my "Danger Will Robinson" Belgian Dark Strong Ale (Quad) this past Sunday (4/23).  This is the second brew of this recipe, the first one was Batch #400.  The only problem was that the Wyeast 1214 yeast made a very anemic looking starter (although the best by date was 16-August-2023) and took almost 11 hours to start going in the fermenter.  But all is well now, it's chugging away.  Don't remember having that long a lag time for this particular strain.

Next up is my Saison which I will probably brew this weekend.  Gotta catch up, I am out of beer!  Amarillo IPA gets kegged tomorrow.

Last batch used Wyeast 2112 California.  Smelled funky, date of July 2023.
Smacked packed then nothing, propper starter overnight then nothing again.
Ditched yeast used W-34/70 instead.

Cheers

It appears that something may be amiss with their quality control.

That's possible, where did you purchase your yeast ?

Thanks

I got it from my local Homebrew Shop.  I have only had one problem in the past with yeast I got from them and I have been buying stuff from them for about 20 years or so