Barrel - Belgian Dubble Recipe

[Rossa]

If the slants arrive I can also take whatever people need.

[beerfly]

ok have the vials

so will is getting CH's and McGrath's, will leave DaMun's there with someone and everyone else is there

rossa want your vials too?

[beerfly]

i was checking if he wanted me to bring the vials from the last GB totally forgot to ask before farrigntons last week

[Rossa]

I'll have everything. Looks like my breaks and yeast for everyone but I can't follow all the pm I've had.

I'll bring a bag.

[beerfly]

If anyone needs some of the below i will have some leftover, no munich as i only got 1kg of it and probably not enough hops depending on the age adjustment

Special B
Crystal 
Amber
Candi Sugar

[mcgrath]

I need to order everything except the crystal. Have you enough of each for a full batch?
Cheers...

[Rossa]

If anyone needs some of the below i will have some leftover, no munich as i only got 1kg of it and probably not enough hops depending on the age adjustment

Special B
Crystal 
Amber
Candi Sugar

I could do with the candi sugar or are people just using stuff you can buy in the supermarket?

[beerfly]

Got a kilo bag of each grain. So that will do me + 2.  Was going to just stick with dark candi but did the same as shiny and got light and dark. So will have left overs for 1 person

[Shane Phelan]

I would be the same as Ronan in terms of the amount of excess ingredients left over.

[Damien M]

Heh Heh Heh! Me too! Got light and dark candi!!! and haven't decided which to use

So if half of us used Light and half use Dark......... Will that make it a Mocha Dubble Half Candi Belgium!!! 

[Will_D]

Started of my slant yesterday, nice little hiss this morning. Will now pich it into 250 mL of wort as per instructions.

BTW: In case any one has not used the rock belgian candy sugar.:

It really is like rock - its a bugger to disolve. Best way is to put the 500 g in a decent saucepan, add wort from the kettle and heat it up separately on the stove with a lot of stirring. That way you can be sure its all disolved. May need to pour off the wort and add more to finally get it all into solution.

[Shane Phelan]

Thanks for the advice Will, I have never used that stuff before and wouldn't have known!

Can you upload a photo of what your little slant fermentation looks like? I'm hoping to start mine tonight.

[Will_D]

Too late I'm Afraid - its in the next 250 mL

Made up about 275 ml of wort (50 gms LME from health shop/pinch Nutrient/tiny bit of Marmite)
Cooled.

Any ways: You just add about 25 mL of room temp wort to the slant, cap it give it a shake then ease back the cap.
Keep the remaing 250 ml under a foil cap.

After about 4 hours the first hiss and froth could be heard and seen. 24 hours later nice little kraussen (1 mm or so) .

Put the 250 ml on the plate, gave it a good stir, poured the liquid from the slant into the connical. All the yeast had gone from the slant.

Its now had a wiff of oxygen (just let some into the connical), and is on the stir-plate. On the plate for 2 days, then into 1.5 - 2L of starter for another 2 days then should be ready for the brew

[Ciderhead]

BTW: In case any one has not used the rock belgian candy sugar.:

It really is like rock - its a bugger to disolve. Best way is to put the 500 g in a decent saucepan, add wort from the kettle and heat it up separately on the stove with a lot of stirring. That way you can be sure its all disolved. May need to pour off the wort and add more to finally get it all into solution.

We really have been talking about this brew far too long ! #80

[Will_D]

When your'e my age it never hurts to repeat youself

When your'e my age it never huts to repeat youself

When yur'e my age it never huts to repeat youself

Wen yur'e my age it never huts to repeat youself

Wen yur'e age it never huts to repeat youself

Wen yur'e it never huts to repit uself

Wn ur it nvr hut to rept u

Fe*k it what am I drinking:

Ah I see now:

"Mr Parkinsons Patent Cure for Alzheimer's: A Double Imperial IPA" - Does NOT do what it says on the bottle!