Great looking and sounding beers I love a double,triple and quads. Candy sugar is beautiful but as you said don’t chuck it into the boil kettle it’ll stick to the bottom. I pull some wort off and dissolve it on the hob in a pan in the wort and re introduction when it’s dissolved. Great vid nice one cheers 👍🍻
Thanks for that Rick. Oh yes, I'm fairly partial to the occasional quad or three myself, usually followed by falling over.... Good tip on melting the sugar in the wort, nothing worse than finding half your sugar in the bottom when you're cleaning the kettle. 🍺
Hello! I was wondering how you handle ur aeration stone. So you dunk it in, give oxygen, and its been 1 minute. Then what do you do exactly? Do you turn off the flow when you lift it out, or keep it on as you wash it in some way? How? Do you rinse under running water, star san bucket, or what? Do you boil it? Do you avoid touching it with your fingers at all times yes or no? Lots of questions, but it seems that thing gets clogged easily. I just got mine haha, cheers!
Some good questions. Before each use, I rinse the whole thing in Starsan. Then I put the stone end in the kettle and boil it. At the end of the 1 minute oxygen run, I turn off the gas and take the stone out of the wort. It tends to be still foaming a little at this point, which means that there can be no wort going into the pores. Then I rinse it under hot tap water, (give it a little wipe with some dishwashing liquid on my clean brewing sponge if needed) and then quickly boil the stone part in the kettle again. This way, there can be no yeast/bacteria left to multiply in the pores. I never touch the stone with my bare hands. Hope that's helpful. 👍
These are really interesting ferments, unfortunately only a tiny minority of beer drinkers will appreciate them. Brewing channels that get big subscription numbers go for the obvious styles.
You make a really good point, and I probably have to accept that my subscription numbers are never going to be sky high. However I can only get enthusiastic to film something that I am genuinely interested in. You'd tell straight away if I was just going through the motions and brewing something that I don't have an interest in designing and drinking. I've probably got a couple of more mainstream brews coming up tho...
@@brewandbuild Thanks. I appreciate your honesty. I think there is a lot of material if not controversial subjects that would challenge the big youtube players and also make excellent videos. Cask ale is an example and how beer engines are promoted as being essential to the experience and enjoyment of drinking cask. The Apartment Brewer makes excellent videos but I would question some of the content and misinformation in his videos. Not a criticism just scope for improvement. Another area that is worth exploring is the rapidly changing face of English pubs for good and bad.
@@clubroot3383 I'm chucklin away as I read this, as soon as you mentioned cask ale, I knew who you'd been watching. He did an alright job covering all that. Always watch these things with the knowledge that the RUclips algorithms punish you if your content output drops off..... You've got some fascinating subjects there, and fairly close to my heart. As to whether I have the expertise and knowledge to tackle them though is questionable, at which point I'd have to direct you back to where I say, you'll know if I'm not talking from a position of absolute honesty with you. I'm not saying I won't go to some of these more obscure/controversial subjects in the future, and I appreciate your support in pushing for that, but it's a matter of having enough time to do the subjects justice. And time is something I really don't have enough of at present....
Looks like a great brew. Could be something to do with the WLP being first generation yeast and the original could be through how ever many runs. (At least two!)
I think you're right. It's supposedly the same yeast strain, but the bottle I propagated from could have been a year or more old by the time I got to it, and as you say, second, third, who knows what generation.
Hi there, If I can't get White Labs for any reason, then my favorite dry Belgian yeast is Mangrove Jacks M41 Belgian Ale. It gives quite high attenuation, so you will end up around 7.2% for this recipe, which I actually think would work well on this beer.
That's always possible, and would explain a difference. However, I did quite a lot of reading on this before I propagated from the bottle, and the consensus seemed to be that Westmalle are one of the breweries that use their same fermentation yeast for bottle conditioning. Of course I'm probably never going to know that for certain.....
OK, right.... I am definitely not suggesting or recommending this, it's just what I have used for years, as it's the cheapest and easiest way to buy oxygen. It's not food grade oxygen. It's just an Oxyturbo bottle for propane/oxygen burning torches. I do quite a lot of lead welding etc, and therefore have a ready supply of them. I used it once, didn't die, figured I'd continue. Never went back. As it's not food grade, you are of course taking the risk that the gas may not be perfectly clean. I always figured that it's a very small amount, and fermentation would take care of any bacteria. There's always the risk of other gasses or heavy metals though, so.... you know.....
Wow looks great. Would love to taste that.
It's absolutely delicious, It's getting better with age as well. More of a winter beer, but struggling to leave it alone until then 😁
Another great brew. I'm definitely going to give this one a try. Thanks for sharing your efforts with us.
Great video. I am brewing a dubbel now and learned a lot from your video here. Thanks for sharing. Cheers! Beautiful location there too.
Thanks for watching. We're all learning from each other on here, so the more we can share, hopefully, the better we can all get. 🍺👍
Looking nice! Pretty dark dubbel, the way I like it
Great looking and sounding beers I love a double,triple and quads. Candy sugar is beautiful but as you said don’t chuck it into the boil kettle it’ll stick to the bottom. I pull some wort off and dissolve it on the hob in a pan in the wort and re introduction when it’s dissolved. Great vid nice one cheers 👍🍻
Thanks for that Rick. Oh yes, I'm fairly partial to the occasional quad or three myself, usually followed by falling over....
Good tip on melting the sugar in the wort, nothing worse than finding half your sugar in the bottom when you're cleaning the kettle. 🍺
@@brewandbuild recently found your channel and loving the content nice work cheers 👍🏼🍻
Hello! I was wondering how you handle ur aeration stone. So you dunk it in, give oxygen, and its been 1 minute. Then what do you do exactly? Do you turn off the flow when you lift it out, or keep it on as you wash it in some way? How? Do you rinse under running water, star san bucket, or what? Do you boil it? Do you avoid touching it with your fingers at all times yes or no? Lots of questions, but it seems that thing gets clogged easily. I just got mine haha, cheers!
Some good questions.
Before each use, I rinse the whole thing in Starsan. Then I put the stone end in the kettle and boil it.
At the end of the 1 minute oxygen run, I turn off the gas and take the stone out of the wort. It tends to be still foaming a little at this point, which means that there can be no wort going into the pores. Then I rinse it under hot tap water, (give it a little wipe with some dishwashing liquid on my clean brewing sponge if needed) and then quickly boil the stone part in the kettle again. This way, there can be no yeast/bacteria left to multiply in the pores.
I never touch the stone with my bare hands.
Hope that's helpful. 👍
These are really interesting ferments, unfortunately only a tiny minority of beer drinkers will appreciate them. Brewing channels that get big subscription numbers go for the obvious styles.
You make a really good point, and I probably have to accept that my subscription numbers are never going to be sky high. However I can only get enthusiastic to film something that I am genuinely interested in. You'd tell straight away if I was just going through the motions and brewing something that I don't have an interest in designing and drinking.
I've probably got a couple of more mainstream brews coming up tho...
@@brewandbuild Thanks. I appreciate your honesty. I think there is a lot of material if not controversial subjects that would challenge the big youtube players and also make excellent videos. Cask ale is an example and how beer engines are promoted as being essential to the experience and enjoyment of drinking cask. The Apartment Brewer makes excellent videos but I would question some of the content and misinformation in his videos. Not a criticism just scope for improvement. Another area that is worth exploring is the rapidly changing face of English pubs for good and bad.
@@clubroot3383 I'm chucklin away as I read this, as soon as you mentioned cask ale, I knew who you'd been watching. He did an alright job covering all that. Always watch these things with the knowledge that the RUclips algorithms punish you if your content output drops off.....
You've got some fascinating subjects there, and fairly close to my heart. As to whether I have the expertise and knowledge to tackle them though is questionable, at which point I'd have to direct you back to where I say, you'll know if I'm not talking from a position of absolute honesty with you.
I'm not saying I won't go to some of these more obscure/controversial subjects in the future, and I appreciate your support in pushing for that, but it's a matter of having enough time to do the subjects justice. And time is something I really don't have enough of at present....
@@brewandbuild When you have the, I believe you are in the very few who could cover these challenging subjects. Happy for you to reach out.
Looks like a great brew. Could be something to do with the WLP being first generation yeast and the original could be through how ever many runs. (At least two!)
I think you're right. It's supposedly the same yeast strain, but the bottle I propagated from could have been a year or more old by the time I got to it, and as you say, second, third, who knows what generation.
Hi my friend , I don't have white labs yeast where I live. What dry yeast can I substitute?
Hi there,
If I can't get White Labs for any reason, then my favorite dry Belgian yeast is Mangrove Jacks M41 Belgian Ale. It gives quite high attenuation, so you will end up around 7.2% for this recipe, which I actually think would work well on this beer.
3:44 what grain mill do you use? Is this a MattMill Master?
Yes it is a MattMill Master. You've got a keen eye.
I think wesmalle use a different yeast for bottle condition.
That's always possible, and would explain a difference. However, I did quite a lot of reading on this before I propagated from the bottle, and the consensus seemed to be that Westmalle are one of the breweries that use their same fermentation yeast for bottle conditioning. Of course I'm probably never going to know that for certain.....
Can I ask you what is the oxygen tank/bottle you are using and where did you buy it in UK?
OK, right.... I am definitely not suggesting or recommending this, it's just what I have used for years, as it's the cheapest and easiest way to buy oxygen.
It's not food grade oxygen. It's just an Oxyturbo bottle for propane/oxygen burning torches. I do quite a lot of lead welding etc, and therefore have a ready supply of them. I used it once, didn't die, figured I'd continue. Never went back.
As it's not food grade, you are of course taking the risk that the gas may not be perfectly clean. I always figured that it's a very small amount, and fermentation would take care of any bacteria. There's always the risk of other gasses or heavy metals though, so.... you know.....