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Hey all! Can't wait for the weekend to roll around, brewing my third Dubbel and trying to nail a recipe. Obviously I'll let you all know how it turns out. I'm going to make my own Candi sugar or syrup too :) I've got the following, feedback on the recipe and method would be most welcome...

Hey chaps! My apologies for a late reply. Between work and a newborn I'm struggling for time! Yep, brewed it at the weekend but omitted the sugar. It smelt great and is bubbling away happily at 18c as I type this. Will let you all know how it turns out in a few weeks :thumb:

Hi All, Just thrown together a brew for this weekend, planning a dubbel. I had some malt to use up so I bought some Pilsner malt as the base and had a go at making my own Candi sugar, which turned out much better than expected! Pilsner: 3.3lkg Special B: 300g Wheat: 300g Candi Sugar: 700g...

Just standard Crystal Malt as far as I can tell. EBC: 152.6 - Lovibond: 57.6 😊

Unfortunately I didn't bother taking a reading as I was just messing about with some old ingredients. I guess I should have done really, I bothered to make it so I should have at least taken one! I know, my bad :)

Thanks man! I actually thought it looked a little sweet due to the amount of crystal malt due to what I'd read about it. I've only just starting brewing all grain (this is my 3rd batch) so i was mostly​ just having a play with some leftovers. The brew has been bubbling steadily over the...

Hi all! I had a huge urge to brew yesterday evening and had some time free in the evening to do so. I’ve had a load of grain left over so just decided to crack on and go for it. This is a ridiculous recipe….. I had the following leftovers, I used everything… 1kg...

Thanks dude, I popped another to see and it's the same. Thinking I might have to empty out the bottles and re-yeast if that's possible!

Cheers man, yeah I've brewed a few before and I know to leave well alone with dark strong beers. It just seems odd that even after 10 days there is very little carbonation. I always use proper priming sugar too which tends to get eaten quickly. Hmmmm, really hope I can salvage this if it has...

Agreed dude, I found I only ever got the 'twang' from 'beer squash' kits where they'd say to use XXX kgs of sugar....

Hi all, I made a Belgian DSA a couple of weeks ago, bottled it weekend before last and cracked a bottle to see how it was getting on today, unfortunately there was very very little carbonation, I had a sip too, the beer was dry so I guess the yeast has been through the sugar. There is plenty...

Agreed, it also depends on what colour you're aiming for. Darker Candi takes quite some time!

Yup, I'd be aiming to make the syrup :)

That was exactly the reason I thought. I assumed that as the GS was already inverted that it took a little bit of time and fuss out (buying and adding the citric acid) :)

Cool, thanks for your reply. It seems weird that I've never seen or heard people doing this before considering the method and ingredients for both Golden and Belgian Candi Syrup are the same (aren't they?) and Golden Syrup is loads cheaper than Belgian Candi.... What triggered the initial...

Hey all, I just wanted to run something passed you all.... Am I right in thinking that Golden Syrup and Belgian Candi Syrup are essentially the same things? Both are made by inverting regular cane sugar. With that in mind, could you decant a tin of Golden Syrup into a pan and heat it to...

Cool, thanks for the heads up dude. It was my main concern also so I may buy another fresh sachet and just pitch that. The starter was very promising though, very active and took little time to get going so we'll see :)

I get a phone call from my brother yesterday evening telling me he's found a Brewferm tin of Abbey ale (just add copious amounts of brewing sugar for an 8% dubbel style beer apparently) which was bought for him Xmas before last, he wants to make it up and would like my assistance as I've been...

Great book! I was lucky enough to pick up a copy in a charity shop :) I found it strange that he recommends using a Witbier yeast in the Dubbel recipe, first I've ever seen a Dubbel recipe using it. Be interesting to see how it turns out! I think the key to getting more Banana is to...

Cool, thanks for all your help guys! It's currently back in the brewing fridge at 22C :)