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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...

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...

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...

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...

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...

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...

Hi all, I've been brewing a Belgian Dubbel for the past four weeks now. Bottled it after two and it's been lagering since. I have read a lot of conflicting information and it's making me slightly nervous. The recipe itself is based around Jamils Black Scapular Dubbel and I used the same...

So, I'm thinking of using some Briess Munich malt extract to prime my beer with. Basically we brewed up a Belgian Dubbel, we went ahead and did it despite not being able to get hold of any Munich malt extract at the time. I managed to get hold of some a few days after the brew and I was...

Hi all, On Friday I brewed up my first Belgian Dubbel Ale from extract. I pitched 3 liquid yeast sachets of White Labs 530 in the evening - Its now Sunday and there is nothing, I haven't seen one bubble come out yet. I'm concerned, should I be? Every other beer I've made started within a...

Hey all, I've been brewing for about two years now and am just in the process of brewing up my first Belgium Style Dubbel. I've got a recipe down, I've done quite a bit of research on the style and seen a few variants on the base malts and steeping grains and ended up with the following...

Hi all, I'm looking at brewing up the 'Black Scapular Dubbel' recipe as seen in Jamil Zainasheffs excellent 'Brewing Classics' book. I'm intending on brewing it from grain as opposed to from extract and wondered, do you still incorporate the steeping grains? and if so, at what stage do...

Hi all, Myself and a good friend have been brewing for about a year now, started off making cider from wild apple trees, now we brew up beer every other week. We've got a second batch of Porter on the go and some Hefeweizen with another week to go of conditioning before we get to drink it :)...