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Just ordered up the ingredients for this for a brew day on Sunday. Pitching for an OF of 1.084 and an ABV of 8.7%. You know you're doing Belgian beer right when the HBS call you to ask if you meant to order so much sugar.

Due to some very kind friends, I am now the proud owner of not 1 but 2 copies of Brew Like A Monk... After much deliberation, I thought the best thing to do with my surplus would be to donate it to a fellow apostle of the art of Belgian beer. For the uninitiated, the book offers a glimpse into...

Not named this one yet, but it's an attempt at something in the Jennings Cocker Hoop Area, 25L batch, from BazChaz's recipe with a few tweaks. This will end up being one of my last brews on the old 25L set up for reasons I hope will become clear later in the year... Anyway, obligatory...

I'm doing up a couple of batches of AG for our wedding, one of them is in the bottle already and the other is currently in the 2nd ferment/aging process... Anyhoo... I'd like to make some labels for the bottles, with pictures of the dogs on, I think. How do you guys label up your brew? Any...

For a man who's been round the Jennings brewery 11 times this is shameful to admit... Perhaps its something to do with the free bar they offer at the end of the tour, but I cannot remember any of the malt they use! Anybody got a recipe for a Lakeland bitter? Something in the realm of...

So the move to Glasgow complete and life starting to return to normal pace, I thought I'd stick my head round the door again and let you know what I've been brewing! As per usual, I'm sticking to the Belgian style, anybody want any more info on these, please ask. Here Come The Belgians Dark...

I'm looking for some honest opinions on our blonde ale, belgian brown and wheat beers (some lambic planned too) to help us improve in future. Does anyone on here fancy a bottle exchange? PM me details and I'll send em out in 10 days when the next batch is ready.

Having garnered some oexcellent advice on here the last week or so, I set out to brew my second batch of this with some changes, namely: 1) Addition of Chocolate Malt and extra dark Malt Extract for colour 2) A longer Mash and Sparge 3) A cooler ferment to avoid the overpowering...

Having been inspired by a lifetimes consumption of Belgian beer, me an d 2 friends purchasing our All-Grain equipment, and the chaotic scenes of brewing a pale ale the night before, (culminating in my cupping my hands around a hacked off funnel in -8c as my fellow brewers poured pans of cold...

Hi guys, 1st post so unsure if it's int eh right place or not. I currently have a strong, Trappist style, Belgian dark ale in prmary fermentation, it looks to be turning into a monster... I plan to secondary it for 2 or 3 weeks when the fermentation finishes and then, and heres the rub...