My Slightly Amber Belgian Tripel Ale with Holiday Spices (and without for a control)

[@DynamiteLanding]

Really like your video and attitude. When you brew you “aim for” a recipe. But If you miss it a bit, just roll with it and it might be awesome. Some brewers get to worries about numbers and exact recipes. You rock! Also. Your floor looks like most of our brew rooms!

[@StingerBeeCo]

JC the floor in there gurl XD I just brewed a nice malt liquor and made some spent grain bread :)

[@Soulflayerr]

Cool Beer, I just finished my first Belgian ever, and it was a Triple with Ardennes yeast from Wyeast. I call those small bowels 'pinch bowels' and they are super cool for spices.

[@timy.4818]

Belgian Tripels are my absolute favorite go-to beer ! I love the sweetness combined with the 9 % alcohol and around 30 IBUs. 😁😁

[@davidrobertson4301]

For stopping the scorching of candy sugar David heath homebrew recommends putting the crystals in a hop spider so they dissolve before they can come in contact with the elements

[@medic5150]

I just add at flameout or into the fermentor at yeast pitch.

[@houseonthehillhomebrew4617]

Not brewed a Belgian, or used candi sugar, but the recipes in a book I have recommend adding it in 5 to 10mins before flameout... guess that's enough time to dissolve it through the wort but not scorch or caramelise further. The hop spider is a good idea.

[@aaronwoloszyn3280]

During your video each time the camera was on the PID I never saw the pump on for recirculation that could be part of the reason for the lower OG. Loved the video

[@Br0wnc0at]

I love the spice profile! Can you tell me more about your Star San bottle? I keep destroying those cheap ones you get and I need something a little more sturdy

[@houseonthehillhomebrew4617]

Looks like nearly maxed out the Clawhammer system, hope the beers turn out awesome! Not brewed a high ABV beer myself, but new year new beer... planning on brewing an imperial stout (most likely the 'Black is Beautiful' recipe you brewed a while back) but need to work out if I need to scale down the batch size from my usual 23 litre output... not confident I'll be able to get it all in my 30 litre all-in-one system. Cheers!

[@MicroSessionsBrewing]

I did an Imperial Pumpkin Stout for the holidays that came in at 8.8% ... IBU's in the 70 range. No alcohol burn but it had a bite! Love it! This sounds delightful. Cheers!

[@BrewCabin]

Were the hops you used in that “smokey” beer from the 2021 crop in Yakima? Apparently the wildfires have been affecting the hops with smoke flavor.

[@lazarus2863]

I know that you've not liked using plate chillers in the past. Are you using the Clawhammer-supplied one regularly now? Have you found a method of cleaning them that seems to work out? I'm about to pull the trigger on a Clawhammer and am looking into a JaDed immersion chiller, but it looks like I'll also need their ElecriChair to go along with. Just curious to know if your opinion on plate chillers has changed at all. Thanks for the great content! I've learned a lot from this channel!

[@johnsonguitarstudio]

17:08 I think they're called ramekins

[@vernontafte1718]

Good morning was wondering when making homemade Belgium syrup does the citric acid make a difference in our beer

[@81dedhed]

Do you not recirculate your mash?? Do you find it makes a difference??

[@dano7168]

Hi Sarah, great video! Where did you get or how did you make your spunding valve?

[@DylanScully1]

Would the lower gravity come from your candi sugar being in liquid form and not dried? If there’s no liquid version available on brewfather.

[@Valerios-Om]

Testing!!!

[@ad.ke.7224]

75% mash efficiency would be really good. I would suggest to use 70% for calculation.

[@johansmalberger2285]

@florabrewing Hello, new to your channel, thanks for the video. Which recipe do you use for Belgian candy sugar? Do you make it on a gas or electric stove? Been struggling with the temperature control.

[@DimpieDeBruyn]

4 months back = kzbin.info/www/bejne/jHrTnoeujLyjhqM

Spices are not sanitary that is why they are mostly used during mash boil or with tincture. If all beer is kegged I do not see an issue since keg does have a release valve if any refermentation starts, but I would not bottle it.

[@LumberDrum]

Goddamn thats a lot of cloves!

[@pjoter2243]

Thank you for the kilograms

[@suwirwong]

Wayyy too much clove 5-10 pc is enough

[@turboturd7954]

Im so Big it hurts!