Thursday, 5 December 2013

Brewing "Monky Business"

A few photos from today's brew, our first foray into Belgian-style beers, a 6%+ dubbel type thingy; the wort was tasting lovely running into FV1!  Now it's up to the yeast...

Adding Candi Sugar to the underback

Gazza adds the Candi sugar - it's easier to use in liquid form!

The biggest mash we've done thus far - 327kg of grain!

1500 litres of Dubbely goodness...

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