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...
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| Adding Candi Sugar to the underback |
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| Gazza adds the Candi sugar - it's easier to use in liquid form! |
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| The biggest mash we've done thus far - 327kg of grain! |
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| 1500 litres of Dubbely goodness... |
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