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...|