Will you home brew?

Absolutely!

I 'brand' my Belgian Dubbel as "Better than Chimay". For about the price you quoted I end up with 2+ cases of Dubbel which for my palate tastes better than Chimay. If I were to purchase 2 cases of Chimay that would cost me over well over $200.

Cheers!

 

Agreed. I just tapped a German pils that is loosely based on Jever. I lived for a while in northern Germany and Jever was fresh and plentiful. Now, it's 6 months old in green bottles. So this beer scratches that itch nicely.

453 batches....impressive. 500 should be something special. I'm on 199, so am contemplating what batch 200 will be.

 

I've got a little over a pound of Sabro to use. I've liked it even when it was Ron Mexico, HBC-438. Glad it made it to production

 

Sweet!

Cheers!

 

Permit me to suggest you brand it as Deuce (Altbier or IPA or Brown Ale or...)

Cheers!

 

I was thinking either a Flanders red or a quad (I suppose dubbel would be apropos here). Something that's going to go into cork and cage bottles and get some aging.

I just did an Altbier and and Pale ale recently. I liked both, but want something a little bigger. Batch number 100 was an 11% English barleywine.

 

After retiring, I took a break from occasionally brewing. I then built/brewed a recipe with a local friend, and helped with a few batches my brother brewed at his house. Now I’m easing back into brewing with a batch in the secondary and I just got ingredients to brew on May 2, National Homebrew Day...and I’ve got my ticket to AHA’s Brew Con 2020 in Nashville (if that June date holds...we’ll see...). But it’s all for fun. Cheers!

 

BINGO!

Call it Deuce Dubbel.

If need any help formulating this batch I would be happy to help; I brew two batches of Dubbel every year.

Cheers!

P.S. 'Save' the Quad for batch 400.

 

My goal is to brew whatever I make with what I have on hand. Weyermann pils malt, Dingemans biscuit, and a number of crystal malts (Briess cara 80 and 120, Muntons dark crystal). I generally use Candi Syrup Inc products, but don't feel like buying them, so my sugar additions will be table sugar with the color and dark fruit flavors coming from crystal malts. I'll use magnum, for bittering, tettnang or hallertau for later additions if any, and Wyeast 3787. So, some non-Belgian ingredients, but I might make exceptions in times of pandemic. So, dubbel or quad, it'll be...Belgian-ish.

 

I used to use 'fancy' sugars in the past but stopped 10+ years ago and I solely use table sugar. FWIW I don't notice the difference.

My preference is Special B and Caravienne but those should 'work' too.

Amen! I always use 3787 and the 'trick' is to ferment warm (72-72 degrees F) to encourage that yeast to generate lots of esters and lots of phenols.

Your batch of Deuce Dubbel sounds good to me.

Cheers!

 

2x4 Special Edition 200th Batch Quad!

 

Yes, I will home-brew. Just before Covid-19 hit I decided to start brewing again after several decades away from home-brewing.

 

That's awesome man, You're far ahead of me in batches but I have my 146th batch finishing up in the secondary right now. Cheers!!

 

I have absolutely no room at all to brew a cup of beer.
Yes I have a stove. But God forbid it touch it.

FWIW they cook all my meals and don't complain when I overdo the Lagers.

I would like to try but it would have to happen outside the house.
And no, I don't want to go outside just to brew a kit beer.
When Food Lion has a really good selection of local, regional, national and Hofbrau.
No shortages of beer.
I would have to buy another shed big enough for brewing equipment.
No money in the budget for another shed.

 

Maybe Arthur '2 Sheds' Jackson can help you out here!?!

Cheers!

 

Cheers matey