Brunolius

14/05/2026

Cider C2

This cider was made from apples from our neighbor. I had about 4 liters of juice to ferment.

SG = 1064
FG = 1000
This resulted in 8.4% alc

The taste after fermentation and 5 months resting was quit sour.

At botteling I added:

7 g/l sugar
17 g/l sorbitol
0.2 g/l yeast

07/01/202303/05/2024

Tripel T7b

T7b (6.2% alc) is made from the same mash as T7a. I only used another yeast, that

07/01/2023

Tripel T7a

My newest tripel beer is based on the previous brews. But I made a few small changes to the recipe and used 2 other yeasts. The results are 2 blond beers: T7a (8.2% alc) and T7b (6.2% alc).

18/09/202218/09/2022

Cider C1

This cider was made from apples from our neighbor. The apples were pressed, pasteurized and bagged. I used 2 different juices:

2L from 2020, quite cloudy and sweet
2L from 2021, less cloudy and more sour

28/05/2021

Tripel T6b

This is the first time I used my new all in one Klarstein Mash Kettle. After brewing, I split it in 2 batches:

T6a fermented with T-58 yeast (9 l)
T6b fermented with BE-256 yeast (6.5 l)

27/05/202128/05/2021

Tripel T6a

This is the first time I used my new all in one Klarstein Mash Kettle. After brewing, I split it in 2 batches:

T6a fermented with T-58 yeast
T6b fermented with BE-256 yeast

01/11/202001/11/2020

This is my first try to make a brown beer, in Belgium often called a ‘dubbel’. The specifications like color and bitterness were copied from the Westmalle Dubbel. Since this is my first, I’m going to keep it simple for the ingredients.

14/10/202009/12/2020

Tripel T5

The T4 tripel was pretty good, so I decided to use the same recipe but make a minor change to the mash scheme. The goal was to have some more unfermentable sugars and give the beer a softer taste.

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