Was just reading up on BE-256 on the Fermentis site and they specifically state in more than one place that BE-256 is from Belgium:
https://fermentis.com/en/knowledge-center/expert-insights/beer/safale-be-256-questions-answers/
Below from the morebeer site on the page for BE-256. Not sure where they pulled that info from...
Also says the same thing on the northernbrewer website....
Funnily enough, when I went to place an order, they were out of Lallemand Abbaye so I went with Fermentis BE-256. Seems like I read somewhere that BE-256 used to be called Abbaye. Wonder why the name change? Is the BE-256 the same strain as westmalle / westvleteren, etc?
A Belgian Quad is next on my list. I've got a good recipe that I have used before but since I live in a suburb of hell, ordering liquid yeast right now is out of the question (normally I would use Wyeast 3787), so I need to sub in a dry yeast this time. I am considering Lallemand Abbaye unless...
Trying to picture what is in the cooler...
Is the chiller cooling down water in the cooler and there are pumps in the cooler sending that chilled water through the fermentation coils?
My biggest gripe with my 120v AIO system was the ramp times. But I recently added a hotrod heat stick to my arsenal and put it in during ramp times (start to mash and mash to boil) and it cut those times in half, maybe more.
i looked this one up on untappd and on their website and it's not really made clear if they actually used sweet tarts or if that was just the name they chose or flavor profile they were aiming for.
I was looking at the back of a box of SweetTarts and the ingredients are dextrose, maltodextrin, malic acid and calcium stearate. Anyone ever tried using them in a beer recipe? (flavor addition, abv booster and possible sour effect?)
I had seen this question asked early on in this thread but didn't see an answer until your post. I use a Brewzilla so that is what my strike water is heated in and the mash is performed in. With the strike water already in the vessel, the only way I could see to underlet would be like you said -...