Brewferm Grand Cru

[PeteH]

Cool, cheers.

[PeteH]

I'm gonna get this on the go soon. I noticed that the instructions advise 90g priming sugar. Considering it's only a 9l kit I'd imagine this would be very fizzy. Would anyone whos done this kit recommend using less, or was it ok at 90g?
ta

[bosium]

I'd do as they suggest, belgian beers are supposed to be heavily carbonated. Use thick glass bottles if possible, bulmers or thick glass real ale bottles are good bets..

[ADDLED]

I'd do as they suggest, belgian beers are supposed to be heavily carbonated. Use thick glass bottles if possible, bulmers or thick glass real ale bottles are good bets..

If you hurry you might just have time to empty 28 Chimay bottles, but I doubt you'll be in a fit state to do any bottling.

[PeteH]

he he. I've got plenty of real ale bottle ready, I'll choose the heaviest ones. I thought it seemed a bit odd, cos the Brewferm Christmas didn't require any priming at all. Mind you, the Old Vlaams did, and that wasn't too carbonated. I'll check how much I put in that one later.

[Chris The Fish]

any reports back as to what colour they are turning out? as mentioned earlier in the post mine was quite dark, and on the tin its quite a light beer.

any results guys?

[pongobilly]

as with the sugar with these brewferm kits are we all saying that good old tate and lyle is the best sugar to use for these kits.

i thought it made beer thin and cidery when you use this

[ADDLED]

For a thin, dry beer with a hint of spiciness... use Ghandi sugar.

[JayBee]

I really fancy a Brewferm kit for my next brew and have 500 gms of candi sugar waiting. Trouble is I cant decide between the Grand Cru, Triple and Diabolo which are all 8% abv brews. Has anyone any idea which is the less sweet of the three?
I went on a work trip to Belgium in June and felt like a kid in a sweet shop in the evenings with all the beers on offer. The absolute favourite was a Corsondonk Agnus Tripel which is a superb beer and actually put me off Leffe blonde, anyone been lucky enough to try it?
http://www.corsendonk.com/

[PeteH]

Right, mines gonna be bottled tonight or tomorrow. OG was 1066 (I went a bit over on the water, about 10l) SG now at 1014ish, but stable. That makes it 7% instead of 8% but it'll do me. As for colour, I'd say it's golden. Tastes pretty good already, and I'm confident its gonna get a lot better by christmas like last years Xmas ale.

[Bromley Brewery]

Oops, sorry.
Ignore my post here, I will start again.
cheers

[TC2642]

Got one of these for my next brew. Does anyone know if using glucose instead of Candi sugar would be detrimental?

Glucose may leave some residal sweetness you may not want, you could use normal table sugar to get the same result as the candi sugar, cheaper too.

[RichardG]

My Grand Cru went in the bucket last Saturday at 1.070. Checked it Saturday just gone it was 1.018. Checked it again tonight, down to 1.014. I'm sooooo tempted to bottle it now, but I'm gonna wait till Wednesday night; besides, it's too late now!

[StrangeBrew]

If light candy sugar = white table sugar then what is the Equivalent of dark candy sugar?

[ADDLED]

Im gonna start my Grand Cru kit this week. I heard you can empty the current batch from the fv and pour fresh wort onto the yeast cake, so long as its a stronger wort than the last brew. I was thinking i might try that but Ive got a Muntons Imperial Stout in the FV atm so it might get a bit dark and Im not sure what characteristics the yeast will give to a Belgian heavy hitter if its already been partying in stout.
Anyone got any ideas?