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Flywheel · 10-03-2011, 03:05 PM

Here it is, should be tasty.

Still trying to decided yeasts. But leaning 3522. I'm hoping to get it down past 1020, I might add some campaign yeast when I transfer it to secondary.

http://hopville.com/recipe/917632/belgian-golden-strong-ale-recipes/belgian-strong-ale

I wanted simple and tasty. I'm sure I'll need to age it for several months.

Thoughts?

Flywheel · 10-03-2011, 07:44 PM

"campaign yeast"

HA!

Champagne yeast.....

**beergolf** · 10-03-2011, 09:18 PM

Looks pretty good. Nice simple recipe.

3522 is nice yeast. The 1214 recommended is also very nice with more yeast flavor than the 3522. Both are good choices.

I brew a lot of Belgians and there is really no need to transfer to secondary. I usually leave mine in the primary for 5-6 weeks.

I also have done a few that were 9% ABV and they carbed up just fine without adding extra yeast. Just make sure to not drink them all up young and save some for aging. They always improve with some age on them.

Flywheel · 10-03-2011, 10:52 PM

Thanks. This is my recipie... I am stedtale. I won't transfer. Do you think I could mix yeasts?

**beergolf** · 10-04-2011, 06:05 PM

I only mixed yeasts once. I did a Tripel and used 1214 and 3787. It turned out great. You could taste both yeast but the 3787 was a little more prominent.

If I did it again Iwould pitch the 1214 first because it starts slower and then pitch the 3787 maybe 8 hours later.

Flywheel · 04-16-2012, 08:06 PM

This turned out great.

That's all.