Sounds good! I might end up doing somehting similar. For the Brett L krausen, are you brewing a beer and pulling some actively fermenting beer, or just doing a starter?
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Sounds good! I might end up doing somehting similar. For the Brett L krausen, are you brewing a beer and pulling some actively fermenting beer, or just doing a starter?
I'm just going to make a starter of suitable size to carbonate the batch, pitch it when it gets to high krausen and bottle.
Had a taste of this tonight. I needed to pull the yeast out of the keg I have it aging in so I took the chance to take a sample. Oh man its great. Its really mellowed over the last few months. Its not hot anymore, and the banana esters have really faded and mellowed into a great Belgian flavor/aroma. Can't wait until this is bottled and carbonated.
I'm really surprised how dry this is considering the gravity. I guess 3lbs of sugar helps
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Had a taste of this tonight. I needed to pull the yeast out of the keg I have it aging in so I took the chance to take a sample. Oh man its great. Its really mellowed over the last few months. Its not hot anymore, and the banana esters have really faded and mellowed into a great Belgian flavor/aroma. Can't wait until this is bottled and carbonated.
I'm really surprised how dry this is considering the gravity. I guess 3lbs of sugar helps
I'm kind of wishing I would have bulk-aged. My batch tastes pretty good, but definitely not dry even though it's at 1.009ish. It tastes almost like a Quad with a lot of sweet, alcohol flavor. Not hot or off-flavored though. Did you use the Flanders Golden Ale yeast?
Hopefully some of you are still following this thread and can answer a few questions for a new guy.
I am in the process of making this beer right now and just finished reading though this thread. Seems like there wasn't a final decision on when it is best to start adding the sugar into the primary. Any final thoughts?
Also, did you guys let it get down to 1.010-1.012 in the primary and then transfer into the secondary. At what temp did you keep the secondary and for how long before bottling? I was thinking of keeping it in the my fridge for a month or so to cold crash it and keep it from fermenting any more. Is this ok?
I added it 1 lb at a time for 3 days after about 3 days of active fermentation. I boiled 1lb with enough water to dissolve, and a little yeast nutrient. I let it cool and dumped it in.
Also, I wouldnt try to stop this beer at 1.010. With all the alcohol, mine is still a little sweet even though its at 1.000.
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Thanks Edcculus. So I will just let it ferment out and then transfer to the secondary. Did you move your secondary to a cooler spot or just leave it? How long did you leave it in the secondary before bottling?
Lets see. I brewed in early September, and from what I remember left it in the primary for at least a month and a half, then racked to a keg for long term bulk storage. Its been in a purged keg since December. I wouldn't keep it in a very hot place. I wouldn't necessarily worry about keeping it too cool either. I plan on bottling it soon so it will be ready to drink on 10-10-10
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Brewed this today!!
I brewed Parti-Gyle where I had one mash and the first 6gal of wort made the Belgian Strong Golden Ale and the next 10gal made the Kölsch
Thats a large sparge
I tweaked the grain bill just a bit
added more wheat for the Kölsch
so it was
31 lbs of pils malt
5.5 lbs of wheat malt
1 lbs Munich malt
It went real well, the BGS gravity hit at 1.085, will add the 3lbs of corn sugar in a few days.
the 10 gal of kolsch was 1.049 so both were a hair low but not really all that much considering this is my first attempt at the whole Parti-Gyle tech.
over all I really liked it. I think it adds a new lvl of fun to brew day and recipe formulation. http://www.antiochsudsuckers.com/tom/parti-gyle.htm
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