Quote:
Originally Posted by MilwaukeeBrewGuy
if you are not in a hurry to make this West 12 you could do what i did. Brew a Patersbier first. It is just pilsener, hops and 3787. Then when it is done you can throw the yeast cake at the Westverleten 12. That Patersbier if very good for a simple / cheap recipe.
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If you do this, make sure you use part of the yeast cake--if you use the whole thing, that's a pretty big overpitch. For a Belgian where you actual want some ester contribution to the flavor profile, overpitching is as problematic as underpitching.
MrMalty has calculations for how much yeast slurry to pitch.
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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
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