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Old 08-05-2012, 05:59 PM   #31
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After tasting my first and second Oud Bruins alongside Rodenbach (which is what I would like to emulate) I find the flavor quite similar, but the body and mouthfeel disappointing. Is this a matter of how the yeast works, or should I crank up the crystal and/or other grains?

The first batch was fermented in primary with Abbey yeast and Roselaire in secondary and is 16 months old now, and the second with Roselaire only, and is a few months younger.

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Old 08-05-2012, 09:13 PM   #32
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Hmmm...I don't know. It could be several things - final gravity of your beers compared to Rodenbach, specific grain bill, mash temperature, etc.

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