Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Golden Strong Ale Temps
Reply
 
LinkBack Thread Tools
Old 01-14-2009, 07:25 PM   #1
gallagherman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Boston, MA
Posts: 225
Liked 1 Times on 1 Posts
Likes Given: 2

Default Golden Strong Ale Temps

I am currently fermenting JZ's Belgian Golden Strong Ale, and he suggests to pitch in the mid to low sixties and allow the fermentation temps to gradually rise to up to 84. I think the purpose of this is to effectively avoid some of the harsher fusel alcohols but to still get some characteristic esters. I am used to "normal" ales, with one constant fermentation temp. My question is, what kind of temperature schedule is good for this rising fermentation? I set my son of a fermentation chiller to 64 when I pitched and for the first day or so, then bumped it to 68, and then day three set it for 70 degrees. I don't know when to stop limiting the fermentation. I was guessing either to take the brakes off either today or tomorrow to let the carboy self-heat up to the 80s, but like I said I want to ensure I don't get any fusels. Let me know what you guys think about this strange fermentation.

__________________

Next: Dead Guy Clone, Weißbier

Fermenting: The Riley

Kegged: Dry Stout, RyePA

My Blog! www.beerunion.net

gallagherman is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2009, 07:57 PM   #2
Parker36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Lesotho
Posts: 4,776
Liked 22 Times on 20 Posts
Likes Given: 4

Default

I have always been of the opinion that you should allow the fermentation process to heat itself up. That being said, if you start at 64, it will difficult to get it up to 84 by itself with smaller batches, especially in the winter time. I think that if you get into the mid 70s you will really get the desired flavor profile from the yeast, which is more doable by the naturally exothermic rxn. If you want a more robust yeast profile and you have capability to slowly raise the temp by outside means. A quick glance through "Brew Like a Monk" shows that the beer reaches maximum temperature by day 5 in most cases (including Duvel, the classic Golden Strong).

__________________
Parker36 is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2009, 08:17 PM   #3
gallagherman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Boston, MA
Posts: 225
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I think I will back off with my Son of a fermentation chiller. I'll keep it in there and take out the ice jugs. This is almost day 4 now so I think I can start to warm it up.

__________________

Next: Dead Guy Clone, Weißbier

Fermenting: The Riley

Kegged: Dry Stout, RyePA

My Blog! www.beerunion.net

gallagherman is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2009, 01:22 AM   #4
coyote
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 194
Default

link to the recipe?

__________________
coyote is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2009, 02:11 AM   #5
babalu87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Middleborough, MA
Posts: 1,914
Liked 8 Times on 7 Posts
Likes Given: 12

Default

Here you go
__________________
babalu87 is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2009, 03:53 AM   #6
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 85 Times on 54 Posts
Likes Given: 2

Default

I pitched that yeast at 66*F, day 2 at 68*F, day 3 at 72*F, day 4+ at 76*F. It was slow to attenuate, I'm sure it would have finished much sooner if I would have warmed it up to 80*F. Even with that it was very very clean. I will ferment even warmer next time I use this yeast.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2009, 04:41 AM   #7
dontman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Philly, PA
Posts: 2,430
Liked 24 Times on 20 Posts
Likes Given: 2

Default

My ramp on this style with this yeast is a little faster than you are doing. I usually hit my peak temp of 78-82 for strong belgians at between 72 and 96 hours. Time eases any fusels and by week four or five when I bottle there is no hotness.

I use heat to get up to temp. I wonder if natural temp ramp would be sufficient for you.

__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

dontman is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2009, 11:47 PM   #8
coyote
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 194
Default

Quote:
Originally Posted by babalu87 View Post
thanks...it's on my list.
__________________
coyote is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Golden Strong Ale lanemag Fermentation & Yeast 2 08-28-2009 04:39 AM
Strong diacetyl in Golden? COLObrewer General Beer Discussion 4 05-29-2009 11:11 PM
Belgian Golden Strong Ale jerryalan All Grain & Partial Mash Brewing 19 12-18-2008 09:23 PM
Stuck Golden Strong Ale Brew-boy General Techniques 10 02-14-2008 11:21 PM
Belgian Golden Strong Lonek General Techniques 1 06-20-2007 11:09 PM



Newest Threads

LATEST SPONSOR DEALS