MikeFallopian

Recipes 

In Stan Hieronymous' Brew Like a Monk, it is stated that the Abbey styles are lagered at low temperatures for a period.

To recreate exact Belgian styles, would I need to undertake such a process? Or would I be able to create approximate styles by not lagering, or simply having a secondary stage at ale fermentation temperatures?

I do not have a fridge dedicated to brewing, so I am restricted to lagering in the winter months.

zendog

Recipes 

The lagering period allows for the yeast to drop out for clear beer. Most of the Belgian strains are low flocculating (which helps provide high attenuation for low FG). Just use the higher floc strains like WLP530 and transfer to secondary for a month or two. Bottle condition too if you can. Just follow the tips toward the end of the book under "What Works". Stan does not really stress cold conditioning.

MikeFallopian

Recipes 

Would a warmer secondary suffice? Or even an extended primary?

sweetcell

Recipes 

yup, those would work. move the carboy/bucket somewhere cooler if you can, like the basement. both time and lowering the temperature will promote clarity. if you can't lower temps, then you'll have to depend on time.

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What hops should I grow? Hop grower's comparison table

Drinking: Not So Random (Belgian) Blond, Cranial Cap DIPA, Dubbel Down
Fermenting: Homegrown-hop APA for NHC
Aging: Belgian Imperial Stout + its brett'ed 2nd runnings, Vertical Epic 09.09.09 clone + its brett'ed 2nd runnings, Farewell to Eurocrats (Chocolate BDSA), Lucky Number Tripel, Saison & On & On w/brett, Midnight in Brussels BDSA w/brett, Breakfast of Champions Stout v2 (~KBS clone)