Has anyone else documented this with fermentation temps etc? I apologize for the lack of experience on my part but I have no cold fermentation equipment so Im stuck with the 65-72 degree range. Is it doable?
Unfortunately I mashed way too low and get a very dry 9% beer. That recipe you posted seems pretty good. I might try that one next.
I think 65-72 should be good. It's my understanding that belgian yeasts should be fermented at higher temperatures to get that fruity kinda taste out of the yeast. Let me know how this works out!
In the works: Lime Beer, Stone Ruination clone, my quest for my own perfect original IPA recipe
Primary: Edworts Haus Pale Ale, PM Raging Bitch clone (dry hopping)
Keg: Guinness Clone
Bottled: Oktoberfest and Sourish IPA
Listen to the episode and brew the beer. It's a good one!
__________________ Kegged: Flanders Blonde, Germanic Pale Ale, Saison (WLP585), Saison (Belle Saison) Primary: None Souring: Oaked Brett Blended Saison On Deck: Janet's Brown, Texas Brown Ale On the Horizon: Epic Pale ale clone, Tonguesplitter Updated: 2014/02/26 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale