Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Belgians...Everytime!!
Reply
 
LinkBack Thread Tools
Old 03-04-2011, 08:51 PM   #21
coypoo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Cary, NC
Posts: 638
Liked 6 Times on 6 Posts

Default

I love Belgian ales, and am finding that I especially like the dark strong ales (Abt 12). I need to get a sack or 2 of pilsner so I can start making a bunch and not have to pay $1.85/lb of malt.

For those of you who make a a lot of different Belgians, what is your yeast choice? Does it change depending on the batch (obviously if its a wit or saison) or do you have a go to strain? I have been using 3787 and like that, especially now that I have a temp controller that will allow me to heat or cool as I have trouble in the winter getting anything over 68*F

__________________

Rowdy Reptile Brewing
http://rowdyreptilebrewing.blogspot.com/

coypoo is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2011, 09:48 PM   #22
crammer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Charlotte NC
Posts: 108
Default

I went through a Belgian phase a couple years ago but now I'm really into German styles.

__________________

CRAMMER RULES!

On Deck - too many to list
Primary -
Secondary 1 -
Secondary 2 -
Keg 1 -
Keg 2 -
Keg 3 -

crammer is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2011, 10:05 PM   #23
jmo88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Seattle
Posts: 1,401
Liked 19 Times on 14 Posts
Likes Given: 9

Default

My biggest reason for brewing only a few belgians every year is the strength and resulting quantity of the serving sizes. It's the same reason I don't drink martinis very often. I love to sit down with a giant serving of sessionable beer and have several more without waking up on the bar floor. That's why I love table saisons of about 5%ABV.

__________________
jmo88 is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2011, 10:41 PM   #24
whitebirdfeathers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Chilliwack, BC
Posts: 158
Liked 5 Times on 5 Posts
Likes Given: 20

Default

I'm brewing my first Belgian this weekend. It's a belgian Witbier. very excited...

__________________

That's why I'm easy, easy like Sunday morning...

whitebirdfeathers is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2011, 10:44 PM   #25
beerloaf
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2011
Location: Lancaster, PA
Posts: 610
Liked 15 Times on 15 Posts
Likes Given: 3

Default

Belgian beers are awesome! I just bottled a Belgian Abbey Blond. Should be great in a few weeks, I hope!

__________________
beerloaf is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2011, 04:23 AM   #26
TANSTAAFB
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: San Luis Valley, CO
Posts: 1,761
Liked 116 Times on 92 Posts
Likes Given: 12

Default

Quote:
Originally Posted by jkarp View Post
<----- Click the recipe button.
Ya know, I got so tired of clicking recipe buttons and finding nothing, I just quit clicking!!! Guess its time to post a few of my own or stop bitchin', eh?

Thanks
__________________
Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
TANSTAAFB is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2011, 04:29 AM   #27
TANSTAAFB
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: San Luis Valley, CO
Posts: 1,761
Liked 116 Times on 92 Posts
Likes Given: 12

Default

Quote:
Originally Posted by coypoo View Post
I love Belgian ales, and am finding that I especially like the dark strong ales (Abt 12). I need to get a sack or 2 of pilsner so I can start making a bunch and not have to pay $1.85/lb of malt.

For those of you who make a a lot of different Belgians, what is your yeast choice? Does it change depending on the batch (obviously if its a wit or saison) or do you have a go to strain? I have been using 3787 and like that, especially now that I have a temp controller that will allow me to heat or cool as I have trouble in the winter getting anything over 68*F
1) Check out Colorado Malting Co. in Alamosa...fresh

2) I am going through all my Belgian recipes with WLP 550 ( I brew a pale first to harvest and wash yeast from), then will repeat with another strain, then another, then another...

I want to have a side by side with many strains and many styles one day to really evaluate the wonderful Belgianny yeast influences
__________________
Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
TANSTAAFB is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2011, 07:33 AM   #28
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default

Quote:
Originally Posted by coypoo View Post
For those of you who make a a lot of different Belgians, what is your yeast choice? Does it change depending on the batch (obviously if its a wit or saison) or do you have a go to strain? I have been using 3787 and like that, especially now that I have a temp controller that will allow me to heat or cool as I have trouble in the winter getting anything over 68*F
I've only used 3522 as I haven't been brewing that long to make too many yet.

How are you doing with headspace in the fermentor for 3787? Wyeast warms about it so I can just imagine how crazy that blowoff tube would get!
__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2011, 08:29 AM   #29
Hoodweisen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: salem, mo
Posts: 179
Liked 3 Times on 3 Posts
Likes Given: 13

Default

Do you know who else primarly brews belgians? The belgians, I believe you should take a trip to belgium too learn more my friend you could become the best you could even make
Belgians better than the Belgians!

__________________
Hoodweisen 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
Big Beers, Belgians and Barleywines....who's going? riverfrontbrewer General Beer Discussion 5 01-06-2011 04:51 PM
Big Beers Belgians and Barley Wines ArtVandelay General Beer Discussion 4 01-06-2011 03:51 PM
How to explain belgians to a BMC drinker... JBmadtown General Beer Discussion 22 08-06-2010 01:32 PM
Ommegang Brewery Belgians, part of Duvel BrewinDuluth General Beer Discussion 25 05-28-2009 04:19 PM
American Belgians? Drunkagain General Beer Discussion 32 12-07-2007 03:31 PM



Newest Threads

LATEST SPONSOR DEALS