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Old 12-19-2007, 05:01 PM   #1
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Default 2nd AG Biere de Garde

After learning the hard way on a couple of batches, I did my 2nd AG session last night with my new converted keg brewing system. I figured I must've done something wrong, because it went well and went pretty quickly - about 5 or 6 hours. I figured I'd stick with something simple, but also Belgian (sounds like a contradictory phrase!) so I'm fermenting what I hope will be a Biere de Garde. Here's my ingredients list, though I won't bore you with the details of the brewing itself:

5 lbs. American Pale Malt
1 lbs. Marris Otter
1 lbs. Carapils
.5 lbs. Biscuit Malt
.5 lbs. Munich Malt

1 oz. Cascade hops
1 oz. Saaz hops
1 oz. Willamette hops

Wyeast Belgian Abbey II 1762

Everything pretty much went without a hitch and the airlock has been bubbling since a couple of hours after inoculation. I couldn't ask for much more on this one.

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Old 12-19-2007, 05:40 PM   #2
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congrats! 5 to 6 hours is pretty avg. for AG brew day.

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Old 12-19-2007, 06:35 PM   #3
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Good to know. : ) My first one must've been around 7 hours...

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Old 12-19-2007, 07:16 PM   #4
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That's why it went faster.........
If you know what to do, there are no hesitations. If you keep your head you will do well every time.

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Old 12-20-2007, 11:15 PM   #5
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I don't get why everyone wants to speed up their brew day. Do you try to get it over quickly when you're in the sack? It works but I've found it's generally a more satisfying time to stretch it out a bit. Of course that is just me, YMMV.

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Old 12-20-2007, 11:58 PM   #6
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Yep 5-6 hrs is a decent brew day. Make sure you try to ferment that brew kind of warm if you can. at least 70-75 to keep the yeast happy plus you will get allot of nice flavors with that temp. Also I don't mind a longer brew day. I like the process of brewing beer.

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Old 12-21-2007, 05:29 AM   #7
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Josh, while a warm fermentation like you described would help make esters present, wouldn't it also have a chance of leading to off-tastes? I'm not sure what the threshold is between off-tastes and esters. : /

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Old 12-21-2007, 03:58 PM   #8
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Quote:
Originally Posted by paulthenurse
I don't get why everyone wants to speed up their brew day. Do you try to get it over quickly when you're in the sack? It works but I've found it's generally a more satisfying time to stretch it out a bit. Of course that is just me, YMMV.

While i would like to think lifting my "gear" is as heavy as lifting brewing equipment..sadly it is not. While i like brewing is it in the same class as being "in the sack", naaaa. Its like the lonely touch game, while that is fun, its always better with a partner. While brewing is fun, its the drinking of the finished product that keeps most of us brewing.
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Old 07-31-2009, 08:18 AM   #9
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Quote:
Originally Posted by EinGutesBier View Post
After learning the hard way on a couple of batches, I did my 2nd AG session last night with my new converted keg brewing system. I figured I must've done something wrong, because it went well and went pretty quickly - about 5 or 6 hours. I figured I'd stick with something simple, but also Belgian (sounds like a contradictory phrase!) so I'm fermenting what I hope will be a Biere de Garde. Here's my ingredients list, though I won't bore you with the details of the brewing itself:

5 lbs. American Pale Malt
1 lbs. Marris Otter
1 lbs. Carapils
.5 lbs. Biscuit Malt
.5 lbs. Munich Malt

1 oz. Cascade hops
1 oz. Saaz hops
1 oz. Willamette hops

Wyeast Belgian Abbey II 1762

Everything pretty much went without a hitch and the airlock has been bubbling since a couple of hours after inoculation. I couldn't ask for much more on this one.
Picking up an old thread here and giving some of my thoughts;

Style-wise; Wouldn't this recipe be more like a belgian dubbel?

According to the style, Biere De Garde shouldn't have a belgian type yeast. Rather, the style calls for a yeast that accentuates the malt character, and adds kind of a "moldy, cellar" taste hard to describe and mimick. The style may have a sweet aroma, but should have a dry finish. I think Wyeast has a seasonal "Biere de garde yeast", but you could probably also use Wyeast European Ale or even WLP "European ale/Kolsch".

The best hops (true to style) for this kind of ale would probably be Styrian Goldings, Saaz, or similar. 25-30 IBUs
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