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Old 06-11-2007, 05:34 PM   #1
badnaam
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Default Belgian B question

I noticed, the brew like a monk book suggests the secondary temperate for a lot of belgianis to be very low (46-32F), while the primary is between 64-75 or even more.

Questions

1 - Has anyone managed to replicate this type of temp range?

2 - What's the deal with bottling with fresh yeast? At what FG does this need to be done?

3 - Won't the bottles burst if we do 2?

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Old 06-11-2007, 05:41 PM   #2
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1. The primary temperatures are what give some of the fruity temperatures. After primary is done, the cold conditioning is lagering. My belgian Dubbel didn't have the cold secondary, but I don't see why it wouldn't hurt.

2. The reason for fresh yeast is partially due to #1. The lagering will drop everything out of suspension, possibly enough yeast to make carbonation a problem. If you don't cold condition, the beer isn't insanely strong, or it doesn't sit for a ton of time I wouldn't worry about it.

3. Carbonation is a function of the amount of fermentable sugar, not yeast. Priming sugar needs to be added at bottling. The fresh yeast is just to ensure that the sugar gets eaten up and converted to CO2.

-edit- my belgian sat for 6 months in secondary and is at about 10% ABV so I decided to pitch new yeast at bottling.

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Old 06-11-2007, 05:42 PM   #3
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  1. No, but I don't know what those temps would accomplish, short of better clarification.
  2. You bottle with "fresh" yeast to ensure bottle fermentation. In other words, after extended aging, it's quite possible that the original yeast has, for the most part, dropped out of suspension, and you need to add more to ensure that the priming sugar gets converted to co2/alcohol in the bottle.
  3. Absolutely not. The yeast can only eat what sugar you give them. If you gave 100 million yeast cells 3/4 cup of priming sugar, they would, in theory, produce the exact same amount of carbonation/alcohol as 200 million cells. Think about it like this: let's say you have 50 gallons of gasoline and 5 cars that all get the same mileage. Do you think that, if you added 2 more cars to the mix but kept the amoutn of gas the same, you'd be able to go farther? No. Once the yeast eat the available sugar, they're done. The only way you overcarb is too much sugar.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 06-11-2007, 05:43 PM   #4
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Beat ya Evan!

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Old 06-11-2007, 05:53 PM   #5
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Quote:
Originally Posted by Brewsmith
Beat ya Evan!
But my answer was obviously superior
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 06-11-2007, 05:56 PM   #6
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Thanks all!

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Old 06-14-2007, 02:55 PM   #7
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Another question about this, I'm aging a Belgian Golden Strong at the moment. It should be ready to bottle around November/December, when pitching new yeast should I use the same type of yeast I used in the wort originally?

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