Dressing up a Belgian Strong Golden Ale - Page 2

Calder · 01-28-2012, 03:29 PM

Quote:

Originally Posted by WallyBrew

Sorry guys, forgot to add the yeast to the recipe. Its a Wyeast 1388 Belgian Strong Ale (gotta love the smack pack).

I was just curious if you had any ideas for variations. I'm fairly new to the hobby, this will be my 5th batch, and am looking to learn more.!

That's the Duvel strain. Will give you a great beer if you treat it right. Start around 70 F, and raise the temperature up to 80 F over a few days, and it will give you some great flavors. Don't let the temperature drop, or it might stall on you.

**bruin_ale** · 01-28-2012, 04:26 PM

love that yeast.. I did something similar to Calder last time I used it. Started at 68, held for two days, then stopped controlling temps and let it raise the temp on its own until it finished. It chugged down from 1.09ish down to 1.007 in less than a week and wasn't particularly "hot" tasting even at that point. Only drawback is that it's pretty slow to clear. I did a 3 week lager and even then I decided to use gelatin to get it truly clear.