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Old 06-21-2014, 04:39 PM   #11
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It's probably about right, but still, I'd use one of the online priming sugar calculator's like the one on Northern Brewer's website and measure by weight to be more precise.

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Old 06-23-2014, 01:18 PM   #12
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I will do that and compare it to the directions.

I have another question. Last night I did the first FG hydrometer reading and tasted the beer. My hydro reads 60ish degree water at .998 instead of 1. The reading on my beer was 1, so I figure it's 1.002. I'll do some more readings, but considering what Pappers mentioned about a FG of 1.004 on one of his Belgian Golden Strongs, I figure I'm very close to FG.

Keep in mind I'm a beginner at brewing, and I'm not the best at identifying and articulating characteristics. I'd say the beer has too much evidence of one of the alcohol/solvent related results that in higher levels is undesired - it is definitely a hot/warming effect. I think I learned that, depending on exactly what's happening, that sensation may diminish if the beer sits longer on the yeast.

My recipe calls for 4 weeks at 35 degrees after fermentation is complete. If I am very close to FG, I would go to the fridge very soon.

But considering my situation with the hot/warming effect, should I wait some before the cold conditioning, of will the potential "cleaning up" of the undesirable effect happen during the cold conditioning?

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Old 06-23-2014, 04:52 PM   #13
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Golden Strongs are big beers, so hot alcohol flavors are certainly a danger. I suspect that starting your fermentation at 70F may have led to production of fusel alcohols, and might have been mitigated with a lower starting fermentation temperature. One method to brewing big dry Belgians is to start the fermentation at a low temp and then raise it over time - the early low temps keeps the off-flavors from developing but the steadily increasing temps help the yeast to stay active.

If the issue truly is fusel alcohols, I don't believe conditioning helps that, but I certainly know beers that have smoothed out with aging. So, I would consider letting it condition for a while and see what happens. Nothing to lose. The four weeks at 35 degrees your recipe calls for is called lagering and will help the beer clear.

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