Spyk'd

Recipes 

__________________
Primary:
Bleach
Secondary:
American Red
Keg Conditioning:
Gruit
On Tap:
ESB
Bottled:
Nada...
On Deck:
Porter, Belgian Abbey Ale

glennduggin

Recipes 

I just put an abbye ale in the primary about an hour ago. I was wondering how long you let yours stay in the primary? And then how long in the secondary....or did you go straight to bottle conditioning?
thanks!
glenn

glennduggin

Recipes 

sorry about that....its late...or early......I realized you had the whole schedule right there!

stedtale

Recipes 

How'd this turn out?

__________________
www.wdesignstudios.com
musician | graphic designer

Future Brews: Something Belgian...dubbel...anyone got a good one?
Primary: Irish Red Ale
Secondary: empty
Bottled: Kölsch, Creamy Ginger Ale

RLinNH

Recipes 

Another "How'd this turn out?"

__________________
You Can Give A Man A Fish and Feed Him For a Day, or You Can Teach Him To Fly Fish And Spoil Him For Life

On Deck beer
Primary Robust Coffee Porter
Secondary Flanders Red
Bottled
Kegged Simcoe Sevada 10, Alex's Oatmeal Stout 2012
On Tap Bee Cave Kolsch

deafmonk

Recipes 

Hi Spyk'd. Thanks for posting the recipe.

7 days primary fermentation and 14 days secondary fermentation.

Now my question is... for bottle conditioning. What kind of sugar and yeast to add to prime and then bottle. How long to bottle at what temperature?

Thanks again.

shadows69

Recipes 

Brewed this over a week ago. I'm holding it between 75-77F. I'm going to leave it in the primary for 3 weeks before bottling it. Only add corn sugar to prime it, you shouldn't need any yeast added to prime it.

shadows69

Recipes 

Tested at week 2 FG so far is 1.012. Taste test is very smooth, looks like a Belgian should, reminds me of blue moon without the orange and coriander.
I think I am going to add orange peel and coriander in a hop bag right to the primary for a week to see what kind of taste that will produce. I just have to find coriander seed.

mhenry41h

Recipes 

154 mash temp is probably not going to dry out much if that is your goal. Most of my Belgian recipes are written to mash at 147-148. Looks like you are making a blonde or Belgian pale right? I'll bet this will end around 1.014-1.012. Sounds good.

coming soon...to a fridge near you!

__________________
Conditioning: Blonde/Pale Ale with Nelson Sauvin & Pacific Jade, Brett'd Belgo-Irish Dry Stout
Fermenting: Lambic
Next: Munich Helles, Brett'd Golden Strong, Honey Lager
Drinking: American IPA, American Brown, Brett'd Saison, Imperial English IPA, Belgian Amber, Belgian Single

Follow My Brewing Excursions at:


www.draconianlibations.blogspot.com

http://www.facebook.com/pages/Draconian-Libations/258343357538490
___________________
Draconian Libations

FireRescueFL

Recipes 

I think I just found my next brew. I'm just a partial mash brewer for now so I'll have to do some conversions but this one sounds amazing.

---Chris

__________________
Primary #1: AHS Belgian Wit
Primary #2: AHS Apocalypso
Primary #3: Woodchuck Amber clone
Secondary #1: Empty
Secondary #2: Empty
Keg #1: Woodchuck Amber Cider clone
Keg #2: Empty
Keg #3: DFH 60min clone #2
Keg #4: English Brown Ale #2

Buy a man a brew and he'll waste an hour,
Teach a man to brew and he'll waste a lifetime!