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Old 03-04-2013, 10:23 PM   #261
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Hello,

Ive done the recipe (extract), my og was 1,066 and it finished at 1,018... I though that it was good to bottle after tree weeks (my rule of tomb; I take an sg after 10 days then bottle after 3 weeks in primary). I carbed with 120g of sugar (4,2oz).

Today (2 1/2 weeks after bottling) It is overcabed. At first, friends asked me about possible infection but Im realy "over doing it" with the washing and sanitizing...
I think that the problem is my "rule of tomb". I only take an sg after 10 days and then a FG at bottling. Do you think that it is the problem?

It is the second time I use belgian yeast and it is the second time I have an overcarbed beer.

Thanks for your help

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Old 03-04-2013, 10:32 PM   #262
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Originally Posted by triat00
Hello,

Ive done the recipe (extract), my og was 1,066 and it finished at 1,018... I though that it was good to bottle after tree weeks (my rule of tomb; I take an sg after 10 days then bottle after 3 weeks in primary). I carbed with 120g of sugar (4,2oz).

Today (2 1/2 weeks after bottling) It is overcabed. At first, friends asked me about possible infection but Im realy "over doing it" with the washing and sanitizing...
I think that the problem is my "rule of tomb". I only take an sg after 10 days and then a FG at bottling. Do you think that it is the problem?

It is the second time I use belgian yeast and it is the second time I have an overcarbed beer.

Thanks for your help
How long we're they in the fridge before you popped one open? Sometimes they just need more time getting cold to absorb the O2

1.018, even for extract with this beer seems a little high. Belgian yeast can work quick and then take a bit to eat those final points.

Belgian yeast also can drop quick if temperatures are not managed, what temps did you ferment at? Did you ever try to raise and rouse the yeast to see if it will drop some points?

The amount of priming sugar you used seems right assuming you had a full 5 gallons of finished beer, if you had less then it may be that too
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Old 03-05-2013, 04:11 PM   #263
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How long we're they in the fridge before you popped one open? Sometimes they just need more time getting cold to absorb the O2

1.018, even for extract with this beer seems a little high. Belgian yeast can work quick and then take a bit to eat those final points.

Belgian yeast also can drop quick if temperatures are not managed, what temps did you ferment at? Did you ever try to raise and rouse the yeast to see if it will drop some points?

The amount of priming sugar you used seems right assuming you had a full 5 gallons of finished beer, if you had less then it may be that too
I let them in the fridge for 5-6 hours,... it was just a taste test. Maybe its a part of the problem.

I fermented at 66 and bottled at 68. Should I expect more attenuation from belgian yeast? I though that 70% was ok.

Next time, do you think I should take more readings? Ill try to rise the yeast if it appens again.

Thanks
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Old 03-05-2013, 04:14 PM   #264
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Sounds interesting with the hops, and the yeasts. Can't wait to hear how it turns out.

Hey, that begs a question for you guys. What yeasts have you used on this? Every time I do this I use a different one, including harvest yeast, and so far nothing really beats the original yeast I used. What do you guys like? I think I need to get this back in rotation again...not sure if I want to use something new, or go back to old school on this.
Harvested yeast from Floreffe blonde and Floreffe triple. Second one turn out better and closer, to my opinion, to Leffe.
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Old 03-05-2013, 05:32 PM   #265
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I let them in the fridge for 5-6 hours,... it was just a taste test. Maybe its a part of the problem.

I fermented at 66 and bottled at 68. Should I expect more attenuation from belgian yeast? I though that 70% was ok.

Next time, do you think I should take more readings? Ill try to rise the yeast if it appens again.

Thanks
5-6 hours is not enough time to get the CO2 fully absorbed into the beer. Give a couple a week and they should improve

66-68 is a bit low IMO for Belgian yeast and IME most like to get ramped up a bit as fermentation progresses. I like to pitch mine around 65 and gradually raise to 72. This keeps the yeast quite active although 70% attenuation isn't bad.

More readings are not necessary. I take an OG and then look for FG around 10 days to 2 weeks.
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Old 04-19-2013, 01:33 AM   #266
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Here's what I'm thinking of for a 2.5 gallon batch of the honey blond experiment.

4 lbs Pilsner (2 Row) Bel
8.0 oz Munich Malt
2.7 oz Biscuit Malt
1.8 oz Melanoiden Malt
12.0 oz Honey Malt
5.3 oz Honey (1.0 SRM)

0.38 oz Styrian Goldings- Boil 60.0 min
0.20 oz Saaz- Boil 30.0 min

0.5 pkg Abbey Ale (White Labs #WLP530) [35.00 ml]
Het Revvy. I am going to brew up your "original version" for sure but am also interested if you ever did this honey version? I know this is an old post but am curious if it turned out, if tried. I read the entire thread but did see that anyone comment on it. Either way I will likely try it anyway. It sounds good and I normally do 2.5 gallon batches anyway!

Thanks so much for sharing your recipe, I am excited to give it a try.
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Old 04-19-2013, 02:21 PM   #267
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Nope, never did the honey one.

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Old 04-19-2013, 07:35 PM   #268
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Anyone could share the BeerSmith version of this - send me a site mail I will send you my email address. Thanks!

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Old 04-19-2013, 07:41 PM   #269
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Anyone could share the BeerSmith version of this - send me a site mail I will send you my email address. Thanks!
????

Type it into your beersmith. By the time you get a response for whatever the heck you mean, you could have the whole thing imputted in BS yourself.
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Old 05-09-2013, 04:24 AM   #270
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Really excited to make this my next brew, but I have two questions:

1. For a90 min boil, I would boil the wort for 30 mins before adding my first round of hops?
2. Any thoughts on how this recipe would work with the YEAST STRAIN: 1388 | Belgian Strong Ale?

Thanks in advance!

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