All-Grain - Belgian Brother Golden Strong - Page 2

endorphines · 01-08-2012, 01:36 AM

Quote:

Originally Posted by DannPM

Pitched at 62 and rose to 74 over course of a week, kept at 72 until FG was reached

Did it self rise? or did you raise the temperature? I've used this yeast before and had it self rise to about 10f over ambient.

DannPM · 01-08-2012, 03:55 AM

It self rose but I held it back along the way and had to artificially hold it at the higher temps towards the end of that run.

**GoNova** · 04-05-2012, 06:54 PM

Beersmith is giving me an OG of 1073 and 17 IBUs. Any ideas as to why?

Brewing this tomorrow!

DannPM · 04-05-2012, 07:43 PM

Nova, perhaps you entered 2 lbs of sugar instead of 2 cups (0.88 lbs)?

**GoNova** · 04-05-2012, 09:12 PM

Quote:

Originally Posted by DannPM

Nova, perhaps you entered 2 lbs of sugar instead of 2 cups (0.88 lbs)?

Nope. .88lbs. Thanks though.

I don't know what's going on. I'll just trust your recipe and roll with it.

TimpanogosSlim · 04-23-2012, 02:18 AM

Brewed this today, sort of. Used American 2-row instead of Rahr, and i do not know the brand of german pilsen malt i used.

Also used 4oz of whole saaz hops rated at 3.0 AA, with a schedule adjusted in brewtarget until i arrived at an appropriate IBU rating for a belgian strong golden ale. I picked this recipe because i bought the hops cheap on clearance and they have been falling out of my freezer for months waiting for a recipe.

According to my refractometer i achieved an OG of 1.063, and i just now realized that i forgot the sugar, so I suppose I'm going to go make a simple syrup in the microwave and then wait for it to cool before pouring it into the primary.