All-Grain - Pink Elephant (Delirium Tremens clone) - Page 24

**jkarp** · 02-05-2012, 12:54 PM

FWIW, I've always done the WLP570 / S-04 combo and had great results. I do suspect some of you are fermenting too cool, leading to weak Belgian flavors. Start at 67-68F and it should reach well into the 70s for full flavor development.

**bmason1623** · 02-05-2012, 01:09 PM

Quote:

Originally Posted by jkarp

FWIW, I've always done the WLP570 / S-04 combo and had great results. I do suspect some of you are fermenting too cool, leading to weak Belgian flavors. Start at 67-68F and it should reach well into the 70s for full flavor development.

I think that the warm fermentation temps cause the s04 to be too dominant in flavor.

enricocoron · 02-06-2012, 05:55 PM

I've done just the WL570 and also in conjuntion with the S-04 and both come out very well....I think the key is to not be afraid to start this in the high 60's and ramp it all they way to78-80 at the end.

**Mustangj** · 02-08-2012, 03:57 AM

Quote:

Originally Posted by enricocoron

I've done just the WL570 and also in conjuntion with the S-04 and both come out very well....I think the key is to not be afraid to start this in the high 60's and ramp it all they way to78-80 at the end.

That's what I did... Will see.

tmm0f5 · 02-15-2012, 09:49 PM

Just brewed this, everything went well. Got an OG of 1.071, pitched the WLP570 starter at 68 degrees and am going to wait about 6-12 hours to pitch the S-04.

The amount of break material is tremendous! Did you all encounter that as well? In my 3 gal carboy, theres about 2 inches of material.

I had all my hops & spices in hop bags. All this material generated after the irish moss.

**chezzesteak** · 02-16-2012, 01:05 AM

Pils malt is high in protein also...

enricocoron · 02-16-2012, 08:06 PM

I'm doing my fourth batch....I decided to only do a protein rest and then mash at 149. I'm holding at 68 for 3-4 days and bumping to 70 for a few days and then 72 and then ramp it up to 78-80 right at the end. I backed the ginger addition off to 8 minutes and corriander and seeds of P to 5 minutes and halved the seeds of P addition. Overshot a little at 1.080 but hopefully can still get down to 1.008 by jacking the temp up towards the end. I'm looking for a version that can be drunk out of a keg after only a few weeks of conditioning. I also went with only 4 oz each of biscuit and aromatic and 8 oz of munich.....

sivdrinks · 02-16-2012, 08:51 PM

I don't see how you guys are drinking after a couple weeks. Mine was still harsh/boozy at 8 weeks. Around 13 now, it's pretty nice. I'd opt out of the S-04 next time, could have been more Belgiany.

ChillWill · 02-16-2012, 09:31 PM

After about 4 weeks mine was a little warm but not boozey like some stronger beers I've had or made.

I did end up with 8.9% and fg 1.013 with a 3 step mash. Hopefully most of the batch will last long enough to try aged.

sivdrinks · 02-16-2012, 10:27 PM

Mine was 1.074 to 1.011, 8.4%. I did rush mine a bit. I wouldn't advise cold crashing until you keg or bottle. Warm condition as long as you can wait.