Multiple - The Pious - Westvleteren 12 style quad - multiple - Page 6

ejyoung · 09-11-2010, 09:26 PM

This recipe sounds great, but unfortunately I'm still doing extract with specialty grain. Would I be able to convert this one and do it that way?

Chriselv · 09-12-2010, 02:57 PM

My fermentation didn't go so well. I was expecting that the fermentation itself would bring the beer to nice warm temperatures, but I was wrong. I think it was at 22 - 23 degrees (celcius) at the most.

I let it sit for three weeks in the primary, and when I measured SG today, it was 1012!! I was pretty shocked that it had fermented that well at low temperatures. But the beer tasted very little "belgian", not much yeast character.

saq · 09-12-2010, 07:33 PM

Now that you are done with fermentation rack it to secondary for a few months, a lot of the delicious dark fruit flavors come out during aging.

Chriselv · 09-13-2010, 08:44 AM

Yep, did that yesterday. Now it's removed from the yeast and sitting in a freezer set at 10 degrees c / 50 F.

I tasted it yesterday and I couldn't even guess that a belgian yeast had been used, and it was extremely strong. Didn't taste alcohol, but you could feel it in a strange way.

Do you think it would be benefitial to age at a lower temperature?

Tall_Yotie · 09-13-2010, 11:05 PM

So, biting the bullet and going to brew this one today. I am going to try my best to follow the initial schedule, will try to get it down to the 65F for pitching, and hope that wrapping it with towels will let it self rise to the temps I am needing and hold there. I have no real good way of heating it, other than perhaps surrounding the fermenter with heated water.

Question on the cooling down part- will it ramp down on its own at this point, and effectively I can just pitch yeast, wrap it up, and forget it until it cools down and reaches the FG? Or will there be possibility of the temp staying in the high 70's to low 80's for too long and adding bad flavors? I figure once I hit that 1.018 area I will just unwrap the ferementer, and then the next day if it is still fermenting away stick in some cooler water to get it to the 65F mark.

This sound like a good plan? I am going at this without any specialty equipment. Heck, I am going to cold crash with finings after that and then let it sit in the secondary to age for a month and a half before bottling. Unless, of course, anyone out there wishes to guide otherwise.

Excited to try this one!

saq · 09-13-2010, 11:45 PM

Chriselv: A lot of that will age out. I feel that a 50f aging temp is a good temp as its just warm enough to let the yeast go to sleep slowly.

Tall Yotie: A blanket or sleeping bag would be an easy way to raise temp, I've done it in the winter and it got me up to temp no problem.

If you can't cool it after the initial fermentation is done I don't think you will have any off flavors because of it, but it will make it harder to clarify it, the yeast doesn't floccuate super well.
If you have a way to cold crash just let fermentation go 4 weeks or so and cold crash it for a a week.
After that age it for 2 months or so and then bottle it and see how it develops.

Tall_Yotie · 09-15-2010, 12:52 AM

Thanks for the info! I brewed this up, let it cool overnight, and just pitched the yeast. Unfortunately I may have under pitched, as the yeast starter didn't have as much yeast built up on the bottom after decanting as I hoped. If it isn't kicking up a lot tomorrow I will go grab some more yeast, hopefully it starts up and just ramps a little slower up to the temp.

Tall_Yotie · 09-15-2010, 11:56 PM

update: 0.o

24 hours, bubbling like crazy, and I am at 85F. If it goes any higher then that I am going to have to cool it down like a kid with a fever. And here I was, worried I would be having to HEAT this beast. I have learned, Saq speaks the truth and nothing but. The 2 bps (giants ones, sounds like a techno beat) is slowly driving my wife insane. Good times!

victorzamora · 10-01-2010, 03:40 PM

Hey guys, I've been stalking around for a while but I have basically zero experience. I have done a lot of reading, and have friends that know what they're talking about. I think I've come up with an okay extract-based recipe for the Pious Traditional, what do y'all think? Oh, it's all from NorthernBrewer:

Instead of all the grains, I was thinking 3lbs Briess DME Golden Light and 3lbs Briess DME Pilsen, followed up by everything else being the same. I came up with these because the Briess DME golden light was part of a kit to create a Belgian similar to a Pale Ale. The Pilsen is obviously in a kit for a Pilsner. I put it in an online calculator and came up with a theoretical OG of 1.089.

Egghead · 10-01-2010, 04:42 PM

Quote:

Originally Posted by victorzamora

Instead of all the grains, I was thinking 6lbs Briess DME Golden Light and 6lbs Briess DME Pilsen, followed up by everything else being the same. I came up with these because the Briess DME golden light was part of a kit to create a Belgian similar to a Pale Ale. The Pilsen is obviously in a kit for a Pilsner. I put it in an online calculator and came up with a theoretical OG of 1.089.

The golden light is mostly 2-row, which is not quite the same as Belgian Pale (see the May 15, 2008 episode "Base Malt Experiment" of Basic Brewing Video for more: http://www.basicbrewing.com/index.php?page=video). However, it may not be THAT far off. You'll still probably make a really good beer.

Go for it.