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Old 03-25-2012, 06:33 AM   #601
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Do I make the new world or the old world recipe?

I'm going to brew one of them this Friday but trying to decide which one. I've brewed the new world twice with excellent results. thinking about stepping up and doing the old world but having reservations because of the great results from the new world.

Thoughts?

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Old 03-25-2012, 07:00 AM   #602
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Holy crap. My New word is trying to escape! Currently exiting via the blow off tube which hardly sticks through the lid. Thats a lot of freakin head space to fill with krausen! Seriously active fermentation.



Edit: I ended up top cropping some yeast for an upcoming brew. No point letting those dumb yeasts commit suicide

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Old 03-27-2012, 05:17 AM   #603
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Thats pretty normal, the Westmalle yeast is incredibly vigorous and likes to get out of the airlock. You want to get the temperature up to at least 78/79f (26c) to get it to do its thing for this beer properly.

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Old 03-27-2012, 06:20 AM   #604
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I've used the westmalle yeast a half dozen times or so but its never been this active. Its still spilling yeast jizz through the blow off 2 days later

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Old 03-27-2012, 12:59 PM   #605
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Mine was a big hit at the Zapps beer fest in Baton Rouge this weekend.
Lots of positive comments, and compliments. and then that awefull sound when the keg runs dry..... Oh well, it was enjoyed by many. Now time to brew it again.

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Old 03-28-2012, 12:49 AM   #606
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Quote:
Originally Posted by saq View Post
Thats pretty normal, the Westmalle yeast is incredibly vigorous and likes to get out of the airlock. You want to get the temperature up to at least 78/79f (26c) to get it to do its thing for this beer properly.
What do you guys recommend as far as a fermentation temperature schedule? I ask because I made the old world version, pitched at 64F, and let it free rise to 75F. I then applied external heat to get it to 82F within 12 hours.

I got dinged by 4 different judges for the beer being too solventy/harsh, and I can detect it as well. They all blame it on too hot of a fermentation, and I have to agree.

I know the stated practice of Westvelteren in BLAM is to get it up into the 80's, but I'm not so sure this can be directly correlated to a home setup due to differences in fermentor geometry, open vs. closed, etc.

Any experience/guidance/advice would be appreciated.
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Old 03-28-2012, 12:52 AM   #607
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Layne, Im really interested in trying your technique on boiling the first runnings (may add some plain sugar with it as well). Did you brew the traditional or new world? How did the color turn out? Would you reduce the same amount of first runnings?

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Old 03-28-2012, 12:53 AM   #608
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Quote:
Originally Posted by g-star View Post
What do you guys recommend as far as a fermentation temperature schedule? I ask because I made the old world version, pitched at 64F, and let it free rise to 75F. I then applied external heat to get it to 82F within 12 hours.

I got dinged by 4 different judges for the beer being too solventy/harsh, and I can detect it as well. They all blame it on too hot of a fermentation, and I have to agree.

I know the stated practice of Westvelteren in BLAM is to get it up into the 80's, but I'm not so sure this can be directly correlated to a home setup due to differences in fermentor geometry, open vs. closed, etc.

Any experience/guidance/advice would be appreciated.
How long was it aged before you entered it?
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Old 03-28-2012, 02:19 AM   #609
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Quote:
Originally Posted by g-star View Post
What do you guys recommend as far as a fermentation temperature schedule? I ask because I made the old world version, pitched at 64F, and let it free rise to 75F. I then applied external heat to get it to 82F within 12 hours.

I got dinged by 4 different judges for the beer being too solventy/harsh, and I can detect it as well. They all blame it on too hot of a fermentation, and I have to agree.

I know the stated practice of Westvelteren in BLAM is to get it up into the 80's, but I'm not so sure this can be directly correlated to a home setup due to differences in fermentor geometry, open vs. closed, etc.

Any experience/guidance/advice would be appreciated.
80% of my brews are belgian style, and therefore tend to be of higher alcohol. I have found that hot fermentation can definitely lead to fusal alcohol problems. As a general rule, I tend to try and keep my fermentation temps to 65-68 for the first 2 days (or at least 50 percent of attenuation) and then let it free rise. From personal experience it seems that the fusal alcohols are mostly produced during the crazy first 2 days of fermentation.

I definitely would not let it free rise (in most cases) for the entire fermentation process.

I have had some issues keeping this particular brew's temps under control. the hydro sample i tasted last night did not seem to have much in the way of hot alcohol, so looking good so far.
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Old 03-28-2012, 02:20 AM   #610
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Quote:
Originally Posted by rjwhite41 View Post
How long was it aged before you entered it?
In my experience ageing has done nothing to reduce hot alcohol.
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