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Forum: Belgian Strong Ale 02-17-2013, 05:09 PM
Replies: 1,813
Views: 261,840
Posted By saq
If a 151 single infusion mash is too high for...

If a 151 single infusion mash is too high for this beer then 153 is definitely too high. You need high attenuation and your mash being extremely fermentable is a critical aspect of getting there.
Forum: Recipes/Ingredients 01-30-2013, 04:08 PM
Replies: 9
Views: 1,399
Posted By saq
I'd also probably switch the yeast to edinborough...

I'd also probably switch the yeast to edinborough yeast, I think it matches this kind of big, boozy, sweet beer better.
Forum: Recipes/Ingredients 01-30-2013, 06:59 AM
Replies: 9
Views: 1,399
Posted By saq
Yeah its gone a while ago. I used too much dark...

Yeah its gone a while ago. I used too much dark malt and not enough crystal malt. Other than that not too far off.
Forum: Belgian Strong Ale 01-28-2013, 03:18 PM
Replies: 1,813
Views: 261,840
Posted By saq
Leave it on the yeast for about 2 or 3 weeks. If...

Leave it on the yeast for about 2 or 3 weeks. If you are kegging do so at that point and let it age around 55-60 for 2 months. After that pop it in the kegerator and check it out.
Forum: Belgian Strong Ale 01-25-2013, 05:47 PM
Replies: 1,813
Views: 261,840
Posted By saq
Just wait.

Just wait.
Forum: Belgian Strong Ale 01-14-2013, 06:00 PM
Replies: 1,813
Views: 261,840
Posted By saq
Ultravista, What recipe did you use? Any...

Ultravista,
What recipe did you use? Any variations on the recipe?
You need to get your primary fermentation temperature up above 76f, but not in the first day. I'd let it free rise up to 80f....
Forum: Belgian Strong Ale 01-06-2013, 05:24 AM
Replies: 1,813
Views: 261,840
Posted By saq
The westmalle yeast produces a chocolate banana...

The westmalle yeast produces a chocolate banana kind of flavor to varying degrees across the temperature profile, its fairly subtle and compliments well with fig/date kinds of characters it makes...
Forum: Recipes/Ingredients 01-03-2013, 03:26 PM
Replies: 7
Views: 705
Posted By saq
No, it would be gross and defeat the whole point...

No, it would be gross and defeat the whole point of a good beer.
Forum: Belgian Strong Ale 12-29-2012, 03:26 AM
Replies: 1,813
Views: 261,840
Posted By saq
1.015 is way too sweet. You'll probably end up...

1.015 is way too sweet. You'll probably end up around there with a 151 mash though.
Forum: Belgian Strong Ale 12-17-2012, 05:51 AM
Replies: 1,813
Views: 261,840
Posted By saq
You could try reading the first post. There has...

You could try reading the first post. There has only ever been one yeast strained discussed for this beer.
Forum: Recipes/Ingredients 12-04-2012, 04:29 AM
Replies: 139
Views: 18,764
Posted By saq
Bsquared I am drinking that bottle of this beer...

Bsquared I am drinking that bottle of this beer you dropped off for me.

Its a lot lighter in color than mine and a bit more mild in flavor. I think I recall you saying no cherries and I don't...
Forum: Belgian Strong Ale 11-12-2012, 06:16 AM
Replies: 1,813
Views: 261,840
Posted By saq
FYI the Rochefort yeast is very different than...

FYI the Rochefort yeast is very different than the Westmalle yeast. The Rochefort yeast is almost neutral flavor-wise in comparison, which is why a true Rochefort recipe has some spices and a more...
Forum: Belgian Strong Ale 10-31-2012, 07:51 PM
Replies: 1,813
Views: 261,840
Posted By saq
Invert sugar is clear and provides no flavor,...

Invert sugar is clear and provides no flavor, theres also no point in making it. If you want to use white sugar in a recipe where it is appropriate (like a tripel) just dump it into the boil. It is...
Forum: Belgian Strong Ale 10-31-2012, 07:00 PM
Replies: 1,813
Views: 261,840
Posted By saq
There are immense differences, and all in the...

There are immense differences, and all in the most important part, flavor. Buy some and taste it.
Forum: Belgian Strong Ale 10-27-2012, 03:28 AM
Replies: 1,813
Views: 261,840
Posted By saq
The perfect quad recipe is an ideal, something to...

The perfect quad recipe is an ideal, something to be striving for. Different ingredients all vary the angles on this beer to bring about different nuances. Try them all and figure out what you like...
Forum: Belgian Strong Ale 10-24-2012, 03:58 PM
Replies: 1,813
Views: 261,840
Posted By saq
You want to pitch at 65f, and then let it raise...

You want to pitch at 65f, and then let it raise up. Blankets work pretty good if you are doing an ambient ferment in your house in the winter time, just check it for accuracy before you forget about...
Forum: Recipes/Ingredients 10-07-2012, 12:59 AM
Replies: 139
Views: 18,764
Posted By saq
After 3 years a project trade finally happened....

After 3 years a project trade finally happened. Bsquared was in Tucson this weekend and brought a bottle of his Cuvee (sans cherries) and swapped one of my last bottles of Cuvee Amore. Build off...
Forum: Belgian Strong Ale 10-01-2012, 07:54 PM
Replies: 1,813
Views: 261,840
Posted By saq
Whenever I have added candi syrup to the...

Whenever I have added candi syrup to the fermenter I end up finding some in the bottom at the end of fermentation. Add it after flameout so it gets dissolved.
Forum: Belgian Strong Ale 09-22-2012, 06:55 PM
Replies: 1,813
Views: 261,840
Posted By saq
The heavy chocolate, black cherry and dusted...

The heavy chocolate, black cherry and dusted cocoa thing has got to be from the D180, that stuff is so intense and rich.
Forum: Belgian Strong Ale 06-14-2012, 06:06 AM
Replies: 1,813
Views: 261,840
Posted By saq
I just started drinking the latest batch...

I just started drinking the latest batch yesterday and its ridiculously good! My FG only got down to 1.015 so its a bit sweeter than I typically like but it comes out and works really well. Its got a...
Forum: Belgian Strong Ale 05-10-2012, 01:16 AM
Replies: 1,813
Views: 261,840
Posted By saq
18E. The kinds of quads that fit into 16E would...

18E. The kinds of quads that fit into 16E would be more like Pannepot or things that are more like Belgian Barleywines (Scaldis Ambree), basically things that stray pretty far out of the entirety of...
Forum: Recipes/Ingredients 04-30-2012, 04:23 AM
Replies: 70
Views: 13,525
Posted By saq
I'm pretty sure if Sacc hasn't mentioned that he...

I'm pretty sure if Sacc hasn't mentioned that he has brewed this in the last 2.5 years he hasn't brewed it. Its a disgusting idea anyways.
Forum: Belgian Strong Ale 03-27-2012, 05:17 AM
Replies: 1,813
Views: 261,840
Posted By saq
Thats pretty normal, the Westmalle yeast is...

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...
Forum: Belgian Strong Ale 03-22-2012, 06:23 AM
Replies: 1,813
Views: 261,840
Posted By saq
Set your chamber to 72 after you cool, you'll get...

Set your chamber to 72 after you cool, you'll get a 6+ temp rise over ambient quite easily, then adjust.
I'm brewing a new recipe I've outlined previously this weekend, I'll post more details later....
Forum: Belgian Strong Ale 03-09-2012, 04:31 PM
Replies: 1,813
Views: 261,840
Posted By saq
This recipe, and many many Belgian (St Bernardus,...

This recipe, and many many Belgian (St Bernardus, Achel, Westvleteren, Rochefort) and American quadrupels (Boulevard Sixth Glass and Bourbon Barrel Quad, Pretty Things Baby Tree, Southampton Abbot...
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