starman
Well-Known Member
As robust as the Belgian strains all seem to be, definitely make starters for beers this big.
I did a side by side of my keg vs bottled at ~21 days. Both aren't there yet but unsurprisingly the keg that's been chilled and on gas has a lot farther to go. This batch isn't the best example due to blowing the mash temp and using 3787 at a higher ferm temp. It will be great, no question but I've decided to pull it out of my keggerator and let it condition longer at room temp.
Carbonation was almost there but not perfect so I'm considering priming to finish it up. Its hard to gusstimate a corn sugar addition but thinking 1.5-2 oz. This batch is a little thick due to the mash temp so overshooting the carbonation will probably be OK.
I did a side by side of my keg vs bottled at ~21 days. Both aren't there yet but unsurprisingly the keg that's been chilled and on gas has a lot farther to go. This batch isn't the best example due to blowing the mash temp and using 3787 at a higher ferm temp. It will be great, no question but I've decided to pull it out of my keggerator and let it condition longer at room temp.
Carbonation was almost there but not perfect so I'm considering priming to finish it up. Its hard to gusstimate a corn sugar addition but thinking 1.5-2 oz. This batch is a little thick due to the mash temp so overshooting the carbonation will probably be OK.