CSI - CandiSyrup
Well-Known Member
Probably the best thing about this forum is learning what others experienced through trial and error (we don't have enough time to make all the mistakes and have all the successes that we have collectively!)
My experience with making high gravity belgian beers has been that if I don't oxygenate my wort enough, or have as successful a starter as I had targeted, then off-flavors that can probably be attributed to phenols and esters are noticeable to an extent that put my palate off a bit. My practice is to use a 2L starter and oxygenate the wort thoroughly prior to pitching (into 15 gallons.) The high DO enables the yeast to continue to propagate healthily for a while prior to starting their relatively unhealthy (for the yeast) anaerobic metabolic pathway.
Has anyone tried brewing this quad with a 65-70 deg F temperature profile? If you have, what is the difference in flavor that you notice?
Well said. Best post today.