dogbar
Well-Known Member
I wouldn't sweat it. You could always try pitching a little bit of both pouches instead. Or pitch some from the fresher of the two, figuring that one will have a higher cell count anyway.
I made this batch yesterday, using both Belgian Ardennes (3522) & WLP500 (or 550, can't remember) with separate starters. What ferment temps did you use. I know with many Belgian styles, they start off around 67* then after 2 days are ramped up a few degrees every day until they hit 75,80, heck even 85*. This gets the yeast pitching in all their flavors and helps attenuation. Also, considering how strong this is, how long have you guys let it age?.....I plan on using 1-1.25 oz oak cubes for max of 2 months.
Wreckoncile said:I just had this beer for the first time last week at a fancy steakhouse for my first wedding anniversary. Loved it and would've ordered a second bottle if not for the already high enough ABV and pricetag ($35 at said high end steakhouse).
I will be trying to brew this sometime in the near future. But being a rookie brewer (just bottled my second brew), I'll have to wait until I get a few more styles out of the way and I can get purchase a second carboy (the idea of not being able to brew something for a full two months while waiting for my carboy to clear is simple heresy). The greatest part will be when I tell my swmbo "remember that beer that I got on our anniversary that cost $35? Well, I just made five gallons of it for only $10 more."
This time I did a little something different. I kept back 1 gallon of the batch before adding oak cubes and bourbon. I'll mix the gallon with the 4 gallons that have been aged on the oak and bourbon at bottling. I don't know what difference this will make but I was curious. Funny, I said in the previous post I wouldn't change a thing. Ah such is the prerogative of a homebrewer to change her mind!
This time I did a little something different. I kept back 1 gallon of the batch before adding oak cubes and bourbon. I'll mix the gallon with the 4 gallons that have been aged on the oak and bourbon at bottling. I don't know what difference this will make but I was curious. Funny, I said in the previous post I wouldn't change a thing. Ah such is the prerogative of a homebrewer to change her mind!
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