I had a 'Golden Ale' from Dick's brewing. It was something like 4.5 % ABV. So not actually a Strong Golden Ale. Like the flavor and got me curious. So now want to brew a Belgian Strong Golden Ale. I haven't brewed anything over about 6% ABV. So all I've done is pitch dry yeast.
This will be 2nd all-grain. Did Witbier last and it's still in 1st week of bottle conditioning. Mash temp was higher than wanted so thinking that's what affected FG/attenuation. So calibrating thermometer before brew it!!!!
Mashing in a Zappap. Loved it. Batch sparged, etc.
Anyway, on with it. I want to do a starter for this one for sure since OG I'll be getting will be 1.080 - 1.081. But I was searching for more information and saw somewhere about the thought being that wanted a particular character from the yeast the fermentation temp. should be high. But (wherever I saw it) said that Belgians usually start low in temps. for fermenting and then raise temperature after 3 - 4 days. Does anyone agree with this???
Also saw somewhere about underpitching, for instance 1.8 L instead of 2 L starter. I guess also contributes to the character. I would think with OG this high, you'd want as much yeast as possible?!?!?!
Then I'm going to try this Venturi tube thing I saw on here. Seems excellent to aerate wort before pitching. But what were results??? Everyting fine, not overoxygenated???
12 lb. Belgian Pilsner
0.25 lb. Belgian Caramel Pils (CaraPils ???)
0.25 lb. Biscuit malt
1 oz. Saaz (60 min.)
1 oz. Saaz (15 min.)
Going to try Servomyces (15 min.)
Wyeast Belgian Strong Ale strain (# ??)
When I last did all-grain in Zappap I got 72 % batch sparging. So assuming the 72%.
1 way was to do a protein rest, then beta rest and then the alpha rest. But another suggestion was a single saccharification rest at 154 degrees F or something. (Seems high.) Seems I would need higher fermentability so lower mash temp.???
Like I said, I can't direct heat my mash tun. Or other thought is decoction to get to those temps. for the steps.
Any thoughts or ideas? Should this thread really be in recipes/Ingredients?? Help me affirm or adjust ideas/thoughts I have.
Stu
This will be 2nd all-grain. Did Witbier last and it's still in 1st week of bottle conditioning. Mash temp was higher than wanted so thinking that's what affected FG/attenuation. So calibrating thermometer before brew it!!!!
Mashing in a Zappap. Loved it. Batch sparged, etc.
Anyway, on with it. I want to do a starter for this one for sure since OG I'll be getting will be 1.080 - 1.081. But I was searching for more information and saw somewhere about the thought being that wanted a particular character from the yeast the fermentation temp. should be high. But (wherever I saw it) said that Belgians usually start low in temps. for fermenting and then raise temperature after 3 - 4 days. Does anyone agree with this???
Also saw somewhere about underpitching, for instance 1.8 L instead of 2 L starter. I guess also contributes to the character. I would think with OG this high, you'd want as much yeast as possible?!?!?!
Then I'm going to try this Venturi tube thing I saw on here. Seems excellent to aerate wort before pitching. But what were results??? Everyting fine, not overoxygenated???
12 lb. Belgian Pilsner
0.25 lb. Belgian Caramel Pils (CaraPils ???)
0.25 lb. Biscuit malt
1 oz. Saaz (60 min.)
1 oz. Saaz (15 min.)
Going to try Servomyces (15 min.)
Wyeast Belgian Strong Ale strain (# ??)
When I last did all-grain in Zappap I got 72 % batch sparging. So assuming the 72%.
1 way was to do a protein rest, then beta rest and then the alpha rest. But another suggestion was a single saccharification rest at 154 degrees F or something. (Seems high.) Seems I would need higher fermentability so lower mash temp.???
Like I said, I can't direct heat my mash tun. Or other thought is decoction to get to those temps. for the steps.
Any thoughts or ideas? Should this thread really be in recipes/Ingredients?? Help me affirm or adjust ideas/thoughts I have.
Stu