MDB
Well-Known Member
I am doing this recipe from my local shop, this is only my 3rd brew all from this shop. I note that the shop has very short primary and secondary recommended in comparison to what I am reading here. I've already extended them with my second batch but that was just guesswork. Wondering what you would do with this and why (and note, I already have in the primary so no recipe changes please).
7lbs British Light Malt extract
1 lb Belgian Pale Grain Malt cracked
12 oz Belgian Cara Vienne Grain malt cracked
8 oz Belgian Aromatic grain malt cracked
4 oz belgian Special B dark crystal
3 oz Fuggles/Goldings British Hop pellets (half 60 minutes half 30)
1 lb white sugar
liquid yeast, WhiteLabs Platinum Bastogne Belgian Ale Yeast
Recipe says 4 days primary, 4-7 days secondary, bottle condition for 1-2 weeks.
OG 1.070-72, FG 1.016-18
So this can be a learning experience, I'd like to know what you think on these times fermenting/2dy and conditioning, and more important WHY. And I see that most everyone here has tossed the 2dy, if there is a reason to do so here other than it's one less transfer of beer please let me know.
Thanks! (This site is awesome).
Mike
7lbs British Light Malt extract
1 lb Belgian Pale Grain Malt cracked
12 oz Belgian Cara Vienne Grain malt cracked
8 oz Belgian Aromatic grain malt cracked
4 oz belgian Special B dark crystal
3 oz Fuggles/Goldings British Hop pellets (half 60 minutes half 30)
1 lb white sugar
liquid yeast, WhiteLabs Platinum Bastogne Belgian Ale Yeast
Recipe says 4 days primary, 4-7 days secondary, bottle condition for 1-2 weeks.
OG 1.070-72, FG 1.016-18
So this can be a learning experience, I'd like to know what you think on these times fermenting/2dy and conditioning, and more important WHY. And I see that most everyone here has tossed the 2dy, if there is a reason to do so here other than it's one less transfer of beer please let me know.
Thanks! (This site is awesome).
Mike