rewster451
Well-Known Member
We're thinking of doing a belgian dubbel sometime in the next couple of months. We already have three beers to do before then, but I was wondering if anyone had any ideas of how to do this type of beer.
We want to use belgian candi sugar, but after reading the "couple of things about belgian beers" thread I'm more confused than ever.
Isn't getting belgian style yeasts the most important part? I plan on culturing yeast from some comercially available belgian beers. To make it a "dubbel", don't you need to pitch yeast twice, and when you do that, is that when you add your candi sugar?
We want to use belgian candi sugar, but after reading the "couple of things about belgian beers" thread I'm more confused than ever.
Isn't getting belgian style yeasts the most important part? I plan on culturing yeast from some comercially available belgian beers. To make it a "dubbel", don't you need to pitch yeast twice, and when you do that, is that when you add your candi sugar?