I had my first DT and I was very happy and sad. Happy to have finally tasted such an awesome beer and sad it took me so long to find it.
While I've been busy brewing all the other Belgian clones out of the book Beer Captured I am going to do there DT clone which is close to this recipe only adding the specialty malts and only using grains of paradise.
Question is about mashing at 149 for 90 mins as opposed to 153 for 60 mins. What difference shall I expect?
Also while googling DT I noticed that this is also a medical term. Funny its all about the shakes from alcoholism. Maybe not funny but spooky.
Just reading DT in wiki and they say that the beer is made with 3 yeasts
When I go to bottle this do I let it warm up first or bottle cold. The difference in the amount of priming sugar seems pretty substantial: 5.7oz @ 68f vs. 3.7oz @ 32f.
Just trying to avoid the dreaded bottle bombs.
I trust the charts when it comes to priming but I usually use Belgian bottles for added safety. Also, it is not a bad idea to chill and drink a bottle at regular intervals to check the carbonation level.
Sooooo....bottle it cold, using the larger amount of priming sugar, then warm it up for the bottle conditioning? ? Something about that seems off to me.
I don't have any Belgians to bottle in, just sam Adams bottles.