wow, you bottle this after three weeks? i always let mine sit for 6 weeks or so.
i pitched mine Sunday night, and I have a lot of activity in the blowoff bucket (co2), but my krausen only rose about an inch above the beer...that's a first for me, my belgians usually blow off pretty strong. this is my first time with 1214, I ususually use belgian abbey 11.
Originally Posted by EvilGnome6
I ferment my Belgians by pitching cool (5F below the published range) and letting the temperature rise to the top of the range until it's done. They come out great and taste very Belgian. I brewed a dubbel with that same strain (1214) several weeks ago and I let it ferment for 3 weeks at 78F (after pitching at 63F). It's going to get bottled this weekend.