Belgian Dark Strong Ale The Pious - Westvleteren 12 style quad - multiple - Page 61 - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Belgian Dark Strong Ale The Pious - Westvleteren 12 style quad - multiple

Reply
 
Thread Tools
Old 03-25-2012, 06:33 AM   #601
menisale
Recipes 
 
Oct 2010
carlsbad, ca
Posts: 53

Do I make the new world or the old world recipe?

I'm going to brew one of them this Friday but trying to decide which one. I've brewed the new world twice with excellent results. thinking about stepping up and doing the old world but having reservations because of the great results from the new world.

Thoughts?



 
Reply With Quote
Old 03-25-2012, 07:00 AM   #602
sockmerchant
Recipes 
 
Dec 2010
Auckland, Auckland, New Zealand
Posts: 225
Liked 20 Times on 20 Posts


Holy crap. My New word is trying to escape! Currently exiting via the blow off tube which hardly sticks through the lid. Thats a lot of freakin head space to fill with krausen! Seriously active fermentation.



Edit: I ended up top cropping some yeast for an upcoming brew. No point letting those dumb yeasts commit suicide


__________________
www.mistakebrewing.com
Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
Reply With Quote
Old 03-27-2012, 05:17 AM   #603

Thats pretty normal, the Westmalle yeast is incredibly vigorous and likes to get out of the airlock. You want to get the temperature up to at least 78/79f (26c) to get it to do its thing for this beer properly.

 
Reply With Quote
Old 03-27-2012, 06:20 AM   #604
sockmerchant
Recipes 
 
Dec 2010
Auckland, Auckland, New Zealand
Posts: 225
Liked 20 Times on 20 Posts


I've used the westmalle yeast a half dozen times or so but its never been this active. Its still spilling yeast jizz through the blow off 2 days later
__________________
www.mistakebrewing.com
Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
Reply With Quote
Old 03-27-2012, 12:59 PM   #605
Layne
HBT_SUPPORTER.png
Recipes 
 
Sep 2008
Gonzales, Louisiana
Posts: 964
Liked 19 Times on 17 Posts


Mine was a big hit at the Zapps beer fest in Baton Rouge this weekend.
Lots of positive comments, and compliments. and then that awefull sound when the keg runs dry..... Oh well, it was enjoyed by many. Now time to brew it again.

 
Reply With Quote
Old 03-28-2012, 12:49 AM   #606
g-star
Recipes 
 
Feb 2010
PA
Posts: 825
Liked 125 Times on 93 Posts


Quote:
Originally Posted by saq View Post
Thats pretty normal, the Westmalle yeast is incredibly vigorous and likes to get out of the airlock. You want to get the temperature up to at least 78/79f (26c) to get it to do its thing for this beer properly.
What do you guys recommend as far as a fermentation temperature schedule? I ask because I made the old world version, pitched at 64F, and let it free rise to 75F. I then applied external heat to get it to 82F within 12 hours.

I got dinged by 4 different judges for the beer being too solventy/harsh, and I can detect it as well. They all blame it on too hot of a fermentation, and I have to agree.

I know the stated practice of Westvelteren in BLAM is to get it up into the 80's, but I'm not so sure this can be directly correlated to a home setup due to differences in fermentor geometry, open vs. closed, etc.

Any experience/guidance/advice would be appreciated.

 
Reply With Quote
Old 03-28-2012, 12:52 AM   #607
ALF
Recipes 
 
Mar 2010
Houston
Posts: 55

Layne, Im really interested in trying your technique on boiling the first runnings (may add some plain sugar with it as well). Did you brew the traditional or new world? How did the color turn out? Would you reduce the same amount of first runnings?

 
Reply With Quote
Old 03-28-2012, 12:53 AM   #608
rjwhite41
Recipes 
 
Oct 2010
Osceola, Iowa
Posts: 1,421
Liked 25 Times on 18 Posts


Quote:
Originally Posted by g-star View Post
What do you guys recommend as far as a fermentation temperature schedule? I ask because I made the old world version, pitched at 64F, and let it free rise to 75F. I then applied external heat to get it to 82F within 12 hours.

I got dinged by 4 different judges for the beer being too solventy/harsh, and I can detect it as well. They all blame it on too hot of a fermentation, and I have to agree.

I know the stated practice of Westvelteren in BLAM is to get it up into the 80's, but I'm not so sure this can be directly correlated to a home setup due to differences in fermentor geometry, open vs. closed, etc.

Any experience/guidance/advice would be appreciated.
How long was it aged before you entered it?

 
Reply With Quote
Old 03-28-2012, 02:19 AM   #609
sockmerchant
Recipes 
 
Dec 2010
Auckland, Auckland, New Zealand
Posts: 225
Liked 20 Times on 20 Posts


Quote:
Originally Posted by g-star View Post
What do you guys recommend as far as a fermentation temperature schedule? I ask because I made the old world version, pitched at 64F, and let it free rise to 75F. I then applied external heat to get it to 82F within 12 hours.

I got dinged by 4 different judges for the beer being too solventy/harsh, and I can detect it as well. They all blame it on too hot of a fermentation, and I have to agree.

I know the stated practice of Westvelteren in BLAM is to get it up into the 80's, but I'm not so sure this can be directly correlated to a home setup due to differences in fermentor geometry, open vs. closed, etc.

Any experience/guidance/advice would be appreciated.
80% of my brews are belgian style, and therefore tend to be of higher alcohol. I have found that hot fermentation can definitely lead to fusal alcohol problems. As a general rule, I tend to try and keep my fermentation temps to 65-68 for the first 2 days (or at least 50 percent of attenuation) and then let it free rise. From personal experience it seems that the fusal alcohols are mostly produced during the crazy first 2 days of fermentation.

I definitely would not let it free rise (in most cases) for the entire fermentation process.

I have had some issues keeping this particular brew's temps under control. the hydro sample i tasted last night did not seem to have much in the way of hot alcohol, so looking good so far.
__________________
www.mistakebrewing.com
Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

Chrily Likes This 
Reply With Quote
Old 03-28-2012, 02:20 AM   #610
sockmerchant
Recipes 
 
Dec 2010
Auckland, Auckland, New Zealand
Posts: 225
Liked 20 Times on 20 Posts


Quote:
Originally Posted by rjwhite41 View Post
How long was it aged before you entered it?
In my experience ageing has done nothing to reduce hot alcohol.


__________________
www.mistakebrewing.com
Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Dark Strong Ale Westvleteren 12 Clone - Multiple Award Winner CSI Homebrew Ale Recipes 841 07-07-2016 06:54 AM
Westvleteren XII recipe (clone) - AAA Westvleteren 12 (D-180 variation) Burgermeister Recipes/Ingredients 3 06-04-2015 01:49 AM
Belgian Quad (Chimay Blue Style) Manzier Recipes/Ingredients 5 02-12-2014 11:53 PM
Planning my first AG. Belgian quad style beerlover89 All Grain & Partial Mash Brewing 11 03-05-2013 06:29 PM
Multiple Burners Multiple Tanks oakbarn Equipment/Sanitation 1 08-28-2012 03:03 PM


Forum Jump