Belgian Dark Strong Ale The Pious - Westvleteren 12 style quad - multiple - Page 97 - Home Brew Forums

Register Now!
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 12-30-2012, 06:44 PM   #961
bottlebomber
 
bottlebomber's Avatar
Recipes 
 
Apr 2011
Ukiah, CA
Posts: 14,342
Liked 2737 Times on 2112 Posts


Quote:
Originally Posted by ultravista
How long was it @ 80 before dropping? When was your brew date?
I brewed this five days ago, and it was probably at or around 80 for about 36 hours.

 
Reply With Quote
Old 12-30-2012, 07:27 PM   #962
ultravista
Recipes 
 
Mar 2007
Las Vegas, Nevada
Posts: 2,367
Liked 58 Times on 48 Posts


Crap, I wonder why the wort temperature dropped from 76 to 73. It started at 64 so over 30+ hours, it rose 12 degrees.

The wort dropped from 74 to 73.

Can the lack of insulation be the culprit?

 
Reply With Quote
Old 12-30-2012, 07:32 PM   #963
bottlebomber
 
bottlebomber's Avatar
Recipes 
 
Apr 2011
Ukiah, CA
Posts: 14,342
Liked 2737 Times on 2112 Posts


Quote:
Originally Posted by ultravista
Crap, I wonder why the wort temperature dropped from 76 to 73. It started at 64 so over 30+ hours, it rose 12 degrees.

The wort dropped from 74 to 73.
I think you're worrying too much. You may have fermented a little on the cool side, but I think it will be fine. If you're not able to get it to finish up you may apply a little heat. A lot of these Belgian strains will attenuate 75% in a few days, and then take 10 days to finish the last 5% is my experience with them, so don't be alarmed if it seems a little high.

 
Reply With Quote
Old 12-30-2012, 08:16 PM   #964
ultravista
Recipes 
 
Mar 2007
Las Vegas, Nevada
Posts: 2,367
Liked 58 Times on 48 Posts


Based on the volume of posts, the higher fermentation temperature contributes to the taste of this recipe.

I strapped a heater to the carboy and have it set for 79. It's a 15 watt seeding mat so it may take some time for it to warm 5.5 gallons.

For those that have fermented <80, how were the results?

 
Reply With Quote
Old 12-30-2012, 10:20 PM   #965
CSI
Registered User
Recipes 
 
Jan 2011
Charlotte, NC
Posts: 856
Liked 151 Times on 110 Posts


Quote:
Originally Posted by ultravista View Post
How long does WLP530 take to really start going? Albeit about 14 hours, I expected this to be volcano-like in a hurry.

It's up to 68F now ... just wondering when the stuff will start spewing.
At the previous higher pitch rates (3200-3800ml) we had batches hit target gravity inside 36 hours...slightly too fast. It was so explosive that we had to mop the brew room. We then backed off to 2250ml and super-charged the starter with 2 shots of O2 and seeded the starter with 150 billion (340-360 billion at finish). We got a fairly good ester profile and hit TG in 5 days. Since then we backed off slightly again to a cell count pitch of around 320-330 billion in a 2000ml starter (seeded with 160 billion). We hit target in about 7 days with a very nice ester profile and a smooth palate. It's not explosive but it's very active for the first 3-4 days. As long as your pitch was the right count and healthy you'll be great.

 
Reply With Quote
Old 12-30-2012, 11:39 PM   #966
ultravista
Recipes 
 
Mar 2007
Las Vegas, Nevada
Posts: 2,367
Liked 58 Times on 48 Posts


Pitch rate was 1.5 ML of a two week old WLP530. While at 76, it was off-gassing pretty aggressively, a continuous gurgle.

Down at 73, it is quiet, very quiet. So quiet that I had to peel back the coverings to see what was happening. Lot's of activity but not crazy like it was 12 hours ago.

I expected a long and steady purge not a quiet nearly silent one.

When I do an Arrogant Bastard with WLP007, it is more active than this. From an off-gassing perspective.

 
Reply With Quote
Old 12-31-2012, 03:09 AM   #967
Satisfaction
Recipes 
 
Oct 2011
Brunswick, ME
Posts: 389
Liked 38 Times on 26 Posts


Ok, so I was one of the ones that was worried about fusels with this yeast at 83F.. the hydrometer sample I drank today was completely free of this flaw. I stand corrected.


Since this is turning out to be a typical New England winter I had to heat my conical with a heat wrap and A419 controller. Normally I put this thing in the refrigerator and have it maintain 40-60F temps. Huge difference in my normal procedures.

After the yeast hit full krausen, I started the climb to 83F and held until today when primary fermentation has slowed down considerably. Nice ester profile..



@CSI just discovered your recipes on your website, thank you for your efforts. Next couple brews will be based off those..
Click image for larger version

Name:	photo.jpg
Views:	346
Size:	34.5 KB
ID:	91268  

2
People Like This 
Reply With Quote
Old 12-31-2012, 03:00 PM   #968
hbr2547
Recipes 
 
Jan 2012
Posts: 183
Liked 17 Times on 15 Posts


Here is a picture of the old world version 15 hours after pitching the yeast...temp currently up to 78



Click image for larger version

Name:	image-2763312101.jpg
Views:	387
Size:	35.3 KB
ID:	91330

CSI Likes This 
Reply With Quote
Old 12-31-2012, 04:37 PM   #969
ultravista
Recipes 
 
Mar 2007
Las Vegas, Nevada
Posts: 2,367
Liked 58 Times on 48 Posts


My "active" fermentation only lasted a few hours before the krausen dropped into suspension. While active, it was really going; however, it did not last very long. I'd approximate it to be less than 8 hours, possibly 6.

A quick gusher that subsided quickly.

This is my first time with this yeast and such a high gravity wort. I was expecting something different. A spewing fermentation that lasts for days. From other's posts, active fermentation lasts for days, not hours.

Any suggestions on how long to leave the fermentation @ 78-79F? The carboy is now heated to maintain the temperature.

 
Reply With Quote
Old 12-31-2012, 05:36 PM   #970
Satisfaction
Recipes 
 
Oct 2011
Brunswick, ME
Posts: 389
Liked 38 Times on 26 Posts


Quote:
Originally Posted by ultravista View Post
My "active" fermentation only lasted a few hours before the krausen dropped into suspension. While active, it was really going; however, it did not last very long. I'd approximate it to be less than 8 hours, possibly 6.

A quick gusher that subsided quickly.

This is my first time with this yeast and such a high gravity wort. I was expecting something different. A spewing fermentation that lasts for days. From other's posts, active fermentation lasts for days, not hours.

Any suggestions on how long to leave the fermentation @ 78-79F? The carboy is now heated to maintain the temperature.
I stopped maintaining heat when the gravity hit 1.015, figured that the residual heat would keep the yeast chugging along till terminal FG was hit.

It ferments out pretty quickly, surprised me as well.

 
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 888 09-26-2016 05:07 PM
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