Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Thoughts on Belgian Dubbel
Reply
 
Thread Tools
Old 02-06-2010, 02:26 PM   #1
TimmyR
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TimmyR's Avatar
Recipes 
 
Join Date: Aug 2009
Location: S. Illinois
Posts: 170
Liked 6 Times on 6 Posts
Likes Given: 2

Default Thoughts on Belgian Dubbel

G'day all,

10 gallons of Belgian Dubbel brewed 2-weeks ago with a slightly overshot OG of 1.071. Pitched appropriate starters of WLP530 and WLP575 into each carboy and ramped up from 64F to 70F over the subsequent 6-days. Today my FGs are WLP775 1.013, no krausen or foam on top, but a fair amount of yeast in suspension); WLP530 1.020, some krausen left and still bubbling, slowly. I have taken the WLP530 batch to 71F and begun to rouse the yeast each day.

Any other suggestions? I am planning (if all goes well) to keg next week; let cold condition for 2-weeks in the keg then clear (in the serving keg) with gelatin.

Cheers,
Timmy


TimmyR is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Dubbel with T-58? GregKelley Recipes/Ingredients 18 09-07-2012 07:03 AM
Belgian Dubbel Brewsmith Belgian Strong Ale 19 07-02-2010 06:11 PM
Belgian Dubbel Help! TwoHeadsBrewing Recipes/Ingredients 20 08-20-2008 03:42 PM
Belgian Dubbel Willie3 All Grain & Partial Mash Brewing 7 08-01-2006 11:41 PM
Belgian Dubbel rewster451 Recipes/Ingredients 1 01-03-2006 10:01 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS