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Old 03-31-2013, 07:16 PM   #1
deuce40
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So I'm still an amateur when it comes to brewing but I think I have a good amount of knowledge so far. I've made barley wines and Russian imperial stouts that have came out great but never made an high alcohol Belgium beer. I don't have the best temp control so I want to know what's the best yeast and Belgium style I can be that is temp forgiving.

 
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Old 03-31-2013, 07:18 PM   #2
deuce40
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I'm using a swamp cooler by the way and while I'm away at work I get some big temp swings. I've been using us-05 for most of my beers for this reason. Also like quads cause of the raisin flavors they can have. Can I do it with my set up?

 
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Old 03-31-2013, 07:21 PM   #3
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Belgian strains for the most part like warmer temps and will handle the small temp swings
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Old 03-31-2013, 08:07 PM   #4
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Everybody always says that Belgians like to be fermented hot.This is not really true.,You need a way to keep the temp down for a few days and then you can let the temp get hot.

A simple swamp cooler will work. Just keep thhe temp in the high 60's to low 70's for a few days, then you can let it get warm and finish up.

Here is what I find works. Pitch the yeast at 64-65 degrees. Hold it in the 60's for a couple of days and then let it go. If it is. a high OG beer, it will want to get hot fast, so of you don't control it for the first few days it will get way too hot too fast, which will produce fusels.

I like 3787 as a good all around Belgian strain. the temp range is listed at 64-78.

 
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Old 04-01-2013, 01:58 PM   #5
deuce40
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Sweet thanks for all the replies. I feel confident that I can brew one of these bad boys now. Has anyone ever done a same Belgium with the raisin flavors that I was describing.

 
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Old 04-01-2013, 02:29 PM   #6
bknifefight
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The first step is to learn that you say Belgian when describing something from Belgium. Belgium is a country. You don't say Germany Hefeweizen, do you? How about America IPA?

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Old 04-02-2013, 05:44 AM   #7
deuce40
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Quote:
Originally Posted by bknifefight View Post
The first step is to learn that you say Belgian when describing something from Belgium. Belgium is a country. You don't say Germany Hefeweizen, do you? How about America IPA?
Thanks for the grammar lesson next time I'll title the thread "post useless information here."

 
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Old 04-02-2013, 01:46 PM   #8
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Quote:
Originally Posted by deuce40 View Post
Thanks for the grammar lesson next time I'll title the thread "post useless information here."
It's not useless, nor is it a simple grammar lesson. bknifefight is right - you don't say "Germany Hefeweizen", nor should you say "Belgium Dubbel".

Kudos to you for asking for help - a wise man takes all that is offered (and help that applies, like this does).

As for the beer... I agree that you should start it in the mid 60s, then ramp it up as fermentation continues. You may want to heat the beer towards the end to get the last few attenuation points. Mid to even upper 70s is not unheard of... but don't let it get that hot in the early stages of fermentation.

Most Belgian yeast strands (such as WP530, 510, 545) will give you raisin flavors.
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Old 04-02-2013, 02:07 PM   #9
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I Am doing a BDSA that should end up with raisin flavor, recipe as follows:
11# Belgian pilsner
1.5# Belgian caramunich
8 oz turbinado sugar
8 oz corn sugar
2# Belgian dark soft candi sugar
1# d90 candi syrup
1oz German tradition 60 min
.5oz hersbrucker at 30 and 5 min
Wyeast 1762
Turbinado, corn sugar and candi syrup was added at 3 days.
It is sitting right now at 1.008. Can't wait to bottle and age.
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Old 04-02-2013, 02:11 PM   #10
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Also think of a little special B-- I also did a second running off of a Dubbel in which I placed a pound of raisins in the kettle for 30 mins.

 
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