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Old 07-31-2008, 11:57 PM   #1
Jul 2007
Knoxville TN
Posts: 428
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I've read several on here mention that Belgians are fermented at high temps compared to other ales. What temps do the monks and other professional Belgian brewers ferment at?


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Old 08-01-2008, 12:33 AM   #2
menschmaschine's Avatar
Jun 2007
Posts: 3,272
Liked 41 Times on 33 Posts

Each one is different, but as an example, Moortgat (Duvel) pitches at about 62dF and raises the temperature to about 82dF during the 5-day primary fermentation.

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Old 08-01-2008, 10:42 AM   #3
Sep 2007
Sheffield, UK
Posts: 1,275
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Yeah - "Brew Like A Monk" by Stan Hieronymous is a great resource for Belgian-style brewing. I believe the most recent thinking on the topic, as MM says, is to start off at slightly lower temperatures and to let the temperature slowly rise over the course of fermentation. I'm making a Belgian this weekend using Chimay yeast. I aim to start in the high 60s, and after a couple of days let it rise to the low to mid 70s.
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

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Old 08-02-2008, 01:11 PM   #4
Jul 2008
Running on Horse **** roads, Pa
Posts: 240

Yeah, I am brewing a Saison next weekend and plan to pitch at 65 and let it slowly rise to 80's by day 5. You definitely don't want to pitch warm, but letting it slowly rise is OK.

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