Delirious187
Well-Known Member
Hey everyone. I'm sure the first response will be to give it more time but I'm so eager to find out why this ocurred in my Belgian Dubbel. This was the clone recipe from the book clone brews. The only thing I over shot was my OG. I added too much light DME and ended up around 1.09. I didn't think that would be too much of an issue since lately I have been really focusing on my techniques. I have a ferm chamber JC 419, pitched 2 wyeast 1214 packs plus two bottles dregs of Chimay on a stir plate for 15 hours. Temp control was good started at 68F for 60% of fermentation then ramped up to 74F for a total of 14 days. Racked to secondary for 1 month at 60F then re-fermented in my corney keg for 3 weeks at 74F pitching .75 cup priming sugar dissolved in sanitized water and about a tbs of fresh 1214 and another Chimay bottle dregs. So last night I took my first pull from the keg. No Co2 hooked up. There was plenty of carbonation. The taste started sweet but finished with a sharp alcohol bite. I would have expected some fusel being a 9+% beer but it was almost too much. I guess I'm a little dissapointed given I focused so hard on temp control, pitch rates and conditioning time. Did i miss somthing or is it just really a time thing? I put the keg in the fridge last night to chill it. Any thought are appreciated?