can some of you experts help me with my belgians? i've tried 4 or 5 recipes and all of them were very disappointing. i made a tripel a few months ago and i'm going to let it age for at least 9-10 months before i decide on it. it doesn't taste too promising so far though.
so i have read about ramping up the temps with belgian yeasts and i tried this on my last recipe. what i'm needing, however, is for someone to REALLY break down the basic steps of doing that. i use a freezer with a 2stage ranco for cooling and heating. based on what i read here, i attach the probe to the fermenter, cover it with a few layers of bubble wrap, and tape it down so the probe reads wort temp instead of ambient. so when i tried the "ramping up method", i set my controller to ~66F (IIRC) for 2-3 days and then ramped it up 1-2 degrees every day until reaching ~76-78F. but after tasting this tripel, i think that was the incorrect method because it tastes just as bad as my last few attempts. do i need to let the probe read/control ambient temp and ramp that up? am i supposed to set and leave the ambient temp ~66F and let the yeast warm up on their own, monitoring wort temp with a seperate thermometer?
can someone explain the basic methods you use for fermenting belgians, and REALLY dumb it down for me please?
so i have read about ramping up the temps with belgian yeasts and i tried this on my last recipe. what i'm needing, however, is for someone to REALLY break down the basic steps of doing that. i use a freezer with a 2stage ranco for cooling and heating. based on what i read here, i attach the probe to the fermenter, cover it with a few layers of bubble wrap, and tape it down so the probe reads wort temp instead of ambient. so when i tried the "ramping up method", i set my controller to ~66F (IIRC) for 2-3 days and then ramped it up 1-2 degrees every day until reaching ~76-78F. but after tasting this tripel, i think that was the incorrect method because it tastes just as bad as my last few attempts. do i need to let the probe read/control ambient temp and ramp that up? am i supposed to set and leave the ambient temp ~66F and let the yeast warm up on their own, monitoring wort temp with a seperate thermometer?
can someone explain the basic methods you use for fermenting belgians, and REALLY dumb it down for me please?