I brewed my first Dubbel based on Jamil's Dubbel and used the WLP530 Abbey Ale yeast as recommended.
The resulting beer is a very delicious and drinkable beer but not as 'Beligian' as I expected. The yeast character is quite neutral without too much of the estery/phenolic taste that one would expect from a Dubbel.
I'm thinking there could be three reasons:
1. I used a 2L starter for a 6 gallon batch. Too much healthy yeast maybe?
2. It fermented at 20c/68f. Too cold?
3. I kegged it and I'm wondering of the bottle conditioning is important for the taste (Like the Belgians claim).
What do you think?
The resulting beer is a very delicious and drinkable beer but not as 'Beligian' as I expected. The yeast character is quite neutral without too much of the estery/phenolic taste that one would expect from a Dubbel.
I'm thinking there could be three reasons:
1. I used a 2L starter for a 6 gallon batch. Too much healthy yeast maybe?
2. It fermented at 20c/68f. Too cold?
3. I kegged it and I'm wondering of the bottle conditioning is important for the taste (Like the Belgians claim).
What do you think?