Carbonation
Volumes of carbonation. Unknown, though I think anywhere from 3.0 to 3.3 is probably going to be pretty spot on. Note: This may mean you need stronger bottles. Many 12oz/22oz bottles cannot handle as low as 3 volumes.
....In a related note, who wants to start a Cuvee De Tomme clone? Cuvee De Tomme is their quadrupel, Judgement Day, which is then taken and put in a bourbon barrel with some of the bugs from their sours like duck duck gooze, with sour cherries added as well. The end result is an absolutely amazing beer which IMO is one of the best I've ever had.....
Anyone else down for the next project and wants to go the distance?
That sounds wonderful. I was out at the Belgian Beer Fest this weekend in Boston. I missed the night of the funk, but I was at the next session. Blew me away...
Anyhow I wandered over to the Lost Abbey booth (manned by Tomme himself), by the time I got there, Cuvee De Tomme was gone!!!!! I did however get to try the duck duck gooze, I had to go back 3-4 more times to make sure I got a good feel for it.
The project sounds fun nonetheless, I think I might be down if I can get a hold of a vessel I can use for long time maturing.
[edit]
Oh and I also saw your tweet the other night when you were trying my 8. I'm glad you liked it, I'm quite surprised as I feel that it needs work. I also get hints of an off hand astringent flavor. But maybe that's my imagination, I'd like to hear about Freeze's 8.
I still think that my westy 8 tastes better than the 12 at this time, but a bit more time on there, should be amazing.
kingoslo
Just let the yeast heat it up naturally, usually takes about 8-12 hours from 65f pitching temp.
Also, this thread is more about the competition Recipe kind of stuff should go over in the other Westvleteren thread
Do you think escalating the temp from pitch temp to the 82-84*F, as Brother Joris kindly has let us know, at a slower rate would make it closer to the authentic beer?
I was thinking increasing it to 82-84*F over maybe 3 days, was a competitive idea.
If you use the right amount of Westmalle yeast (white labs WLP530, wyeast 3787) the beer will be nearly done fermenting in 3 days. Just chill your wort to 65f after the boil is over, pitch your yeast, and let it rise naturally and try to keep it from going over 84f.
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