I love doing a Golden Strong Ale and a Pale Ale. Use my trusty 1388. Mint!
Ive only brewed a few Belgian dubbels but have always put them straight into keg/keezer at an avg 39 degrees. Just curious what difference you detected? Which one you liked better and why?Do any of you guys try to cellar your bottled beer or kegs? I put a case of bottled Dubbels in a fridge for 1 month at ~45 degrees and did notice a small difference between that and the bottle I kept at 68.
If you cellar, what’s your process?
Ive only brewed a few Belgian dubbels but have always put them straight into keg/keezer at an avg 39 degrees. Just curious what difference you detected? Which one you liked better and why?
We get some 7th Sun stuff in Orlando and I do stop in when I am on that coast. Otherwise, my local place Bowigens, does a Triple and Saison in the summer. Still not enough!7th Sun in Dunedin was doing cool Belgian-y stuff a few years ago. Not sure where you are in relation to them.
“Franken-Belgian”…I developed my own recipe. I used two different Belgian yeasts and three different hops added at various points in the boil. Came out great!Guessing dubbel. Looks nice. Kudos on the head retention.
I really like 3864 and La Fin du Monde. I’ve always brewed a LFM clone-ish recipe this time of year. I’m getting ready to brew a quad for next Christmas. Not sure what yeast I’m using, but a quad sounds good in this cold weather!
I really like 3864 and La Fin du Monde. I’ve always brewed a LFM clone-ish recipe this time of year. I’m getting ready to brew a quad for next Christmas. Not sure what yeast I’m using, but a quad sounds good in this cold weather!
I have not used Wyeast 3864. I assume it is tied to Unibroue. Unibroue makes some incredible beers and I can usually get it for about half the price of Belgian imports. Unibroue spices most of their beers. While I generally have avoided adding spices to mine, they do a good job of keeping the spices in the background. Any idea if they use the same yeast for the majority of their
beers?
Unibroue also contract brews a beer or two sold under a Trader Joes label. The Trader Joe's Vintage Ale is a wonderful beer that sells for like $6 for a 750ml bottle.
I didn’t realize that they contract brewed the Trader Joe’s. I’ll have to look that up. I don’t spice my beers. I do use orange zest though. I do think they use the same yeast. No way to know for sure. I’ve read they use a bottling yeast. I’ve never tried to culture from a bottle.
Are there any POF- saison yeasts? I think something dry like that would be a delicious and refreshing change of pace, but phenolics are disgusting.
In my book, the pepper, clove an other phenolic characters are what separates a saison yeast from just another ale yeasts. There are saison strains with less phenolic characters, like some of the French Saison strains or Belle Saison. "Phenolics" are a broad range of characters like the flavors of cinnamon and vanilla. Fermentation temperature can help to control the amounts of phenolic character.
You could try fermenting a typical Saison recipe with a clean yeast like US-05 and see if you enjoy the results.
Maybe a Kveik yeast with gluco could get some interesting flavors and dryness.
I'm a dubbel lover and Ive used WYEAST 3787, WLP530 Abbey Ale, and WLP510 Bastogne. 510 gave the most "neutral" of the Belgian yeasts. WLP530 Ive used once on a dubbed and it was distinctively cherry-fruit forward with very little clove. One friend swore I added cherry juice to it and I concur. 530 is VERY fruity with cherry. I still prefer 3787 as its the best balance between fruit and clove IMO.This thread got me thinking i could try making a Belgian beer. Like MadKing and a couple others id prefer something somewhat balanced. I've had very few Belgian beers. swore them off years ago finding local versions of the various Belgian styles typically thick, sweet, yeasty and clove heavy. If i were to try a belgian blonde that is unmistakenly Belgian, but want to minimize peppery/clove and have it finish dry with good flocculation, what would be a good yeast to try? i primarly use white labs yeast. I'm open to other styles but feel they would probably have more of the flavors i don't want and too alcholic to have 5gallons
For the FIRST time in my home brewing "career", I've had available, at the same time, All FOUR styles of Belgian Trappist Ales
Finally brewed some Belgians for the first time. Wit was going well till I ruined it with a hop addition. .064 Blond is on the yeast now. Going pretty good . abbey ale yeast. High hopes on this one but needs a couple more days
I had the bright idea to add an ounce of Bergamot at 45m , thinking a bit of orange might go well. It’s effin terrible. Sort of a tart synthetic orange-ish flavor that overpowered what might have otherwise been a nice wit. Smaller additions of hallertau and saaz were also present but you cant tellLove to at least know the plan with the hop addition to the wit. Trying something unique is what makes for gold medal beers. Of course, it can also fail. Makes the hobby fun, right?
Interesting! Thanks for sharing. I'm not familiar with that hop, but guessing any addition at 45 would boil off any flavor. If that hop gives orange, it might be perfect at 5 or flameout. Thanks for the potential tip!I had the bright idea to add an ounce of Bergamot at 45m , thinking a bit of orange might go well. It’s effin terrible. Sort of a tart synthetic orange-ish flavor that overpowered what might have otherwise been a nice wit. Smaller additions of hallertau and saaz were also present but you cant tell
Enter your email address to join: