Recent content by Carlos_AO

Aerated with O2. Pitched @ 64F. Let temp free rise to 74F in 30 hrs. Held at 74F for 24 hrs. Brought down to 68F for the other 48 hrs of kraüsen. Conditioning now at 66F. Total time in fermenter now is 12 days. OG 1.076 FG 1.011

Out of curiousity, how high does it free rise? Are these 19L batches? My current batch, I broke up into 2 3 gallon fermenters to better control temps.

Thats interesting about band aid territory. I have read that certain brews i.e. Duvel, allow theirs to reach as high as 80F. I wonder how they control the band aids.

What would you say are the caveats of pitching 3787 @ 68F and letting ferment through with an increase of 74-76F in less than 2 days?

Thanks for all the advice. I will bottle carbonate in about 1 week and see from there. I like the recommendation of using 3787. I will replicate and use instead of 1762. Maybe try for a lower attenuation. I think 86% might be too high sacrificing body for ABV. Do you think step mashing...

Hello Everyone, Just have an all grain belgian brew question. Made a Belgium brew with: 5.00 gallon: 70.3% German Pilsner 10.5% German Munich Light 3.5%Belgian CaraMunich 1.9%American C80L 1.9%American Chocolate 1.9%Beligan Special B 1lb. Belgian Candi Sugar-Clear 1oz Styrian Golding (5.2AA)...

Very helpful. Thank you. My target FG 1.02 ABV ~9.2. I used Wyeast 3787 and fermenting in carboy 19L. I guess I didn't think about using muslin bag for spices. I'll try that next time. Up until now, I've only brewed pale ales & IPA's.

Hello all. Brewing my first Belgian Strong Ale. My recipe consists of some coriander and Curaçao Peels. A couple questions I have for the pros out there: 1. With an OG 1.090 and pitching at 72F, how long does it need to stay in fermenter before bottling? Is a secondary fermenter necessary...