Search results

I was getting rochefort 10’s for a 1.90€ in Belgium at a night shop by the train I miss Belgium

Yeah bit I can pick up a Rochefort 10 and St Bernardo’s anytime. You gotta drive through the middle of nowhere to get a XII

And I also understand they all step mash. Rests at 113°F 135°F 145°f and 156°F?

I will talk about Trappists until the end of time I actually spent 5 weeks in Belgium 2 years ago. Went to St Sixtus. Loved it

Oh damn. I guess I read that wrong

Agreed. Interesting I think my best Tripel I ever made was before I got a lot of stuff I have. I think I will underaerate my next one and see what happens

Found it https://byo.com/article/fermenting-belgian-style-beers/

Haven’t found the original source material on it yet but here is a thread about low oxygen in wort https://www.homebrewtalk.com/forum/threads/belgian-experiment-oxygen-and-pitch-rates.594386/

Me too. Well I have ventured into saisons recently

Let me see if I can find the source. Interestingly it goes with what Denny said about low aeration causing high ester

Interestingly enough while BLAM recommends underpitching, my understanding is the monks themselves typically pitch at unheard of rates in the U.S. Around 5.0 million cells/ml/degree Plato And under aerating the wort

Brew Like A Monk. Recommends underpitching. I happen to disagree with this recommendation, but it is there

$6 a pack is Morebeer’s price. I won’t buy liquid yeast from MoreBeer. That’s another discussion

This is a really interesting discussion. Anyway, not sure the sticky on dry yeast is completely correct anymore

Agree completely . We pitch at the rates we do so the yeast we want wins the race. The race against bacteria and wild yeast. The yeast then forms a protective layer of carbon dioxide, alcohol, and lowers the PH which protects itself and our beer. we could make wort and sit it out without ever...

I think it’s good is relative The thing with beer. I mean suddenly I apparently don’t know how to bottle beer so who knows. Even Though my undercarbed Saison still tastes better than most commercial varieties. Just not as good as The properly carbed saisons from the same batch. And yes, these...

Neither of my LHBS (these are a pretty good drive for me) had all the malts or the yeast I wanted. That forced me to order it online. My favorite online shop recently sent me 2 packs of WLP500 that was 5 months old when I received them. (Fill price). Speaking of <75% viability. I took real...

Omg now I don’t want to pitch it at all. I through a fit when I got 5 month old yeast for a Tripel I was making and got new yeast

I’m planning on making at least 3 of these blondes. I’m willing to experiment with this a little bit. I think for this one I will pitch BE-256 and T-58. If I make a 1 liter starter, that hits my 1.0 pitch rate Then I could make one using BE-256 and T-58 without rehydrating One of them I’m...

Why is making a starter with dry yeaast not a good option? This is precisely what I’m after. The only reason I’ve read is money. Obviously, that isn’t correct here Is there another reason not to make a starter with dry yeast?