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How long to wait until its good? I want to drink mine when its still cold out. Its got two more weeks in the fermenter until I pull it out. Drinkably delicious by March? Four months in the bottle or keg? OG was 1.095. So far its at 10%. I think it will be about 11 when done.

Thanks for your guys input! Oh I have done partial mash a lot and I enjoy doing it, so if this doesn't work I will fall back onto that. I was just thinking about ways to make the process larger without actually increasing the amount of equipment. This is experimentation, not a final method...

I want to preface this by saying, I live in a one bed room apartment in NYC with my SWMBO, so equipment storage is a problem for me. A mash ton or a larger 8G pot would be the needle in the hey stack after the kegs, new fermenters, and keggerator. :( I also really want to switch over to a AG...

You could, but you would have to treat the grain with the amylase first. I think it would be a lot like malting, but with slightly higher conversion. 150F is a little hot for most enzymes to function, so it wouldn't just work in the mash.

Oh well, I guess she'll live with it. Ill post again if it fits though.

I brewed this and so far it tastes great. So many thanks for the recipe! I made mine a partial mash and added a little bit more grain with the same amount of LME and sugar. I had a few Belgians myself before I started, so I don't actually know how much I actually added, it was mostly pale...

I'm buying this fridge tomorrow and I am really excited not to have to keg condition or bottle any more. Has anyone tried to get two cornys and a 10 lb CO2 tank in the fridge at the sametime. SWMBO doesn't want the large bright red CO2 can exposed.

Just checked the brew. Its fine and there's a nice foam on the top. Tastes good for fermenting brew and gravity dropped to 1.070. Going a little slow, but that is to be expected. Just posting this for anyone else in the future that has the same question.

Thanks! thats what I was thought. I read stressed yeast give more esters and fruit flavor. Im gonna age this beer for a long time in the bottle so I really dont care. The wort tasted really good.

Do you need to have a starter for a abbey ale with a OG of 1.095? I just used two vials of WLP50 and I think this will be fine, but just wanted to know if any one else has done this. I was aiming for 1.082, but got a little enthusiastic with the grain...I shouldn't had a few Belgians before I...

Absolutely. We do that all the time in lab. You could then place that in a pressure cooker if you wanted to be absolutely paranoid. I would just stick with boiling in the flask and then flame the edges-you get contact with bacteria no matter what!