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Thanks Duboman, will definitely calibrate the thermometer. Sugar was added to primary after a week to let the yeast work on the maltose before hitting the sucrose. I used a 2 liter starter. Will rouse and raise, thanks for the advice!

Just a follow up. Added my 1lb of DME. That brought my OG up to 1.049. Checked my FG tonight, a week later, and it is at 1.010; dang that is some intense attenuation! Will dry hop this weekend with Mosaic.

Cycleman, I added 2 lbs of Belgian Candi Syrup/Sugar

I mashed at 152. I used 2 lbs of belgian candy sugar; total grain (including sugar) was 21.5 lbs; so sugar was 9%. I used Wyeast Labs #3822-PC. Here is a link to the recipe as well in case it helps: http://beersmithrecipes.com/viewrecipe/211534/belgian-dark-strong Estimated OG was 1.090 but...

More details in this thread: https://www.homebrewtalk.com/f163/high-temp-high-gravity-belgian-question-422758/ My question is this: I started fermenting a 1.086 Belgian Dark Strong 3 weeks ago at about 70 degrees. I ramped up to 80 after about a week. So checked my gravity this weekend...

So checked my gravity this weekend and it was at 1.024. This is the high end for the style. It tastes really good, though a tiny bit of alcohol burn (i'm guessing those are the fusels that will hopefully age out). I have had it locked in at 80 degrees now for about 3 weeks. I am thinking keep...

Found another thread that confirms, you add about 9 gravity points per pound of DME, assuming a 5 gallon batch. It also confirmed to add as little water as possible, boil the water first to drive off air, then sanitize the DME for 5-10 minutes. Just adding the details here in case anyone else...

I actually haven't tested it since I bought it... That is a really good point... Will test at freezing and boiling before my next brew!

Thanks for the advice and links everyone! I plan on picking up a pound of wheat DME tomorrow (LHBS is closed on Sunday). How long do I need to boil/heat at 200 before cooling and adding? And am I correct that, assuming I have 4.5 gallons now, that wheat DME will add 43 gravity points per...

72. Used a refractometer and double checked with a hydrometer. This was after shaking up the fermenter to aerate, so I don't think it was a case of the wort not being mixed :( been brewing all grain for 2 years usually have efficiency between 60 and 70%. Time to start really figuring out to be...

Brewed a gumballhead clone today. Was shooting for 1.050 or so and ended up with awful efficiency, only got 1.040. Seeing as I have 60 IBUs in there, should I just let this sucker ferment out and have a rather intensely bitter session wheat? Or would you add some honey or sugar or dme or...

Thanks; my biggest fear is fusels or solvency. I am A-OK with fruits and spice :) I plan on aging for quite a while anyways, so I'm guessing most off flavors should age out?

Thanks everyone...I double checked my temps last night, and I was actually up to 82. I lowered back down to 80 but seeing the responses this morning, now I'm not sure if I should ramp back up again? And what sort of off flavors could I see from that high fermentation temps, with the...

So just to finish up this thread: I aged it for 20 days at room temp. Cooled it again this weekend and tasted, everything is right where it should be! Thanks for the suggestions and help. I lost some of my dry hopping, but this is still an awesome beer. Next time I will only do 1 ounce, for...

Thanks!

Hello everyone. I am currently fermenting a 1.080 Belgian Dark using Wyyeast 3822-PC. Fermentation range is up to 80 degrees, and I have heard this guy can get stuck if you stay at the low end of the temps. For the first 5 days I was around 70 or so, I have now ramped up to 80. My question...

Yep, that is what I'm using, thanks for the quick response!!

Thank you for the advice everyone. I ended up swapping out the oats for malted wheat. I also switched out 2 lbs of Munich for 2 lbs of Belgian Pale Malt. I plan on adding the sugars at high krausen. Last question: my OG was 1.072, but obviously without the 2lbs of sugar. For calculating...

Thanks for the replies everyone! I will add the sugars after a few days active fermentation. I will also pitch mid-60's. I plan on having a 2 liter starter. motorneuron - from my research, 3822 used to be called "Dutch Castle" and people think it is from the Kasteel brewery. I can't verify...

Hello again friends and fellow brewers! I was wondering if anyone would mind taking a look at my recipe, and provide any pointers or things they would change? Plan on brewing this weekend, already have the yeast and candi sugars...