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That looks delicious! Using D-90 in my Dubbels made a huge difference for me.

I think it helps to stick it out with one yeast for a while if you can. I settled a while ago on Ardennes and could dial in the flavor depending on the time of year. I like to brew with the seasons. I’ve been using more dry yeast in the past couple years, and Abbaye seems to be one that I’m...

The Clone Brews 2nd edition has some good Belgian recipes in it as well. I usually use them as a base and sub out what I have on hand. Just use the good candi syrups, they weren’t around when this book was published. you can pick it up used for a decent price these days

I just used Abbaye in my Blonde bottled yesterday, fermented it in the mid 70’s, had good attenuation, ended up at 5.25% ABV, easy enough to use, hopefully will come through as a good dry Belgian yeast flavor-wise

a lot of folks use Marris Otter, but I would explore some of the others available to see what you prefer in your beers. lately I’ve been really digging Golden Promise.

Brewed up a version of 1952 Lees Best Mild over the weekend from Ron’s blog. Had to sub for the invert (turbinado) and brown malt (special roast) but color and aroma worked out nicely. Looking forward to this one going into the colder months in New England. sg of 1.036 hydro sample

I hear ya, also lack of attenuation and not high enough carbonation are always other issues. Start with a really simple grain bill, use sugar like d-90 and mash for attenuation- you want to end up sub 1.010 FG. Always bottle condition too, hard to keg these beers. Ardennes yeast is super...

I hope they had a change of heart but I haven’t seen any of those beers locally for a while.

Last I read Ommegang shifted all their focus to an IPA and a non-Belgian blonde - Legacy and Liability — To Chart Its Way Forward, Ommegang Has to Reconsider Its Belgian Past — Good Beer Hunting Since reading that I haven’t seen any new Ommegang in MA. It’s a bummer since that brewery really...

Here in the US it’s getting harder and harder to get your hands on Belgian or Belgian-style beers. Shelton Brothers closing has had an impact on availability and sadly Ommegang isn’t brewing Belgian-styles anymore. I’ve brewed them for many years and am about to bottle a Blonde based off of St...

Ardennes sometimes called gnome is an amazing yeast that very forgiving and will satisfy what you are looking for. It’s the La Chouffe yeast, I’ve used it for years and it’s a solid performer. the white labs version is called Belgian Strong Ale.

Do you have the recipe that was spot on? They list the hops and Golden Promise in their website and I have a few recipes to go off of West Yorkshire ale is their yeast from what I hear.

thats what I do here in New England in the fall/winter/spring when the temps in my basement are on par for serving. I use one of these to blanket the top of the beer in the keg, works well...

I had great success with them hooked up to a beer engine, carbonation was spot on (a few pages back you can see some photos). Now I’ll be serving them via gravity, so I guess we’ll see how it works out. I did notice if you had some sort of weight on the top to keep the “head” of the Cubitainer...

Has anyone here brewed this JW Lees Mild? https://barclayperkins.blogspot.com/2010/07/lets-brew-wednesday-1952-lees-best-mild.html?m=1 I have just about everything except the caramel colorant and will use turbinado sugar for the invert. im going split the batch into a 2.5 gallon Cubitainer...

Have you repitched that yeast yet? I’d like to use on a few consecutive brews and wonder about any concerns or if it changes character.

I’ve heard a few people mention that Verdant ipa takes a while to clear up - is that true? It’s listed as medium to high floc. Maybe adjuncts? I have a packet and will be using it soon, but what I really like about s-04 is the clarity- super important to me in my English-inspired ales.

Now that we are cooling down in New England I’m thinking about putting some beers in Cubitainers again. I’ve done about 4 batches in them with good success serving out a beer engine. I sold my beer engine a bit ago to simplify. I’m going go with a gravity pour and wonder if anyone has come up...

I’ve done both and find I get way better results with my stainless tube right in keg. For any nepa or neipa it works great bc I just do a huge whirlpool addition, then straight from primary to the keg with the tube loaded with 3-4 oz hops. I have 2.5 gallon kegs though - never had grassiness...

That recipe above looks interesting, I’m getting back to some low ABV brewing. Wonder if anyone here has brewed it? I’m not a lactose fan and was thinking about subbing an adjunct like rye or wheat? How important is ph in this beer for stability? I see he uses acidulated malt for ph reasons.