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Thanks for confirming this is exactly what I thought, based on use of that same ratio above. I asked the girl to repeat it three times haha. I’m going to assume 150 ppm biocarbonate. Is there anything else you’d recommend changing or doing? Maybe I don’t need to use distilled water

This is my water report, I called the utility lab directly to get yeaterdays numbers from the tech: Total Hardness = 169 Calcium = 46.4 Magnesium = 14.1 pH = 7.8 Chloride = 5.57 Alkalinity (CaCO3) = 123 Sodium (Na) = 12.7 Sulphate (SO4) = 70 Bicarbonate = 3 the biocarbinate seems really low...

After two weeks in primary, we prepared to bottle but it was way too cloudy so we decided to rack to see if it would clear, after a few days im noticing this white stuff on top, it was down to 1.010 so the beer should clock in around 9.5 %. I'm guessing this is just from the yeast still being...

I checked the gravity (finally) last night. After 14 days it has dropped from 1.084 to 1.018, currently at 72F. So I'll juice it slightly to 74F for a few days before bottling in a week. So 21 days on primary before bottling, hopefully your advice will help us improve the final product!

Wow, not sure if what I've read in the past has been misinformed or just old information. My mind is officially blown that the best way to ferment a Belgian is 4-7 days in primary and then straight in the bottle. How do you bottle condition yours? (at a certain temp? how long?)

Hmmm, the more you know. Alright, never racking again. Thanks guys! Thought on best temperature for this to finish off, and how long? It's been 11 days and currently sitting at 71F. Maybe I raise it to 74F for another 10 days?

This is great, thanks! You never rack any of your beer styles? I had been concerned about developing off flavors. I've seen your take before, so perhaps I will forego racking to secondary, then. 15 days seems like a short total fermentation time for a belgian yeast to complete, but I'll check...

I'm building out my ideal Belgian Tripel fermentation schedule using Strong Belgian Ale yeast: Wyeast 1388. Asking for your input, so we can all improve. For example, a tripel I am currently fermenting which began at OG 1.084. We added lots of clear candi syrup. It has spent 10 days in...

Thanks Jwin and Kee, I took advice. Crashed 24 hours, warmed, then decanted ALL of the slurry (minor yeast lost) and pitched a new fresh pack of 1762 in as well. I dumped the yeast into a few litres of wort to really get them going before pitching. Super healthy fermentation for 36 hours now...

Thanks again, really like troglodytes idea of carbing a bit lower. I might aim for about 2.6 Can anyone confirm for me there will be no issues with adding 6L of yeast starter that's been running for 48 hours to a 11G batch, with no cold crash? Reading on other subs has me worried about off...

Thanks, I'll dump too then. Was concerned about off flavours from the 6 liters of yeast starter, but being 11 gallons of strong dark ale should hopefully mask that. hmmm, I am planning on aging a year.... what are you using instead of belgian bottles?

1. I'll be brewing this tomorrow evening, I kicked off the yeast starter (~3 billion cells in a 6L starter for a 11G batch) yesterday (48 hours prior to pitching). Should I even bother cold crashing, or just dump the whole thing in after brewing tomorrow? 2. Will grolsch bottles stand up to...

hmmm, suppose you are right. Although, I just plugged the numbers into Mr Malty. It's recommending about 1.5G. Could I let the starter ride for 48 hours and then just add without a cold crash?

Azura and SirSpectre, you both mention the importance of oxygenating - which just lead me down a rabbit hole.... I've always shaken. Looks like I'll be investing in an oxygen stone and disposable O2 cannister for this run.... Sir Spectre, thanks for some specifics - we'll aim for about 400...

How far do we want to underpitch? as it stands, without any starter we are looking at a pitch rate of 0.28M cells/mL/°P - which seems severly underpitched.

Oh really? I like the sound of this haha, how high of temp? This was our planned ferm schedule: Allow yeast to self-rise to 75/80F (~36 hours @ 21C ambient) Ferment 4-5 more days @ 75/80F (until <1.015) Rack for 3-9 more days @ >65F (until <1.012) Rack to tertiary and chill @ 50F for 40-50 days

Azura, I don't have a stir plate, so shake and bake sounds right - unfortunately haha. Good advice mirthfuldragon, I would really like to delay two weeks, but will be out of town then. We may have to go this Friday unfortunately, but will consider with co brewers as I like what you are saying...

I could also buy another 2 packs at about 90%, but I'll still be short cells and damn this is getting expensive..

In 55 hours (Friday evening) I'm brewing a Westy Clone with 1.091 target OG and will be using Wyeast 1762 (Belgian Abbey II) yeast (4 packs at about 60%). Will be brewing 11 gallons and fermenting in two standard buckets (will transfer for secondary carboy in about 2 weeks). Considering...

OK folks, I'm going to be doing an 11 gallon batch of this BIAB style. I've collected lots of information from throughout this thread and captured it here what do you think: