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Does anyone have a tried and true BCBW clone recipe?

Does anyone know what yeast GI uses to ferment BCBS? (14.9%).. Not sure how much of that is from bourbon, but I can’t imagine it’s more than 1%??

I am all set to start spunding, but have several questions about it before I do (since it is tried and true by this group, I wont call them "concerns"). What I don't understand is, if I transfer to the keg for spunding with approx. 4 gravity points left, is that not a diacetyl issue? Typically...

Yeah, this is a concern.. I actually opted to make 1.5 liters of “starter wort” (1.040) and added in to lower the gravity a bit. Then hit it once more with some oxygen. I think I’m going to ride it out. I can blend later if needed

Does anyone have experience with the WLP 099 Super High Gravity? If so, what style/s?

(Cross posted from the Fermentation forum..) Brewed a monster stout yesterday, and pitched a US-05 yeast cake from a low gravity beer I brewed 2 weeks ago. Oxygenated heavily, and hit it again 12 hours later. This morning I got to thinking about the alcohol tolerance of US-05. They list 12%...

I brewed a monster stout, and based on how far below 1.130 (the max reading on my hydometer), I figure it’s approximately 1.145-50. I pitched a US-05 yeast cake from a low gravity porter I brewed 2 weeks ago. and this morning got to thinking about the alcohol tolerance of US05.. So not sure...

SafAle US-05 is listed as 9-11% tolerance, where as White Labs lists California Ale as 10-15%. Does anyone know a reason for this?

Awesome! Thanks for sharing! I collected a second pint of slurry, just because I hate to see that magical milk go down the drain.. I may try to brew the 6 or 8 this weekend yet.

That’s what I would prefer, but my brewery is in my basement, and it stays around 60-61 down there, so I’m always afraid it’s going to drag the Ferm down.. I have a fermwrap on it and in a ferm freezer on an Inkbird. The best Belgians I’ve ever made were in the summer when my basement is around...

For this beer, I brewed a Patersbier a couple weeks ago as a “yeast starter”. I kegged it while brewing the BDS lastnight, and harvested a pint of slurry. Pitched at 66, and will ease it up over the next couple days. Gave it a second dose of O2 this morning.

Thanks! I’m no stranger to Belgian beers, just honing in on brewing water. I use some sort of sugars in all of my Trappist style beers. Great blog!

I’m pleased to say that I’m at peace with the profile I used for my BDS. The info about the locale water source vs the treated brewing liquor helped me understand what y’all were telling me. I will probably only select the SRM/Characteristic profiles to build on going forward. With that being...

I’m in southern Indiana. Actually picked up the FEW barrel off AIH on Thanksgiving a couple years ago.

For BIAB, you don’t add any water to mash out.. you just add heat

Case closed! Thank you all.

Amen!!

I didn’t realize the profiles weren’t the end product for brewing liquor. That makes sense though. Rochefort, or any other beer is a result of lots of things. Not just Fermentation and carbonation.. I get that those aspects are key, but I try and cover ALL bases and not take anything for granted.

Thanks. Was trying to sugar coat it with lol to keep it light hearted. I’ll be more direct from now on. It’s very irritating when people just feel the need to comment on everything, even if they don’t have an educated answer.