I drink my IPAs young. In contrast, I drink my Belgian's after some time has passed....months and months.
I'd like to hear about your own fermentation/conditioning process concerning Belgian IPAs (a 'style' I've never brewed). I was considering brewing one for Thanksgiving. That gives me a little over 4 weeks. I would not hesitate one bit were it an American IPA...but a Belgian? I'm not so sure.
What are your thoughts? Which Belgian yeast do you think does the job well? What's the fermentation temp and schedule? any all grain recipe suggestions would be good too (fwiw, I tend to go very simple with my recipes and I like my beers dry and clean, yet complex). Any and all information about Belgian IPAs would be greatly appreciated. I will also document how this brew turns out for any future BIPA brewers.
Thanks!
I'd like to hear about your own fermentation/conditioning process concerning Belgian IPAs (a 'style' I've never brewed). I was considering brewing one for Thanksgiving. That gives me a little over 4 weeks. I would not hesitate one bit were it an American IPA...but a Belgian? I'm not so sure.
What are your thoughts? Which Belgian yeast do you think does the job well? What's the fermentation temp and schedule? any all grain recipe suggestions would be good too (fwiw, I tend to go very simple with my recipes and I like my beers dry and clean, yet complex). Any and all information about Belgian IPAs would be greatly appreciated. I will also document how this brew turns out for any future BIPA brewers.
Thanks!