Belgian strong ale

[rmyurick]

I did a Belgian Strong last year, OG ~ 1.081, extract-based, Wyeast 3787. I racked too early (after 1 week), and it shut down (or seemed to)--was at around 1.030, I think (but tasted good). The ferment did get up into the high 70's or maybe 80 degrees. Homebrew store recommended alpha-amylase, which worked (got down to 1.009, I think), but then it was too strong. Hangover city, now, although it tastes good. And super-foamy. Wish I had just left it in the primary a week or so longer. Also, temperature may have been a factor (I will only brew a strong Belgian in warmer weather, esp. with that yeast).

Anyway, sounds like you got some good advice here and are doing the right thing.

 

[solbes]

For above poster, try to target the low end of the yeast's temp range when pitching the yeast. Then keep it within 3 or 4 degrees of the low temp limit for the first 36-48 hours. For all beers, but big beers especially, this will almost eliminate production of fusel alcohols (hangover givers). Then after the first two days, start to ramp the beer up in temp, hitting the desired high temps in the last quarter of fermentation.

 

[Terry_Plow]

Update:
Brewed 1/11
Racked 2/9
Gravity on 3/6 was 1.020 (the expected FG, so I'm at like 11% ABV)
Going to bottle 3/9
Ill try to wait 2 months before I try one (bottle conditioning). I know they won't be at their prime till 6+ months.

I finally made it! I tied the sample from my thief, and it was good. Defiantly boozy. But not very hot tasting.

I know I severely under pitched. What off flavor should I expect? I'm trying to train my palette to those kind of things.

 

[solbes]

Recheck gravity on Sunday prior to bottling to make sure the gravity is still 1.020. If its the same, bottle her up.

I don't think you will necessarily have off flavors. The booziness of it is evident early on, then it fades as the bottles age. You might get some pretty strong clove flavors from underpitching, but you may not. Belgians can be a bit mysterious sometimes.