Belgian Yeast Fermentation Temps and Schedule

[CascadesBrewer]

Just to put more data out there... Now that my beer is fully carbed, I consider pitching at 75 to be a failed experiment. It just didn't help the beer, and I am now detecting some fusels. I'll be pitching at 67 or so from now on....

That result seems to back up some of my experiences.

I am a little curious about open fermenting at high temps. Some webinars by Escarpment Labs indicates that open fermenting can help with ester production and also reduce fusels. My only trial on open fermenting was a Quad about a year ago. It turned out wonderful and was ready to drink very fast (a month or two in the bottle). I don't think I fermented it too warm though. I probably pitched at 68F and let it rise to around 75F.

 

[blkmagik98]

Just to put more data out there... Now that my beer is fully carbed, I consider pitching at 75 to be a failed experiment. It just didn't help the beer, and I am now detecting some fusels. I'll be pitching at 67 or so from now on....

Just put my Duvel clone in the keezer on CO2 yesterday and will report back about how my 62 degree pitch tastes in a week to ten days.

 

[blkmagik98]

Have to say that my clone is the closest one to Duvel that I have brewed so far. I did the Tripel Hop recipe and it's probably as close as I'm going to be able to get from home. Sorry it took me a bit to get back, but I worked 65 hours one week, 79 the following one and then popped positive for COVID-19. Tasting was done prior to COVID, but I've only noticed that a few things taste weird with COVID and I didn't lose my taste or smell.