dubbel question

[Jack]

I've been thinking about brewing a dubbel since the weather is getting hot where I am. My plan is to brew it sometime in June or July, and then adding cherries to the secondary during cherry season.

Would there be enough conditioning time for it to be in good drinking condition by the holidays?

 

[z987k]

um then get that thing brewing right now. I'd recommend say 6months to condition the dubbel to get good.

 

[Catfish]

You do not want your fermentation too warm (especially in higher alcohol beers like a Double or Triple). Try to keep the fermentation temperature around 15-20˚C (60-68˚F) for at least the first few days.

Try brewing saisons if you are looking for a good hot weather beer to brew, saison yeasts behave well in higher temps.

 

[z987k]

actually he really does want those temps to get up there. Per everything I've read thus far you want to start the yeast off around 68ish for like a day just to get it going and then ramp it up to the high 70's. This way you don't stress them to begin with, but you still get the nice fruity Belgian esters.

so far wlp530 is my favorite Belgian strain.

 

[Kai]

Yeah, if you can start at seventy and hold it somewhere been that and eighty, that's your sweet spot for most Belgian yeasts.