I am VERY excited for your brew........... Please let us know how it turns outOkay. Got the wort in two cornys. I could only chill to about 90 before I hit equilibrium with my ground water. Well, not really, but it was close and would have taken forever to come down to pitching temps. I didn't add any of the sugars to the boil as I plan on feeding the beer over time. So I'll do the candi sugar in about four days and the dextrose another few days after that. Figure I'll give the yeasties a chance to eat the maltose before the "candi".
I'd read that was advisable for these high grav brews (and just heard it on BrewStrong the other day). My LHBS guy also recommended that. Did any of you do that with your brews?
Even without the sugars, my OG was 1.053 corrected for temp, which comes in at 70% efficiency according to brew target. Once I get the candi and dex in there, it'll have a cumulative gravity of 1.066. I could add another half pound of dex if I really want to hit 1.069. We'll see how it goes.
One half is using a smack pack of Wyeast 1833 "Belgian Strong Ale" and the other is 1762 "Belgian Abbey II".
The 1762 krausen was NASTY thick! Almost had the consistency of a freshly-risen pizza dough. Banana and bubble gum smells like crazy! The 1833 was peachy and spicy. I added the sugars in batches and it's "done" fermenting now. Hit 1.010 FG on both. I took the gas lines off the corny kegs but am venting twice a day as there's still a bit of gas. So maybe they're not QUITE done. These are going to be dry!
I think I'll keep 'em in the primary for another two weeks, then secondary in cornies for another month. Then bottle in Belgian bottles with corks and cages for another two months. That will be four months since brewing.
Yep and its best fresh before the hops fade, oh and the pear is from the yeast.yea... i call BS on the pronounciation. I first had Duvel in Amsterdam, and the Dutch say it doo-vel.
The pronounciation is said to be pronounced as DE-VIL peryea... i call BS on the pronounciation. I first had Duvel in Amsterdam, and the Dutch say it doo-vel.
Also Listed in the book above is the recipe which states to add Pear Flavoring.... I don't like artificial, so I added real pearsYep and its best fresh before the hops fade, oh and the pear is from the yeast.
Longer boil will allow the wort to become more concentrate and mend the goodness nicely. A great explanation on the longer vs shorter boil can be found onHey I think this is going to be my next beer, but I noticed it has a 90 minute boil, which is longer than the 60 minutes I am used to. What is the purpose of the longer boil?
Oh, and I heard some people were adding the sugars slowly to the fermenters rather than adding at boil, how did that turn out? Should I do that?
yes i too have that book and don't care how the book says its pronounced as i have been over there many,many,many times and its wrong. I spend roughly 1 month per/yr in nl & belgium travelling just for beer. The pronunciation varies from region to region along with age of the person speaking.
The yeast wlp570 is where the pear comes from not some juice or fruit.
Heres a page>
Nice to hear you got her brewed.Just brewed this tonight as my first all grain... ended up with a little over 6 gallons and an OG of 1.52.
My digital thermometer froze on me making me think my mash was at 130... added a gallon of near boiling water and couldn't get the mash below 154 for the final 30 minutes.
I also added .5lb of cara pils and only added 1lb of sugar to the boil... will add the other 1lb after 2 days in the primary.
Biggest issue I had besides missing my temps was pouring it into my bucket only to realize I had no head room, which caused me to do a rushed preparation of my 15g LME container fermenter.