I just put mine into the secondary after two weeks in the primary.
For some reason I hit 1.060 OG and after two weeks I have 1.016. Looks like it going where I need it so far.
I believe I have a 1.060 in the OG due to putting closer to 6 gallons in my primary bucket as opposed to 5 gallons exactly. I had approx 3/4 to the gallon mark of trub in the bottom of my primary so I think I guestimated it about where I wanted it to go into the secondary any thoughts or opinions on what I could have done a bit differently to get my OG a bit higher the route I went?
Now I'll let it sit in the secondary for 4 weeks maybe 5-6 depending on how I feel? or do you think 4 is plenty and I should keg it after that?
Ohh and temp in my coat closet has been pretty steady from 64-67 degrees.
EDIT: I based mine off of fattylivers recipe
I followed the OP recipe fairly closely but tweaked it to get it to the magic 9% of Chimay Blue.
I also used Amber Belgian Candy syrup instead also.
I did however split it into two 2.5 gallon batches one with WLP500 and one with WY1214
Ingredients used
Ingredients
-----------
Amber LME 3.30 lb, Extract, Extract
Aromatic Malt (Belgian) 0.25 lb, Grain, Steeped
Northern Brewer LME - Munich 6.00 lb, Extract, Extract
Candi Sugar, Amber (Belgian) 1.00 lb, Sugar, Other
CaraMunich 0.50 lb, Grain, Steeped
Munich (German) 2.00 lb, Grain, Steeped
Special "B" (Belgian) 0.50 lb, Grain, Steeped
Torrified Wheat 0.50 lb, Adjunct, Steeped
Hallertauer (Germany) 1.00 oz, Pellet, 60 minutes
Styrian Golding (Slovenia) 1.00 oz, Pellet, 30 minutes
This somehow hit exactly 1.09 OG. This batch was almost meant to be so far.
I am 3 weeks into the primary and the gravity is as follows.
WY1214 batch = 1.022
WLP500 Batch = 1.0215
Taste test was delicious. The 1214 batch smells a bit better, while I preferred the taste of 500 batch a bit more. By a bit I mean minuscule and I can already tell these will both be delicious.
Odds are I am going to just bottle this from primary after week 4 since my FG is hit and it already tastes magical.
I decided I am going to add some 1214 before bottling to make sure nothing dare goes wrong while conditioning.
I'll report back sometime towards the end of June after I know I will cave in and try some of each early.
Thanks for the initial blueprint.
Color will be much darker (44 SRM vs 23ish) and shoot your potential ABV up ~1% or more (from 10% to 11.3%) based on beersmith compared to what comes right of Fattyliver's recipe.I bought the 90L dark candi syrup instead of the 45L amber candi syrup. I'm interested to see how this affects the flavor. Anyone know what the difference would be?
Silverbullet said:Took my first reading today on the first batch and it came out to 1.020 (corrected using refractometer). My insane 1.097 batch is still bubbling away very actively! Will most likely transfer the 1st batch to secondary tomorrow or this weekend. How's yours coming along? How long are you planning on bottle conditioning? I'm guessing several months based on "long haul"? Why not condition the whole batch in the secondary for longer then?
i brewed the original recipe but used 1388 - belgian strong ale yeast since LHBS was out of other options. OG was 1.072 and FG was 1.020. bottled yesterday. tasted great! but definitely lacking some of the dubbel favors, i'm sure that's a yeast thing. still looking forward to it maturing. given it was on the lower end of the OG spectrum, i assume this will be delicious in much less than 6 months, right?
wilberfoss said:Hi, brewed this today and forgot to add the wine yeast. Such an odd thing to add it slipped my mind! I have two packets of Red Star Pasteur Red wine yeast sitting here, should I add them now? It's only been in the carboy an hour.
First post by the way- thanks to all for all the advice I've gleaned just from browsing around over my first year of brewing.
I used no wine yeast at all and mine turned out fine. The wine yeast isn't really required. I wouldn't worry about it.
Hi, brewed this today and forgot to add the wine yeast. Such an odd thing to add it slipped my mind! I have two packets of Red Star Pasteur Red wine yeast sitting here, should I add them now? It's only been in the carboy an hour.
First post by the way- thanks to all for all the advice I've gleaned just from browsing around over my first year of brewing.
mdawson9 said:Ok. I did 3 weeks in primary and 3 weeks in bottle. Popped a bomber last night and wow! Best beer out of the 8 or 9 brews I've done. Just delicious. Can't wait to see how it ages. If if keeps getting better then I'm in for a treat!
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