First Belgian Quad

[jack13]

...or anything this big.

3 main questions:

1) Is this advised for the starter? : (1 pkt WL Abbey Ale yeast) 2.5 liter starter at 1.040, then decant and step up with another 2 liter starter at 1.060. Target OG = 1.092, 5.5 gallon batch.

2) Any opinions on whether I should secondardy this in a glass carboy for months to condition/age, then bottle, or bottle it sooner and bottle condition/age? Regarding my fermentation conditions: This would be stored in an air-conditioned/heated room; temp is kept around 66 in cold months and 72 in warm months; I'm in Delaware, USA; and I will be brewing this next weekend - end of April.

3) What is a good substitute for Styrian Goldings?

Thanks!

Picture of recipe below

 

[Moose_MI]

I recently tried my first big beer....a wee heavy at 1.110. Here's what I learned for next time....

- buy the extra pack of liquid yeast and make 1 starter. You've got enough things to worry about with this batch...spend $7 to make pitch rate easier.
- oxygen....and then oxygen again about 8hrs into fermentation
- low end of preferred ferm temperatures of the yeast
-time...time...time. My beer tasted like a$$ the first 4 months

Good luck!

 

[cswis86]

I don't think you need to do a 2 step starter. I think a 2.5L starter will be enough. I brewed a Tripel with 3787 (OG 1.084) with a 3L starter and that was more than enough yeast. If you give the beer a month in the primary I think you can skip the secondary and go straight to bottle conditioning. I rarely use a secondary.

I'm a big fan of using Sterling hops in Belgian ales. They have good bittering and good flavor/aroma.

Just as a heads up 3787/530 ferments quite violently so give yourself plenty of headspace and keep it on the cooler end of the temperature range the first 48 hours.

Good luck!

 

[Oldskewl]

I agree with cswis86. I used a Kraussen catcher and reintroduced the blow off yeast twice. Make sure your starter has headroom also. I came home from work to my foam stopper and yeast all over my counter.

 

[jack13]

Wow, I'll definitely set up the blow off tube for this one.

For the starter, does 2.5 L in a one-gallon carboy seem safe?

And would anyone be concerned about aging during the summer months in a low 70's room? I guess I technically aged bottles in there last summer, but nothing that specifically 'needs' to age. I do have a friend with a basement I could impose on if it's likey to be an issue.

 

[Oldskewl]

2.5L may be enough. Depends on the age of the yeast. Use a pitch calculator like the one from brewers friend. I did a step starter and my yeast was around 1 month old. I did a 1L starter, then I chilled, decanted and let it warm to room temp. Then I did a 2L starter. It was too big as I did not leave headroom for the over active yeast. Room condiditioning in the 70s should be fine. I have done it both ways and can't really tell a difference. Warmer temp will speed up the process though.