My Next Brew - Northern Brewer - Patersbier

[Ki-ri-n]

I just brewed this about two weeks ago. Looking forward to it even more after all of these ringing endorsements

One mine, I was only able to get an OG of 1042 instead of the 1047. Any idea why? I'm not too worried, it's bubbling really well (even after 1.5 weeks) and has a pretty thick head on it.

 

[khiddy]

Ki-ri-n, I noticed that the volume for the official recipe is 5 gallons, which is less than usual (I usually plan on boiling 7+ gallons to get 5.5 in the fermenter).

Did you perhaps brew more like 5.5 or 6 gallons, which would decrease your SG?

 

[Ki-ri-n]

Nope. Right @ 5 gallons. I just etched the gallon (& 1/2) marks on all of my carboys to make things a little more accurate.

 

[FordFan]

Well you all sold me! I just ordered my kit from NB!

 

[philrose]

Time to make another batch. I'm running low!

 

[SevenFields]

I will be tapping my 1st keg of Patersbier this weekend!

 

[khiddy]

Mine has been in the Primary for just over a week now, and I am wondering what y'all got for your FG. I had an OG of 1.049 (I know, a bit high), and right now it's at 1.018, which I think it high, my software tells me to expect 1.013 (1.011-1.014), so I just wonder what it should be if I had used the specified Wyeast Trappist High Gravity yeast.

This is a beer that I can't wait to try in the glass. The taste of the hydro sample was delicious. I had a Duvel over the weekend, and I saw a definite similarity with this Patersbier (obviously the Patersbier is about half of the alcohol of the Duvel). When it's carbonated and cold, I can see how this is certainly in the same family. The T-58 yeast did not disappoint in regards to flavor, I just have this question about attenuation.

Has anyone experimented with racking it to a keg and letting it lager for three or four weeks? Because it sounds like folks have just kegged/bottled and are drinking it as soon as they can?

 

[craigd]

Mine went from 1.050 to 1.012.

 

[Mountainbeers]

Has anyone experimented with racking it to a keg and letting it lager for three or four weeks? Because it sounds like folks have just kegged/bottled and are drinking it as soon as they can?

No lagering here but mine have been bottled for 5 weeks now and it definitely improves with time a lot. If you can stand it let it sit as long as possible.

 

[craigd]

Mine was kegged for 4 weeks before it finished and the only noticeable difference for me was clarity. I primaried for a month, no secondary, then force carbed. YMMV.

 

[SevenFields]

I tapped my Patersbier keg two days ago, and I think I have already drank half of it.
It very easy drinking with a fast turnaround and very good. I will be making it again again.

 

[khiddy]

Update on my T-58 version of this brew: I let the keg of this sit in the fridge on gas for the last 5 weeks at ~38*F, and took it to a brew-and-tell party last Friday. It won "Best of Show" for the party. It hadn't necessarily cleared up at all (that may have been a result of jostling the keg during transport), but it was absolutely delicious, and very drinkable. I will be doing this recipe again!

 

[JoeJones]

I have this kit and I'm making it this weekend. I was wondering what temperature everyone fermented at. I usually ferment at the low end of a yeast's range, which usually means 65F. However from what I gather, a lot of the character in this beer comes from the esters produced by the yeast. So should I ferment at a higher temp? Wyeast has 78F as the top ferm temp, but that seems ridiculously high. So what temps did you use?

 

[craigd]

I think I started upper 60s but only kept it there for 2 days and then let it go. Ambient here was about 75-78 at that time... Great Belgian esters without the hot alcohols I think you would get starting high.

 

[IllWill]

I was initially interested in this beer because it sounds like the Chimay Dorée (Black), not sold in the commerce it is only available at Auberge de Poteaupré, Chimay Belgium. This beer is usually reserved for the use of the Chimay Trappists, so how could I not be attracted to it? I'm doing something that I think will be even better than the recipe's 3787 Trappist High Gravity yeast, rather I'm using WLP510 Bastogne Belgian Ale Yeast (PLATINUM)!!! It is right in line because the description is A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. Gotta love slightly acidic :rockin:

 

[johnmcc]

I'm bottling mine this weekend, can't wait.

 

[SevenFields]

Im getting ready to do this kit for a 2nd time. Great summer beer!

 

[Burgs]

Just kegged a batch of this last night & had a taste. It definitely showcases the malt and yeast characters first and foremost - I'm hoping that the hops come out more with carbonation.

The esters and spicy Belgian yeast characteristics are pretty intense, and this batch was fermented at the lowest end of the temperature range, since it's cold here. I cant imagine what it would be like if you left the temp climb up into the 70's.

The NB notes about it being highly complex are spot-on. It's also extremely smooth and easy drinking! I'm really excited to get this one on tap!

 

[exotica59]

as it so happens I will be in Milwaukee next weekend. I'm picking this kit up for sure. Sounds very good. I know the the NB kits all offer dry yeast or liquid. which did you guys choose?

 

[craigd]

This beer is a showcase for yeast. Use the liquid. I'm a big fan of dry yeast but Belgian styles call for a good liquid strain.

 

[exotica59]

thanks for the tip!

 

[Burgs]

Wyeast 3787 - Trappist High Gravity

 

[yuanyelss]

I added the extra 2 oz of table sugar. It's high carbonation and the bubbles run like champagne. This next round I'm going to only add one extra. It was just a bit too foamy for me.

 

[beecee]

Going to brew this in the next few days. Do you think some orange peel would taste good in this recipe. If so, sweet or bitter and approx. how much?

 

[exotica59]

I picked up the kit and brewed today. Now I just have to wait till it's ready. It will hard to wait after hearing such good things from everyone here!

 

[conebone69]

I'll be ready to bottle my batch on Tuesday! Can't wait to try this beer!

Used the wyeast 3787 trappist high gravity.... yeast went CRAZY after 8 hours! I had to put a blow out tube on!

3 weeks in primary
No secondary
At least 2 weeks in bottles (if I can make it)

 

[Hibob!]

Not to thread-jack or anything, but I've made the patersbier from NB and it's a fine beer, but everything on the NB review pages is 5 stars. "Best beer I ever made!" "Hit of the party!" "The empty keg was sawed open and we bathed in the dregs! Would brew again!"

 

[Burgs]

"The empty keg was sawed open and we bathed in the dregs! Would brew again!"

hahahahaha.... +1

brb stealing that for my signature

 

[Stoutfan72]

I have brewed it before last summer and everyone liked it so much that I am getting ready to brew it again. For the price at NB you can't go wrong.

 

[troub]

as it so happens I will be in Milwaukee next weekend. I'm picking this kit up for sure. Sounds very good. I know the the NB kits all offer dry yeast or liquid. which did you guys choose?

As craigd said, this beer is all about the yeast. I think this (and maybe the Tripel or other Belgians) is/are the only kits I've seen at NB that don't offer both liquid and dry yeast. Liquid only. If you're intimidated with liquid needing a starter, etc. -- I smacked the pack in the morning and by the evening it had swelled nicely, I pitched it, and the next day the lid almost blew off the top of my bucket. At 1.047 I think a decently cared-for smack pack can handle it fine.

EDIT: haha, just noticed your post was from a while ago and you already bought and brewed the kit :-D Mine's got a couple of weeks to go in primary and I'm already trying to decide if I should go ahead and make another one on its yeast cake.