Second batch in the fermenter

[jimmyjusa]

I just finished making a batch this morning, my plan is a belgian golden ale and my goal was a starting gravity between 1.055-1.060. I used 9 lbs of pilsner malt and 1 lb of corn sugar.
Here are my notes from this morning:
7.25 full volume mash 157* strike to mash at 152, 90 minutes total, at 30 stir 150*, after 90 146*

Preboil volume 6.75 gallons at 1.037 temp adjusted
Boil 90 minutes, started at 7:50
1oz mandarina Bavaria 6.5aa at 50 minutes 25 ibu expected
Sugar added at 70 minutes
Wort chiller added at 70 minutes
2 oz m.b. at f.o.
1.058 post boil, 5 gallons into the fermenter

Used ardennes yeast from wyeast, but i noticed it was a few months old so i got white labs 540? abbey IV yeast and made a 3 quart mini beer as a starter for that, which was helpful because my smack pack didn't puff up at all. I have not made a starter before, my previous batches were dry yeast.

Going to start fermenting in basement for a few days then move it upstairs to finish it out.

 

[BrewingAroundtheRrealm]

Sounds good to me. I typically use corn sugar to dry out IPA's. I use Belgian candy sugar in my Belgian ales. Though that is more of a Saison move. What matters is that you like the end product.

 

[jimmyjusa]

I was planning on using honey as my sugar source, but i had a pound of sugar that felt rock hard so i figured I'd use it up instead. If i do something where I'm looking for flavor from the sugar I'll definitely look at the dark belgian candy or syrup next time. The lhbs guy basically made this recipe up for me since i went in and only had a style in mind.

 

[jimmyjusa]

Just looked at the fermenter and it is chugging right along already which definitely is a relief for me since it was my first time with liquid yeast, first time doing a starter, and the one smack pack didn't swell. The white labs yeast i used had a use by date of may so it was half price and i got two of them and pitched them in my makeshift starter.