Belgian Dark Strong Ale The Pious - Westvleteren 12 style quad - multiple

[sweetcell]

The candisyrupinc recipe says to lager at 45 for 8 weeks, which I assume is to clarify the beer. Would cold crashing in the low 30s accomplish the same thing faster?

cold crashing close to 30 will speed up part of the effect: clarification. but there are also chemical, and potentially a few biological, changes that occur at 45*F that might not occur, or occur much slower, at 32*F. will it make a perceptible difference? TBD.

 

[jturman35]

Well I have been lagering in my keezer since Sept 2020, next month will be two years and the same beer bottled with a beer gun in bottles is probably better by at least 10 points. The kegged beer still taste syrupy while the bottle version has the plum raisin character I’m looking for. Going forward I’m bottle conditioning.

 

[pwortiz]

Well I have been lagering in my keezer since Sept 2020, next month will be two years and the same beer bottled with a beer gun in bottles is probably better by at least 10 points. The kegged beer still taste syrupy while the bottle version has the plum raisin character I’m looking for. Going forward I’m bottle conditioning.

Two years of lagering? A Belgian dark strong? Not certain why that choice, but your bottle comment is right. Just do what you did for the bottles in the keg. One year outside the kegerator and is amazing when you put inside and tap.

 

[jturman35]

What I mean by lagering is I still have a keg in the keezer going on two years. I would bottle but I have a hell of a time controlling foam even with chilling bottles and 15’ beer gun line.

 

[jturman35]

Just kicked a two year old keg of this beer and this was in the bottom.

Anyone else see this when using D-180?

 

[pwortiz]

Just kicked a two year old keg of this beer and this was in the bottom.

Anyone else see this when using D-180?

Not sure that's 180...I had one for 4 years and that was not in the bottom

 

[jturman35]

Not sure that's 180...I had one for 4 years and that was not in the bottom

Has to be as the recipe is only base malt and D-180.

 

[gcarvalho96]

Hi everyone!

Can somebody tell me what´s the point of lowering the fermentation temperature from 82-83f to 65f, when fermentation is about 80% done (about 1.018) until it reaches final gravity?

Wouldn´t this lead to incomplete fermentation by reducing the yeast´s metabolic rate and also less consumption of beer´s off-flavours (e.g. diacetyl and acetaldehyde).

Thank you for your input.

 

[sweetcell]

Can somebody tell me what´s the point of lowering the fermentation temperature from 82-83f to 65f, when fermentation is about 80% done (about 1.018) until it reaches final gravity?

i have the same concern, so personally i skip this step and keep the beer at the upper temp until i reach 100% completion (and then hold for a few more days to encourage clean-up).

Wouldn´t this lead to incomplete fermentation by reducing the yeast´s metabolic rate and also less consumption of beer´s off-flavours (e.g. diacetyl and acetaldehyde).

it increases the risk of incomplete fermentation, but given that the author won awards with this recipe/technique clearly there is a way to do it without negative effects... but that's not for me. i don't see what's gained by doing this, other than risk of incomplete fermentation. YMMV.