Brewskii
Well-Known Member
I just picked up the stuff to (finally) make the old world. I obtained all of the materials from my LHBS so I had to make 2 compromises and want to hear your opinion.
First and foremost; the Yeast.... I know different yeast is going to make this a different beer but it truly was a compromise. The best I could do was WLP575 which is a Belgian ale mix. According to white labs it contains 2 Trappist strains and one Belgian ale strain. Any one have any experience with this yeast?
Second; the candi sugar (sorry CSI). I ended up getting what they had - I thought it was going to be the rock type dark crystals but they were out of even that and what I ended up with is Belgian soft candy from brewers best. It looks like brown sugar like you buy at the store and it's a lot lighter than it should be at 36 SRM. Is there anything I can do with this sugar to get closer to the character of this recipe? I know people are making there own inverts and wort based dark sugar; can I/ should I try and darken this up on the stove with some acid?
First and foremost; the Yeast.... I know different yeast is going to make this a different beer but it truly was a compromise. The best I could do was WLP575 which is a Belgian ale mix. According to white labs it contains 2 Trappist strains and one Belgian ale strain. Any one have any experience with this yeast?
Second; the candi sugar (sorry CSI). I ended up getting what they had - I thought it was going to be the rock type dark crystals but they were out of even that and what I ended up with is Belgian soft candy from brewers best. It looks like brown sugar like you buy at the store and it's a lot lighter than it should be at 36 SRM. Is there anything I can do with this sugar to get closer to the character of this recipe? I know people are making there own inverts and wort based dark sugar; can I/ should I try and darken this up on the stove with some acid?