Thoughts on Dubbel recipe

[travis0123]

Sounds like a plan.

 

[jarhody]

What temp should I store the secondary @?

What about storing bottles (temp)?

 

[travis0123]

Should keep it the same as primary for dubbels as far as I'm concerned. Unless you taste it and feel a different temp will give you a flavor your looking for. Bottling is done at room temp as always. Store long term at temp you would likely serve it.

 

[jarhody]

Any opinions on how long I should leave this in the secondary (B4 bottling)?

Also I have been reading a lot about yeast additions at bottling time and it being a staple of the style. I was thinking about trying this and getting some 750ml bottles to condition....thoughts/advice?

 

[signpost]

Unless you leave it in secondary for months on end, I don't think there is any need to add yeast. At least not based on my experience.

 

[smizak]

Any opinions on how long I should leave this in the secondary (B4 bottling)?

My opinion? Zero days, zero hours, zero minutes. Just let settle out in primary and rack carefully.

 

[jarhody]

My opinion? Zero days, zero hours, zero minutes. Just let settle out in primary and rack carefully.

For this batch it is too late....already in secondary . I have heard much debate over secondary vs not...I guess I just have followed what I learned in the beginning. I'll have to try a batch without a secondary and compare. From what I have read a secondary increases the odds of a clearer, cleaner beer (at the risk of contamination).

 

[smizak]

From what I have read a secondary increases the odds of a clearer, cleaner beer (at the risk of contamination).

And oxidation, which IMO is a bigger problem with homebrews than contamination. It may be clearer but if you can get your fermenter cold, a cold crash in primary will do just as well, without the hassle of racking to another vessel and waiting for the yeast to drop. I routinely get just a dusting of yeast in my bottles if I cold crash and carefully rack to the bottling vessel.

 

[jarhody]

Smizak - sounds good I'm going to try some batches w/o secondary - I just need to figure out how I'm going to cold crash...no basement, no fridge.

 

[travis0123]

Racking to a secondary fermentor is too common practice to be a issue. The wort is still fermenting ( eating o2, crapping co2) in secondary if done as directed in most kits; so, oxidation shouldn't be an issue as long as it was transfered "nicely."
Let it sit as long as you can stand it i suppose! Cold crashing is a shortcut to a long secondary for clarity in some yeast cases; and clarity is only important to those who feel they need it. Most of my brews are dubbels and i do them to a level that fits my style.

 

[jarhody]

Just bottled this yesterday. I measured the gravity and it was higher than when I added it the secondary??? At secondary time I measured 1.009...at bottling it was 1.013 wtf...is this possible (I corrected for temp)?

Anyway the sample was delicious. Bottled it up in 22oz bottles.

 

[jarhody]

I'm storing the bottles @ about 66 degrees (in a friends basement). It that a suitable temp?

My only other option is 80 degrees + at my place (no basement, no A/C)

 

[signpost]

Just bottled this yesterday. I measured the gravity and it was higher than when I added it the secondary??? At secondary time I measured 1.009...at bottling it was 1.013 wtf...is this possible (I corrected for temp)?

Anyway the sample was delicious. Bottled it up in 22oz bottles.

When you did the gravity reading at bottling, had you already added the priming sugar? That's the only explanation I can think of. You should measure the gravity first, then add the priming sugar.

 

[jarhody]

When you did the gravity reading at bottling, had you already added the priming sugar? That's the only explanation I can think of. You should measure the gravity first, then add the priming sugar.

Yes I always measure directly from secondary (B4 priming sugar). Seems strange I assume I did/or read something wrong. I wasn't drunk either! I promise. Cheers!

 

[smizak]

I corrected for temp?

I'm blaming that...

Anyway the sample was delicious. Bottled it up in 22oz bottles.

So who cares? I don't get so caught up with gravity readings anymore, as long as it's not ridiculous.

 

[travis0123]

I second that

 

[jarhody]

who cares? I don't get so caught up with gravity readings anymore, as long as it's not ridiculous.

I wasn't caught up...just figured I'd ask it never happened to me before but, then again I consider myself a rookie.

I'll report back after I crack the first 22!

 

[jarhody]

I cracked the first 22oz the other day. My first impression is that it is a little heavy on raisin flavor...that's almost all I can taste (my taste buds are not that complex) but, the beer is good overall. I would prefer it to be a little sweeter. The color seems darker than predicted. I'll post a pick when I pour the next glass.

I like the raisin flavor but, I do not want it to dominate...any recommendations?

 

[smizak]

Belgians should finish dry, but sweetness should be evident at first, mainly because of alcohol. Belgians with too much residual sweetness in the finish make them undrinkable. When I encounter them when I judge, it's a big detraction. So good that it's a little dry if you're worried about style. Of course, your taste is another issue.

The raisin flavor will mellow. Give it a week or two cold conditioning. You'll be happy, your recipe looks pretty good.