TANSTAAFB
Well-Known Member
I have brewed a Belgian Pale Ale (Saccharomyces' recipe), a Golden Strong (based on Vinnie Cilurzo's parameters in Brew Like a Monk), and now a Dubbel (chemnitz's recipe and SnickASaurusRex's Candi syrup recipe) and this yeast is a freakin beast :rockin:
The Golden Strong went for 11 days. The Dubbel is on day 11 with bubbles coming from the BLOWOFF every 3 seconds!!! Those two brews I made a point to start low (around 65*F) and let it ramp slowly on its own. With the temps dropping a little after letting it get to around 75, I added a lamp with a pigtail bulb (puts off very little heat) to my fermentation chamber to get it up to 78 on day 10. This stuff just won't quit if you treat it right!!!
The low starting temp suppresses ester formation and encourages the spicy phenolics typical of this yeast at the beginning but allowing it to ramp up balances the overall flavor with a nice ester profile and a super dry finish. Saccharomyces' Pale recipe is one of my favorite brews to date (I will be brewing that again shortly as it seems to disappear ), with a very subdued yet still distinct Belgian character...very digestable!!!
Took a BMC buddy and her BMC man on a long hike on Saturday...popped a bottle of the Pale at the end for him, she went with SWMBO's MGD 64. After a couple of sips, they were both exclaiming about how much flavor it had and how good it tasted and wow, you made this? Then she tried another sip of the MGD..."Man, this tastes like water...you ruined me!!!"
Higher praise a homebrewer cannot recieve!!! I like it when a beer drinker likes my beer, but I know I brew good stuff...I love it when I convert another one
The Golden Strong went for 11 days. The Dubbel is on day 11 with bubbles coming from the BLOWOFF every 3 seconds!!! Those two brews I made a point to start low (around 65*F) and let it ramp slowly on its own. With the temps dropping a little after letting it get to around 75, I added a lamp with a pigtail bulb (puts off very little heat) to my fermentation chamber to get it up to 78 on day 10. This stuff just won't quit if you treat it right!!!
The low starting temp suppresses ester formation and encourages the spicy phenolics typical of this yeast at the beginning but allowing it to ramp up balances the overall flavor with a nice ester profile and a super dry finish. Saccharomyces' Pale recipe is one of my favorite brews to date (I will be brewing that again shortly as it seems to disappear ), with a very subdued yet still distinct Belgian character...very digestable!!!
Took a BMC buddy and her BMC man on a long hike on Saturday...popped a bottle of the Pale at the end for him, she went with SWMBO's MGD 64. After a couple of sips, they were both exclaiming about how much flavor it had and how good it tasted and wow, you made this? Then she tried another sip of the MGD..."Man, this tastes like water...you ruined me!!!"
Higher praise a homebrewer cannot recieve!!! I like it when a beer drinker likes my beer, but I know I brew good stuff...I love it when I convert another one