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#1 Poptop

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Posted 24 January 2018 - 01:51 PM

From my other egg fart post, the sulpher smell in my Chimay Amber is gone and the ferment is coming to a close. For those who Belgian, do you clear your beer? Because I typically don't. Somehow I feel that Belgian yeasts need to be present in the glass. These batches naturally clear over time if the keg lingers but for the most part there's good yeast in suspension. So what do you think about fining a Belgian ale. Do you think it would take away all that yeasty flavor and goodness?
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#2 denny

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Posted 24 January 2018 - 02:24 PM

From my other egg fart post, the sulpher smell in my Chimay Amber is gone and the ferment is coming to a close. For those who Belgian, do you clear your beer? Because I typically don't. Somehow I feel that Belgian yeasts need to be present in the glass. These batches naturally clear over time if the keg lingers but for the most part there's good yeast in suspension. So what do you think about fining a Belgian ale. Do you think it would take away all that yeasty flavor and goodness?

 

I don't want "yeasty flavor" in my Belgian styles, so yeah, I cold crash and use clarifiers.  Most Belgian beers don't have yeast in suspension.


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#3 pickle_rick

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Posted 24 January 2018 - 04:32 PM

I don't want "yeasty flavor" in my Belgian styles, so yeah, I cold crash and use clarifiers.  Most Belgian beers don't have yeast in suspension.

 

agreed.  I find belgian beers are a lot better at my place once they've cleared up.


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#4 neddles

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Posted 24 January 2018 - 05:13 PM

I dont make enough of the trappist styles to have an opinion but if you are talking saison I am in general
agreement with Poptop. Not sure its the yeast itself or if its just because it is fresher but I seem to like them better before they go clear.

Really need to make a saison. Been way too long.
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#5 Poptop

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Posted 25 January 2018 - 06:17 AM

I dont make enough of the trappist styles to have an opinion but if you are talking saison I am in general
agreement with Poptop. Not sure its the yeast itself or if its just because it is fresher but I seem to like them better before they go clear.

Really need to make a saison. Been way too long.


Agreed!
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#6 denny

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Posted 25 January 2018 - 10:29 AM

I dont make enough of the trappist styles to have an opinion but if you are talking saison I am in general
agreement with Poptop. Not sure its the yeast itself or if its just because it is fresher but I seem to like them better before they go clear.

Really need to make a saison. Been way too long.

 

Being pedantic, saison is not a Trappist beer.  It's not even Belgian.


Agreed!

 

Seen Drew's saison guide?  https://www.maltosef...d-saison-yeasts


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#7 Poptop

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Posted 25 January 2018 - 11:28 AM

Seen Drew's saison guide?  https://www.maltosef...d-saison-yeasts


A favorite read
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#8 neddles

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Posted 25 January 2018 - 11:55 AM

Being pedantic, saison is not a Trappist beer. 

I acknowledged that in my post. Not clearly enough I guess.

 

 

It's not even Belgian.

 

 

It's Belgian enough. Not a distinction or argument I am interested in.


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#9 pkrone

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Posted 25 January 2018 - 06:43 PM

Timely thread as I just started a starter from a bottle of Prairie  Artisan Ales' "Prairie Hop".   I've cultured their yeast from the bottle a few times and it's a strong fermenter with really nice "Belgian" traits.   I stick to the simple stuff like just a Belgian Pale.   I can't do the 8-9%ers.  


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#10 neddles

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Posted 25 January 2018 - 07:04 PM

Timely thread as I just started a starter from a bottle of Prairie Artisan Ales' "Prairie Hop". I've cultured their yeast from the bottle a few times and it's a strong fermenter with really nice "Belgian" traits. I stick to the simple stuff like just a Belgian Pale. I can't do the 8-9%ers.

I’ve had a handful of nice beers from them. I love their standard. When fresh its delightful.
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#11 drez77

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Posted 25 January 2018 - 07:15 PM

I’ve had a handful of nice beers from them. I love their standard. When fresh its delightful.


Agree! Very enjoyable beer when I can find it. I also really enjoy the Bomb! series.
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#12 neddles

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Posted 25 January 2018 - 07:39 PM

I have a Christmas Bomb in my keezer. Need a chill night sometime soon to work that one over.
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#13 Poptop

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Posted 26 January 2018 - 10:20 AM

Prairie is a rare find down here but always tasty.
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#14 jayb151

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Posted 26 January 2018 - 12:37 PM

I have a Christmas Bomb in my keezer. Need a chill night sometime soon to work that one over.

Dude, I got a pint of that on tap (my first Praire too).  It's so good!


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#15 neddles

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Posted 26 January 2018 - 12:45 PM

Dude, I got a pint of that on tap (my first Praire too).  It's so good!

 

I am jealous enough that you are right down the road from Penrose. And now this...

 

:lol:


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#16 Deerslyr

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Posted 29 January 2018 - 04:09 PM

Timely thread...

 

Just found out today that the brewing club I'm in is going to have a competition in March with Belgian Golden as the style.  Never brewed one before, but I think I'd better get rolling.


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#17 cavman

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Posted 30 January 2018 - 12:14 AM

I have had bad luck with the Prairie Bomb series(rusted caps) but it has been a few years. For me Trappist styles are clean, but due to the aging not a surprise. Saison is French/Belgian I prefer grissettes with Brett to finish. 


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#18 Poptop

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Posted 30 January 2018 - 06:17 AM

Timely thread...
 
Just found out today that the brewing club I'm in is going to have a competition in March with Belgian Golden as the style.  Never brewed one before, but I think I'd better get rolling.


Will it be a Strong Golden?? Keep us posted on what you design. The next gen of my current Chimay yeast is going to be some type of Blonde, Pale, Golden etc...
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#19 Deerslyr

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Posted 30 January 2018 - 07:37 AM

Will it be a Strong Golden?? Keep us posted on what you design. The next gen of my current Chimay yeast is going to be some type of Blonde, Pale, Golden etc...

The e-mail wasn't clear on that.  Will find out at the meeting tomorrow night.  (I haven't been in several months due to a conflict on Thursday nights, but for some reason this has shifted to Wednesday night)  For now, my "research" is focused on Strong Golden.


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#20 drez77

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Posted 30 January 2018 - 09:06 AM

The e-mail wasn't clear on that.  Will find out at the meeting tomorrow night.  (I haven't been in several months due to a conflict on Thursday nights, but for some reason this has shifted to Wednesday night)  For now, my "research" is focused on Strong Golden.

Brew Like a Monk, Vinnie Cilurzo's Strong Golden Ale (Damnation inspired beer)

 

O.G. 1.066-1.072
F.G. 1.006-1.012
ABV 7-8%
IBU: 23-33

Grist Bill:
Pilsener Malt 80-100%
Wheat malt 2.5%-5% (optional)
Munich malt 2.5%-5% (optional)
Sugar (candi rocks, turbinado, or dextrose) 5-20%

Hops:
Styrian Goldings, 90 minutes, 30% hop bill (13-15 IBU)
Styrian Goldings, 30 minutes, 35% hop bill (7-10 IBU)
Saaz, at knockout, 35% of hop bill (3-5 IBU)

Mash:
151

Yeast:
WLP500 or Wyeast 1214

Fermentation:
Dependent on yeast choice 66°-76°F


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