38 replies to this topic

[Poptop]

Mullerbrau's suggested from time to time to add sugar after high K. Sorta like giving the brew desert Thoughts?

[MtnBrewer]

Mullerbrau's suggested from time to time to add sugar after high K. Sorta like giving the brew desert

Thoughts?

I don't think it makes a ton of difference. As you can see, I do it; Denny doesn't. The reasoning is to limit the OG experienced by the yeast. I'm of the opinion that it probably doesn't help much but it can't hurt.

[denny]

I don't think it makes a ton of difference. As you can see, I do it; Denny doesn't. The reasoning is to limit the OG experienced by the yeast. I'm of the opinion that it probably doesn't help much but it can't hurt.

Yeah, I think that's a good assessment.

FWIW, Greg Muller sent me some beers recently...up to 17+% ABV! I haven't had the nerve to try them all yet, but the ones I have tried were fantastic.

[Poptop]

I don't think it makes a ton of difference. As you can see, I do it; Denny doesn't. The reasoning is to limit the OG experienced by the yeast. I'm of the opinion that it probably doesn't help much but it can't hurt.

Splain please?

[MtnBrewer]

Splain please?

If you add it in the boil it will increase the OG. If you add it during fermentation, some of the sugar will already have been "eaten" by the yeast so the gravity will be lower. Higher gravity stresses the yeast but typically Belgian yeasts (particularly Westmalle) can handle high gravity quite well. This is why I say it's probably not a big deal. Although some Belgian breweries do go to the trouble to add sugar during fermentation (according to BLaM).

[Poptop]

Thank you for the clarification. I recently received BLaM as a gift. Great read (and subsequent re-reads).

[brewman]

Will be ordering this book very soon. Dan

[MtnBrewer]

Yeah, I think that's a good assessment.

FWIW, Greg Muller sent me some beers recently...up to 17+% ABV! I haven't had the nerve to try them all yet, but the ones I have tried were fantastic.

Keep away from open flame.

[Poptop]

Will be ordering this book very soon.

Dan

The history alone is worth it all aside from the great tips.

[neddles]

Do you guys do the Candi Syrup as a late addition?

Nope, never. Always into the kettle at the beginning of the boil.

Usually yes. I actually like to add it to the fermenter when the fermentation starts to wane a little bit.

If there is one thing I have learned from reading brewing forums it is that there is only one right way to do things. Clearly one of you guys makes a terrible Belgian Dubbel.

[Poptop]

Ha

[MtnBrewer]

Possibly bofus.

[brewman]

What type of aging are you guys recommending for these recipes?

[MtnBrewer]

What type of aging are you guys recommending for these recipes?

Not much. I think they're best when young.

[johnpreuss]

Not much. I think they're best when young.

Not much. I think they're best when young.

I remember reading this in BLaM. Honestly I haven't brewed a ton of trappist ales however, I have sampled a good number and I agree young is good on these. I would only age STRONG belgian ales. I can even say I had a young Beire de Garde that was wonderful. Thought it needed to be aged until I tried that one.

[Gus13]

Will be ordering this book very soon.

Dan

I carry this thing around with me. I read it then re read it often. I have all of the books in the series. Wild Ales is another great read.

What type of aging are you guys recommending for these recipes?

I bottled my Dubbel on 2/28. It's drinking wonderfully right now. I am going to keep some out, as I do with every batch I brew. But I think 3-4 weeks in the bottle and it will drink great.

[denny]

I think I want to make a dubbel for a Christmas party. It's been a while since I've made a trappist--is 1.5 months good to get it drinking via keg? I think so.

 

Yeah, I agree.

[denny]

I'd have to go check, but if you mean a step mash, I haven't found them to make enough difference to be worth the effort.  I do a single infusion at a low temp for a long time.

[MtnBrewer]

That looks like a single step. First step is always an infusion.