72 replies to this topic

[denny]

Looks good. I will say that 2# of D-90 in 5 gallons seems like a lot but I really don't know this style well. You've used the D-90 before right?

 

Not for a beer that big.

 

And I still have about 4 bottles left of mine.

[Poptop]

Denny, thanks for the response. It is going to be a biggun huh....

[neddles]

Not for a beer that big.

 

And I still have about 4 bottles left of mine.

I should think about trying this style at some point. It just that it is so much bigger than I normally drink. I would probably bottle it. Do these do well with some time in the bottle?

[Poptop]

It's bigger than what I normally drink too but it's a special occasion From what I have read from Denny, he still have 4 bottles from a batch he "done did" in 2012?? I can imagine they have some serious longevity. Not enough hops to begin with to worry about hop loss. The sugar is carrying it I think. It is a big beer and very bottle worthy. It will likely be the one and only to get bottled by me until I do a Christmas batch of some sort. I'm hoping I hit it well with this batch that it will make me want to do it again for Christmas.

Edited by Steppedonapoptop, 23 January 2015 - 11:19 AM.

[Poptop]

Well Fellas, I brewed this batch on Sunday only to wake up today with activity in the fermenter (finally). I under achieved my estimated gravity of 1.091 and only hit 1.082. I still pitched all three sacks of 1762. Thinking I might have started too cold ~ 63 f'ish and let it rise in the swamp cooler. Currently bubbling at ~ 70 f. I hope that by the time I get home this evening I'll have double the activity.

[SchwanzBrewer]

Denny, how much of the liquid stuff do you think you need per 5 gallons to get the correct flavor profile for belgians? I mean, that stuff is expensive and if I were to do a 20 gallon batch I might need 4 bottles to make up the percent sugar. it would be nice to use something cheaper like table sugar in conjunction to ease up on the wallet and still get the flavor you are looking for.

[Poptop]

Perhaps using only using a percentage and then using crystal beat sugar [Whole Foods]?  It appears at Candy Syrup website that beat sugar is there primary ingredient.

[denny]

I should think about trying this style at some point. It just that it is so much bigger than I normally drink. I would probably bottle it. Do these do well with some time in the bottle?

Mine certainly is.

Well Fellas, I brewed this batch on Sunday only to wake up today with activity in the fermenter (finally). I under achieved my estimated gravity of 1.091 and only hit 1.082. I still pitched all three sacks of 1762. Thinking I might have started too cold ~ 63 f'ish and let it rise in the swamp cooler. Currently bubbling at ~ 70 f. I hope that by the time I get home this evening I'll have double the activity.

 

63 is fine.  Try to keep it there for at least the first 4-5 days.  Other wise it will take longer to age out the higher alcohols.  1.082 will still get you a big beer since it should finish pretty low.

[Poptop]

Update; I transferred my batch to secondary.  Beautiful mahogany color.  A small taste indicates that this batch is a bit hot right now.  The taste seems pretty nice at this point but hot....  Assuming / hoping that a few 3-weeks in secondary will help this out???

[denny]

Update; I transferred my batch to secondary.  Beautiful mahogany color.  A small taste indicates that this batch is a bit hot right now.  The taste seems pretty nice at this point but hot....  Assuming / hoping that a few 3-weeks in secondary will help this out???

 

It should.

[SchwanzBrewer]

I judged a beautiful BDS this weekend. Makes me want to brew one soon.

[Poptop]

My batch will be a month old 2/25 (primary/secondary). I am pretty certain it's bottomed out 1.004. I don't say this too much but I can't wait to get it bottled I have high hopes for how it tastes now and how it evolves over time.

Edited by Steppedonapoptop, 24 February 2015 - 06:21 AM.

[matt6150]

Any updates?

[positiveContact]

Any updates?

 

damn!  bringing it back!

[matt6150]

damn! bringing it back!

That dubbel thread got me thinking of this beer. I would still like to make something like this.

[Poptop]

That dubbel thread got me thinking too!  I still have a few bottles of this beer and it was fantastic.  My only disappointment was that it was a bit under carbed in the bottles.  I might have considered a yeast addition to condition??  Anyway, let's all make a BDSA.  I'm in cause I'm close to out

[positiveContact]

I've added yeast if I've done an extended secondary but otherwise I haven't had to.

[matt6150]

So good dark fruit flavors, body? I'm thinking about making this or a big stout.

[Poptop]

Very nice dark fruit flavors; raisons, plums, dates.  The body seem(ed) thin at first and hot.  As it aged it mellowed.  Nice malt.

[SchwanzBrewer]

yeah, it's a big beer and it would need fresh yeast to carbonate properly I think.