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Questions tagged [belgian]

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0
votes
1answer
31 views

Should fruit in secondary produce CO2?

I had a Belgian Dubbel in primary about two weeks, ending up with a gravity of 1.016. Then 3 days ago I racked onto 5.5 lbs of cherries, leaving the yeast cake behind. I expected the residual yeast ...
2
votes
1answer
56 views

Belgian Candi Sugar - CONFUSED!

I've been reading about making some Belgian Candi Sugar for a Piraat (Belgian Tripel) recipe I want to make and finding some inconsistencies about the techniques. People talk about using citric acid ...
2
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2answers
78 views

Bottled a Belgian ale not carbonating

I used white labs abbey ale yeast - fermentation went well and flocculated quite a bit. I then bottled straight from primary. I noticed that not a lot of yeast went into the bottles which hasn't ...
6
votes
1answer
32 views

Step mash and under modified malts

I’ve been reading about common mistakes with Belgian beers and it’s been noted that a “real” Belgian beer requires a step mash. The reason given for this is that apparently this is required for good ...
6
votes
4answers
565 views

Making a strong belgian ale

I'm pretty new to home brewing. I made a 1 gallon Belgian Ale kit which came out pretty good and then did a 5-gallon Strong Belgian Ale recipe I found on the internet which also came out pretty well. ...
2
votes
2answers
235 views

Cold crashing and risk of oxidation

I'm brewing a Belgian golden strong ale for the first time. According to the fermentation schedule, it should cold crash and lager at 32°F (0°C) for three weeks. Even though I've cold crashed before, ...
5
votes
1answer
387 views

Beer blew up into the airlock. What's next?

So it happened again. The beer blew out the airlock leaving a water and beer mix behind. The airlock still bubbles as per usual. Now I'm wondering what I should do next. Leave it as is Replace the ...
1
vote
1answer
59 views

Looking for yeast with dry flavour to pair with Nelson Sauvin

I'm looking to pair Nelson Sauvin hops with some yeast. The hop variety is reminiscent of white wine, grapes and gooseberry. I'd love to go with a dry flavour profile, like a Belgium strong ale yeast, ...
0
votes
2answers
46 views

Agave Nectar vs Candi Syrup

I'm looking to brew a Belgium Tripel but using all American ingredients, specifically from the Southwestern United States. Would Agave Nectar impart a different flavor than using a Belgium Candi ...
3
votes
2answers
153 views

Leave out the sugar in a Belgian tripel?

It seems like the only reason to add plain sugar is to boost ABV without changing flavor. If I want a lighter beer, can I just leave out the sugar? Or will that affect the flavor? I'm not talking ...
4
votes
2answers
119 views

What happens if I ramp temperature too fast?

I'm brewing a Duvel Belgian golden strong. Chilled my wort to 64°F and pitched my yeast. My plan was to raise the temperature 3 degrees a day to 82°F. Today (day 2) ambient temperature rose into ...
1
vote
2answers
95 views

Belgian funk taste

Have made a couple of beers with Belle Saison yeast and have seen a couple of posts about this and other belgian yeast producing funky flavor. After having tasted my own beer I have to agree, there is ...
1
vote
2answers
120 views

When to add sugar to big belgian ale?

I'm brewing a cross between Belgian Dark Strong and Barleywine. Currently it is it's third day. Starting gravity was ~26 Brix (~1.11 Specific Gravity). I want to push it up with candi sugar, muscovado,...
0
votes
1answer
670 views

How long does a Belgian quad take from start to finish?

I am planning on brewing a quad with my dad here pretty soon but I would like to make something that wouldn't take too long as we haven't brewed in a while and I'm not wanting to wait too long until I ...
2
votes
1answer
80 views

Yeast for dubbel

I was planning on making 35L of 1.070 ish OG dubbel on Friday. I don't have any yeast to hand and was wondering whether the smack packs of http://www.brewuk.co.uk/wyeast-activator-3787-trappist.html ...
0
votes
1answer
107 views

Belgium Tripel with Sorachi Ace Hops

Good evening, home-brewing community! I'm seeking a quick advise. I'm brewing (or attempting at least) a Belgium Tripel. I'm pretty solved on grains. Still trying to figure out the hops. So, I plan ...
1
vote
3answers
216 views

Carbonation gone wrong?

I was trying my first all grain brew yesterday when I realized that the beer was almost flat, which is weird because they spent about a week inside the bottle. It's a belgian golden ale and I've added ...
1
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2answers
2k views

Belgium clones leffe brune

has anyone made a Leffe Brune clone, please tell me what you used and how it turned out?
1
vote
1answer
142 views

Aging lambic beer

I'm a beginner when it comes to brewing but have two batches of lambic beer coming up. My question is if they have to be aged in a glass carboy or if they can be poured straight into a bottle along ...
3
votes
2answers
915 views

Belgian golden strong

I'm working in my first high gravity beer. Its been in primary for two weeks in the yeast cake. Looking for pointers on when to secondary.. How close to f.g. should I be before I transfer for the rest ...
2
votes
1answer
607 views

Souring a Belgian Strong Dark Ale

I brewed something last fall with friends, and the recipe was somewhat off-the-cuff. I wasn't super happy with the results. We were aiming for a Belgian Tripel, but weren't careful in selecting our ...
2
votes
1answer
92 views

Is this a reasonable Frambozen tactic?

I am considering making a frambozen for my next brew, as it should be a crowd-pleaser. My plan for the raspberries is as follows: Blanch raspberries Pulp Raspberries (in a blender probably) Separate ...
1
vote
2answers
157 views

How foolish is it to try to make up for my tripel's shortish secondary by bottle conditioning it longer?

I'm attempting to brew a wide variety of beers (both 2.5 & 5 gallon batches depending on style) in a shortish time span in order to serve at a family reunion in the summer, and now it looks like I ...
1
vote
1answer
1k views

When should I add apricot puree to a Belgian beer?

I'm brewing a Belgian dubbel tomorrow and have a 3-lb can of pureed apricot. I don't know if I should add it into my primary after a few days of initial fermentation, or if I should wait a couple of ...
2
votes
1answer
2k views

How long should a Belgian Strong Dark Ale be aged?

How long should a clone of Gulden Draak be aged before comparing it to the real stuff? Our club is trying to get our clone recipe as close as possible, so want to tweak the recipe to get it closer to ...
5
votes
6answers
447 views

What Can I use to replace 0.2 pounds of Extract in a Recipe?

I have a recipe that calls for 12.2 pounds of liquid malt extract. I picked up only 12 pounds (2 X 6 pound jugs) but didn't want to waste a bunch for only 0.2 pounds. Originally I was thinking it ...
6
votes
3answers
4k views

How long should Belgian Blonde beer be aged?

I'd like to reuse my Belgian yeast (Zymoferm Z039 Belgische Klosterbiere und Ales) and I'm looking for information on how long various Belgian beers should be matured. My cellar capacity is very ...
4
votes
5answers
779 views

Is there anything special needed to try brewing a Belgian Ale?

I am a beginner looking to get started with homebrewing. Belgian Ale is my favorite style, so I was wondering if there are any specific problems with trying to do a Belgian-style Ale as my first ...
3
votes
3answers
4k views

What causes the lack of head formation/retention in my Belgian beers?

I just finished brewing a series of 5 Belgian beers, and at least 3 of them have exhibited problems with head formation and retention. I haven't tried the last 2 beers yet, so I can't say if those ...
1
vote
1answer
436 views

Final Gravity A Little Off

I am at day 12 of my first brew from a True Brew Belgian Ale. I checked the gravity at day 6 (the kit said I could be ready to bottle after 7 days even though everyone says let it go for a few weeks)....
2
votes
4answers
459 views

Belgian/Canadian Tripel Recipe Question

This will be my very first homebrew, but I have been doing a lot of reading, research and practice. My question is, does anything about this recipe I have created look off to any experience brewers? ...
7
votes
8answers
7k views

Triple Fermented?? But Why?

Some beers claim to be triple fermented, meaning that after primary fermentation, more fermentables are added at the start of secondary, and then the brew is bottle-conditioned, resulting in three ...
3
votes
2answers
492 views

How much time should a warm-fermenting yeast strain sit at the high primary temperature?

I made a batch of braggot (~46% honey) a couple of weeks ago, and used the Duvel strain (a pack of Wyeast 1388 and a vial of WLP570). Pitched at 65 and ramped it up to 82 over the course of 7 days. ...
5
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3answers
3k views

Techniques for making Belgian Candy Sugar

I'd like to know a couple of things: Did you make dark or light? What procedure did you use/recommend? Did you try to make rocks or did you just make sheet candy and break it up? Did you use cane ...