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

Just clean it up and replace the airlock sanitizer fluid. If you have a second airlock just prep it and swap. If not just cover with sanitized foil while cleaning.
Evil Zymurgist's user avatar
6 votes

Making a strong belgian ale

Mistake 1, really doesn't matter all will be fine. You may end up with a little more bitterness extraction, but is has been reported that FWH can lead to a more mellow bitterness. I really would not ...
Mr_road's user avatar
  • 7,048
6 votes

Leave out the sugar in a Belgian tripel?

If you leave it out, you will not have a tripel. Even more than alcohol, the sugar is there for what's referred to as "digestibility". It lightens the body of the beer. If you leave it out you will ...
Denny Conn's user avatar
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6 votes
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Leave out the sugar in a Belgian tripel?

Alcohol itself adds to flavour/aroma, and to perception of body, the latter being critical for tripel, characterized by its dryness. So, the answer depends on what you mean by "lighter" here. If you ...
Roman's user avatar
  • 1,498
4 votes

What happens if I ramp temperature too fast?

No, you did not. Belgian yeast usually don't mind fast temperature increase. Just be sure not to exceed max temperature suggested by yeast supplier. And just by the way, the one time I had ...
Mołot's user avatar
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4 votes
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Bottled a Belgian ale not carbonating

This is a high gravity beer right? Just wait, it will get there. Ensure they are stored somewhere good for ale temperatures (> 15C / 60F). If you're really worried, give them a gentle shake every ...
Kingsley's user avatar
  • 2,060
4 votes

Step mash and under modified malts

It can help head retention and other aspects of the beer with the right grain bill, but fully modified malts don't benifiet from it. Typically a acid / protein rest is applied to release the amino ...
Evil Zymurgist's user avatar
3 votes
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Secondary Fermentation Temperature and Purpose in Belgian Style Beer

There's a lot of questions here, I'll try to break them up. How is this possible? Will the yeast be able to operate in so low temperatures? Secondary fermentation is a bit of a misnomer- typically ...
rob's user avatar
  • 1,783
3 votes

Should fruit in secondary produce CO2?

The fruit very likely has sugar, so it will cause fermentation to kick-off again when added, thus producing CO2. Obviously not with the same vigour as primary fermentation - although if you added a ...
Kingsley's user avatar
  • 2,060
3 votes

What happens if I ramp temperature too fast?

It's not that raising too fast was the issue, but raising too soon could be. You' be better off waiting 72-96 hours before raising the temp. Simply put, your situation is not critical but it could ...
Denny Conn's user avatar
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2 votes
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Agave Nectar vs Candi Syrup

Yeah, it will. Probably not bad, but different.
Denny Conn's user avatar
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2 votes
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How long does a Belgian quad take from start to finish?

"Is this required for the beer to be fermented properly?" No, it should be fermented fully within a couple weeks at most, though Belgian yeast can be a bit finicky. However the bigger issue is ...
Franklin P Combs's user avatar
2 votes
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When to add sugar to big belgian ale?

As this is definitely "an experiment" (great!) I suppose one could go about it with some "scientific procedure". I agree that yeast begins to falter in very concentrated sugar solutions. There is a ...
barking.pete's user avatar
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2 votes
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Belgian Candi Sugar - CONFUSED!

You wanna look at this guy: https://suigenerisbrewing.blogspot.com/2013/09/making-belgian-candi-sugar.html As he points out, most recipes only invert and then caramelise sugar, whereas Candi sugar ...
Frazbro 's user avatar
2 votes

Making a strong belgian ale

1. Hops before boil This won't be an issue if the recipe calls for them to be a 45min+ addition. 2. Yeast pitch If the recipe calls for two, then use two. Most yeast packs are intended for 5 ...
Evil Zymurgist's user avatar
2 votes
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Looking for yeast with dry flavour to pair with Nelson Sauvin

What style of beer are you planning to brew with it? I suggest picking a yeast acording to this style, not so much the hop variety. Belgian beer styles are usually quite dry, patially due to the ...
JesseB1234's user avatar
2 votes
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Cold crashing and risk of oxidation

This is a valid way to do it. There will be a slight amount of air and therefore oxygen sucked in, but not enough that I would worry about it.
Mr_road's user avatar
  • 7,048
1 vote
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Sweet(-ish) Tripel

Your yeast choice, mash schedule and the simple sugars from candi would make us expect a dry result, which your numbers prove you got. Your 30 IBUs is in the right ballpark to properly balance out the ...
Rob's user avatar
  • 466
1 vote

Making a strong belgian ale

Mistake #1 actually depends on the recipe: There is a technique called first wort hopping where the bittering hops are added when the wort is collected from the mash. Normally, one would use 10% less ...
chthon's user avatar
  • 3,665
1 vote

Agave Nectar vs Candi Syrup

I have used maple syrup when making Belgian style beer - which was nice but gave a different result to Candi syrup. Not a great difference and definitely not a bad difference, but it was detectable. ...
barking.pete's user avatar
  • 5,631
1 vote

Belgian funk taste

That is somewhat the desired outcome for a Belgian yeast to do. The amount of "funk" is always up to each individual. I have used this particular strain to make Saison and Witbier styles with good ...
Phil's user avatar
  • 21
1 vote

When to add sugar to big belgian ale?

There really is no advantage to waiting to add the sugar. Get it in there now.
Denny Conn's user avatar
  • 33.4k

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