10
votes
Accepted
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.
- 18.5k
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 ...
- 6,993
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 ...
- 33.4k
6
votes
Accepted
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 ...
- 1,488
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 ...
- 3,718
4
votes
Accepted
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 ...
- 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 ...
- 18.5k
3
votes
Accepted
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 ...
- 1,750
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 ...
- 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 ...
- 33.4k
3
votes
Accepted
Carbonation gone wrong?
A week might not be long enough (especially if your yeast is particularly beleaguered, which would depend mostly on what the ABV of the finished beer is and how long it's been since fermentation).
...
- 6,417
2
votes
Accepted
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 ...
- 6,417
2
votes
Accepted
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 ...
- 5,631
2
votes
Accepted
2
votes
Techniques for making Belgian Candy Sugar
If what you want is candy syrup, sold as D2 etc in American homebrew stores, then you need to read this explanation of what it really is and how to make it. In Dutch it is "kandizuiker" and this has ...
2
votes
Accepted
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 ...
- 671
2
votes
Accepted
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.
- 6,993
2
votes
Accepted
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 ...
- 998
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 ...
- 18.5k
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 ...
- 3,645
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. ...
- 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 ...
- 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.
- 33.4k
1
vote
Belgium clones leffe brune
Since "Leffe Brune" is one of my favorite beer.
I have tried to clone it for a while.
I have now created a recipe that is incredibly similar.
I can not distinguish between the beer in a test.
...
- 11
1
vote
Triple Fermented?? But Why?
Apart from changing yeast and preserving flavor, there is also a third reason. if some beer style calls for sucrose, candi sugar et cetera, adding it directly to the boil may make yeast "lazy". ...
- 3,718
1
vote
Accepted
Yeast for dubbel
When can you get the yeast? I would definitely not go for it if you're not going to be able to let it get started at all. If you can get the yeast a day or two in advance and get it partially started ...
- 933
1
vote
Accepted
Belgium Tripel with Sorachi Ace Hops
BJCP's current draft guidelines seem to say (big pdf) that various types of Belgian beers in categories 21B (Specialty IPA, scroll down for Belgian Specialty IPA) or 26C (Belgian Tripel) should use ...
- 3,020
1
vote
Carbonation gone wrong?
I don't think you have anything to worry about yet. Most of my batches take around 2 weeks to get to a reasonable level of carbonation, and are usually fully carbonated in about 3 weeks. Take Papazian'...
- 268
Only top scored, non community-wiki answers of a minimum length are eligible