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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.
7 votes
Accepted

Belgian golden strong

There is no reason to secondary that beer. Most homebrewers these days don't bother with secondary unless adding fruit or something else that will cause fermentation to restart. Here's what John ...
  • 33.3k
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 ...
  • 33.3k
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
5 votes

Aging lambic beer

Without much detail regarding your recipes, your answer is going to be a bit shallow and lacking in detail. Regardless, here goes nothing: First off: Glass or plastic makes no difference in today's ...
  • 5,954
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 ...
  • 2,050
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 ...
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 ...
  • 2,050
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 ...
  • 33.3k
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). ...
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

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 ...
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 ...
  • 5,611
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 ...
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

Agave Nectar vs Candi Syrup

Yeah, it will. Probably not bad, but different.
  • 33.3k
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 ...
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 ...
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 ...
  • 3,635
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. ...
  • 5,611
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.
  • 33.3k
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. ...
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 ...
  • 3,030
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'...
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

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