BeerSmith™ Home Brewing Forum
Brewing Topics => Brewing Discussion => Topic started by: MaltLicker on November 18, 2013, 10:48:48 AM
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Anyone made a higher OG Belgian Strong beer with this 3522 Belgian Ardennes yeast? I've made nice a Belgian Pale and a tweener Pale/Dubbel with it before, but due to delays and yeast re-starts, I now have a monster starter and could go big with it.
Debating either Dark Strong or Tripel or keeping it tame as a Blonde.
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I'm thinking Quad. It's fall and that should be perfect around Christmas/New Years.
I've used the White Labs version and it is very smooth if kept cool (68-70 ish) for the first 4 days, then left to float up to 75-78 is to finish. With a large starter you shouldn't have any issues with it stalling out, especially if you reserve sugar additions for post primary. I'm predicting smooth fruitiness and medium low peppercorn spicy phenols.
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With a large starter you shouldn't have any issues with it stalling out, especially if you reserve sugar additions for post primary.
I have some dark candi syrup to use up, and I have been wanting to try adding the simple sugar after fermentation started. Do you just boil/cool it on day 4 or 5 and add it then? After most maltose is gone?
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Yes! Exactly. If you're thinking over 20%, adding a little yeast nutrient like DAP or GoFerm would be good insurance.
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Yes! Exactly. If you're thinking over 20%, adding a little yeast nutrient like DAP or GoFerm would be good insurance.
I once had a fermentation stop after adding the total amount of sugar at the same time (2 days after "Krausen"). The amount of sugar must have been around 20% of the total grain bill for a Tripel/Quadrupel type of beer that I brewed those days. I blamed it on the sugar. Since then, and if I'm adding these amounts of sugar, I use to split up the total amount of sugar (20%) in 2 batches (10%+10%). I add the batches to the primary with 2 days in between.
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I was thinking around 0.5 to 0.75 lb of sugar in the end of boil, and then 1.0 to 1.5 lb of sugar and the candi syrup later, like day 4 or 5, after >2/3's of the attentuation is done. total would be 2# sugar plus the syrup, which is 1.032 I think.
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Sounds perfect Maltlicker :)