aschecte
Apprentice
Anyone have a good recipe for a Duchess de bourgogne clone ? and a time line for primary and secondary as well as oaking without a barrel and best yeast strain ? Thanks.
biergarden said:Typically I ferment to near completion and then rack into a secondary for another 4 week and finally package and further age about 3 months. That may seem accelerated to some other brewers, but the sour nature of this yeast blend has taken a lot of the guess work out of capturing this style of beer. It's plenty sour even during the random hydrometer sampling and ages with beauty.
biergarden said:I'm brewing this one in the morning as a side note.
biergarden said:I was looking through the forums when I ran across your post. I'm new to brewsmith being a die-hard Promash user for a long time. I formulated the recipe below some years ago and recently brewed the same mash and fermented using the Roselare blend from Wyeast.
I find I really really like this blend since the biologists at Wyeast, have done a great job with this one.
Typically I ferment to near completion and then rack into a secondary for another 4 week and finally package and further age about 3 months. That may seem accelerated to some other brewers, but the sour nature of this yeast blend has taken a lot of the guess work out of capturing this style of beer. It's plenty sour even during the random hydrometer sampling and ages with beauty.
Hi Mate. I hope you are still brewing
just found this old post and would like to ask you how is your experience after some years. did you aged this beer?
im wondering if I could ferment it only using a primary fermenter.
thanks for sharing your recipe
http://beersmithrecipes.com/viewrecipe/292029/roden-al-boch