Hi folks, I am brewing a strong Beligian-inspired beer, and since I haven't got my "brew like a monk" book yet, I need a bit of advice. Ray Daniels is suspiciously quiet about Belgian styles...
The beer is at http://www.haandbryg.dk/cgi-bin/beercalc.cgi?pick=H-44%20Dubbel-H OG: 1091, White Labs WLP 575, fairly warm mash schedule. I did the primary fermenter in the warmest place in my flat, packing the bucket in a blanket, and placing it next to a heater. Even then, I could only get the temperature to 23 degrees. Still, it has obviously Belgian style in it already. My question is about the secondary (etc) fermentation(s). Should I still keep it warm to enhance the Belgian type taste, or cool it down to get a clearer beer. Probably I should do both, but not at the same time. When would be a good time to switch? What do the monks do? Judging from the taste so far (Fg 1032, 7.7%), this will be more than just beer anyway -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk _______________________________________________ Brygforum mailing list Brygforum@haandbryg.dk http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED] Frameld fra listen, send en tom mail til [EMAIL PROTECTED]
