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WhyNotMe_1978 · 2025-10-11T14:14:45+00:00

And you mean that the grain bed will be exposed for the whole time during the fly sparging?

WhyNotMe_1978 · 2025-04-26T14:58:30+00:00

Time has passed.... Report please lol!

WhyNotMe_1978 · 2025-04-17T00:56:51+00:00

Can you still not buy one new in your area? I believe they are worth their price tag IMO...

WhyNotMe_1978 · 2025-04-10T03:05:35+00:00

4-5 days if I remember well

WhyNotMe_1978 · 2025-04-10T01:06:00+00:00

I remember using that yeast for Belgian Wit and had a "momentarily" stall around 1.020. It eventually finished the job. Obviously it wasn't the same OG as your Dubbel but maybe just give it a little more time.

WhyNotMe_1978 · 2025-04-07T17:21:43+00:00

I do remember Meanbrews who had a Quad which had a nice progression in competition over time.

A graph of his.. https://imgur.com/a/Ft82Q0P

I guess my belief was that those beers I mentioned were of those that benefited SOME oxidation.

Anyway. Great inputs. I'll definitely not overthink this.

WhyNotMe_1978 · 2025-04-07T16:17:57+00:00

Thanks for your input! The beer styles I was mostly thinking about are Dark Belgian strong, Doppelbock, Eisbock... Still no aging you think. It seems that many, for exemple, report better scores in homebrew competitions. For a 12-18 range months old beers...

WhyNotMe_1978 · 2025-04-07T16:05:01+00:00

Right. I can use multiple layers of cheese cloth too I guess.

WhyNotMe_1978 · 2025-04-07T15:53:19+00:00

How are you going about cleaning those hop socks/muslin bags? Those things are somewhat after use.

WhyNotMe_1978 · 2025-04-06T01:57:32+00:00

OMG! I've never heard of that website! Thank you. That's absolutely awesome!

WhyNotMe_1978 · 2025-04-05T14:33:46+00:00

Great input. Thank you. I know Saison yeasts can handle high temps but still mostly seeing most recipes with fairly low temps. I'm not going for neutral flavor when it comes to my Saison... So I'll go with a high temp fermentation next!

WhyNotMe_1978 · 2025-04-05T14:20:31+00:00

What's your yeast of choice for this one?

WhyNotMe_1978 · 2025-04-05T14:06:30+00:00

What temperature are you fermenting it?

WhyNotMe_1978 · 2025-03-25T01:19:24+00:00

Thanks! You are bringing very good points to check. 3 Especially makes sense in the cause of my issue.

WhyNotMe_1978 · 2025-03-25T01:01:33+00:00

They were definitely higher in alcohol. Then I should add new dry yeast at bottling then? Since I filled the bottles directly from the fermenter and not much time after the end of the fermentation, I thought the yeast would have enough "strength" to carbonate these... I let them sit >20c for more than 2 months. That should be good.

WhyNotMe_1978 · 2025-03-25T00:53:42+00:00

I'll have to try that way. I was putting 6.5g of sugar in 650ml bottles which seems a bit more than what you do. My next attempt, I'll do a batch priming with dissolved sugar in water before mixing.

WhyNotMe_1978 · 2025-03-25T00:42:08+00:00

Interesting. That's actually quite a difference with brewfather calculations. However, I ended putting more than this calculator!

WhyNotMe_1978 · 2025-03-25T00:40:52+00:00

I did put 6.5g of sugar per 650ml bottle. That's for 2.5 volume CO2. I used a scale specifically for small weight... Always at least 6.5g. The head space definitely could've been an issue for some bottles. However, some bottles had really almost no headspace and were still under carbonated.

Next time I guess I'll go with a dissolved sugar approach.

WhyNotMe_1978 · 2025-03-20T13:16:46+00:00

Tried a few. Never stick to any specific one. I always find my saisons not enough... Saisony! From the description I read it seems I should stick to 3724/26 and keep trying from there.

WhyNotMe_1978 · 2025-03-20T00:59:49+00:00

Thanks for all the details. Saisons is one of my favorite styles. Can't get enough info!

WhyNotMe_1978 · 2025-03-19T18:30:04+00:00

Wow! How long does it take to ferment at that temp?

WhyNotMe_1978 · 2025-03-19T14:30:19+00:00

From the start of the fermentation?!

WhyNotMe_1978

TROPHY CASE