Meant to reply last night but was distracted by the lightning storm. Actually stopped thinking/working and sat outside and watched it. 30 minutes of continual lightning and roaring thunder without any rain. Then a hard rain of about 15 mins here. What a show! I kept imagining what it would be like in Neanderthal times witnessing such a thing. If it happened on the first day you brewed a wheat beer, you'd never brew that again
Yep, Lukas, I much prefer tasting days for social events; get time to talk and actually taste beers. Actual brew days are much better with only a few people focused on trying something different or learning. Maybe a tasting day in 3 or 4 weeks?
Sinkas, the good news is that I don't care about the Belgian :P. Just joking
. It's not a favourite style of mine but I don't mind it. What I do like or find fascinating is how the Kolsch and Belgian are very similiar in grain and hop bill; it's mainly the yeast that makes the difference. I'm more familiar with the Kolsch and know what a difference fermentation temps make with that (I like fermenting low for Kolsch's). As for the Belgium, I have no experience. I can't even remember what temp we fermented the Fresh Wort Kit (FWK) of Belgian on tap atm at but it was fermented with T58 and definitely didn't let it ferment high.
The Belgian we brewed the other day, used T58 as well. Pitched at 18C and recipe said raise it to 28C. I would have no doubt you would be right on your comments above so lucky I'm lazy
. That started at 18C, then someone got over-zealous with ice bricks and it dropped to 16C. Then went to 22C. It's only the last four days I've tried to rise it and the highest it got was 26C.
As for the sugar, that all got thrown in on about day four with 3 litres of water to get the gravity right . Used your 500 grams of candi sugar and, had no white sugar, so threw 500 grams of raw sugar. Beer is beer!
This Belgian is the only beer I've brewed (on purpose) at above 22C except for a Saison. Brewed that with Sarah (don't have time to look up the notes/recipe but she might have them handy and be able to correct me) which we used a heatpad on and I think went to 28C. That was actually a nice beer. Several members here helped out with the recipe, good on them!
Anyway, let's plan a tasting day
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