If you want to do a stout with Belgian yeast and have a choice in yeasts, try Wyeast 3711 and adjust your recipe for finishing around 1.005-1.003. I made a delicious experimental beer with an English stout grain bill, hopped (and dry hopped) like an American IPA and French Saison 3711 yeast. It...
*steps back into thread and reads last couple pages after ignoring for months, still less than 1% funny stuff.......
*steps back out, closes door dramatically
*contemplates perma-flounce from thread........
LOL I'm all about the Belgians as you can tell. I was making some 10-12% rocket fuel for a while but I like to enjoy more than 1 or 2 at a time and I didn't like the one year wait so I dialed it back to 8 or 9 percent. Nice happy medium. Ready in ~3 months and 3 of them is perfect for an...
Just wanted to share a picture of my fermentation den. The buckets are only 3.5 gallons but I rarely have more than two batches going at once so it makes a nice picture.
From left to right we have an 8.7% Dubbel/Dark Strong, a 10% Dark Strong, a 7.6% Tripel and tomorrow the upside-down...
Last night I took this thread seriously and tried to help because I have experience making high ABV Belgians but tonight (after 4 homebrew abbeys) I'm thinking, "Google it and stop trolling." LOL
:drunk:
I think this is my favorite thread on HBT. I love brewing and I have 3 batches of beer (all belgians) and a batch of apfelwein going but man I love checking in on this thread and seeing all the tasty stuff people are into.
For dinner today was some crock pot pork shoulder (nice and fatty)...
OP asked "how do you make bad beer?" I offered my opinion which is that water and fermentation temperature are key and all the "sanitation is paramount to making good beer" talk is overblown and I used abbeys in Belgium fermenting in stone (with or without brett or other funk) as an example of...