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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...

Made some dough today. Will report with tomorrow later or tomorrow.

*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........

3.3 gallon batches, about 25-30 per year... some years more, some less. This year will be average.

Yeah it can but I'm on it. It slowed down today and now it's like the other three.

Smaller batches is the key. :mug:

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...

*Googles furiously Looks awesome *adds to The List

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...

Advertising disguised as news. Call me a cynic.

:mug:

non-chlorinated, correctly adjusted water and fermentation temp control are the most critical to me. If you have those two things, it would be hard to make bad beer in my opinion. Even more so that sanitation. There are monks in Belgium who open ferment in big stone squares and I'm pretty sure...

dp

Type of sugar definitely matters but I have found DME and Candi syrup to be cost-prohibitive so I just use regular sugar. I have used a little bit of wheat DME just to see what it brings and I didn't like it. If all you want to do is increase ABV use regular sugar or just use more grain in the...

Put me in the "it depends" camp. I make mostly Belgians and I've had them done and ready to package in anywhere from a week to 3 months. Too many variables to say definitively, "In X days the cleanup is over and you can package." Most of my beers are in the 8-12%ABV range and I generally...