Tweet
So I'm still busy tinkering on my Belgian Blond:
OG was 1.062 and then the sugar in secondary bumped it as if it was 1.073 OG. According to calculations ofcourse. Fermented all the way down to 1.009 FG.
This means that, again according to calculations, the ABV should sit at around 8.3% BAM!
Fermentation schedule:
Pitch at 20C
Down to 18C in a day or two
Kept at 18C for 5 days
Bumped to 21C and added table sugar (1kg [7.7% of grist] dissolved in 1L of boiling water and then cooled.)
Kept at 21 for the next week untill 1.009 was reached.
I'm sceptical about my pitch temp, but I've seen that people pitch at higher temps in commercial breweries for this beer. (if they can manage it I can too probably.)
It's in the kegs busy carbonating and also fining with gelatine to get it nice and clear.
OG was 1.062 and then the sugar in secondary bumped it as if it was 1.073 OG. According to calculations ofcourse. Fermented all the way down to 1.009 FG.
This means that, again according to calculations, the ABV should sit at around 8.3% BAM!
Fermentation schedule:
Pitch at 20C
Down to 18C in a day or two
Kept at 18C for 5 days
Bumped to 21C and added table sugar (1kg [7.7% of grist] dissolved in 1L of boiling water and then cooled.)
Kept at 21 for the next week untill 1.009 was reached.
I'm sceptical about my pitch temp, but I've seen that people pitch at higher temps in commercial breweries for this beer. (if they can manage it I can too probably.)
It's in the kegs busy carbonating and also fining with gelatine to get it nice and clear.
What yeast did you use?
Comment