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I might try that. I was planning to pitch at 65 F, then ramp to 78 or so once I had hit around 50% attenuation.
Posted 34 days ago.
That sounds safer. I think I got ethyl acetate from starting too high.
Posted 34 days ago.
That's a fermentation schedule I have used several times to great success with Belgians. I have gone as high as 82 F before with WLP570, got a TON of awesome pear out of it. but I started cool and didn't ramp until things had slowed a bit.
Posted 34 days ago.
How quickly would you guys ramp up? Like, pitch at 65ºF and immediately set to 82ºF, or pitch at 65ºF, set to 70ºF then raise it a few degrees every day?
Posted 34 days ago.
Sorry, my original schedule was 64-80 over 7 days. It's a little "earthy" for me though, and after some googling the recommendations seem to be to start higher to avoid that. A lot of recommendations for starting at 68, but like Eric says, that might be a little high.
Ramping linear I think is the way to go. You could delay the start of the ramp for 24 hours or so if you're a little squeamish about ramping that hard, but it'll probably be more earthy that way.Posted 34 days ago.
Grrr. I want fruity, with some underlying spice.
Posted 34 days ago.
When I've done that schedule, I've done it as linear as I could. I tried to adjust it every 12 hours or so and adjusted like 1 degree the first time, then 2 degrees the next and alternate like that.
With a blackbox or brewpi you could go super linear, which would be cool.Posted 34 days ago.
This one is going to be more primitive. I only have one legit temp controller, and it will be busy with lagering the Festbier. So what I'll do is use my son of a fermentation chamber and a frozen water bottle to keep it cool to start with. Then, we're basically doing free rising to certain cutoff points. I'll eventually apply the heating pad when things really slow down, but that's spitballing to hit an exact temp.
It works pretty well, but there will be no linear raising of temps by single degrees.
Also, I don't understand that sort of zone, Dan. That sounds like a joy free zone.
Posted 34 days ago.
All a matter of personal preference, for me 530 is the best for smaller Blond beers.
Now, if you think in the direction of Leffe Blond :) there is a very nice and unexpected yeast: WLP300. Just compare a Leffe with a Weihenstephan Kristallweizen and yes, there is quite a lot of Wheat in the Leffe.
Or, blend the yeasts Chimay+Westmalle or Rochefort+Achouffe or Forbidden Fruit + Weizen yeast.
Posted 34 days ago.
I enjoy Leffe Blond, Ingoogni - in fact, it was a real "gateway" craft beer for me. I was unaware that 300 was the equivalent yeast, however. Hrm.
Posted 34 days ago.
I had no idea Leffe was Hefe yeast either. I guess I can see that though.
I bought a bottle of Tripel from a local brewery that uses Forbidden Fruit specifically to harvest the yeast. The beer isn't half bad either so that's a bonus. It's like free beer with my yeast pitch.Posted 34 days ago.
Well, it's probably not the exact yeast, but the closest you'll get to a Leffe Blond is to make a Kristall Weizen and beef it up with some sugar and cara for colour and sweetness. Mash and fermentation temperature for some clove.
With the right fermentation regime you can make quite good Weizenbock with the Westmalle yeast, loads of banana.
Posted 34 days ago.
Okay, I settled on 500. LHBS is awesome, threw In a couple of airlocks for me.
Posted 34 days ago.
Does no one like 550? I'm disappointed it's not even in consideration.
Posted 34 days ago.
It was in the running, Chino. It was actually down to 500 or 550.
Posted 34 days ago.
