dans6401
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- Joined
- 22/9/09
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Hi,
Been reading brew like a monk (highly recommend) and as those who have read it will know it does not have recipes but more gives you an understanding of what ingredients and methods the Belgian monks use. The thing is it says that Chimay is pitched at 20, fermented at 28 for 4 days then in secondary at 32 for 3 days. I understand that at this temp certain flavour profiles will become more apparent, but it seems quite high from what (little) i know. Anyone tried brewing at such a high temperture before? Would you recommend a lower, longer fermentation? The yeast i'm using is recultured from a bottle of Chimay blue.
Thanks
Been reading brew like a monk (highly recommend) and as those who have read it will know it does not have recipes but more gives you an understanding of what ingredients and methods the Belgian monks use. The thing is it says that Chimay is pitched at 20, fermented at 28 for 4 days then in secondary at 32 for 3 days. I understand that at this temp certain flavour profiles will become more apparent, but it seems quite high from what (little) i know. Anyone tried brewing at such a high temperture before? Would you recommend a lower, longer fermentation? The yeast i'm using is recultured from a bottle of Chimay blue.
Thanks