The Mad Hopper
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I brewed a Belgian Dubbel yesterday and cubed about 24-25L. After doing a bit of reading around, it seems that the key to Dubbels is the yeast and how you treat it. I have 4 spare 10L cubes (that can double as fermenters) and was thinking of splitting the batch and doing a direct 4 way comparison between wyeast 3787, 3944, 1214 and 3522. If I'm going to do this though I want to make sure I have the fermentation right. I have a setup that allows me to control the temperature quite well, so I was wondering whether someone who has a bit of experience with these can suggest where I start the temperature and when I should change it. Also, do people recommend adding in candi sugar along the way? I overshot my efficiency, so the gravity is already pretty high (1.084) so it wouldn't be necessary from an alcohol perspective, but if the yeast would benefit then I'm happy to do it.
Cheers.
EDIT: Also, can I get away with the same temperature profile for each yeast? I'd really like to do the side-by-side comparison if possible (and it'll save time that way as well!).
Cheers.
EDIT: Also, can I get away with the same temperature profile for each yeast? I'd really like to do the side-by-side comparison if possible (and it'll save time that way as well!).