Ferment Temp For Belgian Ale

[Damon]

Hi There fellow brewers,

Just wondering what people's experience in fermentation temps for Belagian ales (golden and strong dark) is? I've read starting the fermentation at around 18degC, hold it for a day or 2 then let it rise naturally until complete... That way you get a good balanced profile from the yeast. Has anyone tried this or recommend a temp to hold throughout the fermentation?

I plan to use Wyeast 1762 Abbey 2 to try both a golden ale and dark strong ale. Any success stories with this yeast or would the 3787 Trappist be better?

Cheers,

Damon

 

[pbrosnan]

Hi Damon,

I have a Belguim fermented with the Wyeast 1214 yeast that has been in the keg and ccing for about 3 weeks. If I recall I kept the temp between 17 & 19 (Promash says the the recommended temp for this yeast as 17) and let it rise a bit over the last day or so (left in the primary for 10 days then racked to keg).
I was a bit worried early on as it tasted as though it might have been fermented to warm but tonight it has really mellowed and cleared. I am quite pleased with the result so I'd say that these higher temps weren't a problem for me. Some texts on the subject encourage much higher temps for Belguims but I'm not brave enough to go there. BTW this wa a reaonably strong drop, around 6.5%

 

[THE DRUNK ARAB]

Hi There fellow brewers,

Just wondering what people's experience in fermentation temps for Belagian ales (golden and strong dark) is? I've read starting the fermentation at around 18degC, hold it for a day or 2 then let it rise naturally until complete... That way you get a good balanced profile from the yeast. Has anyone tried this or recommend a temp to hold throughout the fermentation?

I plan to use Wyeast 1762 Abbey 2 to try both a golden ale and dark strong ale. Any success stories with this yeast or would the 3787 Trappist be better?

Cheers,

Damon

[post="125533"][/post]​

I have used the 1762 yeast a bit and have held the temp between 18-20C. Leaves plenty of those Belgian aroma and flavour characteristics IMO. I haven't attempted to let it go higher in temp because I am scared that it may produce fusel alcohols which can lead to solvent like flavours and aromas.

If you really want to brew a Strong Golden Ale such as Duvel or even a Strong Dark Ale then my recommendation is for the Wyeast 1388! I ferment that at 20C and have always been happy with the results.

C&B
TDA

 

[Snow]

Damon,

I haven't used the 1762 before but I've made plenty of singles, dubbels and trippels with the 3787. I achieved the best results (ie balanced, complex flavours) by using a BIG starter (ie 3L and more) and pitching at 16c, then allowing it to rise to 18c overnight and holding for 2 days. I then let it rise 1-2c per day until it hit 22c and holding there, for a total primary fermentation time of 10 days. This was for the big beers. For the singles (around 1.040-50 OG) I followed the same process but finished in 7 days, before racking. This yeast likes lots of aeration and a bit of yeast nutrient doesn't hurt. If you're going for a really big beer (ie 1.080 and up), then definitely do a lighter beer beforehand and pitch onto the primary slurry. LOTS of aeration!! Also don't over hop these beers - the yeast provides the majority of the flavours and hops play a supporting role only, IMO.

Have fun!

Cheers - Snow.