Update On The Great Belgian Experiment

[newguy]

Followup to this post. 20 days until the rollout and I bottled 7/10 brews today. I would have bottled all 10 but 3 had stalled. Fermentation temperature varied between 18-20C (65-68F). Here's the breakdown:

1214 Belgian Abbey: FG 1.017, apparent attenuation (AA) 78%, Wyeast specs 72-76%
1388 Belgian Strong: FG 1.019, AA 76%, specs 73-77%
1762 Belgian Abbey II: FG 1.020, AA 74%, specs 73-77%
3278 Lambic Blend: Gravity 1.035, fermentation stalled.
3463 Forbidden Fruit: FG 1.019, AA 76%, specs 73-77%
3522 Belgian Ardennes: FG 1.022, AA 72%, specs 72-76%
3724 Belgian Saison: Gravity 1.045, fermentation stalled.
3787 Trappist High Gravity: FG 1.024, AA 69%, specs 75-80%
3942 Belgian Wheat: FG 1.022, AA 72%, specs 72-76%
3944 Belgian Wit: Gravity 1.030, fermentation stalled.

The 3787 was borderline stalled as well, but it tasted quite dry. I now have the 3 stalled batches in a box with a heater. The temperature still hasn't stabilized, but I want to get it up around 26-28C or so. They should finish in about a week.

All batches were primed with 34g Munton's extra light DME boiled in 100 ml of water. This should achieve a moderate carbonation level.

If I didn't know that all these beers were based on exactly the same wort, I'd never believe it. The flavour of each is just so different from the rest. It's a little early to declare a winner, but the 1762 is simply unbelievable. :beerbang: Even though some of these yeasts clearly shouldn't be used for a Belgian Dark Strong, it is quite evident what style(s) they would be good for based on this experiment.

 

[Stuster]

Even though some of these yeasts clearly shouldn't be used for a Belgian Dark Strong, it is quite evident what style(s) they would be good for based on this experiment.

Any hints on which yeast would be good for what based on this? Any that didn't come out well?

I'd be a bit wary of some of those bottled beers. I'm just a bit worried that something like the 3787 might not have finished after 3 weeks. I'd just be keeping them somewhere they can't do any damage if the yeast decide it wasn't finished after all.

 

[newguy]

Sorry I wasn't keeping notes while I was working, but there was one that would have been perfect for a Belgian Strong Golden, and another that would have been ideal for a Belgian Pale Ale. The taste/aroma - as soon as it hit my tongue, I just knew. I'll be sure to post the complete tasting notes once we debut these things. I didn't write down my impressions because I didn't have time and I also didn't think that bottling 7 gallons of beer would take me 6 hours! I kind of thought that I'd remember what each one was like, but not after that length of time. The alcohol didn't help either. Funny that I had maybe 150 ml at most from each over 6 hours, but I was feeling quite wobbly!

You're right about the possibility of bottle grenades. I'm planning to let them condition at room temperature for a week and then put them in my beer fridge. The cooler temperature should minimize any risk of explosions.

 

[Stuster]

I've found the same thing with bottling smaller batches. Looking forward to the tasting notes. When is the tasting planned for?

 

[newguy]

Saturday June 9th. I'll post the tasting notes on the 10th, but given the 18 hour time difference that would be Monday for you.