tiprya
Well-Known Member
- Joined
- 4/5/11
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G'day,
I was planning on bottling my Belgian Dubbel and had a quick taste last night. I got a fairly noticable amount of bubblegum especially, and some banana.
As per BLAM, I built an appropriate starter and fermented at 18 for the first two days, then let the ferment rise naturally. It reached 22.6 at its peak then fell over a couple of days to sit at around 21 for the last week. I've fermented in primary for two weeks total and was planning to bottle.
I've heard that 1214 throws more banana than the actual Chimay yeast, but as I havn't had Chimay red, I'm not sure if the amount in my beer is normal or not, but it is quite pronounced (I've bought a bottle to compare with mine when its finished). I do remember Chimay Blue and White have a bit of banana however.
Should I leave this beer in the fermenter longer, or let it mellow in the bottle?
Cheers chaps
I was planning on bottling my Belgian Dubbel and had a quick taste last night. I got a fairly noticable amount of bubblegum especially, and some banana.
As per BLAM, I built an appropriate starter and fermented at 18 for the first two days, then let the ferment rise naturally. It reached 22.6 at its peak then fell over a couple of days to sit at around 21 for the last week. I've fermented in primary for two weeks total and was planning to bottle.
I've heard that 1214 throws more banana than the actual Chimay yeast, but as I havn't had Chimay red, I'm not sure if the amount in my beer is normal or not, but it is quite pronounced (I've bought a bottle to compare with mine when its finished). I do remember Chimay Blue and White have a bit of banana however.
Should I leave this beer in the fermenter longer, or let it mellow in the bottle?
Cheers chaps