Belgian Ales?'s

General brewing information, questions and discussion. Topics that do not seem to fit elsewhere.

Moderators: slothrob, 2row

Belgian Ales?'s

Postby bo_gator » Sun Jun 18, 2006 4:22 pm

is anyone here brewed any type of the Strong Belgian Ales :?:
I have come across a few recipes for "Belgian Golden Strong Ale" and am wondering if it really takes a few months to ferment :?: is it really smooth at over 9%ABV :?: I am new to brewing and am wanting to try a more complex brew, is this a good starting place :?:
Posts: 5
Joined: Sat Jun 17, 2006 12:08 am
Location: North carolina Mountains

Postby BillyBock » Tue Jun 20, 2006 1:10 am

The ferment is done normally within a week, the rest of the time is for aging to allow the flavors to blend. The stronger a beer is, the more time you want it to spend aging. If you tasted it young, it might seem a bit 'rough.'

If you're new to brewing, I would personally recommend starting with something weaker in strength--such as a standard pale ale or the like. High gravity ferments present different challenges than normal gravity ferments. So I'd suggest getting some of those under your belt so you can work out your techniques.
Imperial Stout
Imperial Stout
Posts: 561
Joined: Sun Dec 31, 2000 12:37 pm
Location: Ohio

Just Finished a Strong Belgian Golden

Postby cleone » Tue Jun 20, 2006 9:41 am


Just finished a Duval clone with happy results. Fermented in primary until completely finished (12 days or so), lagered in secondary (around 33-38 F) for 1 month. Primed with 1 cup dextrose to 5 gallons and bottle conditioned for 2 - 4 weeks min.

By tradition, the lagering is done to clarify and condition the ale.

Good luck, well worth it.

As BillyBock mentions: the higher the gravity, the longer the fermenting/conditioning period.
Light Lager
Light Lager
Posts: 45
Joined: Thu Jan 26, 2006 6:43 pm
Location: New Jersey

Got a Trappist Ale going now.....

Postby jefflmyers » Tue Jan 30, 2007 10:32 pm

Currently brewing an oatmeal stout for St. Pats day. Actually it is an Imperial stout, I'm using Trappist ale yeast. The SG was 1.085, lots of fermentables. After about 3 weeks the SG is now 1.004. This stuff never went nuts fermenting but is still chugging along (bubbles about every minute ). I'm soon gonna rack into the secondary and let it go till mid Feb. when I'll bottle and hope it is conditioned by St. Pats day.
Posts: 2
Joined: Tue Jan 30, 2007 9:59 pm

Postby cozrulz » Tue Jan 30, 2007 10:46 pm

I'm going to start a brown ale hopefully this weekend.
User avatar
Pale Ale
Pale Ale
Posts: 56
Joined: Mon Jan 29, 2007 3:38 pm

Postby splashmike » Fri Feb 02, 2007 12:12 am

I've got a tripel in a secondary. It's about 8.5% ABV. When I tasted a sample, it tasted very alchoholic. I'm hoping that with aging the other flavors develop. It's my first time with a high gravity beer. (OG = 1.080; FG = 1.014).
Light Lager
Light Lager
Posts: 43
Joined: Mon Jan 01, 2007 11:05 am

Return to General

Who is online

Users browsing this forum: Bing [Bot] and 2 guests