I am brewing 10 gallons this weekend. I will split into to 6.5 gallon carboys to allow for a little different tinkering (dry hopping, spicing, etc) in the primary and secondary. My question is what temp for this type of beer should i shoot for?
Thanks for your time
Goal fermentation temp for Belgian Dark Ale
Moderator: slothrob
RE: Goal fermentation temp ...
HI,
It depends on what yeast you are planning to use...
but pitching cool and then letting up slowly warm up is the general prcatice,not to exceed 73 degF.
For a dark Strong, I would plan to pitch at 60 degF and let it slowly warm up to a top off of 69 degF. this would take approx 10 days to accomplish,then I would hold the beer for another week or (3) so to finish out. After that, I would prime and bottle it then age it for at least 6 months ( pref 12 or longer) to let the magical blending of the flavours happen!
I am in the process of plannig my next Belgium Dark and will be bottling it with corks and cages....it will take about a year before I can try it!
you must be a very patient brewer to appreciate all the waiting that goes into making a quality Belgium Dark Ale!
Ron S (_)3
It depends on what yeast you are planning to use...
but pitching cool and then letting up slowly warm up is the general prcatice,not to exceed 73 degF.
For a dark Strong, I would plan to pitch at 60 degF and let it slowly warm up to a top off of 69 degF. this would take approx 10 days to accomplish,then I would hold the beer for another week or (3) so to finish out. After that, I would prime and bottle it then age it for at least 6 months ( pref 12 or longer) to let the magical blending of the flavours happen!
I am in the process of plannig my next Belgium Dark and will be bottling it with corks and cages....it will take about a year before I can try it!
you must be a very patient brewer to appreciate all the waiting that goes into making a quality Belgium Dark Ale!
Ron S (_)3
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On Tap:
HL Pale Ale
HL Lite Lager
Bottled:
HL Simcoe Pale Ale
HL Wizeguy Weizenbock
HL Reveur Saison
HL Dry Stout
HL Kentucky Common
thanks for your time Ron. I am using White Labs 1762 Belgiam Abbey II liquid yeast. I am actually brewing this as two 5 gallon batches. My thought is to spice one slightly differently during fermentation and maybe keg 5 gallon and bottling the other. But I am thinking that bottling all 10 gallons might make the most sense from an ageing persective?
Thoughts?
Thoughts?