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Dubbel with d-180...questions

Oh…I needed one for initial fermentation! Whew! It was somewhere over 80 degrees when I took this pic, though.

Holy crap! guess I’m glad i’ve forced mine to stay in the low 60s from the get go, as i only got 5 inches.

:cheers:

And, I’m glad I switched out to the blow off tube last night! It only crept about 2" into it, but still…I’d rather clean out a blow off tube than an airlock!

Well played.!

:cheers:

Ditto on esters as Denny said. I recently did a Dubbel and contrary to normal practice just let it go till around 74. Too many esters and a little alcohol in the aftertaste. Not bad but would have been much better had I kept it in the mid-60s.

[quote=“Denny”]Here’s the source…info and recipes.

http://www.candisyrup.com/[/quote]

Apologies to the OP for this slightly OT post.

Denny, looks like you’re a fan of these candy sugars. Have you used them in your Chimaybe recipe (
http://www.tastybrew.com/forum/thread/152800
) or have you left that excellent recipe alone?

[quote=“mccabedoug”][quote=“Denny”]Here’s the source…info and recipes.

http://www.candisyrup.com/[/quote]

Apologies to the OP for this slightly OT post.

Denny, looks like you’re a fan of these candy sugars. Have you used them in your Chimaybe recipe (
http://www.tastybrew.com/forum/thread/152800
) or have you left that excellent recipe alone?[/quote]

It’s all good…related questions like this within a topic are how we all get better.

cheers

[quote=“mccabedoug”][quote=“Denny”]Here’s the source…info and recipes.

http://www.candisyrup.com/[/quote]

Apologies to the OP for this slightly OT post.

Denny, looks like you’re a fan of these candy sugars. Have you used them in your Chimaybe recipe (
http://www.tastybrew.com/forum/thread/152800
) or have you left that excellent recipe alone?[/quote]

To tell the truth, I haven’t brewed that recipe in years, so no, I haven’t tried them in it. I think the 90 or 180 would be great in it, though.

Don’t be :oops: , it’s Belgian candy syrup used in belgian ales like Dubbel rather than the rock candy form.

Some of us :wink: just discovered its goodness very recently.

:cheers: [/quote]

That 'splains it. I’m not a big belgian fan, although the thought of a strong golden ale has been running through my mind lately.

So, I just had the thought that I may need to update the OG for this beer since I added more candi syrup during primary. Would 8 oz add even a full point to a 5 gallon batch? It was d-90, not d-180 if that makes a difference.

Nevermind, it says it right on the bag

, 1.032 pppg, so ~6.5 points/5 gallons using a whole bag, so I got about 3.25 more from the addition during primary.

Anyway, I’m getting very excited to try this. The smell coming from the airlock has become quite nice.

LOL, today is day 14 for mine and I’m ready for a pint…patience, bob, patience.

:cheers:

How long you gonna let it go? Mine is on day 17 or 18. I was thinking of racking to secondary this weekend and giving it another 2 or 3 weeks before bottling. Although, I won’t be able to brew again for at least 2 weeks, so maybe I’ll just leave it in primary for 5 - 6 weeks total, then bottle. We’ll see. I have two smaller beers in primary and pretty good stash of finished beer, so my patience is…well, not high, but higher than normal :wink: .

I’ve made this dubbel 4 times. And with the very very best batch, I left it in primary for 4 weeks (and cool, below 70) and then 3 month secondary at very cool temps. Now that the very active ferm is over, I’m dropping the temp into the 60s using ice jugs. I’ll probably keep doing that until I start my next lager and then just move it to the lagering fridge for several weeks.

My plan is to bottle it at about the 3 month point and then stash it in the beer fridge for a few months…until my son gets home from Afghanistan.

cheers.

The beer makes the schedule, not the calendar. It’s ready when it’s ready.

True, but since I’ve never brewed the style before, and I tend to rush things, it helps to hear what others do.

That said, I seriously doubt there will be more than 6 left, if that, in 4+ months (as per StormyBrew’s best batch), let alone the whole batch :wink: .

StormyBrew, that’s some serious motivation to wait. I hope your days are full and fun and pass quickly, and that your son comes home safe and sound! :cheers:

:cheers:

Just racked mine to secondary. OG was ~1.074 after accounting for late candi syrup addition; FG is 1.010, which makes it 8.5%. Holy Belgian dark strong batman! Is 86.5% attenuation “normal” for 3787? If not, would low mash temps (~148) and/or the late candi syrup addition account for it?

Sample tasted quite good. I didn’t notice any overpowering or off flavors. I’ll give it at least 2 more weeks before I bottle, maybe up to 4 if patience is strong.

Congrats, Ickyfoot. I’ll check mine this upcoming weekend and depending on FG, xfer to seconday then.

Oh, wanna bump up your ABV? :wink:

Use this calculator http://www.brewcalcs.com/ and it’ll be 8.8%.

:cheers:

The higher I think it is, the better!

Great link, btw. Now I can reduce my 5 calc links to one. Have you checked any of those against hand-done math or other trusted calcs?

[quote=“ickyfoot”]The higher I think it is, the better!

Great link, btw. Now I can reduce my 5 calc links to one. Have you checked any of those against hand-done math or other trusted calcs?[/quote]

From what I understand, brewcalcs is one of the more accurate calc-sites. I always use it to calc my mash temps. After stir in, I’m either exactly at or within 1degree of the forecast brewcalcs’ temps.

:cheers:

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