Author Topic: Belgian Golden Strong  (Read 5472 times)

Offline mihalybaci

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Re: Belgian Golden Strong
« Reply #15 on: October 17, 2012, 07:55:24 AM »
I'd let it rip once it starts on the downslope of fermentation.

According to BLAM Duvel "ripens" in the bottle at warm temps for about six weeks IIRC.

The Duvel website gives the complete fermentation/conditioning schedule with temps. It looks like the final resting period is 6 weeks at ~41*F

Offline euge

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Re: Belgian Golden Strong
« Reply #16 on: October 17, 2012, 08:03:49 AM »
Dusted off my copy of BLAM. It's been a few years and am mixed up. Lagered for 3 weeks and then it's about 10-14 days at 75F in the bottle.

Ah so they lager Duvel again at 41F for six weeks... I stand corrected.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline mihalybaci

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Re: Belgian Golden Strong
« Reply #17 on: October 17, 2012, 08:07:53 AM »
I checked the Duvel conditioning schedule two Januaries ago for a failed gluten-free golden strong ale (it turns out lagering in my garage was a bad idea), and I was surprised to see the low temps.

Offline euge

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Re: Belgian Golden Strong
« Reply #18 on: October 17, 2012, 08:16:37 AM »
I've got a hankering for Duvel now. :o

Seven years ago a 4-pack was $6.99... Now the same is $15.99! Which rules out my ever purchasing it again unless I hit the lottery.

Time to brew some Golden Strong... Sigh.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline narvin

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Re: Belgian Golden Strong
« Reply #19 on: October 17, 2012, 08:26:06 AM »
Cold conditioning can be beneficial for all beer once fermentation is done, not just lagers.  Be careful, though, about the aggressive schedules you read about from commercial breweries.  You want the beer to be done fermenting, and I've found that you're unlikely to get that to happen as fast as they can on the commercial scale.
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Offline euge

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Re: Belgian Golden Strong
« Reply #20 on: October 17, 2012, 08:36:20 AM »
What I'll probably do is crash for a few days before bottling to drop any remaining crud. Keep at room temp to carb for a couple weeks to a month and then lager.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline snowtiger87

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Re: Belgian Golden Strong
« Reply #21 on: October 17, 2012, 09:57:23 AM »
Thanks for all the info. Euge - why do you think I brew a Belgian Golden Strong? Too expensive to buy.

I already have some WLP 550 so I think I will get some WLP 570, brew 10 gallons and ferment side by side to see which one I like better.
Brewing since 1989 - BJCP National Rank

Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter
Newly Bottled:

Offline kylekohlmorgen

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Re: Belgian Golden Strong
« Reply #22 on: October 17, 2012, 10:52:53 AM »
WY PC Canadian/Belgian strain. It's restrained with gentle apricot and lemon character. Very very nice yeast for a light colored belgian.

I've had some GREAT beers made with that strain. It's the yeast from Unibroue, per Mr. Malty. Great all-around Belgian strain.
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Offline punatic

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Re: Belgian Golden Strong
« Reply #23 on: October 17, 2012, 12:46:44 PM »
Gordon Strong has a cousin in Belgium?!  Far out!  Who knew?   8)
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Offline beer_crafter

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Re: Belgian Golden Strong
« Reply #24 on: October 17, 2012, 02:45:48 PM »
light colored belgian ales, and i'll include saisons in that group, are some of the easiest all-grain beers to make, and some of the most expensive to buy.  Great beers to homebrew. 

Offline tom

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Re: Belgian Golden Strong
« Reply #25 on: October 17, 2012, 05:21:07 PM »
Thanks for all the info. Euge - why do you think I brew a Belgian Golden Strong? Too expensive to buy.

I already have some WLP 550 so I think I will get some WLP 570, brew 10 gallons and ferment side by side to see which one I like better.
I love using 550 for a Belgian Blond.  (Split the mash and add some sugar to the second half to make a Belgian Golden Strong too.)
Brew on

Offline snowtiger87

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Re: Belgian Golden Strong
« Reply #26 on: October 18, 2012, 08:58:34 AM »
But you don't like Belgians  ;)
Brewing since 1989 - BJCP National Rank

Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter
Newly Bottled:

Offline tom

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Re: Belgian Golden Strong
« Reply #27 on: October 18, 2012, 05:24:08 PM »
And that's why I split them.   ;)
Brew on

Offline AmandaK

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Re: Belgian Golden Strong
« Reply #28 on: October 23, 2012, 07:45:53 AM »
I use WLP570 like others have stated.

My ferm schedule is something like this:
64 for the first 3-4 days
Slowly ramp to 80 over the course of 10-14 days
Hold at 80 until FG is reached
'Lager' on yeast cake for 3-5 weeks around 38
Bottle condition 4 weeks.

I don't have any problems with fusels using this method and I get a lot of pear esters with a subtle spicy note in the background. Pepper maybe?
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Offline snowtiger87

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Re: Belgian Golden Strong
« Reply #29 on: October 23, 2012, 01:23:04 PM »
Update: I brewed 10 gallons on Saturday and they are fermenting like mad in my cellar. Pitched around 65*F. The WLP 570 already blew the top off the 6.5 gallon fermenter and burbled out some yeast on thr floor. The WLP 550 is a little calmer.
Brewing since 1989 - BJCP National Rank

Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter
Newly Bottled: