Im about to try this batch this weekend. Anyone know if i could substitute the candi sugar for Simplicity Candi Syrup? I have some left that I'd like to use, im just unsure about the quantities
Anyone had issues with their wlp500 starter? Mine's been going on for 36h and it doesn't seem like there's been much activity at all. Ill be measuring the gravity tonight...
I too have a system like that, and I did have the air gap / burning issue when I was getting used to it, but I was never able to taste it in the finished beer, even when the element with 50% covered with char and took a half hour scrubbing with Bar Keepers Friend to clean.Well....This is very, very frustrating. I am pretty much certain I wasted this batch. For the last 3 batches I had issues which caused a bad taste which I couldn't pin point...A burnt/smokey taste to my beer. I thought it was possibly the fermentation temp, or the hops I used, or something I had messed up when sanitizing. Tonight I tasted it in the hydrometer sample when I measured my FG. Again, a strong burnt/cigarette taste, much worst than the other times!! Arghh!! So frustrating, and this was a fairly expensive and big batch to make!! The good news, I guess, is that I know what happened.... It seems some air got under my biab bag and the elements where not completely submerged for just enough time for it to burn the wort...I noticed my flow wasn't great from the pump when doing high gravity beers, due to bad ciruclation and dense wort, I guess it never occured to me that I could have actually burnt the wort (I burnt an element 5-6 months ago this way...).
So...I'll let the thing ferment, just in case, but once its finished, if the taste is just as bad I'll probably throw it down the drain
I'll post in the ebiab section and see if I can get help to fix my system...
I too have a system like that, and I did have the air gap / burning issue when I was getting used to it, but I was never able to taste it in the finished beer, even when the element with 50% covered with char and took a half hour scrubbing with Bar Keepers Friend to clean.
However, I definitely have had a smokey phenolic issue but was able to narrow it down to a sanitation issue on one or two specific pieces of hardware (air stone, or a plastic fermenter) that I believe led to a wild yeast taking hold. I know that my issue was not from to the element burning, because I always do 10-gallon batches, and the beer from one fermenter would be good, but from the other it would be bad. Additionally, on a batch where I had very obvious element burning issues, The Taste was not present at all.
Unfortunately that doesn't guarantee that your issue is the same as my issue, best of luck figuring it out!
Going at it again tonight, this is my second try at this beer, first attempt went down in the toilet since I burned the wort with my element.
This time, no recirculation, I am mashing at 149F and letting it there for 90min with insulation around the kettle. Let's hope it ends better than last time!
From 1.084 to 1.01 in 1 week and there's still bubbling, maybe 1 per 30 sec. Hopefully it doesnt attenuate much more as im already close to 10% abv!
Wow that's super fast!
- What temp did you pitch at?
- What temp are you fermenting at?
- How did you oxygenate?
- I assume you made a big starter?
This Tripel really gets better with age. Tryntomsetmsme aside if you can. It was ok at 1-2 months in the bottle, but at 3-4 months it is sooo much better.
This Tripel really gets better with age. Tryntomsetmsme aside if you can. It was ok at 1-2 months in the bottle, but at 3-4 months it is sooo much better.
Found it cached on Google :rockin:
Dragonmead Final Absolution Triple Clone
AHA Style 02-C Belgian and French Ale, Tripel
Min OG: 1.060 Max OG: 1.096
Min IBU: 20 Max IBU: 25
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.094 Plato: 22.49
Anticipated SRM: 5.4
Anticipated IBU: 35.3
Brewhouse Efficiency: 75%
Wort Boil Time: 70 Minutes
Grain/Extract/Sugar
% Amount Name Origin Extract SRM
80.0 12.80 lbs. Pilsener Belgium 1.071 2
10.0 1.60 lbs. Munich Malt(2-row) America 1.008 6
10.0 1.60 lbs. Candy Sugar 1.015 0
Hops
Amount Name Form Alpha IBU Boil Time
1.80 oz. Hallertauer Mittelfruh Whole 4.50 29.7 60 min
0.40 oz. Styrian Goldings Whole 5.25 3.9 30 min
0.80 oz. Czech Saaz Whole 3.50 1.7 3 min
Yeast: White Labs WLP500 Trappist Ale Yeast
Mash Schedule
Mash Type: Multi Step
Grain Lbs: 14.40
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 2.50 Before Additional Infusions
Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 140 15 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 150 60 Min
Mash-out Rest: 168 15 Min
Sparge: 168 60 Min
Total Mash Volume Gal: 10.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Wondering if there is a way around all of the infusion steps? Is it necessary?
I checked my notes. I did a single infusion of 152F
Looks like the hops are listed as whole leaf. Has anyone converted this to pellets?
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