Perfect thanks for your reply. What water profile you set for this beer ? CheersWLP550 will work beautifully in this style. Enjoy.
Don’t overthink it. Get the chlorine out with Campden, if applicable.Perfect thanks for your reply. What water profile you set for this beer ? Cheers
I will use Mix RO with water and I'm planning those figures:Don’t overthink it. Get the chlorine out with Campden, if applicable.
Is it a good idea to use yeasts wlp550 for Belgian golden strong ale ? Anyone tried that , if yes what are the results ?
Great to hear. How you ferment that ? I mean what is the schedule . I started today with 18C, how you do it ?The first beer I ever made where I could say to myself, "Wow, that's really good!" was a Belgian Golden Strong using wlp550. The recipe I used was a modified, less hoppy version of "She Devil". So, yes, very good results for that style with wlp550.
Great to hear. How you ferment that ? I mean what is the schedule . I started today with 18C, how you do it ?
Thanks for this info, just built my 570 starter for a brew tomorrow.WLP570 is low flocculating. I made a Belgian Golden Strong with it and it never cleared, even after two months. I don’t use clarifiers other than whirlfloc. It tasted wonderful. I want to repeat that recipe with WLP550.
Sounds good. I usually see a 9 or 10 degree rise. I hold it at the highest temp it reaches between 75 and 80. Good luck!thanks @SRJHops
I pitched at 16 as chiller a little too efficient, 2.5 litre starter and am slowly bumping temperature up, so that ferment temp takes over.
Time will tell.
@SRJHops
Well I ramped to 26.5 celsius over 3 days and by day four looks about 95% done via the ispindel. How long do you keep it at that final temp? Some sites say leave 2 weeks and then a Duvel article suggests they rack to a secondary and then lager for 2 weeks. I'm inclined to give it a few days more to ensure it's fully done.
Thank youSo here's a true story that recently happened: I wasn't happy with my Golden Strong, so I dumped it and started over -- with just TWO WEEKS until I had to submit it to competition. It finished in 7 days and I kept it in the fermenter another 7 days to settle via soft crash. I bottled it with sugar the NIGHT before I submitted it, hoping they would not immediately chill it. They didn't! It took first place with a score of 46/50!
SO, my learning is there is no need to lager these beers! Now, mine was "only" 9%, and perhaps if you go higher it helps to sit it down a bit, but still...
For your beer, I would hold that highest temp reached until you get the same SG/FG for 2-3 days, then ramp it up another 5 degrees for 2 days for good measure. Then let it sit for at least a week before bottling. Two weeks is fine too. Soft or cold crash if you like, but I don't really think it's necessary. But no need for extensive lagering based on my experience.
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