Barrel - Belgian Dubble Recipe

[Shane Phelan]

Did my first starter step tonight, I leave it on the stirplate as it generates heat when the it is running to keep the yeast nice and toasty (aka room temperature). 

[Shane Phelan]

Yup! And stepped up to the next 250ml stage also.

[Ciderhead]

Mr S I normally leave my starters 2-3 days from a vial with a lot lesser qty is the time reduced, I am also in 250Ml's at this stage?

[Shane Phelan]

Yeah I had planned to leave the vial another day but it had already fermented out. The 250ml is going to take at least two days for me anyway.

[Ciderhead]

Round 3 and we are farting goodo, last will be 2x2l

[Ciderhead]

Anyone for starter?

[Ciderhead]

Are we going to profile temp this fermentation? Or are there any other special instructions we need to follow?

[johnrm]

That's one big Momma.

[Ciderhead]

You think that's big you should see the size of the stirbar!

[imark]

Are we going to profile temp this fermentation? Or are there any other special instructions we need to follow?

I'd say a brew pi would be very handy for that job.

[mr hoppy]

Come on lads, I don't think they have blueberry pie or what evah in Westvlteren. Start low, end high and give it plenty of time to condition and you can't go wrong.

[Ciderhead]

Yeah and if it could only make it out of the box that is still in my car

[imark]

Did a bgsa on it. Raised up 9 degrees over as many days. Saved me setting the stc daily. Lovely job.

[mr hoppy]

Wotza bgsa?

[imark]

18D Belgian golden strong ale