Barrel - Belgian Dubble Recipe

[Will_D]

Set the temp to 18C she's now got a nice 1" Krausen.

As John said: Will slowly ramp up the temperature day by day

[Ciderhead]

Ah bollix overshot the OG target 1069 actual 1075.
Urgent opinion required from 1st 2 others involved
Cut it back with H2O or leave as is?

[beerfly]

i would go with leave it.  one or 2 just above target wont hurt too much and adds a buffer if someone is a bit under.

looks like the candi sugar could be adding more then expected, we will see what i end up with tomorrow

[Shane Phelan]

+1 to leaving it.

[Will_D]

Sure its easyier to add than take away.

Leave as is!

If the cask is short and over gravity we can add liquor 

If we are full and over gravity then its just a tad out-of-style but who cares!

[Ciderhead]

Ok left it
I wouldn't normally give shit if it was my own brew got caught off the hop using the chugger for first time instead of solar for herms and got 87%.

Forgot to add I had a 2l starter so closer to target.

[Ciderhead]

This thing has gone off like a rocket

[Shane Phelan]

Mine is pumping out sulphur?? WTF!

[Ciderhead]

No honky smells this end yet, I'll give it 24hrs in the fridge and have a whiff and report back, 47l of farting beer can't lie.

[Shane Phelan]

SWMBO is not impressed.

Some research has indicated that it is possibly due to using old yeast. I used the original vial that all the other vials were slanted from so it wouldn't have been as fresh. Apparently it will be all ok in the end. Either way I have enough ingredients if I need to make another batch.

[beerfly]

Mash is on but forgot to check the clock when it started.. Oops
Fortunately I was taking a bunch of pics cause I hope to do a start to finish story on this barrel. 

[beerfly]

23L into the fermenter @ 1.067

[Ciderhead]

Full on yeast orgy, one at the back has already blown and is thrashing like a hosepipe on full pressure!
Identical 02 duration, yeast volume but slightly more wort and I think I may have splashed one a little more than the other into the carboy.

Always fun to run 2 side by side to see difference in fermentation.

[Shane Phelan]

I just started upping the temperature to go up towards 21. I was going to set it 19 tonight 20 tomorrow night and 21 the next night. Not sure if that is too slow or whether I should be more aggressive.

[Ciderhead]

Nope 18 to 21 over just under a week is good.