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When I initially read that tweet, I thought through all the bad things that it could be because of "You guys are gonna hate me for this".

But, what if "You guys are gonna hate me for this" references that its a tweet with no followup; that is what we'll hate not the news itself.

So it could be good news.

Good luck! I have been brewing only for a couple years and haven't entered any competitions. Seems like a great way to find out how true to style your beers are.

I love Belgian beers but haven't tried brewing many because they're so tricky to replicate. Looking over your recipe, one bit of feedback you might get is that your Belgian needs better head retention. Belgians are know for luxurious lingering head, and that is tough to get out of a single stage mash. You mashed at kind of a low temp which will help, but a step mash would yield better results. Of course step mashing requires a good bit more work and/or equipment. (Personally that's something I will skip until I have HERMS/RIMS setup... $$$)

Also how much did you carb? (Traditional Belgians tend to be highly carbonated, along the lines of 3.5+ vols.)

Nice recipe! How long have you aged it for? In my experience the candy sugar requires a little time to mellow out (1 beer reached its peak after about 1.5 years).
What temperature do you ferment this beer and what sort of yeast flavors are you getting? I know Belgian yeasts have a wide variance of flavors based on fermentation temperature.

Exactly, because an SEC team will ALWAYS get the benefit of the doubt against anyone else because of the (absolutely incorrect) assumption that just by being in the SEC, their regular slate is so tough they shouldn't have to play anyone out of conference.

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