Hey, I know this vid is a year old, but I just bottled my first ever BGS. I used 83% Bestmalz Pilsner, 17% pure cane sugar, mashed @ 150F. Hopped w/ German Ariana hops .5 oz at 60 mins & 1 oz @ flameout. Fermented with the polarizing Safale WB-06 (first time ever using this strain) O.G was 1.073, the WB-06 took it down to 1.002 after 4 weeks. The smell from the fermenter was sweet apples, followed by banana and slight pepper. The taste at bottling was dominated by pear, followed by some sweet berry, and subtle pepper notes in the finish. Can't wait till it carbs up! Its been many years since I've had a Duvel, but after reading the BJCP style description, my version seems to hit all of the marks. It seems like the WB-06 is appropriate for the style!
I really love your long grain to glass videos. They are really inspirational. Thanks so much for putting in the time and effort to produce something that really helps me to life my home-brewing game.
Belgians are my jam and have been for the past 10 years. I appreciate your travels and suggestions to make my Belgians so much better. 100x thanks man you're a great resource to use and point my local club members to!!!
The beer looks great! Brewing more Belgians is on my list. BTW, it is probably not needed to add both Baking Soda and Acid to a beer. I have specifically heard John Palmer say that Bicarbonate is never a goal, it is just a tool to control mash pH. The Bicarbonate is raising your mash pH, which then means more Acid to drive it back down. It is hard to argue with good results, but it might be something for you to look into. Cheers and congrats on the wedding!
For dry yeast I would recommend Mangrove Jack's M41 as well. It gave my golden strong ale a great fruity flavor and very dry attenuation (1.071 -> 1.000 in 10 days) in a 21 celcius room. Good clarity too.
This is my favorite style of beer. I didn't quite follow your recipe, but close enough. I cut it in half for a 2.5 gallon batch. Used Dingemanns pilsner, dropped the magnum and did hallertau mittlefrueh and styrian goldings on a different hop schedule to get a similar ibu. This is my second time attempting a Belgian golden strong but my first beer in general to taste like a commercial beer. Even young at 3 days it screams "Belgian golden strong" with the nice perfume smell. Tastes like cloves, banana, and hint of bubblegum. My gravity was a bit higher. Starting at 1.076 and dropping to 1.010. I was hoping it would have been a touch dryer, but man am I proud of it. Love your videos. Thank you for being my go to channel for homebrew tips and recipes.
I see Triple D'Anvers (one of my favorites) and Duvel, you spent your time well in Belgium! I'm blessed living in Belgium myself but I'm learning a lot about home brewing from you. Keep up the great videos!
Literally just returned from Belgium, back to my vacation home base in Bratislava and fired up youtube to see this, lol. I had that Duvel 666 at the very same location in Bruges. Lot's of good memories - and brewing inspiration - I'll cherish for a long time.
Sounds like a great beer. I recently brewed a BGS that is definitely one of my favorite Belgian beers that I have brewed and I have brewed a lot of them. I did a single infusion at 148 for 90 minutes fermented with Wyeast 1388. I pitched at 66 and set my fermentation temp to 70 but I just left the probe dangling in the chamber as opposed to in the beer via a thermowell as I typically do. 1.070 to 1.005 in a week = 8.5%. It's dangerous how drinkable it is at that abv.
This has series definitely made me want to explore Belgian beer styles more, I'm planning to brew a Quad here in a month or so to have plenty of conditioning time for the holidays! cheers!
@@TheApartmentBrewer if you liked Bruges then I recommend visiting Ghent, it has the same historic appeal but it's less touristic. Also, as a Belgian, one of my favourite spots to visit for short periods is Ypres. It was completely rebuild after WW1 based on pre-war architecture , it's a beautiful small city with beautiful buildings, plenty of stuff to visit (if you're into military history), great walking and biking tracks and - most important - lot's of great pubs and restaurants! I recommend visiting the excellent beer pub "Kaffee Bazaar" which has a huge beer menu and the "Kazematten Brewery", which is located in one of the military underground buildings which survived the war and was used by British soldiers. Cheers!
Ur speaking ability has improved a lot man! Not that it was bad before but u now have a more relaxed manner that not a lot of people have with public speaking. Wish u kept the beard too though. Looked good that thick. Anyway, looking forward to the next vid dude.
Franco-Belges is the bomb. I don't pitch as much yeast but I add my sugar usually somewhere late fementation (1.020). And, honey is my favorite for Belgians. It adds a bit more complexity and bumbs up the temp a bit. My yeast did stall this time out (it usually doesn't). So, I used the advanced technique of shaking it and it finished at 1.006.
@@TheApartmentBrewer The theory is that you are using the wort without the sugar almost like a starter. Getting it to go without stressing the yeast too much too soon. Then, when it has really kicked in add the sugar. I also think you get more honey character if it is honey.
For those brewers into yeast propagation, Duvel uses their proprietary yeast to bottle condition their beer. YMMV, but I can get a pitch level population after about week from a six pack.
@@TheApartmentBrewer A word of caution: many breweries use a different yeast to condition their beer than the one used to ferment it. Pasteurizing the beer and adding a very aggressive strain, like a champagne yeast, is a common way of protecting proprietary strains.
I was so hoping you would revisit this one after your success with the Tripple. Great job! 1388 has the perfect flavor profile for Duvel (and Omegang Hennipen saison believe it or not).
Idk cuz that yeast would be loaded with clove and banana. I use that for my hefe type beers. Not to say that it wouldn’t attentuate well because hell yeah it would.
Not a huge fan of of Belgians (probably because I haven’t really tried a lot of them) but this series is absolutely making me consider brewing one… which style do you think would work best if I’m a bit limited to dry yeast?
There is a wide variety! If you're not a huge fan of the "Belgian" flavor, maybe try a basic Belgian pale ale or a witbier? I would recommend lallemand abbaye or some folks here have recommended Mangrove jacks M41
Looks like a delicious beer. The carbonation in the glass looked perfect. Looked around 3 plus volumes? So I did see you mentioned the bottles were carbonated to 3.5 vol’s didn’t pick that up at first.
I was looking at your water profile and this is a place I'm starting to explore to make my brews taste better. So you added your salts to spring water? Am I assuming you know what is already in your spring water before adding more salts? I thought you wanted to start with distilled or RO and build the salts from nill. Im trying to get a grasp on how it all works do I can tweak my water. I've never added and salts but will mix well with spring, or well with distilled, or distilled with spring, but I still don't know what I have to start with. My well water is hard and when it gets warm, it brings out a mineral flavor that I believe is giving all my beers a similar flavor that I don't particularly prefer in all styles. It's better for some then others so it tells me it's chemical content I need to adjust. I'd Drink that Belgium you brewed all day!
So spring has trace/residual minerals, depending on where you get it from. It can also contain extra bicarbonate which can help with mash pH. You can usually find a water report on varuous brands of spring water but its not always current. Usually I use distilled if I want a very specific water profile but spring is totally fine most cases. I'd recommend not using well water unless you're constantly testing it to find out the brewing mineral concentrations since they will fluctuate all over the place
@@TheApartmentBrewer the way my water eats metal, I'd say it's not great to brew with and maybe the culprit to a "similar" flavor in my beers. Definitely water is my next target improvement area. That's for the reply!
Yikes... yeah get yourself some spring water haha. BTW there are many beers you can make with straight unadjusted spring water if you don't want to tackle the chemistry part if it right away
@@TheApartmentBrewer gotta tackle it sooner then later. I'm just over 2 years all grain and it's past time to figure out better methods. I go to alot of local brew houses and one thing I've noticed in their beer over mine is a softer, more clean flavor. Im not saying they all taste great but there is a softness to their brews that when I compare to mine, mine has a sharp edge that needs filed down and its not hop bitter, it's the beer itself. I believe my water chemistry is to blame. I've never had an infection or anything close to it that I know of. Just some not so great beer but drinkable. That happens with homebrews
Personally, I really dislike BE-256. It is extremely phenolic. I've actually used T-58 for a BGSA before, and it was rather estery, but still enjoyable. I'd recommend fermenting at a lower temperature (65-68 F) if you are using T-58. Every beer I've tasted brewed with BE-256 tasted like rubbery bandaids
Great video and I like the recipe! Instead of liquid yeast I'm going for dry. What do you think about safale t58 and s33 in a golden strond like yours? Thinking of doing a split batch with these two.
Wouldn't mind trying one of those! Is the fermentation profile from the easy dens app and based on manual readings or something more fun and automatic? Cheers!
Yep, it's from the EasyDens app. It is based on manual reading though, sadly there's no way to integrate measurements in from a Tilt or something. It does kinda help explain the overall fermentation activity easily though!
Thank you! Possibly it would, but I don't really like to risk the yeast health as much. Supposedly Duvel uses about half the pitch rate I did, but they also know a lot more about what they are doing haha. I'd say maybe focus on a colder fermentation temp to bring our the phenols
S33 is not a true Belgian yeast. It's much closer to an English strain. A lot of people in the Cindy's have suggested Mangrove jacks m41 as a good dry yeast
Seems like there's a lot of different claims for that yeast, but having never used it I have no idea. Apparently it is STA1 + so I wouldn't be surprised, that's not typical for a weissbier yeast but would be more appropriate in a belgian
Waiting on that Patersbier! Seriously though, it worked for you, but a starter on the plate for 1 week? Your viability will start going down after like 48hrs no? You are not making beer here, you are making yeast. Anyhow glad it worked out in the end.
BTW, I think M41 might be a decent dry yeast. Maybe. Mangrove Jack does have M47 for abbey ales and M41 for Belgian Ales (they mention golden strong as ideal style) so maybe? That's what I'm going to use for my Patersbier (brewing that next week or so).
Fair enough, had more to do with when I thought I was going to have time to brew vs when u actually did. Not really a deliberately planned thing but I try to be honest with you guys. I've got the ingredients for the patersbier and I'll be making it soon! Lallemand abbaye for me
So my homebrew club as a "roll the bones" competition and I am tasked with making a similar beer to this even though I rarely make belgian beers. I need to add cacao nibs or at least the taste of chocolate. Can you recommend how much you would recommend how much I could use without altering the coloration much but still getting that hint of chocolate.
That's interesting haha, can't say I'd really recommend adding that flavor to a Belgian beer but who knows, maybe it would be cool! I'd say really try to keep the fermentation cold too get the phenols to express more than the fruity flavors and then maybe add 2-4 oz cocoa nibs. The contact time is what brings out the flavor, not necessarily the amount
@@TheApartmentBrewer Thanks. I can’t say it is really “on style” at all but that’s the randomness of the process so that we don’t always brew things we are comfortable with. Keep up the good work.
Do you find the equipment you are using now has a significant impact on your final beer results? I wondered if your earlier belgian strong was affected not just by the different ingredients but also your brewing system.
It certainly has a measurable impact but I wouldn't say that it changed the quality of the beer like ingredients do. Process is far more important than the equipment itself, but moreover knowing how to use the ingredients in the best ways, like using this golden strong ale yeast as opposed to abbey yeast and then also pitching the right amount, fermenting it at the right temps etc
@@TheApartmentBrewer Thanks. I brewed your Best Bitter and it's almost done with fermentation. It is my first attempt at water chemistry. I'm looking forward to enjoying it.
Congrats on getting married. I see you used liquid yeast on this beer. Liquid will make a noticeable difference over dry. Hope you continue that trend in future beers. It is more expensive, but we are talking nickels and dimes rather than sacrificing quality with dry.
@@patrickglaser1560 didn’t say he shouldn’t use dry or you for that matter. However there is a big difference in quality between dry and liquid. That quality manifests its self in the taste. If you don’t think so I challenge you to split a batch of wort that contains the same ingredients except for the yeast. Use one batch with dry and the other with liquid. You’ll taste the difference. I’ll make it easy use Safale 05 dry and a liquid Chico strain Wyeast or White labs. You’ll taste the difference and your friends and family will to.
Thanks man! I may have to disagree on this statement. Dry yeast has gotten WAY better in recent years, especially the stuff from Lallemand. Lallemand Abbaye yeast in my tripel performed and tasted far better than wyeast 3787 pitches in other beers, with comparable pitch rates and oxygenation levels, but those performed and tasted better than Fermentis T58. That being said, I'm not wedded to one or the other, there are plenty of reasons to use either type
@@patrickglaser1560 I’ll remind you that David Heath lives up in the Scandinavian countries right now his pallet is different than yours or mine he doesn’t live in the United States where liquid yeast is more prevalent then dry you can see that when you go to a homebrew store the selection of dry yeast is way way less than liquid yeast know it may be true that dry yeast is getting better and there are better choices but here in the United States liquid is King you can still use dry that’s your choice I’m not telling you what to buy what to spend your money on what not to spend your money on everybody’s pallets different but if the Apartment Brewer brews that same batch with the same ingredients substituting dry for liquid it will taste different it most likely will not be as pleasurable
@@TheApartmentBrewer try rebrewing that batch soon and substitute a dry yeast of your choice. Compare/ contrast the two beer. Judge them honestly and let us know
No clawhammer for me 😏 I love my brewzilla!! I guarantee you would like it better than the clawhammer one 😊 I dare you to give it a shot. But the gen 4 one
If you could do uncut videos. I would really appreciate it. cuz you make yourself sound smarter by cutting out the bad parts of you talking and that's the real perception part. is making people understand what is really going on. By having similarities and things that might not be what you're talking about but something relatable.
Since you've been making several belgian beers these last few videos, I'd love to see you make a gruit en.wikipedia.org/wiki/Gruit style beer some day.
Hey, I know this vid is a year old, but I just bottled my first ever BGS.
I used 83% Bestmalz Pilsner, 17% pure cane sugar, mashed @ 150F.
Hopped w/ German Ariana hops .5 oz at 60 mins & 1 oz @ flameout.
Fermented with the polarizing Safale WB-06 (first time ever using this strain)
O.G was 1.073, the WB-06 took it down to 1.002 after 4 weeks.
The smell from the fermenter was sweet apples, followed by banana and slight pepper.
The taste at bottling was dominated by pear, followed by some sweet berry, and subtle pepper notes in the finish. Can't wait till it carbs up!
Its been many years since I've had a Duvel, but after reading the BJCP style description, my version seems to hit all of the marks. It seems like the WB-06 is appropriate for the style!
Very nice!
I really love your long grain to glass videos. They are really inspirational. Thanks so much for putting in the time and effort to produce something that really helps me to life my home-brewing game.
I'm glad you find them helpful and enjoyable!
Its nice that you have a glass that is appropriate for this type of beer, nice touch, like the cheery on top!
Cheers from Namur, Belgium.
I’d like to know more about your bottling process and how you bottle condition to get the perfect carbonation.
Belgians are my jam and have been for the past 10 years. I appreciate your travels and suggestions to make my Belgians so much better. 100x thanks man you're a great resource to use and point my local club members to!!!
I'm glad to hear that! They're my favorite styles too and I will still be brewing more of them in the future, thanks for recommending my stuff!
Congratulations. You really got a low final gravity on this one. That step mash really worked.
It really does make a difference!
You've really nailed the Belgian series so far. Time to jump into a Flanders sour 😉
Haha well I've been wanting to do one, but it also takes at least a year!
The beer looks great! Brewing more Belgians is on my list. BTW, it is probably not needed to add both Baking Soda and Acid to a beer. I have specifically heard John Palmer say that Bicarbonate is never a goal, it is just a tool to control mash pH. The Bicarbonate is raising your mash pH, which then means more Acid to drive it back down. It is hard to argue with good results, but it might be something for you to look into. Cheers and congrats on the wedding!
Thanks, and fair enough. Sometimes I forget those details
For dry yeast I would recommend Mangrove Jack's M41 as well. It gave my golden strong ale a great fruity flavor and very dry attenuation (1.071 -> 1.000 in 10 days) in a 21 celcius room. Good clarity too.
That's impressive!!
Enjoying the Belgian beer series Thanks!
Much appreciated, thank you!!
Now you've got me excited for my next Belgian!
Hell yeah Justin! Can't wait to see it!
This is my favorite style of beer. I didn't quite follow your recipe, but close enough. I cut it in half for a 2.5 gallon batch. Used Dingemanns pilsner, dropped the magnum and did hallertau mittlefrueh and styrian goldings on a different hop schedule to get a similar ibu. This is my second time attempting a Belgian golden strong but my first beer in general to taste like a commercial beer. Even young at 3 days it screams "Belgian golden strong" with the nice perfume smell. Tastes like cloves, banana, and hint of bubblegum. My gravity was a bit higher. Starting at 1.076 and dropping to 1.010. I was hoping it would have been a touch dryer, but man am I proud of it. Love your videos. Thank you for being my go to channel for homebrew tips and recipes.
Congratulations on what sounds like a delicious brew!
I see Triple D'Anvers (one of my favorites) and Duvel, you spent your time well in Belgium! I'm blessed living in Belgium myself but I'm learning a lot about home brewing from you. Keep up the great videos!
Literally just returned from Belgium, back to my vacation home base in Bratislava and fired up youtube to see this, lol. I had that Duvel 666 at the very same location in Bruges. Lot's of good memories - and brewing inspiration - I'll cherish for a long time.
Ah that's awesome! Definitely an awesome place to have a beer. Bruges was a great time.
Sounds like a great beer. I recently brewed a BGS that is definitely one of my favorite Belgian beers that I have brewed and I have brewed a lot of them. I did a single infusion at 148 for 90 minutes fermented with Wyeast 1388. I pitched at 66 and set my fermentation temp to 70 but I just left the probe dangling in the chamber as opposed to in the beer via a thermowell as I typically do. 1.070 to 1.005 in a week = 8.5%. It's dangerous how drinkable it is at that abv.
Sounds like you nailed it! A long slow and low mash is a good way to do it as well!
This has series definitely made me want to explore Belgian beer styles more, I'm planning to brew a Quad here in a month or so to have plenty of conditioning time for the holidays! cheers!
Why would you explore something defiantly?
@@petergibson7287 He meant definitely.
@@petergibson7287 well you do when autocorrect messes up what you are trying to say lol
They are truly some wonderful beers. Now is a good time to work on a quad. Mine is about 4 months old and still not quite at peak flavor
Nice beer, really nice music
Thank you!
Congratulations on your marriage. I wish you all the best. Another great looking beer. Love me some Belgians.
Thank you!
Thanks for the interesting recipe and thanks for visiting my country! 🇧🇪
Can't wait to go back!
@@TheApartmentBrewer if you liked Bruges then I recommend visiting Ghent, it has the same historic appeal but it's less touristic.
Also, as a Belgian, one of my favourite spots to visit for short periods is Ypres. It was completely rebuild after WW1 based on pre-war architecture , it's a beautiful small city with beautiful buildings, plenty of stuff to visit (if you're into military history), great walking and biking tracks and - most important - lot's of great pubs and restaurants! I recommend visiting the excellent beer pub "Kaffee Bazaar" which has a huge beer menu and the "Kazematten Brewery", which is located in one of the military underground buildings which survived the war and was used by British soldiers.
Cheers!
@@GillesF87 thank you for the suggestions! Hopefully I can hit up those spots next time.
Ur speaking ability has improved a lot man! Not that it was bad before but u now have a more relaxed manner that not a lot of people have with public speaking. Wish u kept the beard too though. Looked good that thick.
Anyway, looking forward to the next vid dude.
Much appreciated!
I have very little to say but wow. I’m just starting out so lots to learn.
Feel free to ask any questions if you have them!
That the name of my Belgian Golden Strong Ale too, cheers!
Great minds think alike!
Franco-Belges is the bomb. I don't pitch as much yeast but I add my sugar usually somewhere late fementation (1.020). And, honey is my favorite for Belgians. It adds a bit more complexity and bumbs up the temp a bit. My yeast did stall this time out (it usually doesn't). So, I used the advanced technique of shaking it and it finished at 1.006.
Interesting technique, what is the reasoning behind adding the sugar in the fermentation vs the boil?
@@TheApartmentBrewer The theory is that you are using the wort without the sugar almost like a starter. Getting it to go without stressing the yeast too much too soon.
Then, when it has really kicked in add the sugar. I also think you get more honey character if it is honey.
For those brewers into yeast propagation, Duvel uses their proprietary yeast to bottle condition their beer. YMMV, but I can get a pitch level population after about week from a six pack.
Bottle dregs yeast cultivation is something I want to do...I need that Schneider weisse culture!
@@TheApartmentBrewer A word of caution: many breweries use a different yeast to condition their beer than the one used to ferment it. Pasteurizing the beer and adding a very aggressive strain, like a champagne yeast, is a common way of protecting proprietary strains.
I was so hoping you would revisit this one after your success with the Tripple. Great job!
1388 has the perfect flavor profile for Duvel (and Omegang Hennipen saison believe it or not).
It's not surprising since Duvel owns Ommegang, I might do more with 1388 in the future, definitely enjoyed it!
Great video as usual. Love the belgian series. Duvel is my favorite! Have a lovely summertime!
Glad you're enjoying it! Cheers!
Great content as always - love your videos! Cheers from Poland
Im glad you enjoy it!
My favorite style of beer. Great video as usual! Congrats on your marriage and cheers.
Thank you! Its a delicious beer style and now one close to my heart. Cheers!
Let's get a super thanks train going!
Thank you!!!
Nice vid. Mangrove Jacks M41 makes a killer golden strong. Tastes the same as Wyeast 1388.
Gonna have to look this yeast up some more. It's been mentioned at least 5 times in the comments
Good to know! Same fermentation temperatures as recommended in this recipe?
I am from Belgium and Duvel is really the devil , goes down so smooth and sneeks up to you😀
It is one of my favorites!!
Fantastic video! I really like how your videos are information dense. Great stuff!
Thanks man, trying to keep the details in there!
Looks like an awesome beer, I want to try a Tripel soon!
Do it!!
A truly great style and loved your take on it. But I gotta say I was digging the beard you had and was sad to see it go!
Thanks Trent! Yeah unfortunately it had to go again #army
I'll take all of them
Way not to share...
Thanks
Love your videos man!
Thank YOU!!
Thanks!
Thank you!!!
Классное видео!Я не любитель крепкого пива, но ваше пиво выглядит сочно)
Thank you!
a suitable dry yeast would be wb-06, its actually the same yeast as wyeast 1388
Idk cuz that yeast would be loaded with clove and banana. I use that for my hefe type beers. Not to say that it wouldn’t attentuate well because hell yeah it would.
WB06 may be the most debated dry yeast regarding origin. Supposedly it is STA1+ though which would make sense
What’s the issue with not changing up the water chemistry? Asking as a beginner brewer
Not a huge fan of of Belgians (probably because I haven’t really tried a lot of them) but this series is absolutely making me consider brewing one… which style do you think would work best if I’m a bit limited to dry yeast?
There is a wide variety! If you're not a huge fan of the "Belgian" flavor, maybe try a basic Belgian pale ale or a witbier? I would recommend lallemand abbaye or some folks here have recommended Mangrove jacks M41
@@TheApartmentBrewer Awesome, thanks!!
Looks like a delicious beer. The carbonation in the glass looked perfect. Looked around 3 plus volumes? So I did see you mentioned the bottles were carbonated to 3.5 vol’s didn’t pick that up at first.
Yup, bottle conditioned this one for a reason!
I was looking at your water profile and this is a place I'm starting to explore to make my brews taste better. So you added your salts to spring water? Am I assuming you know what is already in your spring water before adding more salts? I thought you wanted to start with distilled or RO and build the salts from nill. Im trying to get a grasp on how it all works do I can tweak my water. I've never added and salts but will mix well with spring, or well with distilled, or distilled with spring, but I still don't know what I have to start with. My well water is hard and when it gets warm, it brings out a mineral flavor that I believe is giving all my beers a similar flavor that I don't particularly prefer in all styles. It's better for some then others so it tells me it's chemical content I need to adjust. I'd Drink that Belgium you brewed all day!
So spring has trace/residual minerals, depending on where you get it from. It can also contain extra bicarbonate which can help with mash pH. You can usually find a water report on varuous brands of spring water but its not always current. Usually I use distilled if I want a very specific water profile but spring is totally fine most cases. I'd recommend not using well water unless you're constantly testing it to find out the brewing mineral concentrations since they will fluctuate all over the place
@@TheApartmentBrewer the way my water eats metal, I'd say it's not great to brew with and maybe the culprit to a "similar" flavor in my beers. Definitely water is my next target improvement area. That's for the reply!
Yikes... yeah get yourself some spring water haha. BTW there are many beers you can make with straight unadjusted spring water if you don't want to tackle the chemistry part if it right away
@@TheApartmentBrewer gotta tackle it sooner then later. I'm just over 2 years all grain and it's past time to figure out better methods. I go to alot of local brew houses and one thing I've noticed in their beer over mine is a softer, more clean flavor. Im not saying they all taste great but there is a softness to their brews that when I compare to mine, mine has a sharp edge that needs filed down and its not hop bitter, it's the beer itself. I believe my water chemistry is to blame. I've never had an infection or anything close to it that I know of. Just some not so great beer but drinkable. That happens with homebrews
@@adamgodofwar666 that certainly sounds like water could be a culprit!
Cheers :) Seems perfect.
Cheers!
Great video… FYI Duvel is DOOF-ul
Good to know!
Any chance you’ll brew again and spike the bottles with a kiss of brett like Duvel?
I wasnt aware duvel did that... orval certainly does though
@@TheApartmentBrewer 😳 thanks for being polite about my brain fart. You are 100% correct.
So how does BE-256 compare to T-58 for a dry strain for a Belgian golden strong?
Personally, I really dislike BE-256. It is extremely phenolic. I've actually used T-58 for a BGSA before, and it was rather estery, but still enjoyable. I'd recommend fermenting at a lower temperature (65-68 F) if you are using T-58. Every beer I've tasted brewed with BE-256 tasted like rubbery bandaids
German and Belgium Beers are my favorite styles.
Mine too!
Great video and I like the recipe! Instead of liquid yeast I'm going for dry. What do you think about safale t58 and s33 in a golden strond like yours? Thinking of doing a split batch with these two.
I've done one with T58 before and its good! Try to ferment on the colder side though
@@TheApartmentBrewer what temperature do you recommend?
Wouldn't mind trying one of those! Is the fermentation profile from the easy dens app and based on manual readings or something more fun and automatic? Cheers!
Yep, it's from the EasyDens app. It is based on manual reading though, sadly there's no way to integrate measurements in from a Tilt or something. It does kinda help explain the overall fermentation activity easily though!
Do you cold crash or put the beer into secondary?
Should I age this beer before serving? If so, how long?
Definitely age this beer. I recommend about 3-6 months for this one in secondary or in bottles, it really allows the flavors to round out and shine
Hello, can you recommend white labs yeast strains for Belgian beers? type tripel, saison and quads
WLP500, WLP 550 and WLP 530
@@TheApartmentBrewer thank you, cheers!
Do you think pitching a bit less yeast would result in a bit more phenol expression? Also congrats on the upcoming wedding!
Thank you! Possibly it would, but I don't really like to risk the yeast health as much. Supposedly Duvel uses about half the pitch rate I did, but they also know a lot more about what they are doing haha. I'd say maybe focus on a colder fermentation temp to bring our the phenols
What do you think about using Safbrew S-33? Would it work?
S33 is not a true Belgian yeast. It's much closer to an English strain. A lot of people in the Cindy's have suggested Mangrove jacks m41 as a good dry yeast
I think WB-06 is the same strain as 1388
Seems like there's a lot of different claims for that yeast, but having never used it I have no idea. Apparently it is STA1 + so I wouldn't be surprised, that's not typical for a weissbier yeast but would be more appropriate in a belgian
Are you filming in Maine for this video?
Nope, just outside of Boston
Waiting on that Patersbier!
Seriously though, it worked for you, but a starter on the plate for 1 week? Your viability will start going down after like 48hrs no? You are not making beer here, you are making yeast. Anyhow glad it worked out in the end.
BTW, I think M41 might be a decent dry yeast. Maybe. Mangrove Jack does have M47 for abbey ales and M41 for Belgian Ales (they mention golden strong as ideal style) so maybe? That's what I'm going to use for my Patersbier (brewing that next week or so).
Fair enough, had more to do with when I thought I was going to have time to brew vs when u actually did. Not really a deliberately planned thing but I try to be honest with you guys. I've got the ingredients for the patersbier and I'll be making it soon! Lallemand abbaye for me
Any chance of doing a Belgian Dark Strong Ale?
100% chance. It's already been brewed but it's not ready to taste. Letting it age out sufficiently first
Which Hallertau are you using?
Mittelfrueh
If you were to use a Fermentus Dry Yeast, which one would you recommend? I'm thinking Saccharomyces cervisiae BE-256...what do you think?
I would recommend T58 if you have to stick with fermentis. Avoid BE256.
So my homebrew club as a "roll the bones" competition and I am tasked with making a similar beer to this even though I rarely make belgian beers. I need to add cacao nibs or at least the taste of chocolate. Can you recommend how much you would recommend how much I could use without altering the coloration much but still getting that hint of chocolate.
That's interesting haha, can't say I'd really recommend adding that flavor to a Belgian beer but who knows, maybe it would be cool! I'd say really try to keep the fermentation cold too get the phenols to express more than the fruity flavors and then maybe add 2-4 oz cocoa nibs. The contact time is what brings out the flavor, not necessarily the amount
@@TheApartmentBrewer Thanks. I can’t say it is really “on style” at all but that’s the randomness of the process so that we don’t always brew things we are comfortable with. Keep up the good work.
Sounds like fun, best of luck!
Do you find the equipment you are using now has a significant impact on your final beer results? I wondered if your earlier belgian strong was affected not just by the different ingredients but also your brewing system.
It certainly has a measurable impact but I wouldn't say that it changed the quality of the beer like ingredients do. Process is far more important than the equipment itself, but moreover knowing how to use the ingredients in the best ways, like using this golden strong ale yeast as opposed to abbey yeast and then also pitching the right amount, fermenting it at the right temps etc
@@TheApartmentBrewer Thanks. I brewed your Best Bitter and it's almost done with fermentation. It is my first attempt at water chemistry. I'm looking forward to enjoying it.
Do you calibrate your PH meter before each brew?
Yup, I recalibrate before measurement every time more than a week goes by between brews
Congrats on getting married. I see you used liquid yeast on this beer. Liquid will make a noticeable difference over dry. Hope you continue that trend in future beers. It is more expensive, but we are talking nickels and dimes rather than sacrificing quality with dry.
@@patrickglaser1560 didn’t say he shouldn’t use dry or you for that matter. However there is a big difference in quality between dry and liquid. That quality manifests its self in the taste. If you don’t think so I challenge you to split a batch of wort that contains the same ingredients except for the yeast. Use one batch with dry and the other with liquid. You’ll taste the difference. I’ll make it easy use Safale 05 dry and a liquid Chico strain Wyeast or White labs. You’ll taste the difference and your friends and family will to.
Thanks man! I may have to disagree on this statement. Dry yeast has gotten WAY better in recent years, especially the stuff from Lallemand. Lallemand Abbaye yeast in my tripel performed and tasted far better than wyeast 3787 pitches in other beers, with comparable pitch rates and oxygenation levels, but those performed and tasted better than Fermentis T58. That being said, I'm not wedded to one or the other, there are plenty of reasons to use either type
@@patrickglaser1560 I’ll remind you that David Heath lives up in the Scandinavian countries right now his pallet is different than yours or mine he doesn’t live in the United States where liquid yeast is more prevalent then dry you can see that when you go to a homebrew store the selection of dry yeast is way way less than liquid yeast know it may be true that dry yeast is getting better and there are better choices but here in the United States liquid is King you can still use dry that’s your choice I’m not telling you what to buy what to spend your money on what not to spend your money on everybody’s pallets different but if the Apartment Brewer brews that same batch with the same ingredients substituting dry for liquid it will taste different it most likely will not be as pleasurable
@@TheApartmentBrewer try rebrewing that batch soon and substitute a dry yeast of your choice. Compare/ contrast the two beer. Judge them honestly and let us know
👍🏻👍🏻🍺🍺
Cheers Tom!
No clawhammer for me 😏 I love my brewzilla!! I guarantee you would like it better than the clawhammer one 😊 I dare you to give it a shot. But the gen 4 one
To each their own, the brewzilla gen 4 looks nice but to be fair have you ever brewed on a Clawhammer system?
lol no, but something very much like it😊
If you could do uncut videos. I would really appreciate it. cuz you make yourself sound smarter by cutting out the bad parts of you talking and that's the real perception part. is making people understand what is really going on. By having similarities and things that might not be what you're talking about but something relatable.
Great vid. You ok? Looks like you got a punch in the right eye.. maybe tired?
Lol no I'm good
@@TheApartmentBrewer all good, just checking in. You looked a little rough, maybe from the high abv Belgian triples..
Since you've been making several belgian beers these last few videos, I'd love to see you make a gruit en.wikipedia.org/wiki/Gruit style beer some day.
That's something I'll have to consider!