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Belgian Wit
So I have a hopefully simple question...
I have a Belgian Wit in primart as we speak, and something hit me. I want to keep diacetyl to a minimum so I wanted to at least keep the latter portion of the ferm temp high...75 ish. Call it lazy, but i just kept the entire ferm at 75 ish...
Will the higher fermentation temps drive the esters through the roof?
I would just ferment at normal temps and do a diacetyl rest which is simply letting your beer sit in the primary for 2 or 3 more days after fermentation is complete. This will let the yeast clean up any by products. While it's something I haven't done, I have heard of some people raising their temps just a few degrees after fermentation is complete to do their rest.
I just brewed a rye ale from a recipe called a belgian wit using a belgian yeast and it fermented at about 73 degrees the whole time and is fantastic.
DC
You have no diacetyl worries if you just ferment as normal.
I let all my ales ferment in primary for 10 days minimum. Your Belgian wit yeast will clean up the diacetyl just fine. Without any help from you.
Why the concern? Are you having diacetyl issues with other beers and yeast?
As usual, Thanks for the info!
Beer on!
Oh and Brewchez,
No real problems yet to speak of, i just didn't want anything to creep up with the Wit, and especially with my next in line tripel...
But as usual, I am most likely overthinking the process...I just want to make sure that I have my process nailed before I attempt the tripel, but so far no problems to speak of!
I look at a yeasts fermentation range on BYO's web site. The house I mpoved into is usally about 72-75 degrees so I make sure a yeast I use has it's range in that area. Worked ok so far.
DC
Grimace wrote:
Oh and Brewchez,
No real problems yet to speak of, i just didn't want anything to creep up with the Wit, and especially with my next in line tripel...
But as usual, I am most likely overthinking the process...I just want to make sure that I have my process nailed before I attempt the tripel, but so far no problems to speak of!
When you do your tripel, you may want to start your fermentation at 65-68 deg, no warmer for the first 3-4 days, then let it slowly warm up naturally to the mid 70's. If you begin your ferm too high you will get fusel alcohol along w/ the esters and it will be noticable.
The tripel profile calls for a good amount of alcohol, but not noticable. It will be sneaky, but shouldn't feel too warm. What yeast are you planning on using?
Thirsty Wrote: The tripel profile calls for a good amount of alcohol, but not noticable. It will be sneaky, but shouldn't feel too warm. What yeast are you planning on using?
I will be using Wyeast Trappist High Gravity, #3787. With a planned OG around 1.080, i knew i needed something to stand up to the alcohol.
Good tip to start out a bit cooler, keep those nasty headaches out of my bottles!
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