Brew: TFM Grand Cru (Belgian Dark Strong Ale) - 12/12/2008

Hi,

I put the Belgian dark (see here for recipe) in the fermenter today. It has spent about 2 months in a cube. I topped it up with about 3 liters of warm water so the wort was at 26C and pitched Wyeast 1214 Belgian Ale yeast. This strain is know to be a slow starter so i wait and see what happens.

S.G at 26C was 1.073 (corrected to 1.075) so if it ferments out as expected i'll have a final ABV of about 10%.

Cheers,

Steve...

EDIT: 16/12/2008, took a SG reading today and it came in at 1.018 so i think it has pretty much finished primary. Had a little tast too, prettty happy with it at this stage. I'm a bit worried about the speed of the fermentation but other than that all seems good.

Bottled: Belgian Wit - 01/12/2008

Bottled another batch of Belgian Wit beer this week. I had pitch this wort directly onto the yeast slurry from the last batch. Fermentation was fast to start and last about 5 days at 22C. This batch was a bit of an odds and ends mix of what i had lying around. I added:

1. Split Rock "Whispering Weat" kit
   
2. 1 x can of Coopers liqued malted wheat 
3. Orangle zest of 2 oranges
4. Corriander seeds
5. 20L water
6. White Labs WLP400 Belgian Wit Ale Yeast

Tasted the beer today and it is doing really well. One of the best kit based beers i have brewed. Just the shot for hot Chrissy days around the pool.

Cheer,

Steve...