Dubbel Recipe
Beer
Date: Fri, 01 Nov 2002 09:24:41 -0600 From: Sean McDonald Subject: Dubbel Fermentation I have a dubbel that Ive brewed and currently have it in primary fermentation. Its a 5 gal. batch with a 5 lbs. two-row grain bill, 4 lbs. Muntons amber extract and 1 lbs of Dark Belgian Candy. I pitched a Wyeast Trappist strain. The fermentation was fairly slow to start, which I chalked up to a low temp. (approx. 64-68), but has been going fairly steady for nearly 3 weeks. It didnt really reach a furious fermentation (high krausen), but continues to bubble at once every 10-15 sec. My questions is: is this common for a dubbel? How much longer should I let it ferment? Should I raise lower the temp? What would the results be if i ended the fermentation prematurely, or if I let it ferment too long? Also, since its in primary for so much longer than i expected, should I go with a lengthy secondary or short secondary? Thanks in advance Sean McDonald
110/4/02
Dubbel Recipe