Wed Jan 16, 2013 8:14 am
This is my 'house' belgian strain. I always start ferment around 64-65 deg and ramp through to the end. I pitch with the carboy in a water bath to maintain the 65 in my basement, then after a day or two at high krausen, I'll take it out of the bath and move it to whichever room is about 68. As things slow down, I'll move it to an even warmer room 70+ if I can until it's finished.
Starting out cold keeps the fruitier esters/higher alcohols down and accentuates the spicy aspects. I typically get white pepper, almost a coriander citrus, lots of general 'Belgian' character and have gotten fruit ranging from lemon to currant to banana. Basically, you get less fruit and more spice at the lower temps.
@Day_Brew
PFC - Chicagoland Engineering Div.
_________
Primary: Berliner, RIS (for barrel), Trippel, Wit
Keg: APA, Eng. Brown, Belg. Stout w/ Bourbon Oak, BDS, Brett Experiment