Fermentation profile for Belgian Dark Strong?

[yso191]

I am planning a Belgian dark Strong inspired by Westvleteren 12.  I’ll be using WLP530.  I’m thinking I’ll pitch at 66*.  My question is about the temperature ramp.  Should I:

-Keep the temperature of the fermentation chamber at a constant and let the yeast free-rise

or

• Put the temperature probe in the thermowell and control the fermenting beer’s temperature

If the latter, I’m thinking leaving it at 66* for 2-3 days then ramp 2 degrees per day until sitting at 80*, then leave it there until FG.

Thoughts?

[Andor]

I brew a Belgian beer only occasionally so I’m no expert but in general I’d say controlling the beers temp is a much better and more repeatable way. I’d also question if going up to 80 degrees is necessary

[Philbrew]

I just bottled a Belgian Dubbel and followed a similar fermentation schedule (as your later one).  Started at 62* for 3 days then increased by 3-4 deg./day to 78* and hold to FG.  The FG sample tasted marvelous.  The yeast was Mangrove Jack’s M31 Belgian Tripel.

[yso191]

Thanks for your input.

My thinking is that 80* is the top end of the range recommended by White Labs, and is only an increase of 14*

[denny]

I’ve got a BDSA made with D-240 and WY1768 on tap now.  I’d use the same fermentation for WY3787.  I start at 63F and keep it there for maybe 4-5 days.  Then I bump it to 70F and leave it there til it’s done…maybe another 7-10 days.  Then crash it to 33 until it’s ready.  Personally, I hate what happens when you go much warmer than 72.

[yso191]

Thanks Denny!

[jonhughey_att.net (HoosierBrew)]

@denny

I’ve got a BDSA made with D-240 and WY1768 on tap now.  I’d use the same fermentation for WY3787.  I start at 63F and keep it there for maybe 4-5 days.  Then I bump it to 70F and leave it there til it’s done…maybe another 7-10 days.  Then crash it to 33 until it’s ready.  Personally, I hate what happens when you go much warmer than 72.

I totally agree, Denny. That’s pretty much my approach, too.

[jjflash]

@denny

I’ve got a BDSA made with D-240 and WY1768 on tap now.  I’d use the same fermentation for WY3787.  I start at 63F and keep it there for maybe 4-5 days.  Then I bump it to 70F and leave it there til it’s done…maybe another 7-10 days.  Then crash it to 33 until it’s ready.  Personally, I hate what happens when you go much warmer than 72.

I assume this means ambient temperature, rather than temperature probe in the fermentor??

[denny]

@jjflash

@denny

I’ve got a BDSA made with D-240 and WY1768 on tap now.  I’d use the same fermentation for WY3787.  I start at 63F and keep it there for maybe 4-5 days.  Then I bump it to 70F and leave it there til it’s done…maybe another 7-10 days.  Then crash it to 33 until it’s ready.  Personally, I hate what happens when you go much warmer than 72.

I assume this means ambient temperature, rather than temperature probe in the fermentor??

Nope, beer temp.  I don’t put the probe in the beer.  It gets attached to the fermenter.

[stpug]

@denny

I’ve got a BDSA made with D-240 and WY1768 on tap now.  I’d use the same fermentation for WY3787.  I start at 63F and keep it there for maybe 4-5 days.  Then I bump it to 70F and leave it there til it’s done…maybe another 7-10 days.  Then crash it to 33 until it’s ready.  Personally, I hate what happens when you go much warmer than 72.

^^I also agree with denny’s recommendation here.  The yeast will have no problem expressing themselves in a high gravity wort; you won’t need any extra push from the temperature in that department.

[yso191]

Excellent.  Thank you all.