THAT DAMN DOG!!!!

[Pharmbrewer]

So I finally finished building my stir plate and was all excited to try it out with my next brew session. I was putting together a variation of JZ's dubbel and had to special order in my yeast. After tryling in vain to get the stir bar going on a growler I ended up using a Giant Hefe glass my brother in law gave me for christmas you know the kind they sell at walmart. (Its funny the gifts you get when you tell people you like beer but I digress) Anyway The glass worked great it held 2 liters and the stirbar maintaned a good vortex. I ended up putting it on the floor of my brew room because it was the most level place next to an outlet. If I understand the I think this brilliant manuver qualifies. My wife left the door open and that damn dog drank half my starter. I was supposed to brew the next day and had already crushed my grains.

I didn't want to wait to order in more yeast so I'm going to take a chance with some dry yeast. I picked up a couple packs of the safale t-58. I know Jamil mentions you can use it for belgians. Anyone have any experience with this yeast? I'm going to follow the temp schedule suggested by jamil (start at 64 and go up to 70 over a week) We'll see what happens.

I'm going to try and post my results as there doesnt seem to be a lot of info out on the dry yeasts If it comes out good I'll try and enter it into a compitition to verify my results. I think I'll call this beer Damn Dog Dubbel.

PB

[Steelers&Beer]

you might want to keep that dog outside for the next do or so

when my boy was 2 or 3, he pulled the airlock and stopper off of 2 carboys...i found out a few days after this happened..it was some beautiful mold growth goin on...it happens to all of us

[Pharmbrewer]

So This beer continues my struggle with belgians. I fermented starting at 64F for the first day using a refridgerator and a ranco, I raised it 1 degree per day untill I hit 66 roughly the temp of the room then hooked up my carboy heater to my ranco and continued to raise by a degree a day untill I hit 70 which I held it at for two weeks. I then kegged and left it in the fridge at 35 for about a month. The first taste is great but their is this aftertaste which I first attributed to solventy alchols but my wife says is metallic. After a few more tastes I'm starting to agree. I may have underpitched a little as my og came out a little high, but I can't think It would have been enough to cause it to be solventy which again I'm not quite sure that is the flavor I'm detecting. It is mostly on the back and sides of the tounge and almost metallic but not quite.

I'm really frustrated as I love belgian beer and have had problems in the past with solventy flavors but attributed this to lack of temp control. I thought I should have nailed it this time with my ranco.

Any one have any Idea what flavor I'm trying to describe and how to get rid of it in the future? Could It be the yeast I used (safale t58)?

Also any one have a good recomendation for a good comprehensive resource discribing off flavors and what causes them? I have listened to most of JZ's podcasts and have gleened a lot of info there but It would be great to have it all listed together some where, hell while I'm at it I'll wish for all of those flavors to be bottled and packaged along with the book so I can taste them as I read about them...... Hey I think I just thought of a way to make money off of all the shitty beers I have made

Thanks in advance.
PB

[Field]

:lol:

you might want to keep that dog outside for the next do or so

when my boy was 2 or 3, he pulled the airlock and stopper off of 2 carboys...i found out a few days after this happened..it was some beautiful mold growth goin on...it happens to all of us

the dog might need to be outside for a week

poor pup won't know what hit him