Beer Forum

Ok, so my question is actually towards dubbels and belgian dark strong ale. The lighter in color versions aren´t as tricky, but the answers given here can probably be applied to these. For all purposes, I am using WLP530 or WLP500 on this beers.

What I want to know is:
- What´s the main process or ingredient that will result on that fresh belgian character and dark fruits for a dark belgian ale? Would you say it´s the malt bill? The sugar? Are you certain belgian candy sugar is irreplaceable by other sugars in giving the belgian character? Yeast temps?

- WHEN would you say this character develops? What I mean by that, is when will I find out if my beer have a shot of being remotely like a rochefort 8 or a chimay blue? Right after primary I should be noticing similarities? I ask this because on my homebrews I can´t notice a refined belgian character right after primary. Or it develops after some aging?

I always equate those flavors to slightly oxidized (read aged) dark malts (like caramel 120 or special b), so they might not be there right after primary.

I find that a lot of it has to do with really nailing that perfect fermentation temperature for that specific yeast. The issue lies in getting familiar enough with the yeast strain you are using to have it acclimate well enough to your brewery and processes, which can then help you in reaching that perfect character you are searching for. Time, practice, and willingness to try new fermentation temp ranges can get you closer to the ideal spot. Sometimes you just get lucky and you nail it the first time. For me, that is quite rare indeed....

thanks, good advice