Beer Forum

Yesterday i brewed the "its all in the details" from the Brewing classic styles book. The beer is a Golden Belgian strong ale. I tested the Duvel, and it has a lot of foam, The recepie calls for priming with 4 volumes. Its that ok for bottles or just for kegging?

Too much for standard longnecks. Extra thick bottles (like Duvel Bottles) or a keg will be fine.

I bottled mine with 3.5 volumes and that pushed the limit, but no bottles broke.

I going to use thick bottles, such as ESB, Duvel and returnable bottles. Another question, in the table for priming you have to account the fermentation temperature for calculating the amount of sugar you should add. With this beer ther fermentacion temperature starts at 18C and ends at 28C, should i make a average, or use the last fermentation temperature?

As I understand it, determining the weight of priming sugar depends on the temperature of the beer at the moment of bottling. So, if you cold crashed your beer, you would want to warm it up to 68 degrees F or so, then use 68 degrees F as your temperature for your nomograph priming sugar calculations.