- Product Details
Dating back to monastic breweries in the middle ages, Dubbels are still produced at abbeys and monasteries in Belgium. This kit yields an authentic Trappist-style ale with a russet color, dense off-white head, and a host of flavors and aromas - spices, flowers, dried fruit, plums, raisins, rum, and toffee - arising from the interaction of grains, sugar, and yeast. A medium-full bodied, complex beer that pairs with everything from cheese to stew to dessert.
Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here! Beer Style Trappist/Belgian Ale Regional Style Belgian Color Amber Original Gravity 1062 Total Time to Make 2 months
Browse 2 questions and 2 answersShow all answers | Sort bySince you recommend dry yeast for summer shipments, which dry yeast(s) do you recommend for this Belgian Dubbel?Best Answer: For that beer I would recommend the Safbrew Abbaye Dry Brewing Yeast.I have started the Belgian Dubbel Extract Kit w/ Specialty Grains about 2 and a half weeks ago, it started to ferment nicely after 24 hours in carbon, and good fermentation for 5-7 days, second week seemed to drop off completely. I has been cold, but I kept in the bathroom (warmest room in the house) at 70 degrees, but noted it may have dropped below 68 to about 66 possibly 64. During the second week I tried adding a heater in the room to see if this would help, but no change if anything it may have been too on the high side 78-80. One other possible factor is showders warming the room in the mornings, causing fluctuation. I transferred to the secondary and have it a good swirl or so when transferring hoping some aeration will help, but almost 3 days in I'm not seeing any activity. So my question is should I try adding more yeast to ensure it keeps brewing? Or is this just a very slow fermenting beer compared to the Wiesens I have brewed previously.Best Answer: Michael,
The really active part of fermentation may last for 2-5 days where you are seeing bubbling in the airlock. The best course of action would be to take a gravity reading and monitor when the bubbling slows as all the sugar may have been consumed and the yeast is working in the background to clean up byproducts produced in the active phase of fermentation. Typically you will see little to no activity in the airlock during secondary fermentation as this is just an aging and clarification step.
You want to avoid aerating the beer once fermentation is a few days old as this will lead to premature oxidation.
At this point I would advise to take a gravity reading and taste the beer to determine if it has fully fermented. If it has then no additional action is necessary. If it is in fact not fully attenuated you can attempt to pitch more yeast but I would guess that it has fermented fully.
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