
Over the last month I have brewed another batch of both the Blonde and the Dubbel. Last year's Blonde came out really well and did well in our big contest over here (although it did not place it made the second round and I was really happy since it was my first try). This year's iteration was adjusted a little for the flaws pointed out on the score sheets (I increased the honey malt, dropped the wheat a little and dropped the hopping to increase the sweetness. I will also increase the carbonation when I bottle the stuff).
The Dubbel on the other hand did not come out nearly as well. I think I got way to heavy handed with the date syrup as the beer tasted too alcoholic and estery. This time I decided to follow the great Jamil's formulation hoping for better results. The problem is, I think I have issues with authority figures or something because I can not seem to follow directions. Instead of using table sugar as called for, I used jaggary. I also felt the need to add raisins which I ground up in a blender and carmelized in some of the first runnings (God I hope I get the raisin/rummy taste I am after here). I am again using WLP500 (the Chimay strain) but I made a little bigger starter for both batches this year in an attempt to avoid any off flavors, I guess time will tell.
My next project will be a Belgian pale ale since the Antwerp yeast is currently available. After that, it is lager time, should be fun.