Trappist brews on the agenda

[greenxpaddy]

Barley water

I, for some reason, have had the reverse. The Tripel primed fine but for some goddam reason the single is flat as a pancake. No idea why.

Going to review the priming condition notes and see why it could be. I may lift all the caps and inject some weak yeast sugar solution gently into each one with a syringe, then recap

[Barley Water]

I got hold of my scoresheets last night from that contest and got one neat little surprise which I think you Belgian style brewers will appreciate. As I think I mentioned elsewhere on these forums, Stan H (and I can't even begin to spell his last name) of "Brew Like a Monk" fame was the guest speaker at the contest. Anyway, he helped with second round judging and I got a score sheet back from him on my Heffe which made the second round. Unfortunately, I didn't win a metal with that beer but I thought it was kind of cool that I got a beer judged by one of the stars in our hobby. I will sit down with a glass of the beer and review the scoresheet again so maybe I can pick up some good pointers for improvement (I am notoriously poor at judging my own beers, I guess a skunk just doesn't smell his own odor).

[greenxpaddy]

Damn that dark one. It's been nothing but trouble.

Just opened a bottle at 20 degrees to see if it primed ok and it's exploded all over the kitchen. Nearly the whole bottle. Best chill it and try again.

[floydmeddler]

Damn that dark one. It's been nothing but trouble.

Just opened a bottle at 20 degrees to see if it primed ok and it's exploded all over the kitchen. Nearly the whole bottle. Best chill it and try again.

Sounds like it's started refermenting in the bottle. They could all be the same...

[greenxpaddy]

Eased the edge up of every cap until it started foaming out. Then recapped. So have eased the pressure in the bottles. Will do it again if necessary once the foam head has redissolved.

I poured one small bottle. A foaming volcano, not helped by the wheat content. However, flavour is very promising. Preferred over the honey one IMO.

[greenxpaddy]

Still going mad on pouring so have released a bit more pressure in each bottle of the batch. The dark is still a little rough round the edges which is to be expected. Probably be diamond by Christmas!

Otoh, the honey triple is completely ready. Absolutely lovely. Like a glass of Chardonnay tbh. Melony, and honey flavoured. Ideal!

[greenxpaddy]

I 've now done the pressure release process five times and we are just there now. Starting to get smoother. Liquorice and molasses coming through. Another 3 months I reckon and it will be really good. Best at around 18 degrees c though at the mo.

[greenxpaddy]

I still have 3 cases of each of these and they are getting better and better. The honey one might have had its best, but the dark one might still not be at its very best. Maybe another 12 months!

[floydmeddler]

Cool Paddy. Aye, the darker ones get better with age. Put a few away until next Xmas. Should be divine then.

[greenxpaddy]

See you are planning a Belgian Honey Beer.... What's your plan?

[floydmeddler]

See you are planning a Belgian Honey Beer.... What's your plan?

Sorry Paddy, just seeing this!

Plan is lager malt, honey (1.5kg), orange zest, coriander seeds, szechuan pepper, Duvel yeast...

Still piecing it together. Will doa detailed brewday here.

[greenxpaddy]

Save me one!