Still a huge fan of that brew. Don’t be surprised if I take a stab at a “one hop” only brew. What a great way to really understand the individual hops strands and what they contribute.

On your questions, the trappist yeast was slow moving. It’s been plugging away all week and I finally thought it was stuck so I added some yeast nutrient. This is a little strange because I made a large healthy starter (1/2 gallon) so it should have taken a little better. It’s continuing to plug away, just not as quickly as I anticipated. I hope to rack tonight.

With the temp I used I was thinking less about the ABV and more about the body. Since this is a traditionally hazy beer (compared to a lager anyway)I figured I would shoot for more body and go for the higher temps. Also, I had been a little shy on some of my temps using Beer Smith in the past so I was a little concerned and decided to air on the side of caution.

I am going to have the nut brow this week, more to come on that!

Cheers

Not sure when I’ll get to some Belgian’s this year, but I figure I’d shoot out a couple questions for you now.

Your Tripel sounds good. I’m interested in using that Trappist yeast as well. Have you used it before? If not, let me know how it works for you.

Also, at first glance, I would think 158*F for the sacch rest would be a bit high. Is that a temp you’ve used for higher gravity beers in the past?

Good thought, honestly it never occurred to me that that could be an issue. I usually ship UPS ground and I have shipped as far as to Colorado without a problem. I am not sure what they do with cargo plains to ensure that pressure does not cause problems, but when I told them there was food in the box, they labeled it like that.