Jeez whatever could go wrong did go wrong brewing today.   Amazingly enough it really didn’t translate in to any problems brewing.   I had to cancel my second brew planned today due to all the hang ups and delays I ran in to.

So this is Dubbel 1B because I very uncreatively named the first version 1 and then I needed to go ahead and swap out the hops for some I already had opened.   The rest of the brew day went well and the beer finished right on gravity at 1.072.   The wort for this beer tastes fantastic so I’m really excited about this geer.   I pitched the entire starter of 2 liters.   I did miss mash temperature so I added an additional 4 quarts to get around 146ish.   28 total quarts for the mash.

Update 3/8/2013

After fermenting extremely hard for 4 days it’s slowed down.   The temperature was allowed to rise up to about 67 degrees ambient.

Update 3/13/2013

The temperature has stayed around 67 degrees and the current attenuation at 9 days is 72%.     It should easily get to 80%+ in another week.   Tastes very nice.

Update 3/23/2013

Beer is down to 1.012 as desired.  Tastes great.  Cooling it down and will keg it up soon.

With one Belgian finished and another still fermenting I’m plotting out my dubbel……………..   Changes are certainly necessary given the hard time I’ve had getting these beers to finish fermenting.    After reading “Brew like a Monk” I’m a little concerned with my pitching rates vs other beers.      The trippel finished around 1.019 when I was looking for 1.012.  The Belgian Golden Strong took 3 weeks to get to under 1.010.   So for this beer I started the WLP530 in a 5000ML flask because that yeast produces so much krausen a 2000ml flask can’t contain it.

This beer will be brewed 3/3/2013