First Belgian

Discussion in 'General Brewing Discussions' started by Vesparados, Sep 26, 2018.

  1. Vesparados

    Vesparados Well-Known Member

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    I started my first Belgian Golden Strong Ale on Saturday. I used a Wyeast 3787 High Gravity Trappist yeast. The recipe was for 5 gallons. I had read somewhere that I should consider doubling the yeast or at least making a starter. Short story is I didn't and the fermentation took off crazy hot in about twelve hours. The Wyeast was only two weeks old by the date stamp. Is this normal for a 3787? Or a result of adding sugar to the boil? Are Belgians always this energetic?
     
  2. Nosybear

    Nosybear Well-Known Member

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    They're generally quite energetic but be careful - the underpitch could lead to a stalled fermentation. Keep it nice and warm.
     
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  3. Vesparados

    Vesparados Well-Known Member

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    Thank you, will do..70F is where we are at now. Should primary fermentation then be extended? Say a couple of weeks?
     
  4. Nosybear

    Nosybear Well-Known Member

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    Let it warm beyond 70. As I understand it, Belgian yeasts are descended from red wine yeasts (may be beer lore!), so they can take some heat. I'd say 75 at a minimum. I'm fermenting a Belgian now using the Abbey yeast, started cool, let warm. Seems to be working nicely.
     

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