Yeast and Fermentation notes: Knockout at 63 degrees F, and hold there for 2 days. After 2 days, allow the beer to "free rise". In other words, turn off the glycol. It may get as hot as 85 degrees F. This is fine and will encourage the beer to finish. A majority of ester and phenol production occurs in the first 48 hours of fermentation, as such, this method (very common, by the way) will help reduce the levels of esters/phenols while still giving the yeast optimal conditions to finish fermentation. Ferment until the gravity of the beer does not change for 3 days in a row. Just as note, this may take longer than a "traditional" ale as Belgians can creep along at the end of fermentation, sometimes dropping at a rate of .5 degrees plato every day. You must let it finish though!
-After beer is doing fermenting, perform a diacetyl test to make sure none is detected.
-Also, we aerate our Belgian yeast strains at approximately 2/10 the rate of our other ales and lagers. This is another traditional technique that intentionally "stresses" the yeast out and encourages the production of desirable esters and phenols.
-If you'd like to switch yeasts, there are a variety of options, though WLP590 would be a great option, especially if you want to use the same yeast on this beer and the Belgian Table Beer. If you want very low ester/phenol production, WLP565 would work as well.
After the beer is done fermenting, and passes a diacetyl test, drop the temperature of the tank to 37 degrees F. Allow to condition until the beer tastes ready.
78% Brewhouse efficiency is a guess. Mare Island should have a better idea.
In regards to mash water volume, while many people go with 1.5 qts/lb of malt, we have always had success with a lower rate of 1 qt/lb. This may need to be adjusted.
We have targeted a pre-boil volume of 16 bbls, but if evaporation is greater than this, let me know and we can adjust.
Supermoss/Whirlfloc have different usage rates. add at at rate that has been successful for Mare Island.
We use Zinc (a yeast nutrient) at a rate of 1 gram/bbl. I would recommend doing the same. But many brewers do not use any. Also, many other brewers use a comprehensive "yeast nutrient" which contains more than zinc. We have not had success with this product and have heard of off flavor production as a result of it's use. That being said, if Mare Island is having success with it, it may be good option.
Treat water as Mare Island does.
