Here’s my comment, I want to try it !! That looked fantastic and Mike really was over the top. That’s a good one to keep around and try every few months to see how it changes. John, you’re too modest my man!! Cheers from Uxbridge boys.
You could just see the exhaustion and relief in John's face. It says it all when the beer turned out awesome, yet still didn't seem good enough for the pain. Mike was loving it
Congratulations! I could taste the pear just looking at it! I've had great results from the wyeast -- never mind the naysayers. My LHBS doesn't carry it any more, and I have not found an alternative.
Excellent job. I need to brew more Belgian beer. I haven't done one in a year, and Belgian beer was my inspiration to start brewing. In my opinion, the dingemans malts are essential and almost no replacement for their added flavor. Special B is my favorite to use it just produces all the flavors I enjoy. Even in low 1%-2% amounts, it contributes a lot of flavor. As soon as I get my dark mild where I want it, I will have to give this style a go.
Hi, John. Thanks so much for producing the videos and all the content. I look forward to them every week. I’m interested in the fermentation process you used for this beer, especially around the type of vessel and how you managed the cold conditioning period. I’m also curious about the impact of that 2 weeks at 34°/1° ? Is it simply for obtaining the clarity or is there also flavour/mouthfeel implications? Thanks, Dave
Praise be the jar of destiny 🙏 Looks like a good one! I might have to give it a try later this year. So far all of your guys' recipes I've tried have been killer.
I actually just brewed one of these myself, and had the same “fermentation anxiety” during the process. Luckily I had a similar “nailed it” experience as well, with the only downside being a 5 gallon keg of 8.5% perfection to try and manage. Duvel in small stubby bottles is Devil Jr….near perfect Duvel clone on tap is Satan Sr. Thanks for all that you do guys, and know that you have a place to have a pint of homebrew if you’re ever in Toronto!
Depending on where you get it from its generally very very soft. Major market brands usually fall into that profile. Poland spring for example is very soft. Cheers! -Mike
Well done John looks like you're getting closer to the "Holy Grail of Beer". You talked about cappers: hand held vs bench mount. Ever thought about doing a review with pros & cons of each type?
Speaking to the commercial beer being less intense, one question I have based on trying local hefeweizen or saison compared to 5 gain batches the yeast impact is less intense even at a small professional levels so I wonder if hydrostatic pressure within the fermenter reduces those levels. I guess if you could test a split batch maybe doing one under slight pressure you could somewhat mimic that to see what effect it has.
Thats an interesting observation. I guess pressure fermentation would be one way to give it a go. See out last video on that one. In this case it the idea of pressure fermentation would be a less desirable way to go but still a worthy experiment. Cheers! -Mike
Here’s my comment, I want to try it !! That looked fantastic and Mike really was over the top. That’s a good one to keep around and try every few months to see how it changes. John, you’re too modest my man!! Cheers from Uxbridge boys.
Looks outstanding.!
Hi guys! thanks for your awsome video, just want to taste this B....
BGSA is a dangerous beast and it's well worth the wait on them if you can let them mature to 2-3 months. Love the way you guys put this together!
Yeah. When brewed well you can drink down 3/4 of a tall one and then realize... Oh shit. Cheers! -Mike
You could just see the exhaustion and relief in John's face. It says it all when the beer turned out awesome, yet still didn't seem good enough for the pain. Mike was loving it
My favorite style. Got 10 gallons fermenting right now but experimenting with hoppier version
Congratulations! I could taste the pear just looking at it! I've had great results from the wyeast -- never mind the naysayers. My LHBS doesn't carry it any more, and I have not found an alternative.
Excellent job. I need to brew more Belgian beer. I haven't done one in a year, and Belgian beer was my inspiration to start brewing. In my opinion, the dingemans malts are essential and almost no replacement for their added flavor. Special B is my favorite to use it just produces all the flavors I enjoy. Even in low 1%-2% amounts, it contributes a lot of flavor. As soon as I get my dark mild where I want it, I will have to give this style a go.
Great tips! I have been happy with the push the Jar has given me to brew Belgian styles. Go for it! - John
@@BrewDudes I should do a jar myself for the same reasons.
Just an FYI, Duvel = DOOF-el a favorite of mine! I’ll have to try this, thanks!
Awesome guys! Perhaps later this year you could do a video with the Tripel & Golden Strong compare/contrast just for fun.
Hi, John. Thanks so much for producing the videos and all the content. I look forward to them every week.
I’m interested in the fermentation process you used for this beer, especially around the type of vessel and how you managed the cold conditioning period.
I’m also curious about the impact of that 2 weeks at 34°/1° ? Is it simply for obtaining the clarity or is there also flavour/mouthfeel implications?
Thanks, Dave
I didn't consider myself a Belgian beer guy but tasted a golden strong at my local home brew club recently and it changed my mind!
A video I'd like to see is your thoughts on yeasts to use, tips for those, when making strong abv beers especially with bottling.
Praise be the jar of destiny 🙏
Looks like a good one! I might have to give it a try later this year. So far all of your guys' recipes I've tried have been killer.
We'll keep the recipes coming! Thanks for the support. Cheers! -Mike
Awesome clarity, beautiful looking beer, I can smell it through the screen. I need to do another tripel
Congrats on the great brew! Boy, does it feel good when you find out you nailed what you were trying to make. Cheers!
And here’s a classic example of RDWHAHB haha. Congrats on the successful brew!
DUDES! Done with youtube. Love your channel. Any chance or uploading to rumble?
Love Belgians - sounds like you killed it, man!
Wow, that looks beautiful. Great job!
That just looks glorious!
Daaaaaamn, look at that clarity!
I couldn't get over it when he first poured it pre-roll. Cheers! -Mike
Nailed it!!!!
I actually just brewed one of these myself, and had the same “fermentation anxiety” during the process. Luckily I had a similar “nailed it” experience as well, with the only downside being a 5 gallon keg of 8.5% perfection to try and manage. Duvel in small stubby bottles is Devil Jr….near perfect Duvel clone on tap is Satan Sr. Thanks for all that you do guys, and know that you have a place to have a pint of homebrew if you’re ever in Toronto!
Thanks Kaelan - John
What profile does "spring water" actually have? I assume very low minerals, but not the quality of distilled/demineralized water?
Depending on where you get it from its generally very very soft. Major market brands usually fall into that profile. Poland spring for example is very soft. Cheers! -Mike
Aged duvel is actually pretty nice
Agreed! Cheers! -Mike
Well done John looks like you're getting closer to the "Holy Grail of Beer". You talked about cappers: hand held vs bench mount. Ever thought about doing a review with pros & cons of each type?
We can take that into consideration. Thanks for watching. Cheers! -Mike
Bench mounts - even just resting on the floor - are such an upgrade. Butterfly style cappers are borderline dangerous
Speaking to the commercial beer being less intense, one question I have based on trying local hefeweizen or saison compared to 5 gain batches the yeast impact is less intense even at a small professional levels so I wonder if hydrostatic pressure within the fermenter reduces those levels. I guess if you could test a split batch maybe doing one under slight pressure you could somewhat mimic that to see what effect it has.
Thats an interesting observation. I guess pressure fermentation would be one way to give it a go. See out last video on that one. In this case it the idea of pressure fermentation would be a less desirable way to go but still a worthy experiment. Cheers! -Mike
Adjust water?
Gypsum?
Epsom?
Backing soda?
CaCl?