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  1. I’m pretty disappointed with a strong dunkelweizen I experimented with after 6+ months, when the alcohol calmed down so did everything else good and bad. Can’t imagine how much it would suck to wait 5 years for a failed project! Other than ABV, my first impression is something to age would need to start with more body and probably less reliant on yeast derived flavours. A higher FG would have helped that batch significantly. So I had some concern about trying a Saison which might start out a little aggressive, if it’s good to go from the start then I’m happy.
  2. thanks for the feedback guys. does this one tend to shine after a few months or is it pretty good early on as well?
  3. I was going to do the Coopers Recipe, https://www.diybeer.com/au/recipe/saison.html with the belle saison yeast for which I have the ingredients already. Having a fridge full of high ABV beer I was thinking it would be nice to have this recipe closer to 5% than 6.5%. Two easiest things I could do is just increase the brew volume to drop the OG, drop the 500g of LDME, or a combination of both. Because the yeast attenuation is expected to be so high, I was thinking it probably doesn't matter too much how I go about it. If anyone has tried the above or have an opinion please share. Thanks.
  4. Thanks. I made a dunkelweizen with too much ABV by accident (~6.5%). The alcohol content is noticeable and not quite balanced relative the beers other flavours at 2 weeks. Hoping it will blend in / improve with time, I’ll drink 1 per week (stored at room temp) and monitor for change…
  5. So if a have good carbonation no need to condition any further at room temperature?
  6. What is a reasonable time? 3-6, 6-8 weeks etc., for something around ~1.055 – 1.65 OG?, 6.5%-7.5% ABV. How long is too long and at what point does yeast autolysis really start to noticeable at temperatures around 18-20? I see there are a few rules of thumb floating around the internet, generally based on OG or related to ABV for conditioning but often the recommendation isn’t accompanied by defining the temperature range. I’m also getting feedback from other brewers that once the carbonation is complete get the beer refrigerated and do the waiting with it in there. Coopers recipes often clearly state that additional conditioning is required at 18+ for strong brews, I assume the reasoning is to either a) maintain yeast activity or b) accelerate the conditioning timeframe, or both. Are some of the fusel alcohols converted to esters during a prolonged conditioning phase and is this what reduces the warm alcohol taste with conditioning high ABV beers? Or should I expect a high alcohol taste to smooth with extended aging at refrigeration temperatures as well?
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