We had a Belgian Beerfest with 50+ examples. Oliva Dubbel from Sierra Nevada was my favorite. It's a Trappist Double. Thank you Trent for the hint of when to add the Candi Syrup.
I really like the Westmalle Dubbel. It's definitely a good one to have at home. :) Orval and the Tynt Meadow are two of the other Trappist beers I enjoy :)
Great video, and love the idea of adding cherries to a Dubbel! When I made my dubbel, I really liked the flavor and color brought on by the darker candi syrup. Would love to see how this one ages!
Love dubbeels and tripels. Belgian beers are awesome. nice video I should add that some siason yeasts like to ferment warmer might be different with dubs and trips
adding cherries sounds great for the style ! Also the beers look nice. if you can’t get higher candi syrup the hack would be play with the malts and use a lighter syrup I’ve done that with great results , cheers Trent 🍻🍻🤙🏼
Some Belgian beers are also Tripels or Quadruppels, how would you make these Because I've been wanting to make a tripel for a while now Also I love your videos, keep up the good work 😁😁
Para un color mas rubi deberias llevar hasta 7% de Special B El Candi Sigar D-45 esta bien para el estilo pero deberías agregar mas cantidad para mejorar el color y tener una mayor atenuación (Deberia haber terminado en 1007~1008) yo parala Dubbel uso entre 12 y 17 % Y tambien esta bueno esa nota a chocolate...agregaria un 1% a la receta Asi llegarias entre SRM 17 a 23 Cristalina se va a ver rubi y con sedimento algo más marrón
Westmalle Tripel is my favorite. It has an amazing citrus flavor! The dubbel was good, but not what I expected. Not my style. My best dubbel was with dried orange zest.
I like Samuel Smiths cherry beer.. How does yours mearure up to it. I have alot of dried tart cherries and was to brew them any thoughts. I guess I've got to rehydrate them..but how..
Question about this recipe, lm thinking about brewing this recipe this weekend. Noticed a boil time of 30 minutes instead of 60. Reasons? And regarding the cherries, should I do anything with them before putting them in the secondary such as crushing them a bit? Or just not. Thanx for your help.
I do 30 mins in boil since it’s quicker and I just adjust the hops to make up for the bitterness. 60 mins is just an arbitrary number, you can boil as short or long as you want. And for cherries if your using store bought frozen then you don’t need to do anything. But If your using fresh I would recommend pasteurizing before freezing to kill any wild yeast
Great video, how do you keg for about a week though? seems after a week sitting on co2 around 10 psi my beer still taste green. Usually it takes 3 weeks in the keg for the beer to not taste so young. any advice would be great.
Depends on the style, lighter beers could probably use more time to clear up and age. But most of the time I have no patience so I’ll start drinking as soon as it’s carbed. And in most cases it will get a bit better with time. But on hoppy styles I notice the hop character drops drastically if I don’t drink soon
You use a brewing software. Add ingredients in until you hit the OG. I use percentages because everyone’s efficiency is different. But I get this question a lot so I will start including the amounts in weight in the description!
Awesome thank you. I love your videos and they have helped me move from extract and partial to full all grain. Knowing the amounts would really help out while still learning the ropes. Keep the videos coming they are awesome. I followed your lead on a boozy tea recipe but did it with lemon. Awesome love it.
@@TheBruSho And a very rare and expensive one! The most expensive and delicious beer I have tasted here in Russia! Thank you for your videos, bro, they are great!
I just want to give a shoutout that I really appreciate you converting everything to metric in the videos. The European brewers appreciate it =P
Awesome I’m glad to hear it. Just trying to make it easier for anyone watching, I know that always bugged me when watching an international vid
We had a Belgian Beerfest with 50+ examples. Oliva Dubbel from Sierra Nevada was my favorite. It's a Trappist Double. Thank you Trent for the hint of when to add the Candi Syrup.
I really like the Westmalle Dubbel. It's definitely a good one to have at home. :) Orval and the Tynt Meadow are two of the other Trappist beers I enjoy :)
Sounds like I need to do some taste testing, thank you!
Take me to the candi shop!
Haha i couldn’t stop singing it
Great video, and love the idea of adding cherries to a Dubbel! When I made my dubbel, I really liked the flavor and color brought on by the darker candi syrup. Would love to see how this one ages!
Yeah I might have to brew it again and see how different it could be with a darker syrup. Thanks!
Belgian Dubbel? Now you're speaking my language! Looks delicious!
Hahah was thinking of your videos while editing!
Go Bears!!!!
Boooo! Go PACK go!!
@@TheBruSho Hey be nice, if he's a Bears fan he has enough problems on his own :P
@@1TheLord1 hahah
Would have to say Straffe Henrik Quadruple is sensational.
Another amazing video! The cherry flavor sounds really interesting and delicious! 🍒
Thanks so much!! 🍒💪
Love dubbeels and tripels. Belgian beers are awesome. nice video
I should add that some siason yeasts like to ferment warmer might be different with dubs and trips
They are so good! Will need to do a tripel soon!
Awesome video Trent! I just tried a Dubbel & Tripel recently for the first time and man they're good. I'm adding this one to my brew list. Thx man...
Great thanks man! Excited to see your take on it!
Again awesome video man.
Cheers!
Thank you man! 🍻
adding cherries sounds great for the style ! Also the beers look nice. if you can’t get higher candi syrup the hack would be play with the malts and use a lighter syrup I’ve done that with great results , cheers Trent 🍻🍻🤙🏼
For sure that’s a great point! Thanks man!
@@TheBruSho thanks to you I’ll be adding fruit to my next Trappist hehe 🍻🍻🤙🏼🙌🏼
@@Hellbrews mwuahaha! 😈
Brilliant, Cheers mate 😎👍
Thank you, cheers! 🍻
Not sure how I missed this one :/ I need to brew some Belgian styles this year!
Do it! Brew a belgian tripel!
Some Belgian beers are also Tripels or Quadruppels, how would you make these
Because I've been wanting to make a tripel for a while now
Also I love your videos, keep up the good work 😁😁
Chimay Grand Reserve followed by Tripel Cents
Para un color mas rubi deberias llevar hasta 7% de Special B
El Candi Sigar D-45 esta bien para el estilo pero deberías agregar mas cantidad para mejorar el color y tener una mayor atenuación (Deberia haber terminado en 1007~1008) yo parala Dubbel uso entre 12 y 17 %
Y tambien esta bueno esa nota a chocolate...agregaria un 1% a la receta
Asi llegarias entre SRM 17 a 23
Cristalina se va a ver rubi y con sedimento algo más marrón
Westmalle Tripel is my favorite. It has an amazing citrus flavor! The dubbel was good, but not what I expected. Not my style. My best dubbel was with dried orange zest.
That sounds like a good take on dubbel, will have to look out for that
I like Samuel Smiths cherry beer.. How does yours mearure up to it.
I have alot of dried tart cherries and was to brew them any thoughts. I guess I've got to rehydrate them..but how..
you did you SOB!!!!
Only one I know how to be!
Has anyone made this? I’m curious on anyone’s opinion it’s going to be my next brew
Question about this recipe, lm thinking about brewing this recipe this weekend. Noticed a boil time of 30 minutes instead of 60. Reasons? And regarding the cherries, should I do anything with them before putting them in the secondary such as crushing them a bit? Or just not. Thanx for your help.
I do 30 mins in boil since it’s quicker and I just adjust the hops to make up for the bitterness. 60 mins is just an arbitrary number, you can boil as short or long as you want. And for cherries if your using store bought frozen then you don’t need to do anything. But If your using fresh I would recommend pasteurizing before freezing to kill any wild yeast
Great video. I’d like to try this. How long do you ferment on the cherries. I’m assuming these would be added to a secondary?
I just put it in the keg. But if you were bottling you could just put them in secondary for like 5 days or so and then bottle
Just a question. When you transfer the beer into the keg's do you get a lot of sediment in the keg's from the bottom tap?
Love the videos :)
There might be some sediment in the first couple pours but usually it’s good from that point on. Thanks for watching!
could you have used a dry yeast packet instead and thrown it right in?
Sure if you could find a Belgian dry yeast!
@@TheBruSho SafAle BE-256? Target OG is 1.070. Is sprinkling it in enough yeast count? The recipe calls for 300 billion.
Great video, how do you keg for about a week though? seems after a week sitting on co2 around 10 psi my beer still taste green. Usually it takes 3 weeks in the keg for the beer to not taste so young. any advice would be great.
Depends on the style, lighter beers could probably use more time to clear up and age. But most of the time I have no patience so I’ll start drinking as soon as it’s carbed. And in most cases it will get a bit better with time. But on hoppy styles I notice the hop character drops drastically if I don’t drink soon
Do you have a link for what you use for your spare water?
I just use distilled or dechlorinated tap water
@@TheBruSho sorry I think I got auto corrected. I meant for the pot you use for sparging …looks like a coffee pot but a bit bigger?
@@chrisgirardi2827 Oh yeah thats just an electric kettle, just so I can heat small amounts of water up easily and quickly
This maybe a crazy question but I just started all grain and was wondering how do you determine the total weight of the grain bill?
You use a brewing software. Add ingredients in until you hit the OG. I use percentages because everyone’s efficiency is different. But I get this question a lot so I will start including the amounts in weight in the description!
Awesome thank you. I love your videos and they have helped me move from extract and partial to full all grain. Knowing the amounts would really help out while still learning the ropes. Keep the videos coming they are awesome. I followed your lead on a boozy tea recipe but did it with lemon. Awesome love it.
@@jacksevier3380 I love to read comments like this! Thank you so much for the support!
Westvleteren XII 👍🏻😊
That’s a great one!
@@TheBruSho And a very rare and expensive one! The most expensive and delicious beer I have tasted here in Russia! Thank you for your videos, bro, they are great!
@@vasiatm thanks for watching!
NOOOOOO!!!!!!! You ruined your beer by putting SUGAR in it!!!! Nooo… Dude, bro… 👎🏻
Sugar is completely acceptable and expected in quite a few styles. But you do you!
I remember you saying you made your own chiller. it looks nice man. Nice splatch technique
Yeah it was from a BeerBQ Larry vid. Although I think it’s time for an upgrade ha