Brewing=Beerporn

[morehu]

Im pretty keen to have a lash at a Belgian pale ale

[Maucrephy]

Brew day today.............I ended up doing a Lager but a another new recipe and since its cooling down its a lot easier to temp control with and I like lagers like sock like his belgian beers
also did a half batch just because I have way to much beer to be brewing 50L batches

[sock merchant]

Madness! comparing lagers to belgians. I think not sir!

Haven't brewed in nearly a month. Reckon i'll do an IPA tomorrow.

[Maucrephy]

What !! you've never seen a belgian style lager, shame on you sock

[sock merchant]

haha thats true. But when you mention Belgian Beer, you dont exactly think of lager.

[jman]

Morehu you seen this?

http://wellingtoninapint.org

[morehu]

Yeah looks like fun. Gonna enter something

[Maucrephy]

^ Hmmm only Wellington area.............well if I qualified -a weak cloudy,dark, highly carbonated and full of laxatives served in a latte cup

haha thats true. But when you mention Belgian Beer, you dont exactly think of lager

Only because they brew average lagers

[sock merchant]

thats cause all lagers are average

[Maucrephy]

lagers as a result of their cool-fermenting yeast strains, have less yeast-derived flavors than ales and offer a more clear expression of grain and hops where you belgians contain a range of spicy/fruity flavors produced by a warmer fermentation.
Im a big malt fan ,I love malty clean beers with crisp hop there are a huge amount of different lager styles out there other than the commercial NZ lagers which are average, you need to get you hands on a decent lager then you might change your mind

[sock merchant]

Haha i understand lager, i just dont have much of a taste for them.

I wouldnt touch commercial lager with a 10 foot pole. Craft beer lagers...I wont turn them down but i wont pay money for them either.

Most belgian beers are far maltier than the US beers. Granted they have a fair amount of esters (in most cases). However, malt selection and quality is just as important as for lagers. This is especially true for the light coloured ales which tend to be 90% pilsner malt.

While a lot of commercial Belgian breweries ferments fairly hot, at home you simply cant get away with anything even close to their temps. I believe that fermenter geometry and pressure are the biggest differences. As a homebrewer, most have to be monitored very closely. At those alcohol percentages hot fermentations give way too much fusal alcohol. Too low temps means poor attenuation. a struggle

[jman]

Originally Posted by morehu

Yeah looks like fun. Gonna enter something

Happy to be a pre judge for you

[morehu]

Totally dude. Ill let you know if I do it. Gonna be a freaky deaky mofo (the beer)

[Maucrephy]

Originally Posted by sock merchant

Most belgian beers are far maltier than the US beers

Yes the commercial beers but Bud is shit there a some great beers in the States tho but alot of belgian beers are quite strong and winey when I get in from the farm I need a pint or two to quench the thirst of a working man there arnt many belgians that can satisfy like that , what lagers have you tryed anyway ,have you ever tryed any Bock or Dopplebocks ,Samual Adams make a goodie
Belgian beer is like its wine version of beer ,Lagers for after work when Im thirsty I do enjoy IPA's too mainly on weekends

[morehu]

America has great beers. Like any country theyre let down by the commercial offerings

Got myself a bottle of the Dupont Saison for a frame of reference. I think mine is gonna turn out pretty good. Hopefully I didnt infect it when I pitched a second lot of yeast. Its in the fridge now. Should be bottled by Friday