My Cold Fermentation Process

How are you fermenting?

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Ancient Abbey
German Brewing
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Re: My Cold Fermentation Process

Postby Ancient Abbey » Mon Jun 27, 2016 8:00 am

bjanat wrote:Duvel does cold conditioning, and I've heard they use a lager yeast in secondary, but if so, don't know if it has anything to do with this.


Hadn't evaluate Duvel since going lodo. They are darker than I remember...


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narcout
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Re: My Cold Fermentation Process

Postby narcout » Tue Jun 28, 2016 5:13 pm

Ancient Abbey wrote:Hadn't evaluate Duvel since going lodo. They are darker than I remember...


Is the inference that Duvel is not brewed lodo?
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Big Monk
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Re: My Cold Fermentation Process

Postby Big Monk » Tue Jun 28, 2016 8:17 pm

The section of BLAM that talks about Duvel never overtly mentions any specific lodo methods but hints at the modernity of the Breendonk brewery being something of paramount importance to the Brewers there. Sophisticated controls, large stainless conicals, etc. all point toward a sophisticated, quality forward brewery.

I'm sure the dose of fresh yeast is helpful as well.
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narcout
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Re: My Cold Fermentation Process

Postby narcout » Tue Jun 28, 2016 11:48 pm

Big Monk wrote:Sophisticated controls, large stainless conicals, etc. all point toward a sophisticated, quality forward brewery.


I'm not sure that those things really point towards lodo specifically though.

It would be interesting to know which commercial breweries are specifically focused on it (or aren't - for example the picture in BLAM of the lautering grant at Orval).

Orval grant can also be seen about halfway down the page here: http://appellationbeer.com/blog/balanci ... in-alaska/

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