Brewferm Grand Cru-FV & sugar questions

[Joeyriles]

So I've had this sat in the warming cupboard for three weeks and I'm about to put it into the shed to condition further.

...I'm feeling tempted, folks. I know it will be too early but I want to drink it. All of it.

Help me stay strong?

 

[Rivvo]

Check the gravity in a sample jar with a hydrometer, then you can have a sneaky taste :whistle:

 

[bomberns127]

hello, i know this reply is probably too late to make any difference, i have made grand cru a few times, always with a storage time of minimum 9 months up to 2 years, just follow the basic instructions and you wont go wrong, just make sure the bottles are uber sterile, i tend to use j20 and coca cola bottles for this brew, 1/2 pints are better for this brew, trust me you couldnt drink pints of this stuff, i brew all grain normally but will do brewferm kits because they are that good, i still have abbey ale in bottles brewed in march '12 and its incredible! the strong abv kits can handle being left for long periods of time, and i used just basic white sugar to bottle with.

 

[Joeyriles]

After six weeks I just *had* to try a sample bottle. Don't judge me.

Phwoar! My prediction of 8% was on the money, and then some. It nearly knocked my bloody head off it was so strong.

Delicious, though. It still tastes very raw--understandably--and the level of potency meant that the alcohol dominated the palette as opposed to the flavour. I can see why these things need a minimum of 6 months to do their thing!

Still, a very promising sign of the shape of things to come. :

 

[Monte Cristo]

Roll on Christmas hey Joey! might be somewhere near by then! :hat:

 

[proost]

Hi. These are very good kits. Follow the instructions regarding extra sugar. Many recommend candi sugar but you will be ok with dextrose.
Size of fv does not affect the brew. Just make sure it is big enough and everything is sterile.
I leave them a good long time to brew out completely in the primary, until it goes clear and this can take 3-4 weeks. I find by doing that it leaves much less residue in the bottle.
As for bottle priming I measure out a teaspoon of dextrose per 500ml bottle. That gives just the right carbonation.
Once bottled leave it in the warm for 2 weeks then out in the cold for at least 4 weeks before you go near it. Wait. The longer the better. You will be rewarded with a superb Belgian beer similar in flavour to Leffe Blonde. One of my favourites in the Brewferm range. Also try the Abdij, that us also a truly great beer.
Good luck

What temperature did you ferment at?

 

[proost]

What temperature did you ferment at?

Anyone? :hmm:

 

[Joeyriles]

I fermented at an even 25C in my airing cupboard.

 

[Joeyriles]

Microbrewery*

 

[Monte Cristo]

What temperature did you ferment at?

Did mine at around 21c if I remember correctly :hat:

 

[Joeyriles]

Well, I had another one of these yesterday (7 months conditioning).

Gorgeous.

Dare I say: I think it is a tastier brew than Leffe.

 

[Crusty]

I'm going to be bottling this brew soon. I made a double batch using home made candi sugar (dead easy to make!)
I've really made an effort to get this brew spot on, so is there an ideal sugar to be batch priming this with? I know in the grand scheme of things it probably doesn't make that much difference to the final taste, but I'm keen to know if anyone has any preferences or ideas as far as batch priming this beer goes.
I guess the main choices are brewing sugar, table sugar, demerara or even candi sugar syrup....

 

[Joeyriles]

I just used brewing sugar, Crusty. Turned out very good (I have one bottle left from last year which I'm savouring.)