What are you drinking tonight 2021?

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1 beer had last night so I thought I would go for a Belgian Golden Strong from @Hazelwood Brewery . Good level of carbonation, crystal clear. Fruity Belgian yeast flavours with some alcohol sweetness, not surprising at just under 10%😳 but just enough carbonation to keep it feeling dry enough. I have been waiting the right time to drink this beer being so strong
Enjoyable beer easy to drink despite the high Abv🍺👌🏼
IMG_20210712_190234.jpg
 
1 beer had last night so I thought I would go for a Belgian Golden Strong from @Hazelwood Brewery . Good level of carbonation, crystal clear. Fruity Belgian yeast flavours with some alcohol sweetness, not surprising at just under 10%😳 but just enough carbonation to keep it feeling dry enough. I have been waiting the right time to drink this beer being so strong
Enjoyable beer easy to drink despite the high Abv🍺👌🏼
View attachment 50807
It looks a bit light on carbonation. This is my Belgian Tripel after 90 minutes in the glass. It was still the same when I finished it half an hour later - I was taking it a bit more steady last night too!

3647623F-CC32-4A70-B25D-7BB74C29810F.jpeg
 
It looks a bit light on carbonation. This is my Belgian Tripel after 90 minutes in the glass. It was still the same when I finished it half an hour later - I was taking it a bit more steady last night too!

View attachment 50808
It probably could have done with a little more but it had a steady stream of bubbles but didn't whip up much of a head. I did have the Tripel the other day but unfortunately that was very low carbonation (similar to cask).
What's your bottling method again?
 
What's your bottling method again?

It has previously been dependent on time available. If I have time then it’s much the same as everyone else - adding a measured quantity of sugar to the bottle and carbonating through secondary fermentation. If I don’t have time I force carbonate by fitting a bottle cap with a Schrader valve, pressurising, chilling down, then fitting the regular cap.

I think the latter approach works well with larger bottles (2 litre), a good head space for CO2, and early consumption. The beers I took to homebrew club were prepared this way that same afternoon.

I think the carbonation you get from secondary fermentation is better and this is especially true for those small bottles with little head space.

If I remember correctly, all the last lot of beers you had from me were force carbonated because it was a last minute arrangement to do a bottle-swap and I had nothing bottled at the time.

It’s taken a while to figure all this out even though it’s fairly obvious in hindsight.
 
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