I have been enjoying Bruxelles Sprout for the last 10 days. Some thoughts:
- Significantly under-carbonated relative to previous brews. I'm looking at my notes and trying to identify the difference. I recall not using cane sugar but instead a more traditional, corn-based priming sugar, though recollection is fuzzy. Also, I did try to dial it down. Finally, where previous brews were bursting by 7 days, this one may well need the full 3 weeks of conditioning. However, carbonation is pretty important with taste so I think it's still a negative.
- I'm digging the esters/phenols from the abbey yeast.
- Overall the taste is a little thin. This was by scientific design: I want to learn Belgian yeast and therefore tried to isolate the variable as much as possible. I went for a simple malt profile, relatively low alcohol, and a light hoppiness, that, combined, would let the yeast profile shine. And wow, the yeast is really a beautiful thing. But, I am perhaps enjoying the beer pedagogically.
- The chill haze is oppressive in this beer. Look at a warm bottle and it's clear as water. Put it in the fridge for half a day and it's fog. Mostly cosmetic and equipment-related but I'd like to fix it eventually.
The next Belgian will be mashed for heavy attenuation. I don't want residual sweetness and the more the yeast gobbles up, the more of those delicious byproducts it will leave in the beer. I may try for more hops next time. I love the Belgian tradition, but damn, it breaks my heart to make a batch on an ounce of low alpha hops.
In the primary: a new IPA with a similar grain bill to P4P and a new hop. Looking forward to it.