Brewing Belgian Dark Strong Ale | Short & Shoddy

Belgian Dark Strong Ale, also known as a Trappist Quad, is a complex, rich, and smooth ale. Martin is brewing one Short & Shoddy style including replacing half of his fancy Belgian Candi Syrup with grocery store brown sugar. How will the beer turn out? He's subjecting it to 23 participants and asking them-- how representative of the style is this brew?
RECIPE: share.brewfath...
INGREDIENTS
Epiphany Craft Malt: www.epiphanyma...
Atlantic Brew Supply: www.atlanticbr...
Yakima Valley Hops: yakimavalleyhop...
Imperial Yeast: imperialyeast.com/
EQUIPMENT USED
Clawhammer Supply 240v eBIAB System: www.clawhammer...
Spike Brewing CF5: spikebrewing.c...
SUPPORT BRÜLOSOPHY
Patreon: / brulosophy
Affiliate links: brulosophy.com...
CONTACT: [e-mail]

[@ElementaryBrewingCo]

I think I’ll try this one out!!! Never tried a Belgian Dark Strong…and I think it’s time 😂

[@Homebrew58]

Have you ever considered pulling a couple of cups of wort and mixing the sugars in a sauce pan until it's mixed and then adding it back? I find it really prevents any scorching on the bottom of the kettle.

[@TheBrulosophyShow]

That’s a good idea.

[@jrudo-p5f]

I have stored part of my Berlgian Quad for more than 5 years and it has developed into an exceptional good beer, actually people think they drink a strong wine. My second attempt to brew this style ended up with FG 1.028, a sweet undrinkable liquid that ended in the sink. Must have done something wrong with the pitching rate. Glad your (possibly underpitched) beer turned out so good. Thanks for all your work from Norway

[@bayhawkwilcox]

I loved the video! Unfortunately, every time I watch one off your videos, I find something that I want.......Spike fermintor!

[@Jmonty580]

I'm making a bsd in a few days. How do you go about aging it? Can it still age while carbonated in a korny keg? Or best to leave it without c02 until ready to drink.

[@normlang1994]

I really enjoyed this beer Martin. Hopefully, I'll get a chance to taste it after it's aged.

[@paskrell]

My work from home schedule: program pre heat, crush grain and water salts evening. Mash in 6 am, sparge well before 9. Hold at 77C and schedule the boil to be done noon. Use lunch to chill and clean. Works a treat - just avoid hop stands - lunch is not long enough 😊

[@mrow7598]

He's a new video for you to think about. If you're trying aging the beer brew a large batch and separate it and try aging them with different oak chips for a month or so.

[@patrickmiller9315]

I only brew Belgian styles and the BDSA every few months. I have found after 6 batches aging is critical to get all the flavors in balance. I now only start tasting after 180 days and have found 210 days (from brew day) to be the sweet spot. This beer is closer to wine and needs time to mellow out.

[@kdillon2824]

Any agent advise? Best to bottle? Or are you leaving it in a keg? If kegged , do you leave it hooked up, or just check the pressure occasionally? Refrigerator? Or is the garage fine? How and cold shifts okay or does it need the closet

[@paskaljakobsen2804]

Hi Martin. Talking about old beers. Three years ago you brewed an old ale. Taste wasn’t very good. Now I am curious about that beer, three years later. Can you do a tasting video?

[@BrewabitRick]

I love that style of beer super luxurious but the ABV makes me dizzy 🤪😜yours looked absolutely beautiful nice work again cheers 🍻👍

[@Gutenmorgenside]

Looks a tasty brew, thanks.

[@poisonpotato1]

Hapoy Thanksgiving

[@eddiane]

A great style. I have a Quad that I brewed in December of 22 that I just tapped. It was from Steve the Apartment Brewer and its very similar to yours. I came in at 10.5%, brewed in a bag in my Anvil Foundry. I like the quickness and economy of your approach and will give this a try in the future. Thanks for sharing.

[@Kaesekuchen002]

Hey Martin, great video! It seems to me like my fermentation methods on my normal quad are more short and shoddy than yours. I tend to pitch some dry Belgian yeast straight into that 1.090+ wort. I will definitely give that syrup/sugar mix a try. That’s pretty intriguing. Keep the great work up, buddy!

[@scottsteenburg]

I’d be interested in seeing a split batch experiment where half is stored at refrigerator temps and the other half at room temperature. Maybe a barley wine or imperial stout.

[@kingquesoIV]

Before even watching I can tell this is going to be one of my favorite episodes.

[@anthonysamuel4790]

Loving your work, Martin