Dubbel, dubbel, broil and trubbel
Tonight we brew! We’re excited to be brewing a revised version of our Belgian Dubbel, which is getting closer to where we want it. That is to say, closer to “extremely delicious.” We should also have stout, scotch ale and IPA all on tap. At least until one or all of the kegs run out.
Come if you can. Jeff is about to have a baby (okay, Hannah is about to have a baby), so we’re going to have to shut down brewing temporariliy once little Teddy arrives. I know, shutting down Monday Night Brewery isn’t a great first act for Teddy’s life, but rest assured, he will be trained by a creepy Uncle Joel in the ways of beer brewing and, when the time comes, beer drinking.
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What kind of yeast are you guys using for the dubbel? I recently brewed a dubbel and it came out OK, but it didn’t attenuate as well as I would have liked (the taste was too sweet ). I’ll have to double check my recipe, but I think I used Wyeast Belgian Abbey.
Finally, something Atlanta can be proud of, it sure the hell aint whats goin on in the news with their politicians and thugs. Maybe you guys will bring some honor to their town.
We use the White Labs Trappist Ale Yeast. Haven’t used the Wyeast Belgian yet… and perhaps we never will.
Ive had good luck with the Wyeast Belgians. The key with them is temp and time. You need to be in the mid to high 70′s for a solid fermentation and the brew needs some time to mature properly.
PS – Congrat’s on an addition to the MNB family. I will save my incest comments until later.