Your best Belgian. Go.

Best Belgian to date was a drain pour.

 

I also have a mediocre dubbel experience pitching on a cake -- in this case it was WLP 500. But that harkens to a time when I was not satisfied with quite a lot of my beers. I have not pitched on a cake in a long time, during which my beers have improved for a lot of reasons; it is difficult for me to attribute this particular action to result.

 

[quote="cskollmann, post: 2087163, member: 215914"
Going into its first comp soon, not sure how it will do because Belgian specialty is such a broad category.[/quote]

Resurrecting this thread to share results: this recipe took 1st place in its category and 2nd overall in the best of show round in the Boston Homebrew Competition, losing out to a gueuze. I'm super psyched, it's my first time placing in the best of show round!

 

Congrats!

 

Congrats! Now begins the long, frustrating period of BoS near misses (2nds, 3rds, HMs). Hopefully not though.

 

Anyone have a solid witbier recipe? Looking to brew a style I haven't attempted.

 

Not necessary a recipe, but I really like the seasonal Wyeast 3864 Canadian/Belgian (AKA Unibroue) yeast that is available now. I just love the pear and stone fruit ester it gives out. I brew everything with it; singles, dubbels, golden strongs.

 

50% Belgian pils
50% White Wheat Malt
.5 oz fresh ground coriander (from a spice shop, not LHBS)
1 oz citrus zest

I actually like to throw halved and juiced clementines into my boil at FO, but that's me.