u/DrunkSkunkz

Looking for the closest spot I can go catch a couple dozen blue crab this time of year. Hoping to find a spot less than an hour and a half away - coming from AP. Years ago I caught a few that spot under the I-10 bridge at the corner of lake Ponch, but they were pretty small. May have just been a bad time of year. I have no boat and will probably have a couple hoop nets and chicken on a line/net.

Anyways - where should I head to?

Alright here’s my situation/dilemma: my keezer is tied up lagering a Czech pilsner and I’m going to brew a Belgian Tripel tomorrow. The prevailing wisdom seems to be to pitch around 66 degF (19 C) and let it rise to around 72 - 74 degF (22 -23 C).

I’ll be using dry yeast this time, two packets of Lallemand Abbaye. The recommended range is 63 - 77 degF (17 - 25 C). Fermenting in a 6 gallon torpedo corny keg.

Given my location (southeastern Louisiana), the best I’ll be able to do on pitch temp is 75 degF (24 C) with my plate cooler, and the ambient temp in the coldest part of my house is probably 74 degF (23 C). I’m thinking a very active fermentation with probably get up to 85 degF (29.5 C).

I know pressure can reduce yeast expression/esters and phenols that the style is known for, but given my temperature control limitations at the moment, I’m thinking fermenting under 5 psig may be the key to not getting a fusel alcohol mess (an limit blowoff). I’ll probably also throw it in a bath tub to give it a bigger heat sink also.

Anyone have experience with adding a touch of pressure to a Tripel?

Was grabbing a whiff of my Czech Plz and after 2 or 3 full deep breaths I started getting very woozy and almost passed out. Beware of asphyxiation.