In this episode, we revisit high gravity brewing techniques while also discussing the best brewing methods for the Belgian Dark Strong style. Plus, we were lucky to have Shawn Kidwell of Cowtown Brewing Co available to come in with an example of their Dark Strong. We definitely cover the range of needs for bigger beers and the best ways to approach the BDS itself and we have plenty of samples. Plus, Pete was back in the house for the first time in a few months and we broke him a little. 

The main thing to remember about any high gravity style, including the Belgian Dark Strong, is that the yeast must be healthy. That means you start with a healthy pitch of yeast of the appropriate size based on your starting gravity and volume (for more info on amounts, see All About Yeast: Yeast Pitching Rates). Plus, you need to make sure your wort is properly oxygenated. Otherwise, you won't have a chance to make the best of your recipe. Which is actually the final element in getting the best out of a high gravity beer.

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