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Old 09-16-2012, 06:55 AM   #21
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Quote:
Originally Posted by Jshine42
I can't find simcoe anywhere and want to brew this up. Maybe a Columbus instead of Simcoe?
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Old 09-16-2012, 02:45 PM   #22
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Originally Posted by Jshine42 View Post
I can't find simcoe anywhere and want to brew this up. Maybe a Columbus instead of Simcoe?
I'd go for something more fruity in the nose/flavor if you can Amarillo, or Citra; though there are some who thing using these aromatic hops for bittering is a crime

Another approach is a very clean bittering hop, like magnum.
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Old 09-25-2012, 02:38 AM   #23
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Just brewed this up today. Looking foward to it.

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Old 11-05-2012, 11:51 PM   #24
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After six weeks here it is. Finished down at 1.014 7.2% and quite tasty.. I love the recipe; however, my LHBS only had WLP500 and the first couple of pours where pretty close but the latest one is all banana My ferm temps did get up into the 74-76 range so I think that's what brought that out. I did drop that after 2 days back down to 68. Even if it's not exactly what i was going for, it's still a damn tasty beer.

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Old 11-05-2012, 11:57 PM   #25
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That looks awesome! I'm a big fan of the Ardennes yeast, but I'm glad your version came out great! I need to rebrew this soon.

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Old 11-06-2012, 12:13 AM   #26
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I might have to hit it with the Ardennes yeast next time (oh yes there will be a next time)

I'm halfway through glass 2. It's really quite amazing.. I'm really digging the banana flavor in this.. Meshes really well with the dry hops (I hit it with 1 oz of Centenial for DH)

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Old 11-06-2012, 03:51 AM   #27
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I'm pretty stoked on your recipe. I have a pack of wyest 3711 French Saison that I may use to give a bit of spice. Any thoughts?

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Old 11-06-2012, 10:41 PM   #28
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Quote:
Originally Posted by whitebirdfeathers
I'm pretty stoked on your recipe. I have a pack of wyest 3711 French Saison that I may use to give a bit of spice. Any thoughts?
Ive used 3711 and I don't think it has enough Belgian character to work as a clone.

That said, it would be interesting to see how it comes out. If I used 3711 I'd ferm high, like 85 and crash the yeast before you get to low, 3711 will take you into single digits especially at a high ferm temp.
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Old 11-20-2012, 07:01 PM   #29
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on my list.

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Old 12-25-2012, 12:56 AM   #30
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Just cracked open an old belgo. All the aroma flavor is done. I'm getting super pepper and citrus bitter. No fruit from the yeast I'm talking pepper all the way. Is this a bad bottle because I don't remember pepper

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