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Old 03-14-2013, 07:48 AM   #21
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Location: Orange County, CA, CA
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Default T-58 results

From reading the comments above, it sounds like temperture control is crucial for getting good results on this yeast.

I pitched this on my Belgian Pale Ale in the low-70's and then put in my fermentation fridge targeting a low 60's fermentation temp. The next morning, the beer was reading 61-F, and stayed in the low 60's for 15 days, then I let it warm to 69-F for a week.

It's carb'd and in the keg for 2 weeks now, and tastes really good. I agree with Bob, that it is somewhere between a clean fermenting ale yeast and a belgian funk yeast. At these low temps, I get some phenol spiceness, clove mainly, but not overpowering. Just a tiny bit of fruitiness, but really subdued. Also a bit of brown sugar. A very enjoyable & clean Belgian character, but nowhere near a Duvel or Corsendonk type of yeast... at least, not in the low-60's. I'd use it again.

For what it is worth, my recipe was:

BeerSmith 2 Recipe Printout -
Recipe: Giggling Fée Ale
Brewer: LexusChris
Style: Belgian Pale Ale
TYPE: All Grain

Recipe Specifications
Boil Size: 7.71 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.061 SG
Estimated Color: 12.6 SRM
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 88.6 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
10.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 81.6 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 2 8.2 %
1.00 lb Caramunich Malt (47.0 SRM) Grain 3 8.2 %
0.25 lb Special B Malt (180.0 SRM) Grain 4 2.0 %
0.80 oz Perle [7.80 %] - Boil 60.0 min Hop 5 18.0 IBUs
0.75 oz Styrian Goldings [3.80 %] - Boil 15.0 mi Hop 6 4.1 IBUs
1.0 pkg SafBrew Specialty Ale (DCL/Fermentis #T- Yeast 7 -

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 12.25 lb
Name Description Step Temperat Step Time
Mash In Add 4.33 gal of water at 160.1 F 150.0 F 75 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 5.35gal) of 168.0 F water
Enjoy all!
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Old 03-15-2013, 04:29 PM   #22
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Location: Portland, Oregon
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Originally Posted by highgravitybacon View Post
I found this strain to be absolutely nothing like the Duvel strain. If your plan is anything even remotely Duvel, you may be disappointed.
Err, now you tell me! (;->)

Is there a particular strain you think this is closer to? Or is it a kind of blend?

I should also mention I'm not necessarily expecting it to turn out like Duvel, but I am hoping for a clean, dry finish, which is something I haven't been able to achieve thus far (and have assumed it was due to an inability to control the temperature -- in particular the ramp-up).

I pitched at 64~66 early yesterday in the wee hours. By 5pm it was bubbling nicely. I attached the ferm wrap and dialed in 68. When I came downstairs this morning, it was at 71 (presumably of its own accord).
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Old 04-16-2014, 08:42 PM   #23
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Location: Phoenix, Arizona
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The key word with this yeast is peppery. If you don't like the idea of black pepper flavor in the beer, then I wouldn't use it.

That said I made a pretty good stout with it. The roasty and peppery flavors complement each other and even bring out a nice smokey flavor I wouldn't have otherwise gotten from the recipe. And it turned over very quickly, plus the "stalling" at 1.010 issue doesn't strike me as a problem with a stout.

10 lb 2 row
1 lb roasted barely
1/2 lb chocolate
1/2 lb wheat
1/2 lb crystal 80L

1.5 kent goldings @ 60
1.5 kent goldings @ 20

Fermented 9 days in primary
Kegged today and tastes roasty, peppery, smoky

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