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Old 02-12-2009, 03:50 PM   #11
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So what yeast should be used?
White Labs WLP 570 (Belgian Golden Ale Yeast)
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Old 02-12-2009, 07:20 PM   #12
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I brewed this with wlp570 as well. Turned out great! They are right though....that yeast is a b**ch to clear. I saved 1 case of 22oz bottles to age. I will try one every year until 2012, then drink the remainder along with my other vertical epics.

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Old 02-12-2009, 10:14 PM   #13
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Just as a note...Wyeast 1388 is the same as White Labs WLP570. It is the Duvel yeast.

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Old 02-13-2009, 12:15 AM   #14
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Yeah the Duvel strain is a slow flocculator and it gets sediment in the glass. Next time I use that yeast I will consider fining/filtering and bottle conditioning using another strain.

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Old 12-13-2012, 10:08 PM   #15
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I plan on brewing this next year at some point. Was my favorite out of the vertical epics I tried yesterday. Seems like this should be in the recipe section, and it's resurrected since this is what the homebrewtalk search pulled up.

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Old 11-11-2013, 03:35 PM   #16
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Has anyone brewed this recipe? Going to try it this weekend. I have questions that others have regarding the hop schedule. When I use what Stone provides, the IBUs seem a little low. Was considering doubling everything to an ounce for a 5-gallon batch, which puts it more in line with their 65 IBU target, but wondering why they would say 0.5 oz for each of the additions (except the Ahtanum) and dry hop. Anyone produce this recipe with good results? What's the verdict?

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Old 11-13-2013, 06:57 PM   #17
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No one? Really? Also, LHBS is out of Simcoe, but they have Amarillo and Ahtanum in stock. What do you think I should sub for Simcoe?

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Old 11-14-2013, 09:34 PM   #18
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I am guessing not too many people are paying attention to this. Here is a hop substitution chart. Not sure how well Northern Brewer works as a sub, its very earthy. You could possibly order some online somewhere.

http://www.brew365.com/hop_substitution_chart.php

I still plan to brew this sometime, but will probably use clear Candi sugar instead of Turbinado.

Here was the stone Recipe if you didn't see it.

http://www.stonebrewing.com/epic/Wca256c660276b.htm

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Old 05-12-2014, 06:49 AM   #19
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My batch of this is now getting dry hopped. It was very similar to what the op posted. I did end up using the clear candi sugar along with the wyeast 1388. I see the issues with getting this to clear. I probably should have racked to secondary to get it off the yeast for bottling, but too late now. I may see if I can cold crash it, but I don't have an extra fridge to do it in so it would be in a bucket with ice bottles if I do. Other than that, i have nigh hopes. I think it has went from 1.076-1.008 which is right on target. I will probably dry hop for a week and add a 1/4 oz dose of each hop extra 3 days before bottling.

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