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Old 11-17-2008, 06:50 PM   #11
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I found two sources online that told me otherwise...I really hope this isn't true, I fed that thing four times and spent a week making it! Hmm...If it is true I don't know what I'll do...but I was going to make a big Cal Ale V starter to refeed my barleywine, maybe I'll do a "house blend" of yeast cultures...

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Old 11-17-2008, 06:56 PM   #12
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I found two sources online that told me otherwise...I really hope this isn't true, I fed that thing four times and spent a week making it! Hmm...If it is true I don't know what I'll do...but I was going to make a big Cal Ale V starter to refeed my barleywine, maybe I'll do a "house blend" of yeast cultures...

I found it all over the Global Beer Network(the distrubitor)/Brouwerij Van Steenberge Site,

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A little note for the home-brewers: the yeast that you find on the bottom of the bottle is NOT the yeast, used for the main and first fermentation. This yeast is the secret and the most valuable asset of the brewer's recipe.

The bottle conditioning is also used for our Augustijn Abbey Ale, our famous Piraat and Gulden Draak, and our Flaxhead (Vlaskop) and Wooden Head (the Houten Kop). ...
It's still gonna be a Belgian Yeast, and it will Taste like GD....but it won't be dead on to the strain...it should be fine.
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Old 11-17-2008, 07:03 PM   #13
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I found it all over the Global Beer Network(the distrubitor)/Brouwerij Van Steenberge Site,

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It's still gonna be a Belgian Yeast, and it will Taste like GD....but it won't be dead on to the strain...it should be fine.
Are you sure it'll be a Belgian strain?

I would smell your starter. A lot of times they'll use something else, something that ferments totally clean like a champagne yeast or even a neutral beer yeast so the profile of the original isn't effected.
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Old 11-17-2008, 07:06 PM   #14
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Are you sure it'll be a Belgian strain?

I would smell your starter. A lot of times they'll use something else, something that ferments totally clean like a champagne yeast or even a neutral beer yeast so the profile of the original isn't effected.
Well...it will be a strain of yeast, put into a beer in belgium so technically it will be a Belgian strain....

I'd still use the starter you made Terrapin....
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Old 11-17-2008, 07:10 PM   #15
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No other choice at this point, unless I run to LHBS and buy about three vials of something else...

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Old 11-17-2008, 07:12 PM   #16
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No other choice at this point, unless I run to LHBS and buy about three vials of something else...

Nah...Just do it.
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Old 11-18-2008, 12:28 AM   #17
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No other choice at this point, unless I run to LHBS and buy about three vials of something else...
Well, what does your starter smell like?
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Old 11-18-2008, 12:54 AM   #18
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I also have a starter of G.D. and of Piraat, but with the expensive grain bill I decided to use WLP500. I used WLP500 in my Piraat clone. I love Gulden Draak, but Piraat had a little more complex flavor. I hope you get the spiciness that the right yeast imparts. The first few weeks of tasting was "Damn I HATE banana beer." After a couple weeks the banana went away to be replaced by spicy, green apple complexity. Now I'm dying to drink some good hi grav beer. Only 6-10 months to wait.

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Old 11-18-2008, 11:41 PM   #19
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Well, whatever was in that Gulden Draak bottle is fermenting my clone.

OG 1.096
IBU 26.9
Color 24.3
Yield = just short of 6 gallons.

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Old 11-19-2008, 12:58 AM   #20
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Your brew specs look pretty good. If the yeast pans out you should have a tasty brew. Give it some extra time if you don't like it at first. I've noticed the Belgian yeasts change flavor more than other strains.

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primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
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