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Old 11-19-2008, 01:30 AM   #21
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I'm sure no matter what it is going to be fantastic...even if it's not a direct clone because of the yeast...

I expect to get to taste this when it's ready my friend.



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Old 11-24-2008, 08:00 PM   #22
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So here's the update...after a week I had no signs of fermentation. Just a nasty looking kind of pellicle forming. I was swirling for a few days, so it never got a chance to build up, but I was really trying to get those first yeasties going. So I made a nice big starter of WLP530, and after a full 6 days of no fermentation pitched this. Now, 24 hours later, I've got a good full krausen and plenty of bubbling going. Going to need some help later to figure out what, if anything, this beer may have become infected with, but i think it might be a while. Unfortunately, my digital camera was out on loan to SWMBO's sister the whole time, so I didn't get any good pictures pre-desired fermentation. Cross your fingers for me!



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Old 12-02-2008, 11:08 PM   #23
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Still bubbling heavy with a 3" krausen over a week after first signs of fermentation. Afraid to take a sample as I don't want to punch through the rocky heads

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Old 02-16-2009, 09:38 PM   #24
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Any updates?

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Old 02-16-2009, 11:02 PM   #25
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Actually, I have an update on my dark strong recipe I put up earlier in this thread (which is as follows):

11# Pilsner (Bel)
5# 2-row (Bel)
1# Wheat malt (Bel)
6 oz Crystal 60
4 oz Special B
3.5 oz Aromatic
2 oz Biscuit

1# cane sugar was added on the 3rd day of fermentation. OG with the cane added in was 1.089.

I pitched this on a cake of WLP550 from a Belgian pale ale I had just done, and I just bottled it yesterday. The FG was 1.014, 10% abv. This was WAAAY lower than I expected it to go, beersmith had it estimated at a 1.020 FG. I figured this was due to my 148F 90min mash. Taste at bottling was great for a half-second, until the strong alcohol taste came in, then it makes you shudder. This is to be expected of course, as it is a 10% quite dry beer at 1.014 that's only 2 months old. I will report back when I open one of these guys (which will probably be around my birthday, November)

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Old 03-28-2009, 03:20 AM   #26
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So I went through all of this trouble, made this beer (which came out pretty good) and decided that due mostly to a lack of bottles and an overabundance of kegs, this would be my first kegged beer. So I read up a bit, set my regulator to about 11 psi, and let er rip. I shook it every day, hearing the air hiss satisfyingly into my beer. After about a week, I didn't really hear air hissing into my beer anymore. Thinking that kegging is supposed to be so much better/faster than bottling, I took this to mean that it was done. Drew off a few tasty pints, carbonated a bit low but I didn't want this to be quite as fizzy as one would expect. So I proceeded to BMBF the whole batch, having freed up a few bottles in this time. Now I'm finding that only about 1/4 of the bottles are carbonated, and this should have sat on gas for at least another week or two. Serves me right..

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Old 05-29-2009, 04:56 PM   #27
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Bit of another update on this: I opened the first one of the batch last night to try 'er out, here's the results. (two posts up is the recipe I used)

Aroma: Spot Bloody on, smells just like a gulden draak, spicy, estery and malty goodness.
Appearance: Two finger head that slowly dissipates to a 1/4 inch, but provides great lacing all the way down. Color is a deep copper, too light for gulden draak, but very pleasing looking.
Mouthfeel: Seems a tad thinner than Gulden Draak, next time I will mash a tad higher
so it doesn't end up quite as dry.
Taste: Next time I'll do a side-by-side, tasted pretty spot on, other than being a little spicier and drier than I remember.
Overall: Very tasty, I will brew again, but with a few corrections; mashing higher, and using a frutier yeast, maybe 500 or 530

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Old 05-30-2009, 01:32 AM   #28
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Not sure if you got any of the fruity flavor that turned up in mine, which I was really looking to accentuate. I had a local homebrew guru (not to drop names for you MI people, but it was Fred Bonjour) taste this and he said I needed to mash lower and get it to dry out a bit more. Mine ended at about 1030. So maybe if we both brew the same thing, then blend them after about a year or so, we'll be looking really good! 150 was way too high in retrospect, I was looking to hit around 1020 or so...

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Old 05-30-2009, 02:25 AM   #29
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Quote:
Originally Posted by TerapinChef View Post
Not sure if you got any of the fruity flavor that turned up in mine, which I was really looking to accentuate. I had a local homebrew guru (not to drop names for you MI people, but it was Fred Bonjour) taste this and he said I needed to mash lower and get it to dry out a bit more. Mine ended at about 1030. So maybe if we both brew the same thing, then blend them after about a year or so, we'll be looking really good! 150 was way too high in retrospect, I was looking to hit around 1020 or so...
Yeah, mine dried up to 1.014, and that was with a 148ish mash. The key is yeast health, I pitched on a huuuuuge yeast cake.
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Old 05-30-2009, 04:41 AM   #30
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Quote:
Originally Posted by TerapinChef View Post
Not sure if you got any of the fruity flavor that turned up in mine, which I was really looking to accentuate. I had a local homebrew guru (not to drop names for you MI people, but it was Fred Bonjour) taste this and he said I needed to mash lower and get it to dry out a bit more. Mine ended at about 1030. So maybe if we both brew the same thing, then blend them after about a year or so, we'll be looking really good! 150 was way too high in retrospect, I was looking to hit around 1020 or so...
Yeah, but I still thought it was an excellant beer.

And yes FB rocks...He liked my Belgian Dark Stong.



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