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Old 07-27-2010, 04:44 PM   #251
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Originally Posted by MilwaukeeBrewGuy View Post
if you are not in a hurry to make this West 12 you could do what i did. Brew a Patersbier first. It is just pilsener, hops and 3787. Then when it is done you can throw the yeast cake at the Westverleten 12. That Patersbier if very good for a simple / cheap recipe.
If you do this, make sure you use part of the yeast cake--if you use the whole thing, that's a pretty big overpitch. For a Belgian where you actual want some ester contribution to the flavor profile, overpitching is as problematic as underpitching.

MrMalty has calculations for how much yeast slurry to pitch.
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Old 09-12-2010, 03:46 PM   #252
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I am learning towards brewing the traditional recipe. I did not read every single post in this thread.

Would the candi syrup be added in the beginning or the end of the boil?

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Old 09-12-2010, 07:33 PM   #253
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I've done it all different ways. These days I am leaning towards 100% of the syrup at the end of the boil and let it knock the boil out. The different ways you do it generate different kinds of flavor, experiment and see!

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Old 10-27-2010, 10:12 PM   #254
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Any reviews for your brews?

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Old 10-30-2010, 04:43 PM   #255
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http://www.homebrewtalk.com/f73/piou...ltiple-147815/
Mine has won a whole mess of medals and stuff. I'm brewing a new batch up today with a slightly revised recipe, need to get started to be ready for upcoming competitions!
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Old 11-15-2010, 05:18 PM   #256
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Old 11-15-2010, 05:59 PM   #257
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I just got all the stuff for this recipe.

For how long do you boil the concoction?

Regards!

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Old 11-15-2010, 07:02 PM   #258
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Just a few minutes to make sure you actually get the grains up to temperature too.

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Old 11-18-2011, 02:19 AM   #259
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How much yeast and sugar did you pitch/use when bottling?

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