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Old 07-14-2009, 01:43 PM   #91
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How would a split batch of belgian wit work? I'm planning doing one coming up and could split it for trial. After that, I am planning a mega beer, and don't want to mess around with that. I will have my hands full taking care of that monster.

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Old 07-14-2009, 01:47 PM   #92
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How would a split batch of belgian wit work? I'm planning doing one coming up and could split it for trial. After that, I am planning a mega beer, and don't want to mess around with that. I will have my hands full taking care of that monster.
If you split the wort, you will have two different hop profiles, unless you have no late addition hops (under 20 min or so)
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Old 07-14-2009, 02:02 PM   #93
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Ok, this subject is happening on two threads, so I suggest we either merge, or perform an exodus. I, for one, will be hanging out on the OTHER one. See you there.

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Old 07-15-2009, 06:35 AM   #94
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No news yet on the split experimental batch, I'll sample them next week.

I've converted to all no-chill, and 9 days ago I brewed a batch based BierMuncher's Sterling Gold recipe. 5 gallons at 1.053 and 5 gallons at 1.037. I sampled both today, and they both are very clean with no off flavors, and both are very clear after 9 days.

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Old 07-15-2009, 10:37 AM   #95
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I did my first no chill a week ago saturday. A friend and I did an all grain batch of Boddingotns type beer. We brewed 10.5 gallons. I put my half directly in the new 7 gal conical and chilled it with an immersion chiller. I put his in a cube (hot!) and he took it home the next day. We both used the same yeast Safeale S-04. His was bottled last night, Mine is still in the fermenter, but will be kegged before I brew on this saturday or Sunday (2 weeks total). This time I will be doing the same thing except keeping the cube for a month and using different yeast. First chilled batch will be with Wyeast 1056, second no chill will be safeale S-05 to see if I can tell how much different the yeasts are.

We are going to a party in 3 weeks and can compare the two batches of boddingtons. This is my friends first homebrew, so........

I will post the results.

David

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Old 07-22-2009, 03:05 AM   #96
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The experimental results are in.
Drumroll please...

SWMBO and I can't tell the difference between the two beers.
Both beers are light, with the same malty quality I've found in previous Maris Otter grain bills. The bitterness balances the sweetness of the malt, with a light touch of hop flavor coming through.
Both are kegged in my lager fridge at 34F with an epoxy mixer in the tube.
I served them last night and tonight though a clean picnic tap. Both times we sampled them cold and then let them warm up in the 90F heat here.
Last night, I knew which was which, though SWMBO didn't. Tonight, I had her randomize the glasses so I didn't know which was which. As far as I can tell, they are the same beer.

I've been thinking about shipping the beers around to others to taste, and I'm hesitant to do that given the heat in our area right now.
However, I'd be happy to host some Portland OR area brewers over to do blind sampling once they are in the kegerator. Please PM me if you're interested.

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Old 07-22-2009, 03:11 AM   #97
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Also, I plan on saving some bottles of these to evaluate the longer term flavor characteristics.

My next experiment will be with split batches of a Helles, which will be in about a month.
The Helles recipe is:
7.2# Pils malt
0.35 oz 13.4% Magnum @ 60 min (40 min for nochill)
0.30 oz 4.3% Hallertau @ 25 min (5 min for nochill)
1g starter of 2206 for both.

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Old 07-22-2009, 03:15 AM   #98
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Good to hear! Even though, I must admit, I knew how this was going to turn out.

It's weird, on my No Chill Columbus IPA (which I'm drinking the most of right now) I'm getting lacing like I've never seen. You can count how many times I took a gulp before I reached the bottom of the glass. Like the rings on a tree.

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Old 07-22-2009, 08:04 AM   #99
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Good to hear! Even though, I must admit, I knew how this was going to turn out.

It's weird, on my No Chill Columbus IPA (which I'm drinking the most of right now) I'm getting lacing like I've never seen. You can count how many times I took a gulp before I reached the bottom of the glass. Like the rings on a tree.
Oh crap, that is botulism....

Joking, enjoy
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Old 07-22-2009, 03:16 PM   #100
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I'm actually not surprised either, after hearing what I hear from people both on this site and The Brewing Network. Both sites have people in OZ who have done this for a while.

I'll probably continue to use my chiller, but its' good to know that the whole DMS and Clarity thing is mostly non-existent, even in no-chill.

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