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Old 07-24-2013, 07:11 PM   #21
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Originally Posted by smizak View Post
And it's a Trappist, not an Abbey.
Trappist MONKS live in Abbeys.....

Therfore Trapist Ales are a subset of Abbey Ales.

As to a Chimey being flat or not at purchase, I'd assume a comerical venture would sell a finished product, but how long it 'finishes' I don't know, and despite my prior statement, I'm with the 'let it sit another 4 months and check' crowd, after all he is aging it.
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Old 07-24-2013, 07:22 PM   #22
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Trappist MONKS live in Abbeys.....

Therfore Trapist Ales are a subset of Abbey Ales.

As to a Chimey being flat or not at purchase, I'd assume a comerical venture would sell a finished product, but how long it 'finishes' I don't know, and despite my prior statement, I'm with the 'let it sit another 4 months and check' crowd, after all he is aging it.
There is a very specific distinction between the two. The characteristic of the beer is different as well. Be careful about calling people out, that's obnoxious.
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Old 07-24-2013, 07:40 PM   #23
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from wiki:
"The designation "abbey beers" (Bières d'Abbaye or Abdijbier) originally applied to any monastic or monastic-style beer. After introduction of an official Trappist beer designation by the International Trappist Association in 1997, it came to mean products similar in style or presentation to monastic beers"

So until 1997, there was no distinction between Trapist Ales (as a subset of Abbey's) and Abbey ales. It wasn't until the late 90's that the distinction became important. Both are known from making such wonderful things as Dubbels and Tripples. This can be seen along with the 1999 the Union of Belgian Brewers introduction of a "Certified Belgian Abbey Beer" as essentailly a marking/branding move as way of distinguishing them.

As for them being different. I'd argue that Trappist and other Abbey ales (all pretty much from Belgium, or in the Belgium style) are more similar to one another than they would be to other styles. Infact, other abbey produce Dubbels and Tripples. Which by their nature should be more in common with one another than say a Stout. This doesn't mean they share the same blandness with each other that the BMC's of the world, just that the distinction is less than your previous post implies.

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Old 07-24-2013, 07:44 PM   #24
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It's Tripel. Not Tripple.
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Old 07-24-2013, 08:30 PM   #25
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show me a beer that is flat at 4 months and perfectly carbed at 12 and i'll eat my hat.
Perhaps its semantics, but the OP said it is "still not very carbed" and has "almost no carb" - not necessarily that it is "flat". That suggests to me that patience may be the best remedy, based on my experience with big beers (and in particular, big dark strong Belgians). I've definitely had beers that were under-carbed and very disappointing at 4 months, but which developed into excellent beers at 8-12. The biggest disappointment with some batches is that I opened and drank so many bottles while the beer was too young, and had half a batch or less left when it finally came into its own.
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Old 07-24-2013, 09:05 PM   #26
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A suggestion;

A dose of champagne yeast and warm temps and you will be drinking a carbed, strong Belgian in two weeks, I promise.

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Old 07-25-2013, 02:13 AM   #27
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Originally Posted by Big_Belgian View Post
Perhaps its semantics, but the OP said it is "still not very carbed" and has "almost no carb" - not necessarily that it is "flat". That suggests to me that patience may be the best remedy, based on my experience with big beers (and in particular, big dark strong Belgians). I've definitely had beers that were under-carbed and very disappointing at 4 months, but which developed into excellent beers at 8-12. The biggest disappointment with some batches is that I opened and drank so many bottles while the beer was too young, and had half a batch or less left when it finally came into its own.
My primary point is that it is absolutely unnecessary and really pretty absurd to wait 8-12 months for any beer to carb. Wait 8-12 months or years for a beer to have a different flavor profile, I can accept that. But for basic carbonation?
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Old 07-25-2013, 10:58 AM   #28
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Absolutely common and expected in 10% ABV beers.

http://www.homebrewtalk.com/gallery/...dium/chart.jpg

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Old 07-25-2013, 12:41 PM   #29
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I have this issue too. Made a WEEEEEEEEEEE Heavy (11.5), added priming sugar, and waited. It's been 8 months and still no carbing. I poured 2 into one of those brown PET bottles yesterday, put the ball lock carb fitting on it and stuck it in the kegerator. I'd pour them all into a keg but this beer is going to need years to mature. I don't feel like tieing up a keg that long.

Good luck with yours.

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Old 07-25-2013, 01:26 PM   #30
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Quote:
Originally Posted by JonM View Post
Absolutely common and expected in 10% ABV beers.

http://www.homebrewtalk.com/gallery/...dium/chart.jpg
Ha. Hey Llama, show me your data.

Also, longer is a relative term. In my experience, that's a few days longer. Not months.

I'm looking through my brew log:
8.3% Sampled at 14 days; carb solid.
9.2% Sampled at 16 days; carb solid.
8.9% Sampled at 14 days; carb solid.
6.0% Sampled at 7 days; carb solid.
9.6% Sampled at 10 days; carb solid.
7.0% Sampled at 7 days; carb solid.
8.2% Sampled at 11 days; carb solid.
8.1% Sampled at 13 days; carb solid.
7.9% Sampled at 8 days; carb solid.
8.4% Sampled at 15 days; carb solid.

n=10
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