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Old 04-19-2012, 02:30 PM   #11
TyTanium
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While we're talking about BYO tripels...

Was it just me, or did the "Cooking with Tripels" article not actually discuss cooking with tripels? There was that lobster recipe, but the article itself was about brewing tripels, not cooking with them. That kind of stuff drives me nuts.



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Old 04-19-2012, 02:31 PM   #12
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This guy. Will brew one in the next two weeks.



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Old 04-19-2012, 02:43 PM   #13
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You read my mind. I'll probably brew the recipe from the magazine next month. I've got an English IPA and a Cream Ale to do first.

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Old 04-19-2012, 02:54 PM   #14
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You can skip the inverted sugar. Most of the Trappist have stopped using Belgian candi and inverted sugar. Just stick to table sugar -- all you are looking for is gravity points without added flavor.

And yea, your hop choice is not traditional, but it'll be beer!

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