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Old 01-22-2015, 01:12 AM   #81
brewhaha_rva
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Originally Posted by andrewmaixner View Post
That pretty much mirrors my experience on the dark ale. Less "Belgian character" than the split T58 batch, and very drinkable.

Yep, I have a terrible habit of wasting a perfectly good beer 10 days or so into bottle conditioning just to see how it's coming along. Beautiful thick lace on the pale ale, tastes green as expected but overall it's way cleaner than I thought it would be. Will update in a week.
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Old 01-22-2015, 08:07 AM   #82
Wheelspin
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Brewhaha, would you say Abbay is good for a Pale Ale as an alternative to Notties or 05 ?

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Old 01-22-2015, 02:39 PM   #83
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Brewhaha, would you say Abbay is good for a Pale Ale as an alternative to Notties or 05 ?
In the low 60ies, its not as clean as Notty (it still has Belgian character, just very subdued), it's definitely not as flocculent. It is also much more expensive. Attenuation is roughly in the same range.

Never brewed with Abbaye in the hi '60ies, but at that point, US-5 is cleaner anyways. And Us5 is more flocculent as well.

I guess I'll stick to hoppy Belgian-ish brews in winter with Abbaye. Its not like you want an ester bomb in these anyways.
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Old 01-22-2015, 11:46 PM   #84
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So after a couple more weeks the sulfur has faded out. The esters and the phenols are light. Which leads me to my problem with dry yeast. There really isn't enough information about how much yeast is in a package. The manufacturer website says "at least" 70 billion cells. And mr malty says 220 billion. So who really can say how much you pitch. I usually get good results with Belgian beers when I under pitch a little.

That said I'll enjoy the beer while it's on tap but I wouldn't consider entering it into a competition.

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