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Old 11-12-2007, 09:52 PM   #11
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That IS a massive pork butt! Looks like 4 of 'em stuck together! BTW, you gonna bottle all that beer?

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Old 11-13-2007, 01:46 PM   #12
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Quote:
Originally Posted by PseudoChef
What a cock tease with no final picks of the pork butt....
Man, I know...but I was pretty fuggin druck by the time I pulled that junk off the smoker. 9 hours or so on there, then overnight in the oven at 250. Fell off the bone. To fit it in the smoker, I had to lop it in half! Maybe this will suffice:



Quote:
Originally Posted by ScubaSteve
That IS a massive pork butt! Looks like 4 of 'em stuck together! BTW, you gonna bottle all that beer?
Yeah, when the butcher brought that thing out, I was astounded. The lady at the checkout kept saying, "my, my, that sho' is a big piece o' meat!" I get that a lot.

Yeah, I'll end up bottling it. My plans for kegerator-ifying my operation don't hit the ground until New Years. I just dropped $70 on that new kettle, and about $150 on all that grain. So...yeah...bottling. Plus, for a high-grav Tripel like this that needs some age, I'd probably bottle them anyway.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 11-13-2007, 02:02 PM   #13
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nice beer pr0n!

especially the pork butt.. .drools....

i want to keg too evan, but i am finding that i'm shifting gears in the goat brewery to more heavy ales, and i like the bottle finish after six months or a year. i've gotta get the keg going for the small beers, but i won't abandon bottles when i do upgrade.

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Old 11-13-2007, 02:26 PM   #14
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Damn...the Rochefort batch is roiling. I thought, with an ambient brewery temp of 61.7f, I'd have mid to upper 60's for the wort temp during fermentation. Checked them this morning...the Chimay is around 65 with a nice 1" krausen and is just getting going. The Rochefort, on the other hand, is sitting at 70f and threatening to blow off. I had to wrap the carboy in some ice packs this morning, just to keep it at a good temp.

I'll let it rise to the mid 70's later...maybe.

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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 11-13-2007, 02:50 PM   #15
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sometimes the monks let the ferment reach into the high 80's...

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Old 11-13-2007, 02:54 PM   #16
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Quote:
Originally Posted by uglygoat
sometimes the monks let the ferment reach into the high 80's...
From what I understand, they start out low and gradually let it rise...but I don't think this is true for something like a tripel. I thought that higher ferments like that were the domaine of Saisons.

Anyone else like to chime in? I'd be happy to let it rise to 80 if it were appropriate...

EDIT: from bjcp:

Quote:
Belgian yeast strains are used - those that produce fruity esters, spicy phenolics and higher alcohols - often aided by slightly warmer fermentation temperatures.
I wonder what my range is...I want some esters, but I don't want to nastify the beer.

EDIT: Wyeast's site says 65-75f for the 1762...so I guess 70 is about right.

65-72f for the WLP500.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

Last edited by Evan!; 11-13-2007 at 03:00 PM.
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Old 11-13-2007, 03:15 PM   #17
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I don't post recipes in my pulldown until they're done and tested and approved...but here's the tripel recipe I used:

Code:
Tripel Twins - Rochefort

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-C  Belgian Strong Ale, Belgian Tripel

Min OG:  1.075   Max OG:  1.085
Min IBU:    25   Max IBU:    38
Min Clr:     5   Max Clr:     6  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.25    Wort Size (Gal):    5.25
Total Grain (Lbs):       14.63
Anticipated OG:          1.082    Plato:             19.87
Anticipated SRM:           5.8
Anticipated IBU:          36.5
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    6.77    Gal
Pre-Boil Gravity:      1.064    SG          15.64  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 23.9     3.50 lbs. Gleneagle's Maris Otter Pale  Great Britain  1.038      5
 49.6     7.25 lbs. Pilsener Malt(2-Row)          Continental Eu 1.035      1
 10.3     1.50 lbs. Candi Sugar (clear)           Generic        1.046      1
  6.8     1.00 lbs. Flaked Soft White Wheat       America        1.034      2
  6.8     1.00 lbs. Munich Malt(light)            America        1.033     10
  2.6     0.38 lbs. Cara-Pils Dextrine Malt                      1.033      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.50 oz.    Hallertauer                       Whole    4.00   5.6  First WH
  1.50 oz.    Goldings - E.K.                   Whole    6.00  26.3  60 min.
  0.25 oz.    Hallertauer                       Whole    4.00   2.2  30 min.
  0.50 oz.    Saazer                            Whole    3.30   2.4  15 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  2.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 
  1.00 Tbsp   pH Stabilizer                  Other     60 Min.(mash) 


Yeast
-----

WYeast 1762 Belgian Abbey II


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   13.13
Water Qts:   14.38 - Before Additional Infusions
Water Gal:    3.60 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  30
Saccharification Rest Temp : 149  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 4.65 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 11-13-2007, 03:49 PM   #18
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Quote:
Originally Posted by Evan!
I just dropped $70 on that new kettle.
got link?

Nice brew day pics there buddy!

EDIT: oh, and nice ass
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Old 11-13-2007, 03:54 PM   #19
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Quote:
Originally Posted by 98EXL
got link?

Nice brew day pics there buddy!

EDIT: oh, and nice ass
Word. It was $70 shipped, which was incredible. And they were very great with customer service. Since I was brewing at noon and UPS doesn't come to our neighborhood till after 5 typically, I called them and asked them to tell UPS to hold it at the dist center for my pickup. They took care of it no problem. And the prices..well...jeeeez!

Yeah, that was a pretty ass...and we've now got a fridge full of barbecue...and it's so freakin good...
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 11-13-2007, 03:58 PM   #20
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Nice....you not worried about the aluminum/stainless controversy?

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