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Old 12-06-2009, 10:59 PM   #41
SevenFields
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I tapped my Patersbier keg two days ago, and I think I have already drank half of it.
It very easy drinking with a fast turnaround and very good. I will be making it again again.

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Old 01-18-2010, 05:44 PM   #42
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Update on my T-58 version of this brew: I let the keg of this sit in the fridge on gas for the last 5 weeks at ~38*F, and took it to a brew-and-tell party last Friday. It won "Best of Show" for the party. It hadn't necessarily cleared up at all (that may have been a result of jostling the keg during transport), but it was absolutely delicious, and very drinkable. I will be doing this recipe again!

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Beeritas Vos Liberabit Brewing
Primaries: BEER Beer (4/8/12); Fisher-Price My First Mead (12/20/10)
Kegged: Hairy Patersbier (1/28/12); Dick Beer (2/15/12); Get Yer Goat Maibock (2/22/12)
Bottled: Ye Olde Tyme Holiday Ale (9/26/10); Dick Beer (2/15/12); Candy's Dad's Homebrew (2/27/12)
Apfelweins: Crapfelwein (4/4/12); Apfelweinlager 34/70 (2/26/12)
Kit Wines: Fisher-Price My First Amarone (4/1/12); Rosso Magnifico (4/17/12)
On Deck: Albertus Magnus DIPA
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Old 01-21-2010, 01:44 AM   #43
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I have this kit and I'm making it this weekend. I was wondering what temperature everyone fermented at. I usually ferment at the low end of a yeast's range, which usually means 65F. However from what I gather, a lot of the character in this beer comes from the esters produced by the yeast. So should I ferment at a higher temp? Wyeast has 78F as the top ferm temp, but that seems ridiculously high. So what temps did you use?

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Old 01-21-2010, 03:34 AM   #44
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I think I started upper 60s but only kept it there for 2 days and then let it go. Ambient here was about 75-78 at that time... Great Belgian esters without the hot alcohols I think you would get starting high.

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Old 06-25-2010, 08:19 AM   #45
IllWill
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I was initially interested in this beer because it sounds like the Chimay Dorée (Black), not sold in the commerce it is only available at Auberge de Poteaupré, Chimay Belgium. This beer is usually reserved for the use of the Chimay Trappists, so how could I not be attracted to it? I'm doing something that I think will be even better than the recipe's 3787 Trappist High Gravity yeast, rather I'm using WLP510 Bastogne Belgian Ale Yeast (PLATINUM)!!! It is right in line because the description is A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. Gotta love slightly acidic

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Old 06-25-2010, 01:56 PM   #46
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I'm bottling mine this weekend, can't wait.

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Old 06-25-2010, 04:29 PM   #47
SevenFields
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Im getting ready to do this kit for a 2nd time. Great summer beer!

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Tap 1: Galaxy IPA
Tap 2: Bourbon Honey Brown Ale
Primary 1: Centential Blonde
Primary 2: Belgian IPA
Secondary:
Bottled: American Barleywine
On Deck: Torpedo IPA

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Old 01-20-2011, 04:33 PM   #48
Burgs
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Just kegged a batch of this last night & had a taste. It definitely showcases the malt and yeast characters first and foremost - I'm hoping that the hops come out more with carbonation.

The esters and spicy Belgian yeast characteristics are pretty intense, and this batch was fermented at the lowest end of the temperature range, since it's cold here. I cant imagine what it would be like if you left the temp climb up into the 70's.

The NB notes about it being highly complex are spot-on. It's also extremely smooth and easy drinking! I'm really excited to get this one on tap!

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Old 01-23-2011, 11:40 PM   #49
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as it so happens I will be in Milwaukee next weekend. I'm picking this kit up for sure. Sounds very good. I know the the NB kits all offer dry yeast or liquid. which did you guys choose?

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Old 01-24-2011, 04:17 AM   #50
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This beer is a showcase for yeast. Use the liquid. I'm a big fan of dry yeast but Belgian styles call for a good liquid strain.

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