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Old 08-08-2007, 07:17 PM   #11
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Great shot fifelee.....Glad I'm not the only tourist that was taking so many pics in there. Here's mine:



I've also heard that it takes a good bit of temperature adjustments during fermentation to come close to duplicating Westy. And I also agree that Westy kicks St. Bernardus's behind, but it's still a great beer!



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Old 08-09-2007, 04:24 AM   #12
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Quote:
Originally Posted by freyguy
Great shot fifelee.....Glad I'm not the only tourist that was taking so many pics in there. Here's mine:
I've also heard that it takes a good bit of temperature adjustments during fermentation to come close to duplicating Westy. And I also agree that Westy kicks St. Bernardus's behind, but it's still a great beer!
What do you mean, temperature adjustments? You mean contolling fermentation temperature? Low, high?


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Old 08-09-2007, 07:50 AM   #13
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Quote:
Originally Posted by freyguy
Great shot fifelee.....Glad I'm not the only tourist that was taking so many pics in there. Here's mine:

I've also heard that it takes a good bit of temperature adjustments during fermentation to come close to duplicating Westy. And I also agree that Westy kicks St. Bernardus's behind, but it's still a great beer!
Great shot also freyguy. My wife didn't want to be a "tourist" and take pictures inside, but there was no way I was leaving beer mecca without some proof. Fresh westies are awesome. We also took a walk around the monastery and saw some hop fields. I am so jealous of the local farmers who have that place in their backyard.

Did you get a case? I really wanted to, but there was no way I was going to fit 24 beers into my luggage. Where else did you go in Belgium?
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Old 08-09-2007, 07:59 AM   #14
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Quote:
Originally Posted by landhoney
What do you mean, temperature adjustments? You mean contolling fermentation temperature? Low, high?
I have no personal experience about brewing Trappist style beers, but I did recently listen to a podcast with a guy who got access to the Rochefort brewery. Rochefort (and I assume Westvleteren) brew many times during the week and put all the wort in the same fermenter, so the are basically feeding the fermentation. They also start the fermentation at about 66F and let it rise to 73F.

http://www.thebrewingnetwork.com/archive/dwnldarchive06-17-07.mp3
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Old 08-09-2007, 12:10 PM   #15
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Yes, definately a cool area. Unfortunately we couldn't get any beer to take home there. We didn't phone ahead for pickup at the monastary, and the cafe wouldn't sell us any to go, so we got screwed. We tried to pick it up back in Brussels somewhere, but had no luck. For now I have a six pack off of ebay (Sorry Monks!).

We were only there for 3 or so days, and mainly toured around Brussels. We took the trip to Westvleteren one day, then went to Brugge. Also a very cool city. We weren't able to take many tours of breweries since we tried on Sunday and mostly everything was closed. We did tour Cantillion and that was pretty neat. Sam Caglione from Dogfish had just been over there and brewed with them, so when we told John Pierre Sam sent us, they really took care of us. Except for the dang thief that stole our "Tom Tom" while we were in there. But on the plus side, the local Police were very cool while we were filing the report. We talked for a good while about american football and the like. Then they escorted us back to the airport since we had no clue how to get there without GPS. Avis really ripped us a new one at $800 bucks for a replacement, but what are you gonna do.

We're definately going back and you can betcha I'll be getting a case of westy. We just brought back some miscelaneous stuff that we can't get here. Like Guiness Export. Also a great beer.

And yes, I've heard that they let the fermentation temps raise during the fermentation to get the fruity esters, and then crash cool it later to help clear it. I've been dying to read the book "Brew like a monk" to find out some secrets.

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Old 08-09-2007, 01:09 PM   #16
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Quote:
Originally Posted by freyguy
the cafe wouldn't sell us any to go, so we got screwed
That is funny. We where there in April and the cafe was selling four packs of the beer that came with a glass.

We also went to Brugge (my favorite place in Europe) & Brussels. Cantillion and and the Delirium cafe were some of the other highlights.
I also love the Guinness export. Went to Dublin in June. The Guinness Storeroom ("brewery tour") is cool, but a little to commercial for me.

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so when we told John Pierre Sam sent us, they really took care of us.
Sorry for hijacking your thread landhoney, but I have to ask freyguy another questions. How do you know Sam Caglione? His entrepreneurial spirit is really inspiring.
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Old 08-09-2007, 04:00 PM   #17
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I would like to get to Dublin sometime, seems like beautiful country around there. I'm also hoping to get to Oktoberfest soon. I think that would be a cool beer destination....maybe mix in some Ampsterdam at the same time.

Since I live in DE, I'm always at Dogfish. I've been going to the beer dinners a good bit and when Sam is there he always comes around and talks to all the tables. I think I only missed a couple beer dinners down there this past year. Always an awesome experience. Sam is really cool and always has a story to tell you about everything. As is Mike Gerhart. He's even hooked us up with some of his yeast before. We didn't even ask. We were just talking and mentioned Homebrew, and he insisted we take some yeast. I'm waiting for a job opening that fits for me. I'd love to work for such a cool company.

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Old 08-09-2007, 07:45 PM   #18
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Hijack away! Never a problem for me, my questions got answered - I'm listening to Jamil's podcast on Strong Dark Belgian's and he's saying the same thing: 68F ramp up to 73F, and how you can reserve your sugar till fermentation begins and then add it(similar to feeding with wort).

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Old 08-11-2007, 12:42 AM   #19
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Use the westmalle yeast and start ferment at 68˚ and let it rise to 82˚ to 86˚ accordcing to Brew like a Monk.

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Old 08-11-2007, 01:47 PM   #20
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Isn't the Westmalle yeast the wlp500 - I am using this one b/c I like it, I thought there was another yeast closer to Westy's? If that's the right yeast that's great, otherwise I'm still using the first time to see how it comes out. Thanks for the tip.



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