Duvel (AG) - Page 6

TUCK · 12-13-2010, 11:52 PM

Quote:

Originally Posted by FourBeastsBrewery

yea... i call BS on the pronounciation. I first had Duvel in Amsterdam, and the Dutch say it doo-vel.

The pronounciation is said to be pronounced as DE-VIL per

CLONE BREWS

Quote:

Originally Posted by Houblon

Yep and its best fresh before the hops fade, oh and the pear is from the yeast.

Also Listed in the book above is the recipe which states to add Pear Flavoring.... I don't like artificial, so I added real pears

Quote:

Originally Posted by badmajon

Hey I think this is going to be my next beer, but I noticed it has a 90 minute boil, which is longer than the 60 minutes I am used to. What is the purpose of the longer boil?

Oh, and I heard some people were adding the sugars slowly to the fermenters rather than adding at boil, how did that turn out? Should I do that?

Longer boil will allow the wort to become more concentrate and mend the goodness nicely. A great explanation on the longer vs shorter boil can be found on
The Brewing Network:
http://thebrewingnetwork.com/shows/694

Check out the "The Best Of" episode, somewhere in the middle, but hell the whole thing is AWSOME!

Houblon · 12-14-2010, 03:42 PM

Yes I too have that book and don't care how the book says its pronounced as I have been over there many,many,many times and its wrong. I spend roughly 1 month per/yr in NL & Belgium travelling just for beer. The pronunciation varies from region to region along with age of the person speaking.

The yeast wlp570 is where the pear comes from not some juice or fruit.

Heres a page>
http://www.belgianstyle.com/mmguide/pronounce/speak.html

TUCK · 12-14-2010, 05:55 PM

Quote:

Originally Posted by houblon

yes i too have that book and don't care how the book says its pronounced as i have been over there many,many,many times and its wrong. I spend roughly 1 month per/yr in nl & belgium travelling just for beer. The pronunciation varies from region to region along with age of the person speaking.

The yeast wlp570 is where the pear comes from not some juice or fruit.

Heres a page>
http://www.belgianstyle.com/mmguide/pronounce/speak.html

rdwhahb

cbcbrewmasters · 04-04-2012, 04:07 AM

i brewed this beer with additional pils, and no pears.

will be bottling this week.

will update.........but initial readings are good

OG: 16.490 Plato FG: 1.310 Plato

wizardofwoz · 04-07-2012, 01:52 AM

Just brewed this tonight as my first all grain... ended up with a little over 6 gallons and an OG of 1.52.
My digital thermometer froze on me making me think my mash was at 130... added a gallon of near boiling water and couldn't get the mash below 154 for the final 30 minutes.
I also added .5lb of cara pils and only added 1lb of sugar to the boil... will add the other 1lb after 2 days in the primary.
Biggest issue I had besides missing my temps was pouring it into my bucket only to realize I had no head room, which caused me to do a rushed preparation of my 15g LME container fermenter.