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Old 03-23-2009, 12:38 PM   #31
Natron008
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I think that recipe cost me about $50 at my local Home Brew Store. Try finding any decent Belgian for $25/case!

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Old 04-29-2009, 04:33 PM   #32
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Anyone else done this recipe, I'm itching to give this a whirl SOON so I can bottle condition it for a few months?

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Old 05-19-2009, 04:16 PM   #33
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I'm getting ready to do this recipe from Beer Captured but I have a question. The recipe calls for first choice WYEAST 1388 and second choice WYEAST 1214. The question/delimma is according to WYEAST's website lists Chimay Grande Reserve as the commerical example using 1214.

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Old 07-07-2009, 02:57 PM   #34
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Lanyon,
Did you figure out what was sub'ed for the Belgian Aromatic?
Thanks

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Old 10-06-2009, 01:00 AM   #35
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Ok, I just tried this recipe. I pitched the yeast around 80 degrees. It was taking me so long to get the tempoerature down, that I was impatient. Other than that I followed the recipe, oh and belgian candy iinstead of the syrup. It has been 24 hours and nothing but sludge. to be expected?

I shook it around for a few minutes to airate it when I first put it in the fermenter.

How long do I wait before I suspect something?
thanks

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Old 01-06-2010, 12:50 AM   #36
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Since I found this I figure I have to try it. I have washed WLP 500 yeast in the fridge to boot, so that should save me a few bucks.

Since my LHBS only has Light malt extract I think I`ll just use 3kg of LME plus 4oz of caramel 40 and an extra pound of munich in the mini mash to make up for what I`m missing in your amber and munich extracts.

UPDATE-

So I made it last weekend. LHBS had no Caramunich so I substituted Honey malt which is supposedly very munich tasting and I had to sub fuggles for the styrian goldings, which I am unsure was a super great decision but time will tell. I also couldn't get any Lyle's so I made 2 pounds of my own belgian candy sugar, which turned out a nice deep red color and tasted great. Hit 1.070 and has been bubbling away for quite a while now. I pitched about 2 liters of starter that I built up twice with my washed wlp500.

UPDATE2-
2 months later I finally bottled it. I think the yeast got a bit stuck at 1.026, but after rousing and finishing off fermentation at 26C and adding some more active yeast, I think things finished off at 1.020. At bottling this tastes fantastic and I actually drank more than a liter of it flat. It's exactly what I was hoping for and am convinced it'll age well...

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Old 03-11-2010, 03:16 PM   #37
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I followed the recipe and ingredients exactly, with the exception of having to make my own lyles out of 16oz water, 1lb white sugar and a dash of lemon. I brewed Saturday night, so 5 nights ago and my beer closet smells of bananas. I pitched the yeast at around75 degrees F, and my apartment has stayed about 72ish this whole time. Is this normal?

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Old 07-11-2010, 04:48 PM   #38
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Can anybody explain why the recipe calls for 2 packets dried wine yeast as nutrient at 45 mins instead of using a yeast nutrient like the one made by Wyeast?

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Old 09-10-2010, 09:56 PM   #39
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Yes, i'm a little confused about the 2 packets of dried wine yeast as well. You add them to the boiling wort at 45mins?

What does that do for the beer? Would the yeast be killed by the boiling wort?

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Old 09-13-2010, 04:56 PM   #40
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I think that the wine yeast was used as a yeast nutrient. The boiling wort will kill the yeast, yielding a nice additional food supply for the pitched yeast after the wort is cooled.

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