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Old 04-06-2011, 10:15 AM   #61
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A little trick I found is hit the keg with 35psi for a week and then bleed down to a normal serving pressure. The beer will pour better and will be spritzy like a good bottled condition beer.

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Old 04-18-2011, 04:57 PM   #62
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alright Houblon, now that you've conquered this...what about:

tripel karmeliet!?

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Old 06-02-2011, 12:16 PM   #63
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tripel karmeliet!?
Sorry can't help you there as I never liked Karmeliet, always thought is was too sweet. Some time ago I did a side by side tasting of a handful of triples and the sweetness was too much for my taste.
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Old 06-02-2011, 01:08 PM   #64
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yes, i agree it is sweet, but in a fruit kind of sweet, like apple/pear.

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Old 11-03-2011, 04:16 PM   #65
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Houblon- How much lactic acid and gypsum do you typically add?

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Old 11-12-2011, 12:41 PM   #66
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Just brewed this Thursday night. Used a blend of the Wyeast and White Labs. OG came in at 1.083, so a little high, but I can't wait to taste this sucker. Aquarium heater holding fermentation at 75 and the airlock is bubbling away. This was the first beer that my wife helped me brew. Thanks for the recipe Houblon!

Any chance you'll ever post that Gnome Houblon recipe?

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Old 11-12-2011, 02:07 PM   #67
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reserve judgement until after lagering.

it really is a fantastic clone.

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Old 01-01-2012, 04:46 PM   #68
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Wanted to update after lagering period... This is one hell of a beer! The interplay between the yeast and hops is perfect, with both showing up but neither one overpowering the other.

I will be brewing this again and am also interested in knocking back the recipe to a more moderate strength. I'm interested if anyone on this thread has had success with a smaller houblon beer.

I would guess right off the bat that eliminating the sugar addition would be the first step and subsequently lowering the bittering addition by a small amount to keep the malt/hop balance in check would be second.

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Old 01-01-2012, 07:06 PM   #69
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I wouldn't just cut all the sugar out in an effort to make this a lower ABV beer. You need the sugar in order to make this as dry as it needs to be. Plug everything into your software and cut back on the base malt as well as the sugar, proportionally, until you get to your desired OG.

As far as hops, I would just make a note of what the OG:BU ratio of the original recipe and target that same ratio once you've removed some base malt and sugar.

Hope that helps

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Old 05-30-2012, 11:57 AM   #70
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Quote:
Originally Posted by Houblon View Post
Sorry can't help you there as I never liked Karmeliet, always thought is was too sweet. Some time ago I did a side by side tasting of a handful of triples and the sweetness was too much for my taste.
Okay then... how about a LA CHOUFFE clone??
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