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Old 05-12-2011, 07:12 PM   #31
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Awesome, I think you will be very pleased when it's done. We turned ours around rather quickly (7 weeks grain to glass).



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Originally Posted by defenestrate View Post
just added my sugar to this last night, gravity was @ 1008 and krausen had just fell. i used turbinado so the color is going to be pretty light, and fermented @ 73-74. it smells/taste great even at a week, pretty pumped.
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Old 05-12-2011, 07:22 PM   #32
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Yes, it was rock sugar. I want to say we got it from William's Brewing, they had the darkest SRM.

Yes, packaged the entire batch into bottles. Used DME for priming.

16E - good thing for those specialty categories! It is tough to fit most of our brews into a style category. Funny note to add, we actually meant to add another pound of the dark sugar at flameout but since it was so damn cold we simply forgot

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Interesting recipe! I have a few questions about it. What type of sugar are you using? The syrups I've seen have much lower SRM's, are you using rock sugar? If you could link the product that would be great. Also, did you bottle condition these? I kegged a batch of Saison and bottled from the keg for a competition to about 3 vols and got dinged for under carbonating.

EDIT: And one more questions, did you enter as a specialty Belgian (16E) or a Saison? It seems pretty dark for a saison.
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Old 05-13-2011, 12:40 AM   #33
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Brewed this today. Only had a Lb of rye by accident I purchased too little. I also added a half Lb of oats. And I used some cardamom spice and Ginger in whirlpool.

I prepped a 1.5 liter starter a few hrs before pitch. Again poor planning. Pitched it into a very oxygenated wort and it was fermenting in about 2 hrs.

It is an animal yeast.

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Old 05-13-2011, 12:45 AM   #34
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Awesome, I think you will be very pleased when it's done. We turned ours around rather quickly (7 weeks grain to glass).

i certainly won't be able to wait 7 weeks- this puppy will most likely be carbed in the keg by week 4, we'll see how it progresses though.

you dont happen to have any pics of this poured, do you? curious to see the color difference.

i think i may use this yeast for my ginger beer... i think it the citrus and esters would be a welcomed addition.
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Old 05-13-2011, 05:35 PM   #35
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wow... talk about monster yeast- 1.002 on day 8

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Old 05-13-2011, 05:43 PM   #36
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It sure is - since you added the sugar into the fermenter that definitely helped it along

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wow... talk about monster yeast- 1.002 on day 8
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Old 05-18-2011, 03:06 PM   #37
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This recipe is for an 11 gallon batch?

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Old 05-18-2011, 03:26 PM   #38
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No, it's for a 1/2bbl.

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This recipe is for an 11 gallon batch?
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Old 05-18-2011, 03:34 PM   #39
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I want to make this one, and would like to use turbinado instead. But I want that darker color. What should I add to get it to ~19 SRM? I was thinking a tiny tiny bit of Carafa III (2 oz) that hopefully at that small amount wont add any roastiness? Any suggestions? Thanks

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Old 05-22-2011, 02:07 AM   #40
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Just kegged this tonight. 4 weeks in primary and it hit 1.004. Hydrometer sample tastes awesome.

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