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Old 12-19-2012, 07:50 PM   #61
GordonT
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Originally Posted by warriorpoet85 View Post
I recently brewed this (*it is bottling). I let it ferment for a good 5 weeks. I actually made a two gallon batch and split it up into two separate one-gallon fermenters (I am just starting up and costs prohibit a bigger pot for bigger sizes and I just recently bought a five gallon bucket).

My OG was 1.076 and my FG was 1.016.

The taste of it (pre-carb) was awesome. Best I have brewed so far, and it tasted remarkably similar to the real deal. I was quite pleased. Haven't been this excited for my beer to carb yet! I'll let ya know how it tastes when I crack one around Christmas time!
Awesome Warrior. Hope its even better bottled.
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Old 02-20-2013, 02:45 PM   #62
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I'm gonna try.. Thanks!

I had made one other fantastic Belgian, and two crummy Belgians. Yeast and fermentation management is key. I tried to let ferm temp free rise to 80, but too cool and needed to use a space heater to achieve.

Can you clarify the spice additions?
I read
.4 oz crushed coriander 5 min
.75 oz licorice root 15 min
.25 oz orange peel 10 or 15 minutes

Which dark syrup? The dark or the D2?

Thanks again!
TD

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Old 02-21-2013, 02:40 PM   #63
GordonT
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I'm gonna try.. Thanks!

I had made one other fantastic Belgian, and two crummy Belgians. Yeast and fermentation management is key. I tried to let ferm temp free rise to 80, but too cool and needed to use a space heater to achieve.

Can you clarify the spice additions?
I read
.4 oz crushed coriander 5 min
.75 oz licorice root 15 min
.25 oz orange peel 10 or 15 minutes

Which dark syrup? The dark or the D2?

Thanks again!
TD
Look back through the various posts on this, page 5 to be exact, and you will see a few posts about the syrup added. Good luck.

You spice additions look spot on.
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