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-   -   Revvy's Belgian Blonde (Leffe Clone) (http://www.homebrewtalk.com/f71/revvys-belgian-blonde-leffe-clone-202852/)

Akavango 08-12-2011 06:19 AM

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Had a bit of a incident with the fermentation vessel. It seems that I put to much in the vessel and it is now coming out of the airlock.
Does this means that the brew is lost? It is safe to replace the airlock with another one without further damaging the brew? should i add more yeast to replace the one I lost ?
Thanks


starman 06-23-2012 04:04 AM

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What's this? (Hint: The answer is not a retired safety bollard from The Hellen Keller School of Driving)

Attachment 65987

That's right, the bureau of pipeline management has dedicated a sanke exclusively for Revvy Leffe fermentation.


duboman 10-10-2012 11:37 PM

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Well, at 4 weeks in the bottle and my second attempt at this recipe and a side by side I must say this batch turned out fantastic! Thanks for the recipe Revvy! This one is going to be a regular rotation for sure


hermsfun 06-21-2013 12:35 AM

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Brewing 25 gallons tonight, halfway through the mash... Beautiful color so far!


NTexBrewer 06-29-2014 12:53 AM

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Really like this recipe. I used Fuggle to bitter and Ardennes yeast because that is what I had. I used belgian bottles so I could carbonate this beer high. Taste is very close to the original.

Thanks Revvy

Attachment 208181



Sent from my iPhone using Home Brew


NTexBrewer 12-14-2014 02:10 PM

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Quote:
Originally Posted by troy2000 View Post
What would I get if I used 5% rolled oats for mouthfeel instead of mashing high, replaced the table sugar with amber Belgian candi and pitched Belle Saison yeast (because I have the candi and Belle Saison on hand))?

Granted, it wouldn't be a Leffe Blonde clone anymore - but it might be pretty good. Thoughts?

I would think it would still turn out to be a good beer but I would expect the Belle Saison yeast to ferment very low. I got 90% attenuation with Belle Saison on the last batch I used.

When I brewed this recipe, I used some Belgian Ardennes 3522 slurry and let it ferment warm, around 80 degrees. It fermented down to 1.006, which was 90% attenuation. I carbonated the beer to 3.3 volumes and it still had great body and spiciness. Just drank my last bottle last night. It was a little over 6 months old and tasted fantastic.


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