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Old 07-11-2012, 04:47 AM   #221
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I need to pick up a bottle of this in the commercial version as I've been on a Belgian kick recently and never had this one. Looks like a winner and the recipe made my mouth water!

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Old 07-16-2012, 05:45 PM   #222
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I just kegged this after about a month after brew day and all I can say is wow! I picked up a six of the original a few weeks back and I cant tell the difference beween the two. Same spicyness, alcohol is just a bit more prominent in mine but thatll go away in a few weeks I think.

Well done clone!

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Old 07-16-2012, 09:19 PM   #223
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Had the commercial version on Sunday and this is going on the future brew list!

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Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld
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Old 07-19-2012, 07:13 PM   #224
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Man I want to make this beer, but I don't have a fermentation cooler and ambient temperature in my fermentation room is around 72-74ish so I'm wondering if this will cause a problem? If so, would pitching WLP500 or WLP550 change the character of the beer too much? Leffe is hands down my favorite commercial beer so if I can make a clone of it I sure will.

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Old 07-19-2012, 07:20 PM   #225
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Quote:
Originally Posted by sb68 View Post
Man I want to make this beer, but I don't have a fermentation cooler and ambient temperature in my fermentation room is around 72-74ish so I'm wondering if this will cause a problem? If so, would pitching WLP500 or WLP550 change the character of the beer too much? Leffe is hands down my favorite commercial beer so if I can make a clone of it I sure will.
Rubbermaid tub + water + ice for a few days while active fermentation is going on. Or swamp cooler.

72-74 would give you active fermentartion temps of 77-84... I think the high end for this yeast is 78.

My ambient temp was lower 60s and this one hit 73 and stayed there for about three days for me.
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Old 07-19-2012, 07:40 PM   #226
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Rubbermaid tub + water + ice for a few days while active fermentation is going on. Or swamp cooler.

72-74 would give you active fermentartion temps of 77-84... I think the high end for this yeast is 78.

My ambient temp was lower 60s and this one hit 73 and stayed there for about three days for me.
Yes, just do a simple swamp cooler for the first few days of fermentation and you'll be fine. Freeze some waterbottles and you'll be golden.
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Old 07-20-2012, 10:54 AM   #227
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Quote:
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Rubbermaid tub + water + ice for a few days while active fermentation is going on. Or swamp cooler.

72-74 would give you active fermentartion temps of 77-84... I think the high end for this yeast is 78.

My ambient temp was lower 60s and this one hit 73 and stayed there for about three days for me.
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Yes, just do a simple swamp cooler for the first few days of fermentation and you'll be fine. Freeze some waterbottles and you'll be golden.
Thanks for the tips, I will give this a shot!
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Old 07-23-2012, 11:08 PM   #228
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I brewed this recipe about 2 months ago. Since the beginning it's had a cidery taste to it. I think the issue may be that my efficiency was low and I added a pound of light brown sugar. After doing some searches on here, a cidery taste can be attributed to adding too high of a percentage of simple sugars to a recipe and not having it balanced with malt. Has this happened to anyone else?

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Old 07-28-2012, 06:08 AM   #229
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Think I'm going to give this, or something similar depending on what the brew shop has, a crack for my first Belgian.

I currently have some Ommegang yeast building up as I type this. Think that would be a good sub for the White Labs? My plan was to do a lighter Belgian and use the yeast from that to do a Belgian strong for the winter. This isn't "light" by any means, but it should still work.

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Old 08-01-2012, 01:59 AM   #230
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Think I'm going to give this, or something similar depending on what the brew shop has, a crack for my first Belgian.

I currently have some Ommegang yeast building up as I type this. Think that would be a good sub for the White Labs? My plan was to do a lighter Belgian and use the yeast from that to do a Belgian strong for the winter. This isn't "light" by any means, but it should still work.
Do it. I don't know about a "good sub" but I brewed it with WLP515 Antwerp Ale, and although it didn't taste anything like Leffe (lower attenuation resulted in a little bit thicker, sweeter beer, and a totally different ester profile, whatever) it was really delicious. I think this would come out really nice with any Belgian yeast. Thanks for the recipe Revvy!
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