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Old 08-03-2012, 06:27 PM   #231
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Would there be any advantage (or disadvantage) to mash this longer than 45 min ?
Also, I would be inclined to add the sugar to the fermenter after the initial activity slows. Would that make much difference here ?

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Old 08-03-2012, 06:29 PM   #232
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Would there be any advantage (or disadvantage) to mash this longer than 45 min ?
I mashed for an hour, and mine turned out wonderful. Your mileage may vary.
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Old 08-11-2012, 02:05 AM   #233
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I brewed this up a week ago and all went well. With the exception of a wheat, this will be my first attempt at a Belgian. Even with a nice sized starter this one is still shooting through the blowoff a week later. I did end up with a higher gravity though. 5.1 gal of 1.077 wort... So this may not exactly fit the blond guideline, but who am I to complain about someextra sugar

If this finishes dry, it may be pushing 8%.

Any good recipes for a Belgian strong or quad I could use this yeast for?

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Old 08-11-2012, 02:08 AM   #234
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Btw, the ommegang yeast didn't work out. Pitched 530 as recommended. Still haven't decided if I want to keg or bottle this... I'm leaning toward bottling since a higher og might make some bottles good for aging.

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Old 08-14-2012, 02:48 AM   #235
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Btw, the ommegang yeast didn't work out. Pitched 530 as recommended. Still haven't decided if I want to keg or bottle this... I'm leaning toward bottling since a higher og might make some bottles good for aging.
It does age very very well. You really can't go wrong with a 6+ month old bottle of this stuff. It probably would bulk condition and be equally amazing kegged but be prepared to let it sit.
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Old 08-14-2012, 01:12 PM   #236
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It does age very very well. You really can't go wrong with a 6+ month old bottle of this stuff. It probably would bulk condition and be equally amazing kegged but be prepared to let it sit.
Yeah. I've had the same issue the homebrewdad did with this current batch for some reason (I used second generation abbey ale yeast that I didn't wash) that it's taken time time mellow. It was also the first batch I kegged in my new keezer, so I also think that had something to do with it. But it's FINALLY mellowing out and coming along. It's been in the keg for 5 weeks now.
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Old 08-15-2012, 01:59 AM   #237
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Should have mentioned, the inaugural 10g batch was split 50/50 keg & bottles on 7/25. I guess there will have to be painstaking side by side comparisons starting next week. The bottles have been sitting at around 73-75 due to the heat. The hydro test was pretty harsh so I left the keg out for a week before putting it on gas.

I only have a simple regulator and a 3 way manifold so not sure if the kegged version will get 3 volumes at the expense of the other beers. Did you bump your co2 up?

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Old 08-15-2012, 02:13 AM   #238
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Should have mentioned, the inaugural 10g batch was split 50/50 keg & bottles on 7/25. I guess there will have to be painstaking side by side comparisons starting next week. The bottles have been sitting at around 73-75 due to the heat. The hydro test was pretty harsh so I left the keg out for a week before putting it on gas.

I only have a simple regulator and a 3 way manifold so not sure if the kegged version will get 3 volumes at the expense of the other beers. Did you bump your co2 up?
Nah, I decided to, since it was my first kegged beer, to carb it at 12psi for 40 degrees f.


I'd can't wait to hear your comparison between kegged and bottle conditioned. Not having any bottled I can't do it, but this does taste different kegged then it ever has bottled.
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Old 08-15-2012, 11:28 PM   #239
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I'll probably just stick with the routine I've had since I started kegging. The first gallon gets racked onto sugar in a one gallon jug and the other 4-4.5 gallons goes into a keg. This is just enough for ten 12oz beers for comparison/aging and a few ounces to sample. If you have flip tops, all the better since the beauty of kegging lies in it's convenience. A capper and caps are one less thing to deal with.

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Old 08-21-2012, 01:49 PM   #240
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To start, thanks for this recipe Revvy. Like I stated in an earlier post I love Leffe and was greatly looking forward to brewing this up. Yesterday I wrote a post describing my brew process this past Saturday, the problem I was having, and a request for suggestions. Well, not sure what happened but either A) I'm retarded and hit preview post instead of post, or B) the forum ate my post...I am leaning toward A as the answer to that issue lol. Anyway, long story short I brewed up the ingredients, cooled, tossed into fermeter and dumped the vial of yeast on Saturday. No fermentation at all as of yesterday morning and I was concerned, headed to bew store after work to get another vial of yeast and wife called to tell me it was gurgling away and fermenting nicely so problem solved! I did change the ingredient list slightly since my LHBS online ordering system wouldn't let me order in increments like 9lb 13oz pilsner, so I had to get a full 10lb of the grains and my ingredient list looked more like:

10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 81.4 %
1 lbs Munich Malt (9.0 SRM) Grain 2 8.1 %
6.0 oz Biscuit Malt (23.0 SRM) Grain 3 3.1 %
4.0 oz Melanoiden Malt (20.0 SRM) Grain 4 2.0 %
10.6 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 5.4 %
1.50 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 25.1 IBUs
0.75 oz Saaz [4.00 %] - Boil 30.0 min Hop 7 7.1 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml] Yeast 8 -

I don't think the the added grains will have much of an impact other than a tad more sugar if my efficiency was good, which it calculated at 73.2% Brewhouse Efficiency based on 1.068 SG, but I do think the bittering from the additional hops, especially the Styrian may make a difference. Lesson learned on this brew session, my second AG, make a starter.

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