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Old 06-20-2013, 01:39 PM   #311
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Thinking of doing this tomorrow and pitch it on top of the cake from my pomegranate with which is going into the keg hopefully tomorrow.

I probably wouldn't haven't have brewed it this week, but you guys have been talking about it everyday this week it seems. Glad you like it so much!!!!

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Old 06-20-2013, 03:46 PM   #312
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Quote:
Originally Posted by starman View Post
19c/~66f is a bit low to finish.

I would bump up the temp to 70F and see if they finish. Belgian strains are frequently goosed at the end.

Also, what was your mash temp? There's a chance you just have a ton of unfermentables and are stuck with a high FG no mater how much you add/rouse/pitch...
As far as I know I hit the temps in Revvys recipe.
initial mash with 14q water at 158F for 45 mins. Remove a gallon (to my plastic bucket) then extract the remaining sugar from the grain with 3 lots of 1.5gal water at 168F for 15 mins each.
2. take the combined liquors (1gall + 1.5gal + 1.5gal + remaining liquor) and put back into the cleaned pot.
3. boil and add styrian goldings (after 30 mins) for 30 mins
4. add saaz hops and boil for 30 mins before cooling for fermentation stage.


Well I decided to chance the second lot of white labs yeast I bought for my 2nd batch. I aerated the wort with an(sterilised) electric blender (figuring this would also release trapped co2). I then checked in another vial of yeast . i will increase my temo to 21C and hope for the best.

If I start with 1.058 and finish at 1.020 what will be my EtoH content? Is malt the same as sugar - I worked it out at 4.99%

Thanks in advance.
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Old 06-20-2013, 11:35 PM   #313
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Brewing 25 gallons tonight, halfway through the mash... Beautiful color so far!

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Old 06-21-2013, 12:03 AM   #314
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Jeebus man, 25 gallons of that stuff? I did that good of a job that you like it that much??/

I'm speechless.

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Old 06-24-2013, 07:51 PM   #315
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Quote:
Originally Posted by starman View Post
19c/~66f is a bit low to finish.

I would bump up the temp to 70F and see if they finish. Belgian strains are frequently goosed at the end.

Also, what was your mash temp? There's a chance you just have a ton of unfermentables and are stuck with a high FG no mater how much you add/rouse/pitch...
I upped the temp to 21C but the final sg stayed at 1.020 after a 2 weeks. I put my 2nd batch of yeast in and the fg remained the same after 3 days more.

Here's what I decided to do: I added 1 tsp sugar to my 4l demijohn (my batch was 25l in a plastic tub and 4 l in a demijohn) and it started bubbling again.

I decided to use this as a tester for the main bx.

I calculated how much sugar to increase the EtOh by 2%
:2% of 4000ml = 80ml alcohol
:80ml EtOh = 64g alcohol
: 64g EtOh = 64/46(rmm EtOh) mol = 1.39mol.
: 1 mol sugar = 4 mol EtOh so
: 1.39 mol EtOh = 0.3475 mol sugar
: 0.3475mol sugar = 0.3475 x 342 (rmm sugar) = 118g

I will see how this works out and if it all ferments out I will scale up to the 25l tub.

It has started fermenting again!

(In fact it's going mad - overflowed thru my airlock)
:
can't wait to bottle and see what it tastes like. My large batch should be ok in the plastic tub with the lees for a couple of weeks wont it??
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Old 06-25-2013, 02:04 AM   #316
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Quote:
Originally Posted by Revvy
Jeebus man, 25 gallons of that stuff? I did that good of a job that you like it that much??/

I'm speechless.

It really is a great beer! I can't brew that volume but info could... I would!
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Old 08-09-2013, 03:22 AM   #317
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Brewing a 10L (2.5G) batch of this recipe now.

Leffe Blonde was one of my favourite beers on tap at one of the local pubs; really looking forward to see how this recipe turns out.

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Old 08-12-2013, 09:44 PM   #318
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Been too long since I brewed this... it's on deck after my Oktoberfest.

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Old 08-15-2013, 05:26 PM   #319
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Yeast question here,

Ive made that recipe and liked it! I want to brew it again this weekend but the only yeast I have is Wyeast Trapist High grav. Ive read that it will impart a "fruity note" to the beer,what do you think?

By the way, Ill wash the yeast and reuse it for a bigger beer later.

Thanks

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Old 08-15-2013, 05:31 PM   #320
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Quote:
Originally Posted by triat00 View Post
Yeast question here,

Ive made that recipe and liked it! I want to brew it again this weekend but the only yeast I have is Wyeast Trapist High grav. Ive read that it will impart a "fruity note" to the beer,what do you think?

By the way, Ill wash the yeast and reuse it for a bigger beer later.

Thanks
I personally think that it will work great. I believe you'll get less of the spiciness and more of the fruitiness, but you'll have a nice beer.
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Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
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