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Old 09-17-2011, 07:38 PM   #61
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I'm brewing a slightly modified version of this tomorrow. I basically just rounded up my grainbill.
I was supposed to bottle mine last monday but I've been very busy at work. Probably won't bottle it until next weekend. I'm going to wash the yeast too (first time attempt) just in case it comes out great. I can pitch the exact strain again. Extra time in the fermenter shouldn't harm it, right?

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Old 09-17-2011, 07:39 PM   #62
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I was supposed to bottle mine last monday but I've been very busy at work. Probably won't bottle it until next weekend. I'm going to wash the yeast too (first time attempt) just in case it comes out great. I can pitch the exact strain again. Extra time in the fermenter shouldn't harm it, right?

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It'll be fine.

I actually think I have enough actual Leffe bottles now to bottle mine in them. I think they're cool bottles. I've been on a leffe kick lately, probably because of you guys all brewing this.
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Old 09-18-2011, 01:20 AM   #63
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Revvy. Have you ever tried making this with open fermentation? I would think it would be perfect for this style

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Old 09-18-2011, 12:46 PM   #64
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Revvy. Have you ever tried making this with open fermentation? I would think it would be perfect for this style
No I am a chicken**** where wild fermentations are concerned. Lambics, all that stuff, I'm just way afraid of something taking hold in my gear and never getting it out.

I'm kinda fascinated by it, but in that drive by and look at an accident sort of way.

It'd be interesting if someone does it with this recipe, though.

But, I may be resorting to that today if my abbey ale starter doesn't take off. My lhbs was out of whitelabs, so I had to get Wyeast. I'm not a big fan of those things. I made a starter yesterday morning and it doesn't look at all like anything's happened, nor does the wort smell like it either. It probably won't get pitched til 3 or 4 so hopefully it will wake up.
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Old 09-18-2011, 01:56 PM   #65
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No I am a chicken**** where wild fermentations are concerned. Lambics, all that stuff, I'm just way afraid of something taking hold in my gear and never getting it out.

I'm kinda fascinated by it, but in that drive by and look at an accident sort of way.
Thorough sanitation would rid of any potential bacteria?

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Old 09-18-2011, 02:22 PM   #66
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Hi Revvy, thanks so much for posting the recipe. Leffe has been among my favorite belgians for years. My third batch ever (a few years ago) was a Leffe clone, which turned out "ok", but I've learned so much since then (thanks HBT!) that I'm excited to give it another shot with your recipe.

I did notice in your initial post that you've added frozen peaches to this recipe before. It just so happens that I have a bushel of fresh Colorado peaches in my possession, and have been looking for a way to get them into a good beer. Can you share some of the results of adding the peaches to this beer? How did it turn out? What ratio of peaches/gallon did you use? Skins/no skins? I saw this thread a few minutes ago and after reading your initial post I knew I had hit the jackpot...awesome beer/recipe and someone who has added peaches as well! Thanks again

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Old 09-18-2011, 05:05 PM   #67
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I'm not having the greatest brew day. Had trouble hitting my temp (too high) and trying to mess with it may have made it too cool. I'm just going to rdwh several beers and get what I get in the finished product. It will still be beer.

I'm going to enjoy the lions, and the fact that I am brewing......

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Old 09-18-2011, 05:07 PM   #68
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Hi Revvy, thanks so much for posting the recipe. Leffe has been among my favorite belgians for years. My third batch ever (a few years ago) was a Leffe clone, which turned out "ok", but I've learned so much since then (thanks HBT!) that I'm excited to give it another shot with your recipe.

I did notice in your initial post that you've added frozen peaches to this recipe before. It just so happens that I have a bushel of fresh Colorado peaches in my possession, and have been looking for a way to get them into a good beer. Can you share some of the results of adding the peaches to this beer? How did it turn out? What ratio of peaches/gallon did you use? Skins/no skins? I saw this thread a few minutes ago and after reading your initial post I knew I had hit the jackpot...awesome beer/recipe and someone who has added peaches as well! Thanks again

I used a couple packages of frozen peach slices that I ran through a sanitized food processor and added to secondary. It came out ok...not great. Like I said earlier on this thread there's several people on here who have been successful with adding fruit to this recipe, go with their recommendations.
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Old 09-18-2011, 05:31 PM   #69
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Ok, thanks....from looking at earlier posts, I'm thinking 7-8# since peaches have a milder flavor.

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Old 09-18-2011, 06:02 PM   #70
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I might have to make a 2.5 gallon batch to test this out, unless someone wants to beat me to it, but I'm sparging now and I have what appears to be a family of bees buzzing around, there's even a couple of babies trying to land on the tun.

But I was thinking about how this might make a nice "Honey Blonde" for all those folks who like honey beers.

I'm thinking about swapping out a pound to a pound and a half of the pilsner with the same amount of Gambrinous honey malt. That should give this a nice honey character.

What does anyone think? Anyone game for trying this?

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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

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