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Old 02-13-2013, 06:29 PM   #371
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Quote:
Originally Posted by Brewnoob1 View Post
I have a batch right now going with S-33 Edme yeast. Would there be any issues pitching this right on to that? It's not really a belgian style yeast but any ill effects or flavor changes that would be unpleasant doing this? I was also going to add orange peel to the boil.
from what I've read about Shock Top and Fat Tire, two "Belgian" beers, neither of them use Belgian yeasts
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Old 03-10-2013, 11:45 PM   #372
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I've tried to read a lot of the thread, but how are you guys getting 1.065? Beersmith says with 80% efficiency, it would be 1.060, which would give a 6.0% beer. Is anyone else getting 1.065? Anyone care to elaborate? Even the recipe says to shoot for 1.043-1.048. I have some liquid malt extract on hand to bring it up 1.065 anyway. I'm mashing right now and I put in beersmith and now I'm worried I know I know, RDWHAHB

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Old 03-11-2013, 03:04 AM   #373
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Ended up at 1.042, so I added 3.3 lbs of gold LME from Midwest to bring me up...I'm a little disappointed, not sure if I should have done that or not, probably would have it 1.043 once it hit 60 degrees, but who knows. Now I will hit 1.065 or something to that affect. Anyone else have that problem? According to some places I seem to h ave back at 70% efficiency.

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Old 03-12-2013, 04:15 AM   #374
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Came out delicious and very easy to drink, especially when a slice of orange is added. Next time will either use some bitter orange peel or some citra to add a little more citrus flavor. Thanks for the recipe.

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Old 03-19-2013, 03:40 PM   #375
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thanks BierMuncher
your SWMBO Slayer was a big hit at my sons 21st birthday party , all his buddys raved about it

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Old 04-18-2013, 02:11 AM   #376
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Enjoying my second batch of this made with bottle-harvested Bell's Winter White yeast. It's awesome.

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Old 04-18-2013, 09:27 PM   #377
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I am getting a bit confuses here on the recipe forums - what is the latest recipe is it on the first post ? Anyone has it in BeerSmith ?

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Old 04-25-2013, 07:28 PM   #378
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Looking to brew the extract next weekend if all goes as planned, probably will change the hops though. Unless the recipe has been modified this is what I'm planning to go with:

3 lbs. Wheat DME
2 lbs. Extra Light DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt
1 oz Saaz or Hallertauer hops

I'm thinking of splitting the batch and using different yeasts in each:
In Fermentor #1 - WY1214 - Belgian Abbey (The Chimay Strain)
In Fermentor #2 - Harvested Ommegang from Game of Thrones bottle

Since Ommegang uses the same yeast for fermenting and bottling in all their beers, and I've read that it's a Witbier like strain, that one should fit this well. I want to use the 1214 because I'll be moving an Abbey off the cake that weekend and want to see how much the yeast makes a difference.

Any thoughts?

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Old 04-30-2013, 11:18 PM   #379
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Quote:
Originally Posted by saxowam View Post
Came out delicious and very easy to drink, especially when a slice of orange is added. Next time will either use some bitter orange peel or some citra to add a little more citrus flavor. Thanks for the recipe.
Blasphemy - orange slice in a Belgian "Golden" Blonde ?
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Old 05-26-2013, 02:30 AM   #380
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Made the extract version a few months ago, with one odd side effect. My buddy told me (left the keg at his house for him/his wife to finish) that after two beers it made their stomachs rumble, and after three it was basically a laxative. Has anyone had similar problems? Apparently the beer was good enough that they finished the keg anyway, so whatever caused the issue didn't affect the flavor (or keep them from drinking). Any ideas?

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