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Old 03-11-2011, 03:38 AM   #21
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msw708, there isn't really a short answer to your question. This recipe improves with a few months of aging but has proven to be tasty within just a few weeks. It depends a lot on how much time it spent before bottling too. The first time I brewed it, I didn't give it enough time to bulk age and let the yeasts clean up after themselves. So I had to wait for that to happen while in the bottle. My advice is give it enough time to carb up and sample it and try to stick some aside for a few months. Let me know how you like it.

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Old 03-11-2011, 03:44 AM   #22
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I've never had a Leffe or Rochefort but all I can say is give this beer time. If you have patience with it, you will be rewarded in the end.

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Old 03-11-2011, 11:11 PM   #23
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Surfer, I let it ferment 14 days. Ok will try as you suggest. I'm guessing that during aging it should be kept unrefridgerated or does it matter? Thanks much. will let ya know how it turns out.
Erie, you must try a Leffe and Rochefort when able. Fantastic!

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Old 03-16-2011, 04:01 AM   #24
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If you can keep it in the low 70's it will age faster. Storing it cooler will result in a more clear beer but would take more time. I usually let it stay at room temp then throw a few bottles in the fridge for a week or a few days before you drink them. I have a Belgian finishing up its fourth week in the bucket and about to be bottled, so I am playing the same waiting game.

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Old 03-23-2011, 10:10 PM   #25
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Well Surfer I couldn't wait any longer to try it. I cooled one today and am savoring it currently. It is terrific! Thank you soooooo much for that recipe. This was only my second ever attempt and I'm thrilled with the outcome! Now the challenge is to not drink it all quickly! Perhaps I've been lucky but it turned out fantastic. I did find a Leffe Brune clone and am awaiting arrival of ingridents. Will keep you up dated if you're interested. I intend to double your recipe next too.

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Old 03-24-2011, 10:05 PM   #26
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Glad you are enjoying!

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Old 04-08-2011, 03:25 AM   #27
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Guess what.......... *drum roll*.........
Everyone loves this beer, including my non beer-fan wife! So we are brewing a second batch this weekend! The only "issue" for us is the lack of bubbles and head with this beer. Maybe we'll try with a bit more priming sugar when it's time to bottle.
I'd be curious to know how this would turn out if brewed as a "cream" ale. Thoughts on that?

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Old 05-16-2011, 05:12 PM   #28
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Hi I'm brewing this tommorow and i'm plugging everything into beersmith as to keep records. I know you labaeled this trappist ale but what style is this as trappist only indicates monk brewery. is this a belgian dark strong? a dubbbel ? just curious as to get everything into my calcs correct. thanks.

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Old 06-28-2011, 12:49 PM   #29
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Ok next question.... I bottled this on the 16th of June and everything went fine but here I am on the 28th of june and I have minimal carbonation. I know everyone talks about the 3 week rule but i was curious about other peoples expierence with this does it take longer due to the high gravity? and also is this beer so supposed to be kinda cloudy/murky?thanks for the input.

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Old 07-19-2011, 03:21 PM   #30
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You want yeast flavor, try bread yeast, you will get yeast flaver.

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