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Old 04-06-2010, 06:12 PM   #11
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Originally Posted by Lodovico View Post
Brand new to Belgian Beers. How do you think WLP500 would be in this beer? It's the only Belgian yeast I have access to at the moment.
Sorry for the delayed response... Did you try it?
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Old 03-13-2011, 03:01 AM   #12
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Old 09-01-2011, 05:12 PM   #13
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When do you add the Candi syrup? At the end of the boil? Into the fermenter? Other?

Also, have you ever tried this with WLP540 Abbey IV Ale Yeast? I've seen claims that this is the Rochefort yeast. They White Labs site says that 540 is fruitier than 530, but less so that 500.

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Old 09-27-2011, 04:04 AM   #14
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I'll be brewing this within a week or so. I'll be using belgian dark 2 candi syrup since I couldn't get it locally or from AHS.

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Old 11-15-2011, 12:52 PM   #15
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Made this up yesterday- ended up with a SG or 1.075! Must have been my double milling (and use of blender) prior to throwing grains in the bag. Anxious to see how it'll turn out- smells very good and more hoppy than I expected.

*Update 12/12*
Took the hydrometer reading today: 1.022 for a ABV of 6.88! Taste is fruity, with a lingering smokey malt flavor and some good hop aroma. Very anxious to see how this tastes carb'd up.

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Old 01-02-2012, 08:07 PM   #16
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Just brewed this yesterday. Looking forward to trying it.
Flatulently,

Update: racked, carbed, delicious!!!!!!'

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Old 01-03-2012, 04:45 PM   #17
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Originally Posted by claphamsa View Post
hmm... I wanna enhance the dark fruit flavor, with minimal chocolate flavr! thats why i ask
Any success with your adjustment?
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Old 10-25-2012, 07:28 PM   #18
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Any success with your adjustment?
Bumping this as well... results?
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Old 10-29-2012, 02:06 PM   #19
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this seems like an interesting beer. How long does it take to bottle condition? Im wondering whether this could be ready for xmas.

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Old 10-31-2012, 12:44 AM   #20
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Im making similar dubble (half of cara munich and 1/4 of specB but 1.5lb of dark sugar) and i like this beer very much (have 3rd batch in 2ndary right now), next time i may change it according to this recipe. And i dont think it will be ready for Christmas if you brew it now, for me its 6 weeks fermentation and long bottle conditioning (around 3months) for great effect

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