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Old 04-13-2014, 04:47 AM   #571
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So, this is going to be my next brew regardless of the answer, but any thoughts of adding coriander seed? I have no doubt its amazing without it, but I know that a lot of tripels have coriander seed so just wondering

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Old 04-13-2014, 10:55 AM   #572
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Quote:
Originally Posted by uofmguy View Post
So, this is going to be my next brew regardless of the answer, but any thoughts of adding coriander seed? I have no doubt its amazing without it, but I know that a lot of tripels have coriander seed so just wondering
In over a decade of tasting Belgian ales that claimed to use coriander, (in BLAM mainly), I have never detected it on the palate. If you do decide to use it, the more aromatic green coriander is what was claimed to have been used, not the hot dog spice, (white coriander seeds).
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Old 05-04-2014, 11:01 AM   #573
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Ive been wanting to brew up this recipe for quite a while now. Finally had a chance to pick up the ingredients this weekend...pretty amped for this one. Brewed the extract version as follows.

Extract/Grains
8 oz Cara Pils steeped @ 155F for 30 mins

3lbs light LME @ 60 mins
7lbs light LME @ 10 mins
1lb amber DME @ 10 mins
1.5lbs Belgian Candy Sugar @ 10 mins

Hops
1.8 oz German Hallertau 3.6AA 60 mins
.5 oz Styrian Goldings 3.2AA 30 mins
.8 oz Saaz 2.9AA @ 3 mins

Pitched 1L starter of Wyeast 1214

OG = 1.084 Estimated ABV=11%

Gonna be tough to wait this one out

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Old 05-06-2014, 03:22 PM   #574
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I bottled a extract batch of this about 2 months ago, and last night I tried a bottle. So far, so good. A little on the sweet side, but overall I'm really happy with it. I'm going to give it another month or so to age, I'm sure it will only get better.

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Old 05-08-2014, 05:31 PM   #575
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***Update*** fermentation took off roughly 12 hours after pitch. A 1L starter and a really good aerate seems to have done the trick. Temp held steady for 36ish hours at 70F and has since dropped to about 68 as fermentation has started slowing down, although its still bubbling at least once per second. Anyone have fermentation schedule they like for this brew? I usually go 2 weeks in primary, rack to secondary for additional week, prime and bottle then age accordingly. Anyone see a problem with this? thanks again for the recipe, its smelling amazing, cant wait to try this one!!!

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Old 08-05-2014, 06:31 PM   #576
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I put this on 2 days ago, but with a few alterations:

8.5 lbs Pilsen Light DME
1.0 lb Amber DME
1.5 lbs Dark Belgian Candi Sugar
1.7 oz US Hallertau @ 60 min
0.2 oz US Hallertau @ 30 min
0.7 oz US Hallertau @ 1 min
WLP545
OG: 1.090

Now to the question... I seem to be getting a mild "rhino fart" smell from the airlock. I haven't had that happen to any of my beers yet. Has anybody else experienced this smell with this brew? Just curious.

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Old 08-05-2014, 08:01 PM   #577
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What is a rhino fart smell?

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Old 08-05-2014, 09:17 PM   #578
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Quote:
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What is a rhino fart smell?
Sulfur. It's pretty normal during fermentation on some of these types of beers.
It should condition out post fermentation.
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Old 08-05-2014, 09:58 PM   #579
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Brewed this weekend. Used a starter for the first time and it was the most violent and fast fermentation I've ever experienced. Can't wait to try it

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Old 08-05-2014, 09:59 PM   #580
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Quote:
Originally Posted by crusader1612 View Post
Sulfur. It's pretty normal during fermentation on some of these types of beers.
It should condition out post fermentation.
Cool. I'm familiar with it in regards to wine and cider, but had not had that happen with a beer yet. Just wanted to make sure it was an acceptable smell

Thanks!
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