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Old 08-16-2012, 08:25 PM   #51
Akavango
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This one is next on my "To Brew" list.

Gonna pick up the ingredients on Friday and brew on Sunday.
Good luck with it!
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Old 08-16-2012, 08:29 PM   #52
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I have had the same problem each time i brewed it and except for once the beer turn up great. You should use a blow off tube where one end i in the bucket and the other end in a sanitizer solution. That should prevent the mess. A blow off tube cannot cope with rigourous fermentation.
Yeah I did some research since the first expulsion of yeast. I will do it next time. Let's hope for the best.
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Old 08-17-2012, 02:57 PM   #53
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Here's mine. I was very surprised at how strong the beer is. My initial gravity readings had to have been WAY off. No doubt mine turned out over 10% as you can taste the phenols. It reminds me of Belgium Tripple. Great strong flavor but mild on the hops. I guess the good thing is Im not drinking that much of it at a time....a pint or so and I know I've been drinking for sure. Fermintation stopped around the 10 day mark. After sitting in the keg for another 10 days it cleared quite well but that may not be evident in the picture. I converted this recipe to partial mash.

leffe.jpg  
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Old 08-17-2012, 03:34 PM   #54
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Very nice colour, Congrats! Glad it turned out great.
Your pic make me want one. Too bad I'm at work.

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Old 08-22-2012, 01:17 PM   #55
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Didn't get a chance to brew last weekend so I will brewing on Friday.

I do have a question though. Should I add the sugar at the beginning of the boil or wait until about 10 minutes left so I don't have to worry about getting burnt sugar on the bottom of my brew pot.

Also the Haulertaus hops that my LHBS had are only 4.3% AA. So, my plan is to add .5 oz. of Williamette @ 15 minutes as I have some left from my last brew. According to brewers-assistant that should get me into the correct IBU range. Thoughts?

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Old 08-22-2012, 02:15 PM   #56
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I have done brew where sugars is to be added at various time during the boil and never had a problem with burnt sugar. The Common wisdom seems to be to add the sugar in the last 10 minutes of the boil.

I think that williamette is a harsher hops that hallertaus and that it could change the flavour of the final result. Maybe a little more hallertaus to raise the ibu to the desire level. Maybe someone has a different opinion.

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Old 08-27-2012, 12:06 AM   #57
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Well, I finally got to brew this beer today. I missed the OG by a few points. Mine was at 1.068. I did use the Williamette, but added at 10 minutes instead of 15. It did increase the "hoppiness" of the nose, but didn't impart any real bitterness to the wort.

It smelled and tasted wonderful. My starter was very active so I am thinking I will be seeing activity in the primary before I go to bed tonight.

I have to confess, I have never had an actual Leffe Radieuse. I brewed this because I have liked every other Leffe beer I have had and the recipe sounded like it would give a great beer. If the beer picks up some of the "classic Belgian" tastes from the yeast and combines with the malty/nutty flavor of the wort, this beer is going to be amazing.

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Old 08-27-2012, 05:03 PM   #58
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The radieuse is my second favorite leffe. The first one is the Vieille Cuvee. They are both great beer. I'm sure you'll like yours.
I hope you have put in place a blow off tube because I always has very active fermentation with those.
Cheers.

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Old 08-29-2012, 03:04 AM   #59
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The radieuse is my second favorite leffe. The first one is the Vieille Cuvee. They are both great beer. I'm sure you'll like yours.
I hope you have put in place a blow off tube because I always has very active fermentation with those.
Cheers.
You are not kidding!

I have 5 gallons of wort in a 6 gallon carboy with a blow-off tube and a one gallon bucket half full of sanitizer. I ended up with 2 inches of yeast sludge in the bucket and yeasty sanitizer all over the inside of my fermentation fridge.

I switched over to an airlock today as it looks like the violent fermentation stage is over.
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Old 08-29-2012, 11:14 AM   #60
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Sorry for the mess!

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