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Old 11-28-2012, 02:33 PM   #81
Akavango
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I had one in the pub yesterday and it made me miss it. So i will be brewing this in the next few weeks.
It's one of my favorite leffe with the vieille cuvee.

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Old 12-09-2012, 04:53 PM   #82
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Just finished brewing this one again and got spot on gravity of 1074. This gets better with practice.
Fortunately I have started building a pipeline so that I can be patient enough when i bottle it.
This hobby is worst than crack. Hello My name is Clinton and I'm a homebrewer addict.

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Old 12-09-2012, 08:09 PM   #83
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Quote:
Originally Posted by clinton69 View Post
This hobby is worst than crack. Hello My name is Clinton and I'm a homebrewer addict.
Lol but so true...
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Old 12-21-2012, 06:27 PM   #84
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After Almost 5 weeks in the bottle, it is really coming along. It will make great christmas gifts.
Merry Christmas!

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Old 12-22-2012, 09:21 PM   #85
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Joyeux noel a toi aussi.
Since this is an american forum.
I will translate as well.
Merry christmas to you to. So glad you enjoyed that recipe.

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Old 01-26-2013, 03:54 PM   #86
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The more I drink it the better i like it. I'm saving a few bottles to enter it in a homebrewing contest next month. I'll let you know how i did.

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Old 01-27-2013, 05:49 PM   #87
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If you are talking about the National Homebrew club competition. I will enter a few beers myself but not the radieuse as I haven't brew it yet again. I'll brew it next week end. I'm trying to get to the result party if my work let me.
If I do we should get a beer.
Good luck.

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Old 01-27-2013, 08:40 PM   #88
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Yes that is the one. Looking forward to have a beer with you.

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Old 02-19-2013, 04:59 PM   #89
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I brewed this recipe Sunday (two days ago), except I added another ounce of hallertauer and used turbinado instead of belgian candy sugar.

I was a little confused about the volumes- mash with 17 quarts for roughly 13 lbs of grain, and sparge with another 17 quarts was a bit more than I'm used to doing, and I ended up with more volume than I'm accustomed to.

And, that Abbey Ale yeast is ferocious! Fermentation had begun before I went to bed (<6hrs) and this morning about 4am KABLOOEY, my airlock popped and yeast sprayed all over our coat closet/fermentation chamber. I think it was a combination of volume (it made probably 6gallons) and that yeast. I pitched it at 70 and it came up and stayed around 72...anyways, I rigged a blowoff hose and am hopeful this one will still turn out.

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Old 02-20-2013, 11:12 AM   #90
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That yeast is savage indeed. Knowing this full well this time I brewed only 24 liters and fermented in a 33l bucket, yet the airlock still blew up and the yeast painted some of the walls.

As for the water volumes, as I mentioned in the original post, it is not my recipe and I copied it onto this forum. The first time I brewed it I followed the instructions to the letter and the beer was a match for the original one. This time I used my regular water rules 3 Liters per Kilo ( sorry I use the metric) then top off as needed in the sparge. Will see how that change the beer in a couple months.

Keep me posted on your result. Thanks.

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