jkarp

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Dr_Gordon_Freeman

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I fermented and bottle conditioned my version of this at about 75-80F and it turned out amazing. (about the avg temp of my kitchen in the summer).

Yeast was recultured from DT bottles.

In fact, it was the most popular beer I've brewed to date.

KCBrewer

Recipes 

I got busy and didn't get to keg this until the 23rd, so it lagered for almost 3 weeks. I didn't see your response until just now jkarp , so I didn't warm condition and went straight to the keezer with it.

It's been on the gas and in the keezer for 8 days now and is pretty well carbed. The grapefruit and hot alcohol flavors have already mellowed a lot, but still there. Now that I've seen your recommendation on warm conditioning, I'll pull these 2 cornies out and let them sit for a couple weeks at room temp.

I can already tell this beer is going to condition nicely though. Great recipe. One glass is enough to get you feeling warm.

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"I'm no gynecologist, but I'll take a look at it."

rpg

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I tried this one out.

OG: 1.067.
FG: 1.006.
Starte on Jan 19, 2011 an bottled on Feb 10, 2011 with 6 oz light DME.

I had a hard time measuring the ginger correctly, so that could be off. Overall, pretty close to the real Tremens, but the mouth feel in mine is a little thin, and the spice level doesn't seem quite right. Note that this comparison is from memory rather than side-by-side, plus it probably needs to age a bit more, and I know my OG and ginger were off a bit. This is great! I want to make this one again! Thanks for sharing!

Amanofbeer

Recipes 

Just tasted my first bottle. Amazing. i never knew I had it in me. I really thought I had gotten it all wrong, but it actually tastes pretty close!!! The spice/hop profile is perfect. Someone said that earlier, but I feel I should reiterate. It's perfect. I actually never even put it in secondary, but still observed all the temperature specs. I cold conditioned it for the alotted time, THEN warm conditioned it for about 6 days yet at about 73, THEN chilled it again for 2 days, then bottled. I will be making a batch to the equivalent to 16 lb worth of belge pils soon. This was my 2nd all grain batch, and the original instructions are great.

I'd like to figure Delirium Nocturnes out for myself as a matter of fact. All of them are super tasty.

Swig_A_Bedder_Brew

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I took this to my local Home Brew meet up last week and everyone loved it. I only took on 22oz bottle and it went in about 5 minutes. Thanks again for the recipe.

bmason1623

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Could a double infusion mash work since I don't have the capability to do a slow rise as mentioned in the original recipe? Thanks.

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jkarp

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Absolutely. In fact, as I posted in the original recipe, I'm very skeptical that complex mash schedule makes any significant difference. Frankly, I'd just do a 10 min protein rest and a single sac rest at 152ish.

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TheWeeb

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Subscribed!

Proposing this to the homebrew club for a 15 gallon batch. I pushed the ingredients a bit:

Belgian Pilsner: 38 pounds
Beet Sugar: 6 pounds

1 oz Grains of Paridise @ 10 min
1 oz Ginger Root @ 10 min
1.5 oz Coriander Seed @ 10 min

4 oz Styrian Goldings @ 60 min
3 oz Saaz @ 15 min

Yeast:
WLP570
Saf S04
Saf S05

OG: 1.086
FG: 1.019
IBU: 26.5
SRM: 8.0
ABV: 8.6

Thoughts?

Thanks!

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"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Oktoberfest Imperial Marzen
Primary:
Secondary:
Drinking: EdWort's Haus Pale Ale on grapes and oak, Imperial Red Rye on Red Stag and oak

bmason1623

Recipes 

Thanks. Will brew this one soon as I increase my current summer stash.