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05-03-2009, 06:06 PM
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#11
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Beer Herder
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,067
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Yeast is listed. Huyghe pitches WLP570 *and* S-04. I've got a batch just out of warm conditioning. Wrong glasses, I know (all my goblets were dirty), but I'm submitting this one for my LHBS annual competition in a couple months and wanted to get an early taste-test alongside the real thing. Care to guess which is the clone? |
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Last edited by jkarp; 05-23-2010 at 03:53 PM.
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05-04-2009, 12:40 PM
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#12
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Hobby Collector
Join Date: Nov 2007
Location: Southern Ohio
Posts: 34,517
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I'm gonna guess the Clone is on the right. Real deal on left.
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05-04-2009, 09:40 PM
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#13
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Beer Herder
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,067
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Quote:
Originally Posted by IrregularPulse
I'm gonna guess the Clone is on the right. Real deal on left.
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Correct, tho admittedly it's not entirely fair as I poured the whole DT bottle, including dregs. I'm not gonna waste a drop of that stuff. 
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05-07-2009, 09:14 PM
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#14
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Junior Member
Join Date: May 2008
Posts: 29
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So does that beet sugar add a beet kind of flavor?
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05-11-2009, 04:01 PM
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#15
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Senior Member
Join Date: Oct 2008
Location: Allen, Texas, USA
Posts: 253
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I'm brewing a similar recipe (from Northern Brewer forum) this weekend.
Instead of WL yeast, I'm going to culture it off a DT bottle.
I'll keep my notes and share soon.
How critical is this mash schedule? I only have a 5 gallons cooler which is good for single infusion.
WIll single infusion work? I'm planning to mash at high 140s for 90 minutes.
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Happy Brewing
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05-11-2009, 04:10 PM
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#16
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Beer Herder
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,067
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Quote:
Originally Posted by undallas
How critical is this mash schedule? I only have a 5 gallons cooler which is good for single infusion.
WIll single infusion work? I'm planning to mash at high 140s for 90 minutes.
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That's what I'd do. Maybe 146 for 90.
I'm skeptical of the true effectiveness of that mash schedule myself - particularly with modern malts - but it's what they supposedly do. It definitely made for a highly fermentable wort.
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05-11-2009, 04:12 PM
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#17
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Beer Herder
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,067
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Quote:
Originally Posted by BrewMunster
So does that beet sugar add a beet kind of flavor?
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Naw, beet, corn, cane, it's all the same in a Belgian. Beet is arguably more authentic as it's a local crop, but many Belgian breweries (Chimay for instance) use corn sugar now.
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07-10-2009, 09:06 PM
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#18
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Beer Herder
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,067
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Pic update. Here's a glass of Pink Elephant, properly aged. Still tastes spectacular.
Last edited by jkarp; 05-23-2010 at 03:53 PM.
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07-13-2009, 04:12 PM
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#19
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Senior Member
Join Date: Oct 2008
Location: Allen, Texas, USA
Posts: 253
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I sampled mine when I racked from primary (5 weeks) to secondary...
Lots of spice... I guess I'll bottle this in a couple of weeks.
What CO2 volume do you shoot for? I guess it is around 4.0 (closer to hefe).
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Happy Brewing
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07-13-2009, 05:21 PM
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#20
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Beer Herder
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,067
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Yeah, 3.5 - 4 seems to match the mouthfeel of DT.
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