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Old 02-14-2013, 11:14 AM   #1141
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Out of curiosity, how do you compare the St. Bernardus with the Westy 12?
[Based on past Westy taste comparisons]

We taste a notable difference in IBU's. The Westy has distinct bittering and hops while the SB12 has difficult to distinguish hops. The Westy 12 is slightly sweeter, and has more dried fruit in the nose and palate. Carbonation and body is very similar. The SB12 yeast is unknown.
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Old 02-14-2013, 12:26 PM   #1142
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Just before tasting a recent Westy clone we sat down for another taste trial of a Westvleteren Abt 12. Now that Belgianshp.com has the Abt 12 in stock most of the time we've stocked our break room chiller with it.
Wow, $40 a pop and the break room fridge is stocked? You guys hiring?
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Old 02-15-2013, 01:05 AM   #1143
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Wow, $40 a pop and the break room fridge is stocked? You guys hiring?
Probably biased but I pick our clones over the Westy's. American brewing of this style is getting amazingly good.
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Old 02-16-2013, 04:36 PM   #1144
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CSI, is your 17x the preferred recipe now, hands-down, best of the best?

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Old 02-17-2013, 12:03 PM   #1145
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Brewed the new world last night using 1 each 180, 90 and 45. Curious to see how this turns out.

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Old 02-17-2013, 12:20 PM   #1146
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CSI, is your 17x the preferred recipe now, hands-down, best of the best?
Yes. I opened a 017x this past Saturday. It was just under 3 months in the bottle and was already better than any of the imports of the style...but to get it right the numbers have to come in on time.

I like to share our experiments with friends outside of the context of work. Like most of us I have a unique sounding board where my wife has a distinct dislike of anything beerish. Testing this ale with her outside of our company trials is like a chalk board scratch test but it has critic-style value. The best I've gotten over the years is "well, I don't hate it". Her response to the young 017x (10.2% ABV) was "Is this non-alcoholic?", and "This tastes like bread and plums". A day later she mentioned, "I can't stop thinking about that beer". Taste is subjective but in this case other responses have been similar also.

Over the course of 12+ months conditioning, the plum esters mature into more prune/fig flavors and aromas with a faint hint of vanilla.
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Old 02-17-2013, 02:57 PM   #1147
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Quote:
Originally Posted by CSI

Yes. I opened a 017x this past Saturday. It was just under 3 months in the bottle and was already better than any of the imports of the style...but to get it right the numbers have to come in on time.

Most of us like to share our experiments with friends. I have a unique sounding board where my wife has a distinct dislike of anything "beerish". Testing this ale with her outside of our company trials is like a chalk board scratch test but has critic-style value. The best I've gotten over the years is "well, I don't hate it". Her response to the young 017x was "Is this non-alcoholic?", (it is right at 10.2 ABV), and "This tastes like bread and plums". A day later she stated, "did you really make that beer? I can't stop thinking about it". Taste is subjective but less so when everyone who tastes it says something similar.

Over the course of 12+ months conditioning, the plum esters will mature into prune/fig flavors and aromas.
I have one of those wives also! Great go no go test for my experiments...
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Old 02-17-2013, 03:20 PM   #1148
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Should someone opt for a single infusion mash would 153 for 60 mins be a good target?

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Old 02-17-2013, 05:09 PM   #1149
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If a 151 single infusion mash is too high for this beer then 153 is definitely too high. You need high attenuation and your mash being extremely fermentable is a critical aspect of getting there.

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Old 02-17-2013, 05:25 PM   #1150
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Should someone opt for a single infusion mash would 153 for 60 mins be a good target?
I mashed at 151 and hit TG, but I definitely wouldn't go higher than that. In fact I would go lower.
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