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Old 05-02-2014, 06:16 PM   #1831
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My son, who made the syrup, says we should at least rate a dubbel.
Dubbels are normally a little darker than quads on the import side, e.g. visually compare a Westmalle dubbel with a Westvleteren 12. If the picture rendering of the sample is accurate then the color is considerably outside this category of ale and the resulting flavor will be also. You may consider picking up a copy of BLAM (Brew Like a Monk) and adhere more closely to the way the monks brew this ale. Otherwise we're just experimenting around with an unknown ale on an advanced brewing thread, not brewing a Westy 12 clone.
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Old 05-02-2014, 06:21 PM   #1832
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Well I am at Pitched Day 6 beginning with a 2700ml 1.040 starter. OG was 1.088 (a bit on the light side but I was .75 gallon heavy at the end of the boil). Now at 1.028. Made an executive decision to rouse the Yeasties with a wine degasser and switched from blow off tubes to 3 piece airlocks (less backpressure). Temp is stuck at 71F - so a few degrees cold. May heat it tomorrow up to 77F (or at least the chest freezer it is in - now open to the garage at 72F ambient).

WOW - the color of this primary is a deep mahogany brown like I've never brewed before!
At low 70's I've seen Westmalle go to 'sleep' in the latter stages of primary. I like to keep it at the top of the 70's and even up to 80F until it reaches 1 point above FG, (1.013). A degasse rouse is an interesting technique...that's a first

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Old 05-02-2014, 08:43 PM   #1833
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Dubbels are normally a little darker than quads on the import side, e.g. visually compare a Westmalle dubbel with a Westvleteren 12. If the picture rendering of the sample is accurate then the color is considerably outside this category of ale and the resulting flavor will be also. You may consider picking up a copy of BLAM (Brew Like a Monk) and adhere more closely to the way the monks brew this ale. Otherwise we're just experimenting around with an unknown ale on an advanced brewing thread, not brewing a Westy 12 clone.
I will certainly pick up a copy of blam. I know this is was a difficult bew; but was i correct in assuming the lack of color was due to the syrup? Beside doing biab/no chill, i felt like we followed the recipe pretty well. The stout and porter we brewed both got their color from the grain.
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Old 05-03-2014, 01:47 AM   #1834
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Putting together the measurements for water adjustments to brew on Sunday... I had a smack pack of 3787 that was born on 7 November... Needless to say I was concerned when I didnt get any activity in my starter for the first two steps... I assumed my viability was probably 5%... but on the third step I saw kreusen... So its alive!

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Old 05-03-2014, 06:59 AM   #1835
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Might not hurt to step it again to grow a tad more yeast. You can get away with some under pitching but you'll pay the price in frustration troubleshooting and fixing a stuck fermentation if you under pitch too much. My first attempt got stuck at 1.032 because my starter was too small and I had to grow another from the krausen to get it going again but it took a bit to finish because of the stall.

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Old 05-03-2014, 12:46 PM   #1836
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1.020 and bubbling at 71F. Come on yeasties push!


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Old 05-03-2014, 12:55 PM   #1837
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Default The Pious - Westvleteren 12 style quad - multiple


But to quit being stubborn I just connected a 200 watt heater to the ranco controlling my 15cu ft chest freezer with the 3 five gallon westy 12s in it... Heating as we speak.


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Old 05-03-2014, 07:13 PM   #1838
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Quote:
Originally Posted by thomascw View Post
I will certainly pick up a copy of blam. I know this is was a difficult bew; but was i correct in assuming the lack of color was due to the syrup? Beside doing biab/no chill, i felt like we followed the recipe pretty well. The stout and porter we brewed both got their color from the grain.
Yes, absolutely: all the dark color in this recipe comes from the caramelized syrup.
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Old 05-03-2014, 09:27 PM   #1839
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Yes, absolutely: all the dark color in this recipe comes from the caramelized syrup.
Yep, concur.
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Old 05-03-2014, 09:28 PM   #1840
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1.020 and bubbling at 71F. Come on yeasties push!


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You're on the home stretch. Good pitch.
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