Multiple - The Pious - Westvleteren 12 style quad - multiple - Page 4

Bashiba · 07-27-2010, 05:18 PM

I'm brewing the New World version tomorrow night, can't wait to try it out. One thing that has me a bit confused is why is the boil size so different(almost a gallon apart) on 2 same sized recipes? I assume they are based on the same evaporation rate, they use almost the same amount of hops, and have the same boil time, shouldn't they be sparged to very close to the same amounts? I'll have to adjust the amount of water to my system and evaporation rate anyway so it won't affect me, It just made me curious if there was a reason for this?

saq · 07-27-2010, 07:10 PM

Doing a decoction you use more water. I wouldn't worry about it too much.

mullimat · 08-03-2010, 07:13 AM

Just brewed a batch of New World yesterday but added a few twists. Instead of 1.5 lbs. of Dark Belgian Candy Syrup I added 1 lb. of Dark Syrup and 1lb. of Dark 2 Syrup. Also I pitched Wyeast 1762 Belgian Abbey II yeast. I overshot on my cooling and it cooled down to about 58 instead. Not sure if this will affect anything but curious to see how my other changes will effect the beer.

saq · 08-03-2010, 06:25 PM

The different yeast will make it a very different beer, 1762 is the Rochefort yeast which I have yet to use. It should still be pretty good

Tall_Yotie · 08-08-2010, 10:20 PM

Just got back from Belgium, tried the Westvleteren 12, and it lives up to the hype and beyond. I can now not wait to make this clone. Brought back a couple bottles, so will be able to compare in the end.

dachoe · 08-12-2010, 02:28 AM

Just wondering about the fermentation schedule. Why does the beer have to be chilled starting at 1.018? Why not let it finish out at 80F-ish?

I ask because in my experience, WLP530 crashes hard if I begin to chill even a little.

Thanks in advance.

Bullka · 08-16-2010, 03:38 PM

Do you have any recommendations if my clone stopped fermenting at 1.028?
It has been 2 weeks since I began fermentation.
I am now pretty sure that I did not pitch enough yeast, should I just add a little dry yeast to help it finish before I condition it?
If so, does the yeast really matter that much now or can I add a 1/3 or so of a package of dry lager yeast I have lying around?

**grahamfw** · 08-16-2010, 03:42 PM

Did you raise the temperature at all? I had to ramp mine to 80 to get it to finish. You want a more fully attenuating yeast I believe, so choose what you pitch wisely.

saq · 08-16-2010, 04:56 PM

If you followed the recipe closely and got your fermentation temperature up to 78 or higher you shouldn't have any problems with the beer finishing in the low teens by day 7.

Bullka · 08-16-2010, 05:01 PM

I think that was my biggest problem, I could not get my temperature high enough during the first week.
Should I raise the temp up to 80 and see if it finishes or add more yeast?
I think now I can get it high enough b/c I have a heater and temp controller if needed.