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Old 11-02-2011, 04:53 PM   #471
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I started in the high 60s and brought it up 75. I then bulk aged it in my 30 degree garage for 5-6 weeks.
Thanks again. I'm going to play it safe and pick up some WLP530 today. Maybe i'll try the WLP545 in a christmas themed dubbel or something instead.
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Old 11-06-2011, 12:51 PM   #472
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Mashing in right now. Went with the NW recipe with 2lbs of D-180 syrup. 1.8L starter of WLP530 in the fridge ready to decant and pitch. Hit the mash temp dead on at 150. I plan to chill to 65, let it rise naturally and by day 2-3 use the brew belt to get it up into the low 80s if needed.

Edit: Hit the gravity pretty much dead on- 5.5g of 1.089-90. Chilled it a little too much (62) but tossed the brew belt on and got it up to 65. Now playing the waiting game for fermentation to take off. I went ahead and put the blow-off tube on to avoid waking up to a mess in the morning.

Edit2: This thing took off about 12hrs after pitching. Luckily i put on the blow-off tube or it would have been a mess. I tried dropping in some fermcap, but it's still tossing out a good bit of yeast/trub. Temps are up to about 76 now, they've been steadily increasing by 1 degree every 2-3 hours.

Edit3: About 28hrs in and temps around around 77-78. Seem to have plateaued as the steady temp increase per few hrs has stopped. Will keep monitoring it tonight. If no increase by tomorrow morning, will turn on the brew belt.

Edit4: Nearly 50hrs after pitching. Temps increased to 80 degrees overnight, but had a little trouble maintaining that since ambient is in the 60's. Added the brew belt and set temp to 82 +/- 1 degree.

Edit5: About 55hrs in now, temps controlled at 82 degrees. Holding this steady and playing the waiting game for the next 3-4 days.

Edit6: 100hrs into fermentation. Last 2-3 days temps have been held at 82 degrees. Pulled a sample out today, gravity at 1.020. Still lots of krausen on the surface and co2 being pushed out of the airlock, so i'm optimistic that it will drop to the expected FG in a couple days. The color is milky brown due to the yeast, but the taste and aroma are surprisingly very nice. I was apprehensive about fermenting in the 80s, but the flavor is clean with no detectable fusel alcohols. I pick up quick a bit of dark candi syrup in the aroma and flavor, both of which are quite excellent considering it's only been a little over 4 days since pitching.

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Old 11-11-2011, 12:03 AM   #473
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So I brewed the New World version of this with 1.5lb D1 and 1.5lb D2. It doesn't have the complex burnt sugar profile that the real W12 has. Anyone have any ideas on how to bump up that brown sugar/burnt sugar/molasses taste? Should I just go 3 lb D2 next time?

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Old 11-11-2011, 05:47 AM   #474
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I wouldn't really say that Westvleteren 12 has a burnt sugar character to it. When did you add the candi syrup? You could have boiled off some of the volatiles.
I've done the recipe with 3lbs of D2 and found it lacking in complexity and have gone back towards doing d1/d2 combos or equivalent.
Lower specialty malts will bring out the character of the candi syrup more, try the old world recipe next time.

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Old 11-11-2011, 05:53 AM   #475
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Alright subbing to this. I have some plans to brew something like this soon.

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Old 11-11-2011, 11:05 AM   #476
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I have not done the new world recipe but I loved the old world recipe. I have used D2 from Belgian Candi and I have used D180 from CSI. The D180 is a bit smoother as a syrup I think, the D2 has an ever so slightly chalky taste/feel compared to D180.

I am brewing this recipe up again soon with some new hops I picked up. I will be brewing using Legacy hops and Strisselspalt hops. I am also considering some Serebrianka hops with the last hops. They are very low AA but have an nice and interesting flavor and aroma.

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Old 11-11-2011, 03:52 PM   #477
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I have a question pertaining to the fermentation schedule.

After cooling the wort to 65F and pitching the starter, the instructions are to allow the temperature of the wort to "self rise" to 82F.

At what ambient temperature should I be allowing my wort to self rise to 82?

If I allow an ambient temperature of 81, obviously I am going to achieve the max temperature relatively quickly. If I allow an ambient temperature of 60, I may not ever reach 82.

Is there any information on the ambient fermentation chamber air temp at the Westvleteren brewery during the self-rise phase of fermentation? If not, I would be curious to know what other brewers who have had success with this recipe allow.

Thanks!

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Old 11-11-2011, 04:01 PM   #478
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When I last brewed this I used a water immersion technique. I stuck my fermentor in a 25gal party tub and filled it with water. Then I used an immersion aquarium heater to pump up the temp a few degrees every 8 hours or so till I hit a height of 85. Then I left it go for a day or to and transferred it on top the last pound of D180 in a 6gal fermentor. That sat at room temp to finish fermenation for a week or two. I couldn't bulk age at 50 so I let it go at room temp for 3 weeks and then stuck it in my fridge for 4 weeks.

Also when I did this I did not use an airlock until I went to secondary. I used a 10gal corny to ferment in and just kept a paper towel tied onto the opening to prevent anything from getting in the fermentor. I also did not oxygenate the beer due to the sort of open fermentation I used.

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Old 11-11-2011, 04:04 PM   #479
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Quote:
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When I last brewed this I used a water immersion technique. I stuck my fermentor in a 25gal party tub and filled it with water. Then I used an immersion aquarium heater to pump up the temp a few degrees every 8 hours or so till I hit a height of 85. Then I left it go for a day or to and transferred it on top the last pound of D180 in a 6gal fermentor. That sat at room temp to finish fermenation for a week or two. I couldn't bulk age at 50 so I let it go at room temp for 3 weeks and then stuck it in my fridge for 4 weeks.

Also when I did this I did not use an airlock until I went to secondary. I used a 10gal corny to ferment in and just kept a paper towel tied onto the opening to prevent anything from getting in the fermentor. I also did not oxygenate the beer due to the sort of open fermentation I used.
When you say room temp do you mean 65, 70, 75 or what? Also, don't you think that using a heater to reach 85, you are missing the point of "self rise"?
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Old 11-11-2011, 04:28 PM   #480
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I don't care if I'm missing the point of self rise. This is more controllable than doing a true self rise. Room temp meaning 70.

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