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#1 | ||
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Be good to your yeast...
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#2 |
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Vendor
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I have been looking at brewing a belgian with some chimay yeast i harvested. I have been trying to find a way to modify my water profile so that I could brew one, but it seems that RO or distilled is the way to go in our area. Have you tried a belgian with your normal water?? or do you think RO with mineral additions is the best way?? |
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#3 |
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Be good to your yeast...
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I don't know what your water profile is like out there, it varies alot in this area. Here in Pville our lake water is 140ppm total hardness, in Austin it's around 40ppm. For this style I think anything under 100ppm will work, though Stone says in their notes for the Vertical Epic 8-8-8 they use 100ppm hard water which is pre-boiled with calcium chloride and then cooled to mash temp. That process drops a lot of the bicarbonates out. |
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#4 |
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Senior Member
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Is this one of the bottles marked T that soper brought down for me in our trade? If so, I had one last night and it was VERY nice. |
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#5 |
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Be good to your yeast...
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That was the one. Thanks for the props. ![]() |
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#6 |
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Senior Member
Join Date: Apr 2008
Location: Stony Brook, NY
Posts: 482
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Interesting...I have pretty low ~55ppm water with mostly calcium, but have been interested in using some RODI water. Did you feel the mineral content was good for this style? |
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#7 |
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Be good to your yeast...
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As far as I can tell, the water was perfect, I aim for 50-100ppm hardness for all my light brews and the results have been much better than before I started controlling my water. |
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#8 |
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Senior Member
Join Date: Jan 2009
Location: Central Florida
Posts: 2,569
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Am I missing it or is there no amount listed for the 11% AA Mt Hood 60 minute addition?
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate |
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#9 |
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Be good to your yeast...
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11 AAU. In my notes I think this was about 2.5 ounces of 4%-ish hops, the ones I had at the time were old. |
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#10 |
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Be good to your yeast...
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When I rebrew this I'm going to add some Brett Bruxellensis to the secondary, and I may try using the WY3787 Trappist High Gravity just to see the difference. The brett will add a little bit of unique aged character and dry the beer out more. Otherwise I simply love this stuff, it's like a little bit of heaven in every bottle and keeps getting better with age.
__________________
Dos Amigos Brewing [How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing] Last edited by Saccharomyces; 05-04-2009 at 08:59 PM. |
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