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CSI

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Join Date:

01-31-2011

Last Activity:

07-05-2015 6:53 PM

Likes Given: 213

121 Likes on 97 Posts 

    ABOUT ME

  • Partner, Candi Syrup, Inc.
  • Red, A Clockwork Orange
  • BBB, AHA
  • Began brewing in 1994 as a hobby, then as a professional brewer.
  • Chimay Grande Reserve, De Koningshoeven La Trappe Quad,Westvleteren 12 017, Belgian Reserve Dark Lager
  • Baltic Porter, Russian Imperial Stout
  • Male
  • Married
  • Charlotte
  • NC

LATEST ACTIVITY

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 06-28-2015 at 11:37 AM
    that's really weird, they do advertise it as such....have to convince the guys at my netstore
    to start carrying your brand, but that will take time..I do see that they are stating the color
    properties...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 06-28-2015 at 02:39 AM
    what i used, it's not (sadly) the exact same as the recipe, because that is not available
    here, but it is d-180, and even 5% more than the recipe specifies.This particular brand and
    style of kandijs...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 06-28-2015 at 02:34 AM
    Almost all of the color (not to mention flavor) comes from the D-180 syrup. You must not have
    used D-180.From the picture above I would agree. D-180 does not appear to have been used.

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 06-27-2015 at 06:25 PM
    I tried one bottle at 2 months today, and it made a bit of a geyser when opening, even though I
    bottled only after 1 month in the fermenter and the gravity had been stable at 1.008 for 2
    weeks.The bee...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 06-22-2015 at 12:52 PM
    Can I age this in a carboy at room temperature, after fermentation?This should be cellared at
    55-60F for aging. Bottle conditioning at cellar temps is the traditional method.

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 06-08-2015 at 08:02 PM
    The first BSD I made had 3 pounds of d-180 a 80% belgian pilsner and 15% munich with the chimay
    yeast and it was incredible. Go for itChimay and Pils with the darker candi syrups are
    incredible. Altho...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 06-06-2015 at 12:46 PM
    I'm a little unclear about the secondary. I've reached 1.012 at day seven with the slow ramp.
    I've just been lowering a couple degrees per day since then til I reach 68 I guess.Secondary
    for this ale ...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 06-03-2015 at 11:21 PM
    A couple of questions for CSI:1.) I dig your krausen capture setup! For those of us that don't
    have your gear, would it work to take either snug tubing or stopper/tubing combination in the
    vial on the...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 05-20-2015 at 11:58 PM
    great recipe! :mug:I just took 1st place in the Belgian Strong category with this beer at the
    20th Annual Boston Homebrew Competition. Thanks for all your research, CSI! -Mike+1 A very
    serious win!

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 05-13-2015 at 12:30 PM
    Thanks CSI. I'll try to get my hands on some Brewers Gold. I am just assuming the differing AA
    levels are due to the different origins (ie Canadian 8.5% and English 4.5%).Yes, very likely. I
    think the...

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"Ales are supposed to be slightly fruity, and Belgian and German wheat beers are expected to have banana flavor components, but sometimes a beer comes along that could flag down a troop of monkeys." - John Palmer
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