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CSI

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Join Date:

01-31-2011

Last Activity:

08-02-2015 7:48 PM

Likes Given: 215

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..The actual in-hand product packaging for
    the 1lb D-...

  • 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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