Last Activity:12-15-2013 7:56 AM
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Posted in thread: Karmeliet Clone on 11-09-2013 at 01:52 PM
Final update as well: after maturing the beer for over a month, the sulfur smell disappeared,
and the beer turned out pretty decent after all. Nothing like Karmeliet, but I brought a 5
gallon keg to a...
Posted in thread: Karmeliet Clone on 08-18-2013 at 04:21 PM
Interesting experiment, but now I am stuck with 25 liters of not very good tripelI'm afraid
mine will also taste quite different based on a sample I recently took for a gravity reading.
Lagering it ri...
Posted in thread: Karmeliet Clone on 08-12-2013 at 05:14 PM
Just took a gravity reading, beer is currently sitting at 1.014. Pitched at 67F and slowly
ramped it up to 78F over the last 2 weeks. OG was 1.072, so current ABV is right below 8% (the
Posted in thread: Karmeliet Clone on 08-12-2013 at 03:34 PM
Could you give details on the source of (1) Bosteels using 2 yeasts for Karmeliet, (2) hops
being Styrian Goldings and Saaz instead of Hallertau?Can't comment on the yeast, but the
styrian/saaz combo ...
Posted in thread: Karmeliet Clone on 08-08-2013 at 05:16 PM
There will be no bottle bomb if there are no more sugars fermentable by the bottling yeast.
Same as any home-brew bottled with various fermentables. A lager yeast would ferment all it
could at lower t...
Posted in thread: Karmeliet Clone on 08-08-2013 at 04:39 PM
But if they do bottle with a lager yeast for bottle refermentation they'd be doing it well
under 70F.Ok, but then we would end up with bottle bombs since eventually the bottles sit at
70F+ for months ...
Posted in thread: Karmeliet Clone on 08-08-2013 at 03:12 PM
I am not arguing that you do not have the correct primary yeast. I hope you have the right
yeast because I'd like to try it someday but I have seen nothing to convince me that his is
indeed the primar...
Posted in thread: Karmeliet Clone on 08-08-2013 at 01:36 PM
According to Brew Like a Monk, Karmeliet is fermented with 2 yeasts. Wether or not that is 2
yeasts for the primary fermentation or one for primary and a second for re-fermentation in the
bottle, I do...
Posted in thread: Karmeliet Clone on 08-02-2013 at 01:54 AM
I have to warn you though: yeast strain is very sulphury, meaning it smell like manure. Don't
worry, it will all go away.Timely, I was getting concerned by the smell coming from my ferm
Posted in thread: Karmeliet Clone on 07-31-2013 at 04:50 AM
After 10 days the SG of the batch with Bosteels yeast dropped to 1021, whereas the reference
batch with Nottingham yeast was already at 1012. Taste of the Bosteels batch was better, more
mellow. Too e...