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  • Brett Saison
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  • Posted in thread: Tripel Karmeliet Clone on 03-17-2016 at 05:03 PM
    I'm looking for brew this beer the next weekend with wyeast 3463, I noticed a big difference
    between the mash temp used in the recipe writed I'm this thread and the mash temp used in the
    csi's recipe ...

  • Posted in thread: Great Lakes Nosferatu Clone on 02-28-2016 at 12:25 AM
    Awesome - I really like that beer. Can you share the yeast and fermentation temp that you use?
    I'll probably try making this early next fall. Does it require much aging?I fermented at 70
    degrees using...

  • Posted in thread: Great Lakes Nosferatu Clone on 02-27-2016 at 02:19 PM
    I've been trying to construct a Great Lakes Nosferatu clone recipe since the beer is only
    available in September/October. After a few attempts I think I've come up with something spot
    on, which can be...

  • Posted in thread: HELP! Centralize in Brussels or Ghent? on 11-07-2015 at 02:01 PM
    I second the notion to go to Staminee de Garre in Bruges. Best tripel out there and made
    exclusively for that café. 't Brugs Beertje is another amazing place in Bruges with great
    lambics on draft. Rod...

  • Posted in thread: Advice Wanted on Souring a Bitter on 10-19-2015 at 12:25 AM
    Lactobacillus and pediocaccus are the two lactic acid producing bacteria found in sour beer.
    Acetobacter creates acetic acid (vinegar). In small doses it works with some styles of sour

  • Posted in thread: "Sour" beers not sour enough... on 10-17-2015 at 12:49 PM
    Getting back to basics, what's your mash temperature?

  • Posted in thread: Tripel Karmeliet Clone on 04-22-2015 at 07:48 PM
    Sorry for the delay. The verdict is good. Overall the beer is much closer to the real Tripel
    Karmeliet than my previous two attempts. Forbidden Fruit is probably as close to a match in
    terms of the ye...

  • Posted in thread: The HomeBrewTalk 2015 Big Giveaway! on 04-11-2015 at 11:32 AM
    I'm in, thanks!!!

  • Posted in thread: Tripel Karmeliet Clone on 03-29-2015 at 10:09 PM
    Just a quick update. I dry hopped my latest batch two weeks ago and reracked it to the keg
    yesterday. It's currently force carbing. I'll take a few pics and have a more in depth analysis
    tomorrow when...

  • Posted in thread: Tripel Karmeliet Clone on 02-22-2015 at 01:21 PM
    Hex, great work! I'm curious too to find out how 3463 does for flavor and AA. It's been
    fermenting at 75 degrees since brew day. Both the CSI recipe and BLAM suggest that temp. After
    reading more abou...

June 8, 2016  •  07:32 AM
Hey there! Im new to thw brewing world and to this site, i ran inti your TK clone recipe and noticed you had three variations but i lost myself within the comments. Since im new at this i was wondering if you could send me the recipe/prcedure for your third batch? I would like to give it a shot, thanks!
June 8, 2016  •  01:27 PM
@Brewinglikewoah Yeah the thread started weaving away from my original posts. Here's the recipe I thought was the closest to the real beer. However, I used Wyeast Forbidden Fruit, which was too fruity compared to TK. My first round I used Belgian Ardennes. That too wasn't quite right and took a long aging process to get good. If I were to do this again I would try using both yeasts in the primary. TK is bottle fermented with a different yeast strain than primary so they do use two yeasts. The question is which ones. They also use three grains, both raw and kilned. That's the base of my recipe. Good luck!

5.5G Batch
OG 1.079
FG 1.015
ABV: 8.53%
SRM: 4.1
IBU: 23.2
Mash Temp: 154
Mash Time: 90 Minutes
Boil Time: 90 Minutes
Fermentation Temp: 75 Degrees for 3 Weeks, Secondary 56 Degrees for 2 Months (temp of my basement)

8.75LBs Pilsner
2LBs Wheat Malt
2LBs Flaked Wheat
.25LBs Flaked Oats
.25LBs Oat Malt
.25LBs Flaked Barley
1.5LBs Sugar (FO)

.5oz Styrian Goldings (90)
.5oz Styrian Goldings (45)
1oz Saaz (15)
1oz Saaz (5)

1.5oz Fresh Orange Zest (5)
.5oz Crushed Coriander (5)
2 Star Anise (5)