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Forum: Recipes/Ingredients 05-15-2013, 10:38 PM
Replies: 71
Views: 7,061
Posted By CSI
Weyermann's should work nicely. The W. Pale is...

Weyermann's should work nicely. The W. Pale is slightly more bready than Castle or Dingeman's (IMHO), and will probably balance the WLP500 esters.

The jury is still out on the exact color as...
Forum: Belgian Strong Ale 05-12-2013, 01:03 PM
Replies: 1,300
Views: 153,014
Posted By CSI
D-180 has a shelf life of 6 months (unopened at...

D-180 has a shelf life of 6 months (unopened at 60F). It's been tested for much longer than that, but the industry standard for syrups is generally 6 months.
Forum: Belgian Strong Ale 05-12-2013, 12:58 PM
Replies: 1,300
Views: 153,014
Posted By CSI
Good point. Any of the syrups can be used for...

Good point. Any of the syrups can be used for priming. We used to use D-180, then Golden, then Simplicity, now back to D-180. Not a great difference in the final profile but it is noticeable. I think...
Forum: Belgian Strong Ale 05-10-2013, 06:16 PM
Replies: 1,300
Views: 153,014
Posted By CSI
Priming

The pic below is a Westy 12 we bottled April 27...methods vary but we like to see good carbing in about 2-3 weeks.
Forum: Belgian Strong Ale 05-10-2013, 03:32 PM
Replies: 1,300
Views: 153,014
Posted By CSI
We use a rate of 30g/gal, (some use up to...

We use a rate of 30g/gal, (some use up to 36g/gal). We use Candi Syrup primarily because it is so highly fermentable. It also adds that last boost of flavor. Not sure about other syrups.
Forum: Belgian Strong Ale 05-10-2013, 03:29 PM
Replies: 1,300
Views: 153,014
Posted By CSI
Sure. We overlap Westy 12 bottling with new...

Sure. We overlap Westy 12 bottling with new tests. At near bottling time, we initiate another Westmalle Dubbel or Westy 12. At 12-18hrs into new ferment we perform the three steps below:


Boil...
Forum: Belgian Strong Ale 05-10-2013, 10:47 AM
Replies: 1,300
Views: 153,014
Posted By CSI
Not sure which candi syrups you are using but if...

Not sure which candi syrups you are using but if you are using Candi Syrup, Inc. products, they are brew-tested year-round, (it's exhausting :) ). Fermentability would not be the issue.

A couple...
Forum: Belgian Strong Ale 05-03-2013, 11:57 AM
Replies: 1,300
Views: 153,014
Posted By CSI
Wanted to make sure we give proper credit. Saq...

Wanted to make sure we give proper credit. Saq and a small group developed this thread and the original two recipes. We took a simplified version of the Old World and developed it on it's own over...
Forum: Belgian Strong Ale 05-03-2013, 11:51 AM
Replies: 1,300
Views: 153,014
Posted By CSI
Not strictly necessary. *However* we have found...

Not strictly necessary. *However* we have found that clearing the ale slowly (50-55F) adds a subtlety to the profile not otherwise achievable.
Forum: Belgian Strong Ale 04-25-2013, 11:34 AM
Replies: 466
Views: 106,701
Posted By CSI
D-90 is probably best used in a dubbel or quad....

D-90 is probably best used in a dubbel or quad. The darker syrups create intense flavor contributions. You could use it in a Westmalle Dubbel as only 1lb of D-90 is required. Here's the recipe link:...
Forum: Beginners Beer Brewing Forum 04-22-2013, 07:56 PM
Replies: 15
Views: 356
Posted By CSI
Rock candi yes, Candi Syrup/Kandij Sirop no. Very...

Rock candi yes, Candi Syrup/Kandij Sirop no. Very different ballgames.
Forum: Beginners Beer Brewing Forum 04-22-2013, 07:46 PM
Replies: 9
Views: 136
Posted By CSI
Two very different products. Candi Syrups are...

Two very different products. Candi Syrups are rich in flavor/color with lower ppg as rayfound mentioned above. Rock Candi (literally rock candy) as found in the US is flash-heated sucrose with higher...
Forum: Recipes/Ingredients 03-18-2013, 11:28 AM
Replies: 26
Views: 1,497
Posted By CSI
+1

+1
Forum: Recipes/Ingredients 03-18-2013, 11:09 AM
Replies: 26
Views: 1,497
Posted By CSI
Yes, the process is guarded somewhat but the...

Yes, the process is guarded somewhat but the financial bar is the most prohibitive. Cannot be done on a small scale or in a kitchen.
Forum: Recipes/Ingredients 03-18-2013, 10:48 AM
Replies: 26
Views: 1,497
Posted By CSI
You are correct. It's more a series of physical...

You are correct. It's more a series of physical processes. The flavor profiles are notably different for each style and the process is different for each as well. In deference to online and in-print...
Forum: Belgian Strong Ale 03-13-2013, 12:37 PM
Replies: 1,300
Views: 153,014
Posted By CSI
Dark cool cellar at temps of 58-60F works well...

Dark cool cellar at temps of 58-60F works well for us.
Forum: Belgian Strong Ale 03-10-2013, 01:14 PM
Replies: 1,300
Views: 153,014
Posted By CSI
We love the Rochefort style and yeast also but...

We love the Rochefort style and yeast also but are unfamiliar with R12.
Forum: Recipes/Ingredients 03-09-2013, 11:45 AM
Replies: 71
Views: 7,061
Posted By CSI
It sounds like you hit the numbers spot on. This...

It sounds like you hit the numbers spot on. This trial turned out to be one of the best ales we have in house. Time to brew it as-is a few more times just to make sure we have enough for the year :)
Forum: Belgian Strong Ale 03-07-2013, 12:45 PM
Replies: 1,300
Views: 153,014
Posted By CSI
It's a good line of discussion that hasn't been...

It's a good line of discussion that hasn't been brought up enough on this thread. How the lupulin components mellow over time is probably one of the keys to the Westy 12's success.
Forum: Belgian Strong Ale 03-06-2013, 01:52 AM
Replies: 1,300
Views: 153,014
Posted By CSI
I don't detect much bitterness in either one....

I don't detect much bitterness in either one. Long aging...
Forum: Recipes/Ingredients 03-06-2013, 01:38 AM
Replies: 71
Views: 7,061
Posted By CSI
So far in the two trials I detected a spicy grape...

So far in the two trials I detected a spicy grape aroma followed by multi-fruit ester as it rose to 68F. The fruit esters have already aged into subtle hints that balance very nicely with the hops...
Forum: Recipes/Ingredients 03-06-2013, 01:31 AM
Replies: 71
Views: 7,061
Posted By CSI
On both trials 001 and 002 we chose not to...

On both trials 001 and 002 we chose not to repitch. We did allow some of the secondary yeast to remain when we primed and it was enough to carb very nicely.
Forum: Belgian Strong Ale 03-05-2013, 06:12 PM
Replies: 1,300
Views: 153,014
Posted By CSI
A little more so on the Westy 12. It's been a few...

A little more so on the Westy 12. It's been a few months since I had one but I don't remember it being overly bitter to that extent. Aging may be at work lowing the IBU's.
Forum: Belgian Strong Ale 03-05-2013, 11:20 AM
Replies: 1,300
Views: 153,014
Posted By CSI
The LT Quad (Dominus) leans more toward the...

The LT Quad (Dominus) leans more toward the phenolic and caramel without the subtle dried fruit of a Westy. The mouth-feel and carbonation are similar.
Forum: Belgian Strong Ale 03-03-2013, 01:02 PM
Replies: 1,300
Views: 153,014
Posted By CSI
Yes, we did. 2lbs D-180 replicates the SRM and...

Yes, we did. 2lbs D-180 replicates the SRM and flavors acceptably. A lighter syrup could be used to add the adjunct percentile back in if preferred, (Golden, Simplicity). The flavors of D-180...
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