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Old 12-31-2009, 03:57 AM   #21
sonetlumiere85
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Just FYI, Wyeast is coming out with the Belgian Schelde strain again this January.

 
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Old 12-31-2009, 04:23 PM   #22
Layne
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Cool. I remember reading something a while back about this yeast.
Is it close to the DeKoninck strain, or one of the other Ales from that region?
I have one more vial of the Dekoninck yeast, and will try again soon. My last batch had a funky taste when I first kegged it, it's been sitting for a few weeks now, hoping it will clean up. We'll see.

 
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Old 01-01-2010, 12:20 AM   #23
sonetlumiere85
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Schelde is the name of a major river which runs through Antwerp, which is where De Koninck is from. It would make sense that it is their strain.


 
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Old 01-25-2010, 04:24 AM   #24
RugenBrau
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I jjust got the Schelde strain yesterday. I'll be trying Saccharomyces recipe later this week
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Old 02-24-2010, 08:00 PM   #25
Layne
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Update: My DeKoninck Clone tasted horible right after it was kegged, but after sitting another month, it cleaned up rather well. Not a clone, but a good belgian pale ale.
It's hard to believe that it went from undrinkable to pretty good in a month.

 
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Old 02-24-2010, 08:07 PM   #26
phasedweasel
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What was your recipe, Layne?

 
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Old 02-24-2010, 08:22 PM   #27
Layne
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This is what I used.


Quote:
Originally Posted by Saccharomyces View Post
Here, I have BeerSmith in front of me now.

Next up for my clone attempt is:

80% Belgian Pils
10% Caramunich
5% Flaked Oats
2.5% Aromatic
2.5% Biscuit

6 AAU Saaz 60
2 AAU Saaz 30
0.5oz Saaz 15

For 75% eff. multiply the % by .1 to convert to pounds (8# Belgian Pils, etc).

WLP515 (Platinum) is the DeKoninck yeast strain. I washed the yeast cake from the last go-round since it is a fall seasonal.

Notes:
My grainbill gives estimated SRM of 10 which should be closer. My last clone attempt was SRM=8 and it was lighter than the DeKoninck in a side by side comparison.
Mash 152*F gives correct attenuation for the DeKoninck strain.
Much of the character of this beer comes from the yeast. For a true clone you need the WLP515. The WLP550 comes out good but it doesn't make for a clone. Pitching a 2L starter of the WLP515 the yeast character was a dead ringer in a side by side comparison.
The DeKoninck is hoppier than you would think, there is a lot of malt backbone which hides the IBUs. You need ~3oz of Saaz to get there.

 
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Old 08-11-2010, 02:57 AM   #28
RugenBrau
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Mine tasted terrible after 6 weeks also.......It has been four months now and it is great! I(I did the extract version)
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Old 08-17-2010, 04:28 PM   #29
Saccharomyces
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The DeKoninck strain kicks out a good bit of sulfur, so it needs awhile for that to age out, my guess is that is the off flavor you were getting in the young beer?

If you want to drink it more quickly, it is possible to force sulfur out of solution by force carbonating, letting the beer go flat by keeping the valve open overnight (with the gas off of course ), and re-carbonating it. If you are going to bottles, you just need a long secondary before bottling.
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Old 08-17-2010, 04:54 PM   #30
Layne
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Thats believable.
Can't wait for the strain to come out again.
I brewed this recipee a month ago, and used the 550 yeast. Not Dekoninck, but good beer none the less. It did taste good far sooner than with the Dekoninck yeast.
I need to learn how to 'save' some yeast, so that I can brew the Dekoninck year round. Doesn't it come out in sept?

 
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