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Old 03-31-2009, 05:10 PM   #11

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I passed that up since it was a PM... how would you convert that to all grain?
Adjust the base malt to get to your target OG.

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and the roselare (yeast) has the germs in it already? so you need nothing extra?
Yes - it's a blend of Saccharomyces, sherry yeast, two Brettanomyces strains, Pediococcus and Lactobacillus. A complete pitch.

 
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Old 03-31-2009, 06:29 PM   #12
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Take heed in JZ's suggestion to mash hot to preserve some sugar for the bugs to eat. Most of our 60 gallons went in at a very low 1.012 gravity (WLP001) and it went down to 1.000 exactly after a year on the lambic blend. It doesn't have as much body as Rodenbach.
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Old 03-31-2009, 07:58 PM   #13
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I did Jamil's recipe, olllllo helped me out with making sure my numbers would be on style. Had to boil off for 30 minutes before I started the 60 min boil.

That was like 3 months ago, thing were quiet in the carboy till lately. Getting pretty ugly in there. Looks like a bubbly loaf of bread is forming on the top. I'll take a pic of it tonight.

 
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Old 03-31-2009, 08:01 PM   #14

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That was like 3 months ago, thing were quiet in the carboy till lately. Getting pretty ugly in there. Looks like a bubbly loaf of bread is forming on the top. I'll take a pic of it tonight.
Sounds about right. Did you pitch the neutral ale yeast first per Jamil's recipe or go straight for the culture. I've not decided which way I want to make mine.

 
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Old 03-31-2009, 09:15 PM   #15
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Sounds about right. Did you pitch the neutral ale yeast first per Jamil's recipe or go straight for the culture. I've not decided which way I want to make mine.
I went straight for the culture. There's sacch in there and it will take off well before anything else will. But people do it both ways, and I've only done one, so I am no expert.
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Old 03-31-2009, 09:21 PM   #16

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I went straight for the culture. There's sacch in there and it will take off well before anything else will. But people do it both ways, and I've only done one, so I am no expert.
Yeah, I'm thinking that's the way I'll do mine as well.

 
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Old 04-01-2009, 02:02 AM   #17
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Dang Roselare is coming out already? I'm gonna have to take a day off just so I can make a Flanders now...
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Old 04-01-2009, 02:05 AM   #18

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Dang Roselare is coming out already? I'm gonna have to take a day off just so I can make a Flanders now...
Yeah, it's part of the next Private Collection release. According to an email from Brian at Wyeast, it'll soon be available year-round.

 
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Old 04-01-2009, 02:17 AM   #19
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Yeah, it's part of the next Private Collection release. According to an email from Brian at Wyeast, it'll soon be available year-round.
That's awesome... yeah that blend is really REALLY popular in the local club here, it practically has a cult following...
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Old 04-01-2009, 04:55 AM   #20
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In the Gilda recipe sub the extract out for 6.5# 2-row (total) and a pound of corn and you got a great clone for Rodenbach. My batch is going to bottle (hopefully) soon.
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