Belgian Golden Strong Ale Pink Elephant (Delirium Tremens clone) - Page 18 - Home Brew Forums

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Old 11-09-2011, 12:32 AM   #171
enricocoron
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Mar 2011
san diego, ca
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I just brewed my 3rd batch on friday night. This time I've left out the S-04 yeast and am trying it pure Belgian yeast. The ferments been steady 66-68 so if I don't like it as much it'll probably be because the true DT yeast is a hybrid between English and Belgian strains.

The LHBS was out of grains of paradise, so I only used freshly sliced Ginger and whole Corriander seed. I may see if they re-stock and put the paradise seeds in the lagering vessel but I wouldn't use black pepper at all. If you can't get seeds of paradise but want something spicy to kick a bit over the holidays I would add some chili peppers or maybe just the seeds from them...Habanero or Birds eyes pack a punch.

 
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Old 11-13-2011, 03:11 PM   #172
sivdrinks
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Apr 2011
Lebanon, PA, PA
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Why the 90 minute boil? Wont this make it darker? Not looking for great hop utilization either.

 
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Old 11-13-2011, 03:18 PM   #173
jkarp
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Jun 2008
Elizabeth, CO
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Quote:
Originally Posted by sivdrinks View Post
Why the 90 minute boil? Wont this make it darker? Not looking for great hop utilization either.
Pilsener malt. 90 minute boil is normal to drive off DMS.
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Old 11-14-2011, 12:22 PM   #174
sivdrinks
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Apr 2011
Lebanon, PA, PA
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I'm doing a PM, does that matter? Six pounds Belgian Pils three pounds extra light DME.

 
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Old 11-14-2011, 12:42 PM   #175
jkarp
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Jun 2008
Elizabeth, CO
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Quote:
Originally Posted by sivdrinks View Post
I'm doing a PM, does that matter? Six pounds Belgian Pils three pounds extra light DME.
Sure does matter. DMS should have been driven off during the manufacturing process of the DME. You can certainly drop the boil time to 60m.
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Old 11-14-2011, 06:16 PM   #176
sivdrinks
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Apr 2011
Lebanon, PA, PA
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Only plan on the single mash temp, still go or 90 min on that with the 6 pounds? May add another pound of DME, planned on great attenuation with cultured DT yeast but that didn't take. Going with the S-04 and Wyeast BS combo.

 
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Old 11-14-2011, 06:25 PM   #177
jkarp
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Jun 2008
Elizabeth, CO
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Yeah, I'd still do the 90m mash. You want a highly fermentable wort to get the desired attenuation.
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Old 11-14-2011, 07:31 PM   #178
sivdrinks
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Apr 2011
Lebanon, PA, PA
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Great thread, thanks to all. More questions though. Gonna split a 5 gallon batch between keg and bottle. Anyone think using carb tabs is a bad idea? Probably use bomber bottles. As for kegging, should I just skip the secondary since it's gonna be in a cold keg and fridge? If I brew this week will it be drinkable for Christmas and New Years?

 
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Old 11-14-2011, 08:20 PM   #179
enricocoron
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Mar 2011
san diego, ca
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I did a 70 minute boil this time...we'll see if it matters. Last Lager I did I just did a 60 and after the lagering it came out uber clean. Maybe some Pilsner malt producers make malts less prone to DMSO production?

sivdrinks, If it were me I'd still rack to a lagering vessel before kegging, but just for clarity. My two batches were a little different from each other. The first one took about 7 weeks to be totally done, and the second one needed longer in the bottle....I went for about 3.0 volumes with corn sugar and used only champagne bottles.

 
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Old 11-16-2011, 02:36 PM   #180
sivdrinks
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Apr 2011
Lebanon, PA, PA
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Still looking for an opinion on carb tabs. Planned on two per bomber bottle. I probably won't touch these till spring/summer since I'll be drinking out of the keg for now. Are you guys having blowouts with bottles other than champagne bottles because of the high co2 volume? If so I'm hoping the carb tabs will negate this.

 
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