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Old 01-02-2012, 03:46 AM   #201
sudsmcgee
 
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May 2010
Western Chicago Burbs, IL
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I pitched Wyeast 1388 Belgian Strong Ale yeast.

 
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Old 01-02-2012, 04:04 AM   #202
bmason1623
 
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Quote:
Originally Posted by sudsmcgee
I pitched Wyeast 1388 Belgian Strong Ale yeast.
I will be using this for my Duvel clone.

 
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Old 01-02-2012, 04:37 AM   #203
Satisfaction
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Oct 2011
Brunswick, ME
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Tagging this one for future a future brew..


 
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Old 01-03-2012, 02:37 AM   #204
sivdrinks
 
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Apr 2011
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Pulled a pint of mine. It's been 7 weeks total, still green I'd say. I went 3 weeks primary 2 weeks fridge and in the keg in the fridge the past two. I didn't do a warm condition because I'm kegging, does this matter? I did bottle some for later comparison.

 
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Old 01-03-2012, 09:08 PM   #205
ChillWill
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Jan 2011
Sheffield, South Yorkshire
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The green flavours should go away quicker when it's warmer. Depends how eager you are to drink it I suppose! Mine (when done) is going into bottles and I probably won't touch them for a while, apart from the odd one to see how it develops.

 
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Old 01-04-2012, 01:29 AM   #206
sivdrinks
 
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It's already carbed, will warming it affect it adversely?

 
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Old 01-04-2012, 07:45 PM   #207
ChillWill
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Nope!

 
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Old 01-07-2012, 04:11 PM   #208
chezzesteak
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Dec 2010
Gilbert, AZ
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i am brewing this today. using wlp550 instead. we shall see. shouldnt be that big of a deal right?

 
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Old 01-07-2012, 11:20 PM   #209
chezzesteak
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Dec 2010
Gilbert, AZ
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all done. in the carboy in the tub with some water. been hot in AZ lately. i was so disappointed becuase i thought i missed my SG. i was at 1072 and came inside after brew to right everything down and damn it i was spot on...

Thanks for the recipe

 
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Old 01-19-2012, 12:58 AM   #210
sudsmcgee
 
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I just racked the first 5 gals (of 10) to a keg, and although the beer tastes delicious, it doesn't have any Belgian taste to it. All I can taste is S-04 character. I ended up substituting Wyeast 1388 and I only pitched a half pack of S-04 per bucket. My OG was 1.072 and my FG is 1.005. I fermented it at around 70-72 until it stalled at 1.020. I then warmed it up to 78 to let it finish. After that I cold crashed it for 2 days at 25 degrees and racked to my keg.

This is my first Belgian, but I'm a little surprised that it doesn't have much Belgian character. Any chance of it developing over time? Did my high 60's/low 70's ferment cause this, and should I have gone warmer?

I pitched 1L from the active 2L starter into each fermentor, and as mentioned above, I pitched 1/2 pack of S-04 per bucket. Both were pitched at the same time. Would pitching the belgian yeast first and S-04 12 hours later help?

Trust me in that I'll have zero problem drinking this delicious beer, but it's just not Delirium Tremens.

 
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