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Old 08-21-2009, 04:46 PM   #11
camiller
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Apr 2007
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Going to try this with 3739-PC Flanders Golden Ale (as a starter for the 10-10-10).

 
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Old 09-03-2009, 03:14 AM   #12
Doog_Si_Reeb
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I have this on tap now. I used it as a starter for the 10-10-10 as well. I used the 1388 at temps in the mid-60s and it came out great! SWMBO even likes this one, and she has very picky tastes.
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Old 09-03-2009, 03:24 PM   #13
Saccharomyces
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Sorry guys apparently I forgot to subscribe to this thread.

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Originally Posted by saq View Post
Did I try this beer from the last christmas beer swap?
Yes that was the 'D'.

Quote:
Originally Posted by z987k View Post
you think that a lack of fruit character is essential to a Belgian Pale? It seems the judges might think so... but I was planning on going with just 1388.
It should be nutty and biscuity, but not fruity.

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Originally Posted by z987k View Post
Filtered and kegged this last weekend. Get an A+! Ended up going with just wlp570 which is the wyeast equivalent of 1388.

I agree though that if the spiciness was backed off a touch it would be better, so do what the OP said and get 515 or blend the yeast.
Great to hear it. 1388 doesn't flocc worth a dang, so that was a good move to filter it. I bottled with that strain once, won't do that again, I should have filtered the beer and bottled with a strain like WLP002 instead!

Quote:
Originally Posted by Doog_Si_Reeb View Post
Got this in the primary now. I pitched the 1388 and will try to keep it in the low to mid-60s and see how it turns out. If it ferments well, I'll probably submit this one for the state fair homebrew competition in a few weeks.
Mid 60's I would think would be fairly clean, perhaps with spiciness but subdued fruity esters that would suit this beer.
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Old 09-10-2009, 04:20 PM   #14
LooyvilleLarry
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Aug 2008
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Quote:
Originally Posted by camiller View Post
Going to try this with 3739-PC Flanders Golden Ale (as a starter for the 10-10-10).
Any opinions on this? I have a 3739 in the Frig for this purpose... Figured I'd brew the BPA and pitch the 10-10-10 right onto the cake.
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Old 09-15-2009, 09:39 PM   #15
Saccharomyces
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Quote:
Originally Posted by LooyvilleLarry View Post
Any opinions on this? I have a 3739 in the Frig for this purpose... Figured I'd brew the BPA and pitch the 10-10-10 right onto the cake.
So far the 3739 is looking like a champ. I'm gonna have to try this myself.
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Old 09-15-2009, 10:26 PM   #16
camiller
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Apr 2007
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I brewed this on the 6th. Hoping to keg on the 26th or 27 and brew the 10-10-10 the same day. Due to poor planning I didn't do a starter but I still had airlock activity within 12 hours. I'll probably split the yeast cake for 10 gallons of 10-10-10.

 
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Old 09-17-2009, 04:42 PM   #17
Bendbiker
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May 2009
Montreal
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I think I am going to try your brew in a week or so...

Most likely PM format though. Looks like a good recipe

 
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Old 09-20-2009, 06:27 AM   #18

Goose Island makes a delicious BPA called Matilda. It's a little higher abv, at 7+%.

Am very interested in trying out the Antwerp Ale yeast! I'll definitely wash and save afterwards.

Jim

 
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Old 09-29-2009, 06:45 PM   #19
Saccharomyces
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WLP515 is back in season, I picked up my tube. I'm planning to try home roasting my own grain to re-brew this soon. I'll be slanting the yeast so if anybody can't get this yeast and wants to trade a slant I should have some in my library.

My plan for biscuit and aromatic sub is to toast 2/3s Bel Pils and 1/3rd Munich for 200*F for 15 minutes followed by 10 minutes at 300*F. This is Mosher's recipe for Amber malt which should yield similar lovibond to Biscuit and Aromatic but slightly nuttier. For the Caravienne, I will create a 20*L crystal with Belgian Vienna using the method in this thread.

I saved one bottle of the last batch (which is a year old now) to compare vs. the re-brewed version. I'll be sure to post my notes on the roasting of the malt here in case anybody else decides to give it a try.
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Old 10-01-2009, 01:18 PM   #20
cmdrico7812
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Mar 2008
Portland, Michigan
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I'm thinking about making this but fermenting with pure brett. Any thoughts on doing so or advice? I've never used brett. before but I love the funky flavors and aromas it produces. Would you alter the recipe any to use brett or stick true to the proportions you give?
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