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Old 02-07-2013, 12:15 PM   #51
Layne
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My latest batch of this, with this falls yeast is terrific!
Man, I love this beer!
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Old 02-28-2013, 04:28 PM   #52
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Just bottled this last night. Hydro sample was awesome so I can't wait for this to carb up. I used Wyeast 3522 belgian ardennes for the yeast and I think I made a good choice.
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Old 09-04-2013, 10:15 PM   #53
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I've been looking for a good BPA recipe and thought this one looks perfect! Will sub for spare Goldings or hallertau I have lying in the freezer, and dont think I can get the 515 or flanders yeast so I might end up going with the 3522 as well.

Do any users of the 3522 Ardennes have any comments on their choice? I really just want something that wont be too extreme Belgian character if I keep the temp in check but want to reuse the yeast cake for something big, say a dubbel or dark strong.
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Old 02-05-2014, 01:35 AM   #54
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I want to try this recipe next... Belgian pale ales are just about my favorite style.... mmmm..


I'll be splitting it and doing a 2.5 gallon batch in my kitchen.
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Old 04-04-2014, 01:47 AM   #55
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Brewed this on 3-22. Was able to get two vials antwerp yeast. Used a 750ml starter with one vial and pitched the second. Looking forward to this one finishing out. Do you guys think I should wash the yeast when it's done?
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Old 04-13-2014, 07:10 AM   #56
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I don't have the Schelde or Antwerp ale yeasts available so I am brewing this with the WY1581 Belgian stout yeast instead. Anyone tried that yet? I'm intrigued by the more neutral but still phenolic properties that this yeast might impart. Fermenting in the low 60's. Would anyone suggest fermenting higher to get some more pepper notes the a bolleke has or keep it lower (my basement has an ambient temp of 62F)?
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Old 04-30-2014, 01:36 AM   #57
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Does anyone have a feeling for how fermentation temperature effects the taste profile generated by wlp 515? Doing my 1st 515 brew and fermented @ 70 f (ambient).
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Old 05-22-2014, 04:51 AM   #58
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I do small batches, so I tend to use dry yeast.. much more cost effective when doing 2 gallon batches...

What dry yeast do you think would be best for this recipe?
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Old 06-01-2014, 07:33 PM   #59
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Fermenting in the low 70s (ambient temperature) worked out great. The beer ended up with a good amount of belgian funk to it.
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Old 07-18-2014, 01:08 AM   #60
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Going to try a session version of this recipe on Sunday. I'll let you know how it goes.
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