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Old 07-27-2010, 04:44 PM   #251
SumnerH
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Feb 2009
Alexandria, VA, USA
Posts: 2,057
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Quote:
Originally Posted by MilwaukeeBrewGuy View Post
if you are not in a hurry to make this West 12 you could do what i did. Brew a Patersbier first. It is just pilsener, hops and 3787. Then when it is done you can throw the yeast cake at the Westverleten 12. That Patersbier if very good for a simple / cheap recipe.
If you do this, make sure you use part of the yeast cake--if you use the whole thing, that's a pretty big overpitch. For a Belgian where you actual want some ester contribution to the flavor profile, overpitching is as problematic as underpitching.

MrMalty has calculations for how much yeast slurry to pitch.
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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

 
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Old 09-12-2010, 03:46 PM   #252
BeerPressure
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May 2008
Dunkirk, NY
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I am learning towards brewing the traditional recipe. I did not read every single post in this thread.

Would the candi syrup be added in the beginning or the end of the boil?

 
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Old 09-12-2010, 07:33 PM   #253

I've done it all different ways. These days I am leaning towards 100% of the syrup at the end of the boil and let it knock the boil out. The different ways you do it generate different kinds of flavor, experiment and see!

 
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Old 10-27-2010, 10:12 PM   #254
BeerPressure
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May 2008
Dunkirk, NY
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Any reviews for your brews?

jean_muaythai Likes This 
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Old 10-30-2010, 04:43 PM   #255

http://www.homebrewtalk.com/f73/piou...ltiple-147815/
Mine has won a whole mess of medals and stuff. I'm brewing a new batch up today with a slightly revised recipe, need to get started to be ready for upcoming competitions!

 
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Old 11-15-2010, 06:18 PM   #256
MilwaukeeBrewGuy
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Apr 2008
Posts: 341

.

Reason: moved to other thread

 
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Old 11-15-2010, 06:59 PM   #257
DerBraumeister
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Jun 2009
Central Europe
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I just got all the stuff for this recipe.

For how long do you boil the concoction?

Regards!

 
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Old 11-15-2010, 08:02 PM   #258

Just a few minutes to make sure you actually get the grains up to temperature too.

 
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Old 11-18-2011, 03:19 AM   #259
slapmc
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Jan 2011
aurora, colorado
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How much yeast and sugar did you pitch/use when bottling?


 
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