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Old 07-21-2009, 06:20 PM   #11
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Originally Posted by believeinsteve View Post
i've subbed table sugar before for a jamil recipe, and it was fine.

the 04 sounds interesting, i never tasted that one. kaffir lime leaves? that sounds awesome
I'm doing a batch now that I based on that, but scaled down to 5%, split the 10 gallon batch into 5 with the Bastogne yeast like the original and the other 5 is an all brett c. fermentation. The brett fermentation looks neat. Very big white bubbles on top.

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Old 07-22-2009, 02:54 AM   #12
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As for sugar, you can take that lb of sugar, add around two teaspoons of water, the juice from one lemon and invert it yourself to make candy sugar. Just boil it until it hits the soft crack mark of 275F and add a little water if it becomes too thick. Once it starts to turn an amber color. Then just dump it into your wort boil, but be careful it can splatter a little. I do this when I'm making Chimay clones etc.
Thanks for posting that recipe, I think it will be on my list for 9/9/09
Inverting sugar.
* Soft Ball * 115C 239F
* Hard Ball * 127C 260.6F
* Soft Crack * 135C 275F
* Hard Crack * 150C 302F

In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
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Old 07-22-2009, 06:22 AM   #13
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holy crap. is it 100% brett? and still with the lime leaves? thats sound amazing. we should work out a swap sometime.

How long have they been going so far and how much longer will the brett take? thats sounds so good. I just visited my local brewery, which happens to be russian river, and drank their 100 percent brett, golden belgian. it got me thinking about making something similar.

i know that bastogne yeast has been out for a bit. is it just a blend of other white labs strains or is there something wild too?
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Old 07-22-2009, 06:51 AM   #14
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I can't imagine why anyone would wanted to clone this (well, honestly, I accept the fact that people have different tastes) as I HATED the aftertaste from this beer.
Up next: beer
Fermenting: beer
Conditioning: and more beer

Total gallons in 2012: 10
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Old 12-14-2012, 05:19 PM   #15
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Anyone still have any bottles of this left that they made? I tried the 2008 vertical epic at the bar the other day and it was amazing. Decided then and there I will make this next year.

Started brewing February 2012:
All grain and partial mash brewer depending on time. Meads and apfelwein also.
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