Belgian Tripel Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone) - Page 25 - Home Brew Forums
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Old 04-28-2011, 06:04 PM   #241
bucfanmike
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Quote:
Originally Posted by theschick View Post
Bucfanmike - you should specify which yeast strain you are talking about. But, unless its a Belgian strain, I wouldn't bother. All the flavor comes from the yeast.
ahh good point, yeah i was just thinking of having a healthy amount of yeast. But as my blonde is using nottingham then it wont be a good idea.
Thanks for the save.



 
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Old 04-28-2011, 11:31 PM   #242
stevebkca09
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Jan 2011
Oakland, CA
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Just brewed this last night per the instructions in the original post, and it's now bubbling happily away. Probably the most excited I've been about a batch!



 
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Old 04-29-2011, 06:39 PM   #243
stevebkca09
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Jan 2011
Oakland, CA
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So my yeast started out relatively slow here, but 36 hours in I've never seen so much activity. Had to remove the airlock and run a blowoff this morning and got a dose of foam to the face when I took it out; glad I did it because I would have come home to a mess if I hadn't checked before leaving. I knew that I didn't leave enough headspace when I capped my fermenter, but didn't want to mess with the volume as the OG came out just where I wanted it on the first try.

So to get the point.

If after two weeks in primary the activity has died down substantially but the gravity is still too high, what are the steps to reactivate fermentation? I did my best to oxygenate the solution before pitching, but I obviously don't want to bottle this stuff if I only get it down to 1.020 or so. Can I just pitch more WLP500? Seems like it might not take off if there's not much oxygen in the wort, but seems like trying to aerate it so far into fermentation would be risky.


Any suggestions?

 
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Old 05-07-2011, 08:00 PM   #244
Tomtanner
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Feb 2011
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I made this brew with 7 lbs of light gold DME and 3.3 lbs of amber lme also with 1.5 lbsof Belgian dark candy. I did a 2.25 gallon boil (5gal total) batch but my OG came out to 1.63. Any ideas why? Followed typical protocol and measured before adding yeast... Thoughts?

 
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Old 05-08-2011, 12:16 PM   #245
smokinghole
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How did you measure up to 1.63? You should have come out closer to 1.088 so if you mean 1.063 you're still a bit off. It was a measurement thing. Either you put in too little malt extract or you put in too much water.
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Old 05-08-2011, 04:11 PM   #246
Tomtanner
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Sorry I had been drinking and brewing.. I with 7 lbs of dme and 3.3 lme and 1.5 lbs of Belgian candy. Og was actually. 1.068. Was a total of 5 gallons in primary. I must have made a mistake somewhere I'm just not sure where.

 
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Old 05-30-2011, 01:35 AM   #247
KCBigDog
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Apr 2011
Elgin, IL
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I'm thinking about brewing something like this and bottling in fancy corked Belgium bottles as Christmas gifts. I brew AG, but think I'll do extract so I don't miss the OG.

 
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Old 06-03-2011, 04:21 PM   #248
surfnturf
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Apr 2010
South FL
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Is the protein rest @ 140 absolutely necessary or can you just mash at one temp?

 
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Old 06-03-2011, 04:43 PM   #249
smokinghole
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When using well modified malt that is low in protein there isn't an absolute necessity to do a protein rest but it won't hurt either. It was a recipe with oats or wheat I'd definitely do a protein rest.
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Old 06-03-2011, 10:01 PM   #250
HenryVance3
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Apr 2011
Skagway, AK
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What are your thoughts on substituting belgian pale LME for pils?


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