Belgian Tripel Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone) - Page 37 - Home Brew Forums
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Old 08-28-2012, 03:44 PM   #361
FuzzeWuzze
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Jun 2012
Newberg, Oregon
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Quote:
Originally Posted by SoupNazi View Post
Tasted a 5 month old bottle yesterday. Only now is it getting to be mellowed and carbed enough to where I like. Patience really pays off on this one. Might attempt an AG version of this now that I'm equipped.
Interested to see how mine ends up...i tasted it after primary when i moved it to a keg to age in my closet, and holy moley, it definitely has a strong kick too it.

Granted when i did this, i didnt realize the recipe was for 6 Gallons and made it with 5 gallons, so its probably a bit more potent than it otherwise would be.



 
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Old 09-10-2012, 02:37 PM   #362
pshepard327
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Mar 2011
Houston, TX
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Brewed this yesterday and only hit a OG of 1.073. Should i add anything to primary or secondary to bump that up some? Not sure of how to go about that.



 
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Old 09-10-2012, 10:08 PM   #363
SoupNazi
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Feb 2012
Portland, Oregon
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Quote:
Originally Posted by pshepard327
Brewed this yesterday and only hit a OG of 1.073. Should i add anything to primary or secondary to bump that up some? Not sure of how to go about that.
Extract or all grain?

Was your sample hot or cold when you took the gravity?
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Old 09-13-2012, 06:56 PM   #364
Soup4you2
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Sep 2012
Manassas, VA
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Getting the ingredients together now for this recipe, hoping i can brew it up next weekend.. Looking forward to it! thanks for sharing the recipe...

 
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Old 09-16-2012, 07:16 PM   #365
EnjoyGoodBeer
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Aug 2012
Rockford, Illinois
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How much priming suger should be used for bottles? Also is there any grains to steep?

 
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Old 09-17-2012, 11:25 PM   #366
BuffaloBeer1
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Mar 2012
Buffalo, NY
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I found these two links on another post. Since I have started using them I have had great results with carbonation. I usually shoot for the mid range of the levels they suggest.

http://hbd.org/cgi-bin/recipator/rec...rbonation.html

http://www.tastybrew.com/calculators/priming.html

 
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Old 09-21-2012, 10:01 PM   #367
pshepard327
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Mar 2011
Houston, TX
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Sorry been out of town. It was AG and I added the correct points for temp. It has been 11 days in primary and I just checked it at 1.02. Think I should stir it up some or just go to primary. Tasted pretty darn good though.

 
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Old 09-26-2012, 12:16 PM   #368
Soup4you2
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Sep 2012
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Brewed this up last night. (extract version). I did add the candy at the beginning of the boil, (didn't see the thread saying to add it in at the last 10min until today ). but hit an OG of 1.084

The wort tasted pretty good.. looking forward to seeing how it progresses

 
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Old 10-04-2012, 11:07 AM   #369
Zoltanar
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Nov 2010
Montréal, Québec
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I did the ag version 2 months ago and bottled it least week. I think it might have bene infected...but again, I'm not sure.

There was a white film on top of the wort. It was thin and breakable - I tried to scoop it out, but it would not come as a "skin" - it was crumbling. It was pretty thin. It reminds me of the salty deposit on top of pickled olives or dills. Anybody ever had something similar? I should have taken pictures, but I totally forgot.

I bottled it anyway and will wait just before Christmas to try it out as I was told to leave enough time for it to mature.

 
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Old 10-05-2012, 04:46 PM   #370
nicali
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Mar 2012
fremont, ca
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I had the same thing, I didnt think much of it I try not to freak out. I bottled on 9/6 and popped one a couple nights ago- they taste great! I was a little surprised actually since mine came in at 11.1 and I figured it would need more time to mellow.



 
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