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Old 10-14-2010, 10:31 PM   #91

There is no table sugar in this beer or any variants posted in here and it is not mentioned anywhere in this thread. What is in this beer is dark candi syrup, 3lbs of it. Without the dark candi syrup you are not making anything approaching a Belgian Quadrupel, much less this particular beer.
Its like trying to make an Imperial IPA but taking out the hops, its just not going to work.

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Old 10-17-2010, 11:12 PM   #92
victorzamora
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Oct 2010
Blacksburg, VA, VA
Posts: 22
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Thanks for the clarification, but yeah...that's what I meant. I just said it that way for clarification. Sorry for the confusion and for my confusion.

Now the question is about the schedule. Originally, you said one pound every once in a while. Later you said three pounds right after I turn the heat off. Which one?

 
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Old 10-20-2010, 01:11 AM   #93
AN_TKE
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May 2008
Kennebunk, ME
Posts: 91
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I brewed this two weeks ago and had it wrapped in a space blanket during fermentation. The temp got 80+ and then naturally cooled as fermentation petered out. I tested SG today and got 1.042. I plan to put it next to the baseboard with the space blanket over the heater and the fermenter to heat the sucker up again. I am wondering why I wouldn;t have lower SG if I kept it warm - worried I'm stuck too high. Keeping my fingers crossed...

Any suggestions - seen this before? If I have to repitch, I would probably siphon out some yeast from the bottom, restart and then pitch - would that be a good idea?

Thanks.

 
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Old 11-02-2010, 07:48 AM   #94
DerBraumeister
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Jun 2009
Central Europe
Posts: 80
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Thanks for the recipes. Ill be getting myself an aquarium heater to try the old world version out.

Any suggestions for recipes to built up yeast for this beast?

Have you looked into the Westvleteren Blonde?

Regards

 
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Old 11-02-2010, 03:41 PM   #95

Get a stir plate and make a 2-3 liter starter. I did a new batch last weekend and did a 1.6 liter starter to try and get some more ester development.
I had the Westvleteren Blonde last week when I was in Belgium and it was pretty good but not really my thing. I have two bottles that I'll probably crack open before too long but I prefer the more traditional Belgian blonde like the Achel 8.

 
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Old 11-06-2010, 08:58 PM   #96
victorzamora
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Oct 2010
Blacksburg, VA, VA
Posts: 22
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I just put it in the fermenter, but I only got an OG of 1.082. Would adding a little sugar do....or what?


 
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Old 11-14-2010, 07:15 PM   #97
rtt121
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Apr 2009
Indian Mills, NJ
Posts: 314
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saq I just want to say thanks for working so hard on this recipe. I just tapped mine and it is truly great. The second batch just moved wayyy up to the brew que.

FWIW I went the all grain route. I use 2 x D2 AND 1x D1, because thats what was available. My primary never got above 74 so I put it in my ferm chamber and let finish at 81. It was about 5 days in when I moved it and the gravity was half way there.

 
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Old 11-15-2010, 06:25 PM   #98
MilwaukeeBrewGuy
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Apr 2008
Posts: 341

just curious what the aroma is like on this? I brewed this as a small 8 (1.062) and added about 1/2 lb. of aromatic malt. It is on the gas and about 1/2 way carbed. It cold conditioned for a long time. 5 -6 months or so.

I am trying to determine how good it is relative to yours. It tastes pretty clean up front with some funk in the middle (phenols I am guessing) with a good dry but slightly sweet finish. The aroma is not the most appealing, just a bit different. Does any of this sound close?

Saq, maybe I can send you a bottle when it gets carbed up and you can try it and see if it is close.

 
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Old 11-15-2010, 07:53 PM   #99

The aroma is rich and full of dark stone fruit (fig, date), some plum, burnt banana, cocoa, burnt sugar somewhat reminiscent of creme brulee, and belgian esters.
Lower gravity versions are going to have a less pronounced aroma but should be pretty similar.

 
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Old 11-15-2010, 09:25 PM   #100
meadowstream
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Jan 2009
Boston, Massachusetts
Posts: 260
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MilwaukeeBrewGuy, all the high gravity belgians that I have brewed seem to take 6-12 weeks to get the "right" flavor. These are hot to begin with, but the flavors also largely come from the yeast itself and these yeast typically take a while to bed down and reabsorb some of the molecules that contribute to off flavors (or at least that is the way I think of it!) I bet that after a few weeks your beer will be close to the way you want it and the way saq describes it.

 
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