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Old 11-17-2010, 11:14 PM   #101
victorzamora
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Oct 2010
Blacksburg, VA, VA
Posts: 22
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Hey saq, let me know if you'd be willing to let me ship you a bottle of my brew to tell me what you think. I ended up modifying it slightly to closer to a Westy 8.

 
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Old 11-23-2010, 05:41 PM   #102
MilwaukeeBrewGuy
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Apr 2008
Posts: 341

i must say that I jumped the gun a bit. The beer wasn't fully carbed up. It is amazing what some time on the gas will do to a beer. Anyways, the phenolics have really mellowed in the 2 weeks on the gas.

I actually cold conditioned this for a long time. Probably 4-5 months or so.

victozamora-how did yours turn out? I also dropped mine down to an 8. What was your OG/FG?

Like saq said, with it being an 8 I don't get the real intense dark fruit flavors in mine (My OG was only about 1.062).

 
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Old 12-02-2010, 12:26 AM   #103
victorzamora
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Oct 2010
Blacksburg, VA, VA
Posts: 22
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My OG was about 1.081, and it came out to JUST over 8% ABV. I haven't tried it yet, but apparently it was delicious. The guy that helped me brew it bottled it over break and tried it before bottling. Apparently, it was awesome. The Wort was awesome. He said it was definitely in the same style as Chimay, and he's got a pretty discerning palate so I believe him. However, I'm letting it bottle-condition until late December. I'll let you know then.

 
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Old 12-11-2010, 01:05 AM   #104
victorzamora
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Oct 2010
Blacksburg, VA, VA
Posts: 22
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Well, guys, I cracked open a bottle last night...and it was really enjoyable. A little fruity, definite depth. It's definitely Belgian. I'm pretty proud of it, considering it was my first brew....but I don't know how it compares to a Westy.

 
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Old 12-11-2010, 01:06 AM   #105
victorzamora
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Oct 2010
Blacksburg, VA, VA
Posts: 22
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Oh, 51 bottles came out....so I decided to try one (I got 26, my buddy got 25). Anyway, I decided to go ahead and try one while the other 25 sit in a closet for the next 6 weeks.

 
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Old 12-30-2010, 12:08 AM   #106
bgroins
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Oct 2010
Los Angeles
Posts: 10

Quote:
Originally Posted by victorzamora View Post
What do you mean by temperature control? I mean, I know the basic idea...but what would you recommend as minimum equipment to try and get as close to a Westy12 with an extract? If it requires someone that's obsessive, I'm the man for the job!

Haha, I know I must sound like an idiot. Westy12 is my first attempt to brew. I also want full Westy12 taste with no equipment AND from an extract. This isn't my first hobby, and I know I've been annoyed by people that sound like what I'm getting at.
I did an extract version of this. I still ended up with a pretty massive grain bag, but it still fit in my 5 gallon pot. I sparged it in a smaller pot at the end. The final product was the best beer I've ever brewed. I'm sure the all-grain is far superior, but I'm really loving the finished product.

Everything is pretty much the same as the New World recipe, except this substitute:

11 lbs Pale Liquid Extract (8.0 SRM) Extract 71.4 %
instead of
13.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 74.71 %

...and I used 2 packs of the liquid yeast, because I'm lazy. It peaked at about 10 weeks.

 
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Old 01-19-2011, 06:37 PM   #107
chriswilkes33
 
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Aug 2008
Leander, Tx
Posts: 357
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What would you think about this beer aged a couple weeks in an oak bourbon barrel before the lagering?

 
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Old 01-19-2011, 07:19 PM   #108

Sounds yummy. Why before? Aging is aging.

 
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Old 01-19-2011, 08:02 PM   #109
chriswilkes33
 
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Aug 2008
Leander, Tx
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Yeah true, I think Im gonna do 10 gallons of this this weekend and throw 5 into my barrel. Ill let you know in a few months what I think. I have a couple bottles of 12 I brought back this month to test beside.

 
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Old 01-19-2011, 11:08 PM   #110

For the New World version, the candi syrup goes into the boil? And if so at the beginning?

 
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