Belgian Dark Strong Ale The Pious - Westvleteren 12 style quad - multiple - Page 121 - Home Brew Forums
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Old 03-05-2013, 12:30 AM   #1201
Brewskii
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May 2011
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Hey, wow; I just quoted myself

Meant to edit... Sorry



 
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Old 03-05-2013, 12:20 PM   #1202
CSI
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Quote:
Originally Posted by jeetaman View Post
Here may be a dumb question. I have never had a Westy - 12, but is it close to La Trappe - Koningshoeven?
The LT Quad (Dominus) leans more toward the phenolic and caramel without the subtle dried fruit of a Westy. The mouth-feel and carbonation are similar.



 
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Old 03-05-2013, 04:12 PM   #1203
jeetaman
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But with double the IBU's is it significantly more bitter?

 
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Old 03-05-2013, 07:12 PM   #1204
CSI
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Quote:
Originally Posted by jeetaman View Post
But with double the IBU's is it significantly more bitter?
A little more so on the Westy 12. It's been a few months since I had one but I don't remember it being overly bitter to that extent. Aging may be at work lowing the IBU's.

 
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Old 03-05-2013, 08:55 PM   #1205
jeetaman
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Are you saying the Westy is less bitter? I thought the Westy is the one with 2X the IBU's

 
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Old 03-06-2013, 02:52 AM   #1206
CSI
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Quote:
Originally Posted by jeetaman View Post
Are you saying the Westy is less bitter? I thought the Westy is the one with 2X the IBU's
I don't detect much bitterness in either one. Long aging...

 
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Old 03-06-2013, 03:39 AM   #1207
jeetaman
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Ah, very nice. Sorry for the dumb questions. I'm new to this.

 
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Old 03-06-2013, 01:12 PM   #1208
meadowstream
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Quote:
Originally Posted by jeetaman
Ah, very nice. Sorry for the dumb questions. I'm new to this.
Quads and dubbels are notable for being very balanced: malt, yeast, alcohol sweetness, and hops...none dominate.

 
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Old 03-07-2013, 01:45 PM   #1209
CSI
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Quote:
Originally Posted by jeetaman View Post
Ah, very nice. Sorry for the dumb questions. I'm new to this.
It's a good line of discussion that hasn't been brought up enough on this thread. How the lupulin components mellow over time is probably one of the keys to the Westy 12's success.

 
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Old 03-07-2013, 03:15 PM   #1210
bkl63
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Feb 2012
Pennsville, New Jersey
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Yes... the aging allows for the true balanced final product of this fine beer. Mine is 2 months old, not really "on tap" but I sample it once a week or so to follow it's progress. It's really coming into it's own the last couple of weeks. Hoping to age it till June when a friend comes back in town.

Quote:
Originally Posted by CSI View Post
It's a good line of discussion that hasn't been brought up enough on this thread. How the lupulin components mellow over time is probably one of the keys to the Westy 12's success.


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