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Old 03-13-2013, 12:37 PM   #1231
CSI
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Originally Posted by jeetaman View Post
Once the beer is bottled how important is the temperature? Is a garage in the summer time a bad idea?
Dark cool cellar at temps of 58-60F works well for us.
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Old 03-13-2013, 03:13 PM   #1232
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Bummer. In Southern California we don't have such cellars.
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Old 03-13-2013, 03:28 PM   #1233
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Bummer. In Southern California we don't have such cellars.
It is really easy to find an old (even free) chest freezer and put a temperature controller on it to turn it into a 55 degree (or whatever cool temp you desire) enviroment for storage. Craigslist will probably yield cheap-to-free equipment and you can buy a controller for ~$40 I would guess.
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Old 03-13-2013, 05:49 PM   #1234
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I made something close to CSI's 17X on Monday evening...and wow is the fermentation vigorous. I have had about a gallon blow off from my 15 gallon fermenter over the last 10 hours.
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Old 03-25-2013, 03:10 AM   #1235
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I entered this into my clubs BJCP competition and got 1st place for the Belgian Strong Ale category with a 40!!

Brewed the Wednesday before thanksgiving, so still a little green.
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Old 03-25-2013, 03:11 AM   #1236
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Originally Posted by mjap52
I entered this into my clubs BJCP competition and got 1st place for the Belgian Strong Ale category with a 40!!

Brewed the Wednesday before thanksgiving, so still a little green.
Congrats! Which version did you brew?
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Old 03-25-2013, 03:32 AM   #1237
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Congrats! Which version did you brew?
Thanks! Probably should have mentioned that!

It was Sac's old world recipe with the double decoction. I used half homemade candi sugar and half CSI's D-180. Actually received the yeast after we brewed the beer, so it sat without yeast for 2 days. Did a 6 liter starter (no stir plate), decanted, and poured the wort on top.

It peaked at 79* and finished at 1.011. OG was 1.092. Re-pitched half a packet of US 05 at bottling with priming sugar.

I don't have the score sheet yet, but I should get it on Tuesday at the club meeting. I'll post the judges comments when I get them.

Edit: I said CSI's D2, but meant D180.
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Old 03-30-2013, 04:19 AM   #1238
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Quote:
Originally Posted by meadowstream
I made something close to CSI's 17X on Monday evening...and wow is the fermentation vigorous. I have had about a gallon blow off from my 15 gallon fermenter over the last 10 hours.
Took gravity sample today: 1.014 18 days after pitching (still active blowoff.). Excellent taste - smooth, not hot, despite 10.5%+ abv. I think this will be excellent.
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Old 04-01-2013, 07:42 PM   #1239
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Going to brew this up in a day or so....

I have a hop question--I don't have Northern Brewer. Chinook and Columbus are subs (which I have and have used before in American beers calling for NB), but I am wondering about using them in the Pious? I am going to use Kent Goldings or Fuggles (in place of the Styrian), but am curious about the bittering addition?

I have:
Kent Goldings
Fuggles
Willamette
Magnum
Chinook
Columbus

Anyone want to chime in?
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Old 04-01-2013, 10:18 PM   #1240
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Quote:
Originally Posted by TriggerFingers
Going to brew this up in a day or so....

I have a hop question--I don't have Northern Brewer. Chinook and Columbus are subs (which I have and have used before in American beers calling for NB), but I am wondering about using them in the Pious? I am going to use Kent Goldings or Fuggles (in place of the Styrian), but am curious about the bittering addition?

I have:
Kent Goldings
Fuggles
Willamette
Magnum
Chinook
Columbus

Anyone want to chime in?
Personally I would use the EKG or Fuggles. Columbus is way off target, and Chinook is raspy.
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