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Old 05-24-2010, 06:01 PM   #11

A 5 gallon MLT is a really tight constraint, just do a smaller batch. Its worth doing right.



 
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Old 05-25-2010, 05:13 PM   #12
thesanch
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Jan 2009
Tucson
Posts: 252
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Quote:
Originally Posted by saq View Post
Brewed this at Thunder Canyon Brewery today, man its so easy brewing on real brewing equipment that is setup right! We got about 17.2 bbl into the fermenter, should be ready in about 8 weeks!
Awesome! Can't wait for that to be tapped.



 
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Old 05-25-2010, 06:43 PM   #13
MilwaukeeBrewGuy
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Apr 2008
Posts: 341

so what if any are the distinct differences in taste between the new world and traditional? I really don't want to do a decoction mash. So I am leaning towards the New World recipe.

I assume this is right along the lines of a St. Bernardus Abt 12 right?


 
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Old 05-25-2010, 09:21 PM   #14
MilwaukeeBrewGuy
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Apr 2008
Posts: 341

I just noticed that you are adding 1# of D2 to the secondary. I would assume little of the D2 gets fermented at this stage. Are you doing this primarily for sweetness/ mouthfeel?

 
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Old 05-25-2010, 10:49 PM   #15

Haha I don't do that anymore actually. I was cleaning out my conical after brewing a batch and found some of the syrup in the fermenter. I've switched to putting all the sugar in at flameout, it has the added benefit of knocking the temperature down quite a bit.

 
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Old 05-26-2010, 02:46 PM   #16
MilwaukeeBrewGuy
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Apr 2008
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wow. so no boiling of it whatsoever? huh. I would have thought that boiling it would help some of the flavoring but maybe it just drives it off. Thanks saq for posting this and doing all of the legwork for us.

 
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Old 05-27-2010, 03:08 PM   #17
MilwaukeeBrewGuy
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Apr 2008
Posts: 341

also did you change from using the Wyeast 3787?

 
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Old 05-27-2010, 04:50 PM   #18

I've never used wyeast 3787. I use WLP530 because thats what is available at my LHBS.
However, both wyeast 3787 and WLP530 are the same yeast, Westmalle yeast.

 
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Old 06-14-2010, 05:24 PM   #19
MilwaukeeBrewGuy
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Apr 2008
Posts: 341

Just brewed this up but I scaled it back in an attempt to make an 8 out of it.

6.0# Belgian Pale
6.5# Belgian Pils
1# D2 90 min
1# D2 flame out.

Mashed at 151.

My efficiency really sucked so I ended up with 1.062. Just barely fit into the style guidline.

She has been going gangbusters now but has not jumped off the temperature strip. (about 78 degrees).

Should be a good dubbel even though it is a bit lighter. Thanks again for posting.

 
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Old 07-03-2010, 10:45 PM   #20
grahamfw
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Jul 2007
Clarkston, GA
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I've been lagering this for 8 weeks at 55 degrees and it's still only down to 1.02ish. I agitated the carboys to hopefully rouse the yeast. I'd rather not have to repitch. It should be noted that I started out only around 1.081.

Anyone else finish much lower? These will be bottled so I really don't want to pooch this and have exploding bottles!


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Secondary: Belgian Tripel (zin oak cubes), Raspberry Mead
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