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Old 05-12-2011, 05:47 PM   #301
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I'd get it warm so it gets active.
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Old 05-22-2011, 10:59 PM   #302
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Thanks everyone who contributed to the greater knowledge with this thread / recipe. I am very grateful to have learned so much! I brewed both the new world (a few months ago) and the old world (just went into bottles last night). I'm conditioning both until fall/winter, but so far tastes great!

One interesting note, I got normal attenuation for the westmalle strain for the new world version, but got crazy high attenuation for the old world version. Went from 1.078 (really low efficiency...don't know why. probably my lack of decoction experinece) all the way down to 1.006...that's about 92% apparent attenuation. I had left this in primary for about almost 2 months, but was very surprised when I took the FG reading. Anyone have ideas why?

Can't wait to get started on the Pannepot clone! Truly one of the greatest beers!

Cheers!
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Old 05-22-2011, 11:35 PM   #303
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I'd like to say thank you as well. I brewed this up today, finally, and everything went with out a hitch. I'm looking forward to bottling this. My only spin is that I subbed French Strisslespalt hops for the Hallertauer Hersbrucker and I'm a no chill brewer.
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Old 05-26-2011, 08:02 PM   #304
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Question:

Brewed the old world in March. Followed the directions to a tee, went from 1.095 to 1.012 in 6 days at 82F. Conditioned for 8 weeks in a secondary. Bottled with 5g of rehydrated Nottingham and 5oz of dextrose.

The bottles have been at about 72F for 10 days. I'm dying to try it....how long does it usually take to carb up for you guys? The standard three weeks? I popped a bottle last night and got just a faint hiss.

Thanks for any insight
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Old 05-26-2011, 08:09 PM   #305
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g-star: I bottled this up almost 3 weeks ago, has a nice hiss and some carb, but a faint head that fades quick. I figure with a big beer you need at least 3 weeks, maybe even 6 until it gets fully carbed. I did a Rocheftort8 clone that didn't have what I considered good carbonation and a good head until 6-8 weeks after bottling. This was without adding fresh yeast, however. I figure carbing would be faster with yeast that is not as stressed.

So give it a few more weeks. Besides, I figure it needs a few months in the bottles to fully condition, as most Belgian ales do. The fruit tones start coming from the back to the front, and as really interesting how the flavors develop.
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Old 05-28-2011, 12:26 PM   #306
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Thanks for the detailed response and advice. Guess I just have to be patient and wait a few more weeks.

Cheers!
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Old 06-06-2011, 12:50 PM   #307
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Just brewed this up Sunday in a double batch with a friend.

We were 1.8 oz short on caraaroma and he forgot to get 2 amber pouches versus and only grabbed 1. That said we have a great mash and still hit 1.092 even without the second pouch of amber candi.

Wanted to get feedback from you guys. I am a big proponent of a 3 week primary. Did anyone go this route? My thought was:
1. 83F for 5 days
2. 65F for 16 days
3. Rack to kegs and condition for 5 more weeks.

Thoughts?
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Old 06-06-2011, 06:22 PM   #308
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One other thing - I decided that I am going to add the amber D2 to the fermenter tonight.

I have an idea.

Since we were shy 2oz on the aromatic malt, and I am adding the D2 anyway I thought I could make a global adjustment in one fell swoop. Here is the plan:

1. Specialty grain infusion (2 cups): 2oz aromatic for 30 minutes @ 150F, strain
2. Add D2 to strained 2 cups water and boil for 10 minutes. Cool to 75F and add to fermenter.

This would put my S.G. To 1.094-1.095

See any problem with this? or should I let sleeping dogs lie?
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Old 06-07-2011, 02:00 AM   #309
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I wouldn't boil the D2, but add it once the heat has cooled.
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Old 06-07-2011, 12:50 PM   #310
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Quote:
Originally Posted by saq View Post
I wouldn't boil the D2, but add it once the heat has cooled.
Thanks Saq - I did the mini specialty infusion for 30 mins in 2 cups of water, boiled, added the D2 and all is well. Fermenting at 83F and ripping along at that. Probably didn't need it, but it didn't inconvenience me too much.
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