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Old 04-20-2012, 02:29 AM   #641
rjwhite41
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Oct 2010
Osceola, Iowa
Posts: 1,421
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Quote:
Originally Posted by shmEk View Post
Thanks for sharing. Also, which version did you submit and did you do anything different then the OP versions? What comp were you in?
Old world/traditional. I did 2# of d2 and 1#of d1. Everything was pretty much the same otherwise. IBU (Iowa Brewers Union) open. The apprentice actually scored my beer higher originally but you can see that he erased numbers and lowered them. There were comments about a lack of hop aroma and flavor from one of them, which we all know is not a part of this style. But all listed fusels as a problem. Again, Rochefort (I've never had Westy) has more fusels than my beer as do the vast majority of quads I've had (and I drink a lot of them). I'm not sure what to think about the results to be honest. I can taste what they are talking about but I disagree with their belief about the style, at least the commercial representation of it.



 
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Old 04-20-2012, 02:38 AM   #642
rjwhite41
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Oct 2010
Osceola, Iowa
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double post



Reason: repetitive

 
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Old 04-20-2012, 10:36 PM   #643
Brewskii
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May 2011
Williamsburg, Va
Posts: 1,155
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Quote:
Originally Posted by rjwhite41
I had a minute so I ran to my office. Here's the write up and I believe there are some videos on youtube as well.
BTW... Thanks for this info... Things got busy and I still haven't got my materials together yet. Informative vid though. Thx

 
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Old 04-25-2012, 07:42 PM   #644
Nierika
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Jan 2008
Philadelphia, PA
Posts: 78
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Looks like mine finished out at 1.024 (my OG was way over). It's pretty tasty coming in at 10.4%. I haven't started the cold conditioning yet.

I have a bunch of Palo Santo that I have from my travels to Peru. I was thinking about throwing some into the secondary, but I'm not sure how much or what method. They are in large chunks and pieces about the size of a finger. I'm guessing that I should soak them for a while in vodka or everclear to sanitize. Do I leave the pieces whole or chop them into smaller pieces to increase surface area? Any thoughts on amounts or techniques is appreciated.
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Old 04-25-2012, 09:57 PM   #645
bottlebomber
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Apr 2011
Ukiah, CA
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Is it toasted at all? You might consider toasting it lightly to bring out some flavor

 
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Old 04-27-2012, 06:12 PM   #646
eludden
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Jun 2011
Phoenix, AZ
Posts: 4

Quote:
Originally Posted by Nierika View Post
Looks like mine finished out at 1.024 (my OG was way over). It's pretty tasty coming in at 10.4%. I haven't started the cold conditioning yet.

I have a bunch of Palo Santo that I have from my travels to Peru. I was thinking about throwing some into the secondary, but I'm not sure how much or what method. They are in large chunks and pieces about the size of a finger. I'm guessing that I should soak them for a while in vodka or everclear to sanitize. Do I leave the pieces whole or chop them into smaller pieces to increase surface area? Any thoughts on amounts or techniques is appreciated.
I've used Palo Santo once in an RIS and my experience is that a little goes quite a long way. I used about 0.25 oz in 4 gal and it added a nice subtle flavor/aroma without dominating. The RIS was 13.5%ABV and I didn't actually sanitize the wood before adding, which may have been risky but it turned out well. I also left the wood as one whole chunk instead of chopping. Let us know how it turns out in this brew and how much you end up using, I'd be curious.

 
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Old 05-08-2012, 02:08 PM   #647
Akavango
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Aug 2011
Cork, Cork
Posts: 439
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I bottle the traditional yesterday and it was wonderful. Can't wait until it is fully ready to be drunk.
How long do you age it in the bottle before drinking it? I plan not to touch it for a least 2 months.

I have a new world fermenting right now, looking forward to compare them both as well as with the original.
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Old 05-08-2012, 02:35 PM   #648
Layne
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Sep 2008
Gonzales, Louisiana
Posts: 964
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Brought mine the theZapps beer festival exctly 2 months from brewday, and everyone loved it! Kinda sad to see the keg drained that day, but is was a pleasure to share this great beer with all those folks.

 
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Old 05-08-2012, 04:27 PM   #649
jpoder
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Feb 2010
Philadelphia
Posts: 225
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Quote:
Originally Posted by Akavango View Post
How long do you age it in the bottle before drinking it?
IMHO, as long as possible! I brewed both the new world and old world versions in January last year, and they keep getting better...

 
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Old 05-09-2012, 08:46 AM   #650
Akavango
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Aug 2011
Cork, Cork
Posts: 439
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Quote:
Originally Posted by jpoder View Post
IMHO, as long as possible! I brewed both the new world and old world versions in January last year, and they keep getting better...
Which one do you like best? and did you compare them to the original?
If so what are you conclusions.

I put most of the bottle in a hard to reach place to be able to resist as long as possible.


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