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Old 01-13-2012, 12:49 AM   #51
kinkothecarp
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Jun 2009
Michigan City & Shanghai
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I strongly suggest adding a kriek with this beer after its fermented. I am going to try adding some bugs and oaking it this next time.



 
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Old 02-16-2012, 01:23 AM   #52
davekippen
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Dec 2011
Grand Ledge, MI
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Just brewed this up tonight! Only changes from the original recipe: LHBS sold the Rock Candi in 1lb bags, so I bought 1lb and added regular sugar to make up the difference. Used Styrian Golding instead of the other Styrian listed. Used White Labes WLP 550 Belgian yeast, LHBS didnt offer the yeast listed in the recipe. OG of 1.092. Tasted like syrup!! This is gonna be an a** kicker for sure!



 
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Old 02-22-2012, 03:34 PM   #53
kyleslattery
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Sep 2011
Bethlehem, PA
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I entered this in a local competition and got a 35/50 in the Belgian Dark Strong Ale—however, they said it would've scored 40-45 in the Russian Imperial Stout group, which I thought was interesting. They said it was the best BDSA they had, but since it wasn't quite to style, it wasn't scored higher.

 
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Old 02-23-2012, 01:46 AM   #54
davekippen
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Dec 2011
Grand Ledge, MI
Posts: 1,260
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Im at day 7 in the primary and it is still bubbling. Thats gonna be a lot of alcohol in there.......

 
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Old 02-24-2012, 05:07 PM   #55
kinkothecarp
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Jun 2009
Michigan City & Shanghai
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Quote:
Originally Posted by kyleslattery View Post
I entered this in a local competition and got a 35/50 in the Belgian Dark Strong Ale—however, they said it would've scored 40-45 in the Russian Imperial Stout group, which I thought was interesting. They said it was the best BDSA they had, but since it wasn't quite to style, it wasn't scored higher.
Not to style?

 
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Old 05-26-2012, 03:34 AM   #56
plainbrad
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Jan 2012
Fort Collins, Colorado
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Quote:
Originally Posted by kinkothecarp View Post
Not to style?
I have to think that 1lb Carafa III made this just black or a very dark brown.

 
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Old 10-17-2012, 07:47 AM   #57
daksin
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Aug 2011
San Diego, CA
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Just FYI (no intention to denigrate OP's recipe) I have received MULTIPLE commendations for this beer but with the explicit note that it is TOO DARK for a BSDA. Three times I have entered this beer and received the note "Enter this as a Belgian Stout and WIN THE COMPETITION." Almost 1.5 years after initially brewing this beer, it is still the most complex recipe I have made. This is a beer made for laying down, if you have the patience.
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Old 01-15-2013, 12:25 AM   #58
bizarrojosh
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Mar 2012
Atlanta, GA
Posts: 217
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I brewed this tonight and only made a two changes. I sub'd the Northern Brewer with Perle and used WLP500. I'm sure this is going to be a different beer than what was posted just based on the yeast change, but I'm sure it's still going to be good. I'll update in a few weeks / months.

also, I'm just going to do a 4 week primary fermentation in a glass carboy. I'll try to rouse the yeast once or twice to make sure that it attunates well. Looking forward to it!

 
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Old 01-15-2013, 12:30 AM   #59
davekippen
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Dec 2011
Grand Ledge, MI
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Quote:
Originally Posted by daksin View Post
This is a beer made for laying down, if you have the patience.
This. Mine is about a year old now and it is hitting its stride. Really good, smooth, delicious. It took about 5 months just to carb up in bottles so I dont know how some of you guys are drinking it so young!
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Old 01-15-2013, 09:50 PM   #60
bizarrojosh
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Mar 2012
Atlanta, GA
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Just a quick update on fermentation; I pitched a three liter starter and it blew the 3 piece air lock off. This was on a 6.5 gallon car boy...

Wlp500 is a beast at high 60's low 70's.



 
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