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Old 10-05-2012, 03:00 PM   #21
mhot55
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Oct 2007
Staten island, Ny
Posts: 221
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This needs 6months aging. You could get away with 4, but it is not quite ready. Good, but not great. 6-9 months was almost perfect. 9-12 months seemed to be getting to the perfect aging time for this. Once the 12 month mark hits it pretty much stabilizes and doesn't change much for a few months.12-15 month mark is the sweet spot for this. Here is the interesting thing- Once you start going past this, the beer start changing......not for the worse though. There my be some slight oxidation, but not necessarily in a bad way. Any bitterness has all but faded as well as any alcohol heat. Just mellow and smooth. Even 2 years later this beer still tastes great.
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Old 03-21-2013, 05:44 PM   #22
heathcom
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Jan 2013
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Sorry for a few newb questions. This will be a first attempt at a belgian style. Recipe looks great and chimay has many great reviews. First question is when adding the sugar, is it at flame out or last few minutes of the boil? Second question, when adding yeast before bottling, would a dry packet be too much and would this be at room temps?

 
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Old 03-22-2013, 04:23 AM   #23
mhot55
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Oct 2007
Staten island, Ny
Posts: 221
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I added sugar toward send of the boil- like last 10-15 minutes.
Yeast at bottling wasn't the whole package- but maybe 1/3. Remember, you aren't fermenting...you just need enough to eat the priming sugar and carb the beer.

To update again, I finally finished the last bottle last month. This beer was truly amazing, even 2+ years after. The best seemed to be somewhere between 10-15 months. Yes, big range, but it was awesome. Throw a bottle or 2 on the side and keep stored for a while. Noticing the subtle differences is neat. This beer 2+ years was a smooth, raisin-y, slightly sweet and mellow alcohol bomb.
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Old 03-24-2013, 09:52 PM   #24
heathcom
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Jan 2013
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In the process of brewing a one gallon batch of this recipe, scaled to fit. The smell is amazing! Orange zest, galena hops and grains oh my. The seeds of paradise I never heard before and they do smell great. Thanks for this recipe, sure is going to be a long wait...

 
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Old 03-27-2013, 03:36 PM   #25
CZs
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Mar 2013
, MD
Posts: 74
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really getting into dark strongs/quads and this is a great thread - would love to see a cross between this and Rochefort 8 or 10 and if anyone has any experience adding other levels of flavor or replacing flavors with something like black licorice or amaretto and if they might work with this type of brew

someone mentioned utilizing those flavors for an English Brown, but - I'm ultra picky when it comes to those and really only have "loved" Samuel Smith's Nut Brown Ale - I would think these profiles might work in a dark strong / quad - thoughts anyone - maybe the original recipe with these flavors might even work well?

 
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Old 02-14-2014, 07:27 PM   #26
rjb84
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Dec 2011
Newnan, GA
Posts: 29
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I just brewed this today and came in at 1.088 in OG. Not too bad as far as I'm concerned. This recipe has done extremely well for me the last 2 times I brewed it!

 
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Old 03-03-2014, 09:36 PM   #27
pattatat
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Nov 2009
Denton TX
Posts: 36
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Primary Fermentation (# of Days & Temp): 28 @ 68
Additional Fermentation: 200 @ 50-70
Secondary Fermentation (# of Days & Temp): 35 @ 63


I'm confused, does this mean:
28 days @ 68 followed by 35 days @63
Then 200 days bottle conditioned?

 
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Old 03-18-2014, 09:01 PM   #28
jerryk
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Mar 2012
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I may have a problem. FG after 30 days 1.022. OG was 1.092. I am thinking of adding champaign yeast to bring it down a little more but I don't want to make it to dry. Or should I just leave it alone?


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Old 04-27-2014, 02:40 AM   #29
mhot55
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Oct 2007
Staten island, Ny
Posts: 221
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Primary was 4 weeks at 68. Then pretty mich let it bulk age for 200 days (6-7 months). Then bottled and let it naturally carb and bottle age for 4 weeks. The longer you let it go the better. I believe I stated earlier the sweet spot was around the 12 month mark. Can't remember. Gotta look at earlier post.
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Old 04-28-2014, 02:53 PM   #30
jerryk
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Mar 2012
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Ok. I will just have to wait and see.


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