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Old 03-20-2011, 08:25 PM   #1
spaced
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Yesterday I brewed up DKershner's Gluten-Free Tripel Blonde. Now the waiting game begins Checked the fermintation this morning and it's bubling along nicely.

Here is the original recipe

http://brew.dkershner.com/2009/glute...tripel-blonde/

My variation was 70grams more sugar and slightly less sorghum @ 2.8Kg's, this is just how it is packaged from the supplier.

I'll update this thread (in a few weeks) when I get to try it.

Thanks again to DKershner for the recipe.
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Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

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Old 03-23-2011, 04:22 PM   #2
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Quote:
Originally Posted by spaced View Post
Thanks again to DKershner for the recipe.
Sure thing, let us know how it goes!

 
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Old 03-24-2011, 07:58 PM   #3
spaced
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Last night I checked the progress and took a sample from the fermenter. It tastes fantastic, can't wait for it to finish now.
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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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Old 03-24-2011, 08:02 PM   #4
DKershner
 
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Quote:
Originally Posted by spaced View Post
Last night I checked the progress and took a sample from the fermenter. It tastes fantastic, can't wait for it to finish now.
Be patient, this one will reward you for it.

 
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Old 03-25-2011, 01:17 AM   #5
spaced
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Jan 2011
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Quote:
Originally Posted by DKershner View Post
Be patient, this one will reward you for it.
I'm thinking two weeks in the fermenter before bottle conditioning. At one week there is still a lot of hops suspended in it.
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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Old 03-25-2011, 03:58 PM   #6
DKershner
 
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Jul 2009
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Quote:
Originally Posted by spaced View Post
I'm thinking two weeks in the fermenter before bottle conditioning. At one week there is still a lot of hops suspended in it.
I would do 4 weeks minimum on a beer this big. Let the yeast do their thing, they like the extra time.

 
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Old 03-27-2011, 03:45 AM   #7
spaced
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Jan 2011
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Quote:
Originally Posted by DKershner View Post
I would do 4 weeks minimum on a beer this big. Let the yeast do their thing, they like the extra time.
You'll have to excuse my ignoarance (still very new to brewing) but what does the extra time do? Does it make the beer clearer?
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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Old 03-27-2011, 05:34 AM   #8
Lcasanova
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The yeast will clean up after themselves when they have enough time.
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Old 03-28-2011, 04:08 PM   #9
DKershner
 
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Quote:
Originally Posted by Lcasanova View Post
The yeast will clean up after themselves when they have enough time.
To expand a bit...cleans up byproducts they create during fermentation that can cause off flavors.

 
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Old 03-28-2011, 04:10 PM   #10
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That's what I said!
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