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Old 01-08-2012, 02:36 AM   #11
endorphines
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Apr 2011
St Albert, Alberta
Posts: 27
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Quote:
Originally Posted by DannPM View Post
Pitched at 62 and rose to 74 over course of a week, kept at 72 until FG was reached
Did it self rise? or did you raise the temperature? I've used this yeast before and had it self rise to about 10f over ambient.

 
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Old 01-08-2012, 04:55 AM   #12
DannPM
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Jan 2011
Pittsburg, KS
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It self rose but I held it back along the way and had to artificially hold it at the higher temps towards the end of that run.
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Old 04-05-2012, 06:54 PM   #13
GoNova
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Sep 2008
Philadelphia
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Beersmith is giving me an OG of 1073 and 17 IBUs. Any ideas as to why?

Brewing this tomorrow!


 
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Old 04-05-2012, 07:43 PM   #14
DannPM
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Jan 2011
Pittsburg, KS
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Nova, perhaps you entered 2 lbs of sugar instead of 2 cups (0.88 lbs)?
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Old 04-05-2012, 09:12 PM   #15
GoNova
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Philadelphia
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Quote:
Originally Posted by DannPM View Post
Nova, perhaps you entered 2 lbs of sugar instead of 2 cups (0.88 lbs)?
Nope. .88lbs. Thanks though.

I don't know what's going on. I'll just trust your recipe and roll with it.


 
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Old 04-23-2012, 02:18 AM   #16
TimpanogosSlim
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Mar 2012
Orem, UT
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Brewed this today, sort of. Used American 2-row instead of Rahr, and i do not know the brand of german pilsen malt i used.

Also used 4oz of whole saaz hops rated at 3.0 AA, with a schedule adjusted in brewtarget until i arrived at an appropriate IBU rating for a belgian strong golden ale. I picked this recipe because i bought the hops cheap on clearance and they have been falling out of my freezer for months waiting for a recipe.

According to my refractometer i achieved an OG of 1.063, and i just now realized that i forgot the sugar, so I suppose I'm going to go make a simple syrup in the microwave and then wait for it to cool before pouring it into the primary.

 
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Old 06-30-2012, 06:57 AM   #17
chadbraun
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Apr 2012
Sutherlin, OR
Posts: 7
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Hey just came across this. Looks awesome and wanna try it. Just wondering what you used for carbonation and how much. Looks like you have a nice big frothy head so wondering what you used and how many volumes of CO2.

 
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Old 07-06-2012, 11:57 PM   #18
Onihige
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Oct 2011
Sweden
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Could anyone recommend a dry yeast for this? I'd use the recommended liquid one myself, but I'm not the one brewing... this time. Thanks in advance, looks awesome.

 
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Old 07-07-2012, 01:57 AM   #19
TimpanogosSlim
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Mar 2012
Orem, UT
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Quote:
Originally Posted by Onihige View Post
Could anyone recommend a dry yeast for this? I'd use the recommended liquid one myself, but I'm not the one brewing... this time. Thanks in advance, looks awesome.
Safale S-33 claims to be for belgians including trappist style. Not that I've ever used it.

 
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Old 09-07-2012, 01:09 AM   #20
stubbzy
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Sep 2012
perth, WA
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Brewed this about a month ago. Few slight tweeks due to availability of specific grains.
Ended up with 19L batch of some fine tasting Bale. The trappist yeast take about 3 weeks to finish properly and word to the wise use a slightly larger fermenter than you normally would. The high trappist yeast caused several blow outs!

Thanks DannPM for the recipe

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