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Old 09-20-2012, 01:22 PM   #21
louie0202
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I am going to make this...of course a few changes. I am going to use Wyeast Abbey Ale II Yeast. Also changing the hop schedule to 1 oz Saaz 1oz Amarillo at 30 minutes, 1 oz Amarillo at 5......the biggest reason for me brewing this is I found a jar of Abbey Ale II Yeast in the fridge and want to step it up for a Barley Wine.....which I am going to do a party gyle with most likely. So should be interesting.
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Old 10-03-2012, 01:49 AM   #22
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niiiiiiiiiiice, i'm brewing that badboy up soon but i'll use the wyeast PC-trapist blend.
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Old 10-05-2012, 01:21 PM   #23
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So I made this had a very aggressive week 1, week 2 looks like things are starting to settle. Hoping by the 15th it clears, so I can keg this and put it on tap.
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Old 10-05-2012, 11:34 PM   #24
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I need to get this one in the rotation again. It was amazing last year, and only got better with time.
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Old 11-08-2012, 11:18 PM   #25
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Does anyone know what the OG is suppose to be?
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Old 11-09-2012, 01:27 PM   #26
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1.062 per the op. Make sure to pitch a lot of yeast.
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Old 11-09-2012, 01:34 PM   #27
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Quote:
Originally Posted by TimpanogosSlim

Safale S-33 claims to be for belgians including trappist style. Not that I've ever used it.
I have used
S-33 several times- would be good choice in dry yeast. Currently have a HopManna clone and it fermented out great for a 9% IPA...
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Old 11-09-2012, 11:23 PM   #28
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Did you use 1 or 2 packs of s-33 per 5 gallons?
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Old 11-09-2012, 11:31 PM   #29
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Can I use Belgian candy sugar instead of table sugar?
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Old 11-12-2012, 03:16 PM   #30
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I used 2 lbs of Belgian candy sugar instead of the table sugar , I also used s-33 dry yeast for 10 gallon batch Og 1.074 do you think these changes will impact it very much?
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