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Old 04-21-2012, 07:28 PM   #1
city
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Apr 2012
huron, ohio
Posts: 69
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ok brewed this last night and woke up to this , ive never had a brew start so fast lolhttp://www.facebook.com/photo.php?v=...type=2&theater sorry about the facebook link ,but cant get it to send to my in box from my phone

 
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Old 04-23-2012, 02:45 AM   #2
Paymygasbill77
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Apr 2011
Pittsburgh, Pennsylvania
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That is some serious airlock activity.

 
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Old 04-23-2012, 10:55 AM   #3
kcross13
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Jan 2011
Key West, Florida
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Belgian

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Old 04-24-2012, 03:21 AM   #4
city
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Apr 2012
huron, ohio
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ya , it slowed down now , leaveing it in for 7 days and 3 weeks in second

 
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Old 04-26-2012, 07:46 PM   #5
nicholaswebber13
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Feb 2012
Clemson, SC
Posts: 20

That simple sugar (assuming thats how you got the OG up for a Tripple) will do that to ya!

 
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Old 04-26-2012, 08:12 PM   #6
solbes
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Jul 2011
Ramsey & Akeley, Mn
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Give her more time. 2-3 weeks primary and 4-6 weeks secondary minimum. It's not like you'll want to drink it right away anyway. Bottle it and forget about it till the bottles are dusty. Mmmm, I have some that are 13 months old that are fantastic, while the ones that are 4 months old are only "good".

Belgian yeasts are beastly. I have blown the bucket top twice and made big messy's.
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Primary #1: Umlaut my Kölsch VII #2: Empty
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Old 04-26-2012, 09:49 PM   #7
Paymygasbill77
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Apr 2011
Pittsburgh, Pennsylvania
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Quote:
Originally Posted by solbes View Post
Give her more time. 2-3 weeks primary and 4-6 weeks secondary minimum. It's not like you'll want to drink it right away anyway. Bottle it and forget about it till the bottles are dusty. Mmmm, I have some that are 13 months old that are fantastic, while the ones that are 4 months old are only "good".

Belgian yeasts are beastly. I have blown the bucket top twice and made big messy's.
I always Primary my tripels for a month, carbonate to 3 or 4 volumes in champagne bottles for a month and lager the bottles for a third month before I even take my first sip.

 
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Old 04-27-2012, 07:40 AM   #8
city
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Apr 2012
huron, ohio
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i used belgam light rock candy not sugar lol, and let her sit longer in first firm for 2 weeks and thinking a total of 3 in second , bottle and let sit for about 7 ta 8 mounths

 
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Old 12-14-2012, 05:44 AM   #9
city
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Apr 2012
huron, ohio
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OK update. Man this stuff is stronger. Going to let it sit till spring

 
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Old 12-14-2012, 02:55 PM   #10
solbes
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Jul 2011
Ramsey & Akeley, Mn
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My 18 month tripel is so great right now, but I only have 6 left. I hoard them with passion. My 12 month old Tripel is really just starting to come around. It's 1-2% stronger, so I am still planning on waiting another few months before I start consuming many of them, I have about 40 of them left.

BTW, the belgian rock candy is cool looking sucrose. Once it dissolves its just table sugar. The candi syrup is a little different, and the amber and darker grades can make seriously good Dubbels and Dark Strongs. You can do a similar, but not quite the same, version of this by making carmelized invert sugar on your stove.
__________________
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged
: Mugged a Monk Paters
Bottles
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

 
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