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Old 01-25-2014, 04:50 PM   #11
Old-Irving
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Jan 2014
Chicago, Illinois
Posts: 13
Liked 1 Times on 1 Posts


I am brewing this recipe right now and it is smelling great. It started off with a sweet and sour pear smell, then banana, and now sticky sweet smell that is great. I made a few adjustments to your recipe.

Recipe Type: Extract
Yeast: WYeast 3522 (2 packets)
Yeast Starter: No
Batch Size (Gallons): 5.00
Original Gravity: 1.082
Final Gravity: TBD

Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): ongoing
Secondary Fermentation (# of Days & Temp): I will do a secondary

I do not like too many hop flavors in my beer so I altered the hops a bit. I used 1 oz of UK Challenger hops for 60 minutes and 0.5 Tettnang hops for 30 minutes.

Since we are in a Polar Vortex this winter in Chicago, I did not have any room in my house that was 70 degrees so I started the beer a bit cooler which may have been a benefit with the yeast I was using. First day at 57, second day at 63, third day at 65, and now a steady 67. There has been a lot of activity and at day 5 the yeast is still going strong. I plan on doing a secondary for as long as it can stand not drinking the beer then I will bottle.

I will let you know how it turns out.

 
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Old 02-19-2014, 10:49 PM   #12
Old-Irving
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Jan 2014
Chicago, Illinois
Posts: 13
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After 5 weeks I transferred my Belgian Triple to the secondary. The OG was 1.082 and the FG was 1.015. Didn't get as low as I thought but that may be due to the Wyeast 3522 or the cooler temps during the primary. I intend to leave in the secondary for a month and then bottle. It smells great.

 
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Old 10-16-2014, 06:00 PM   #13
Old-Irving
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Jan 2014
Chicago, Illinois
Posts: 13
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After one month in secondary and three months in the bottle the beer tasted great. I recommend this recipe. It just takes a while.

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Old 12-13-2014, 07:20 PM   #14
gimpmeister
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Nov 2013
Greeley, Colorado
Posts: 45
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This sounds like what i have going. 5 gal og 1.090 with a white labs saison 2 yeast (love the flavor that yeast produces)

 
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Old 01-31-2015, 06:27 AM   #15
Robotcrab
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Mar 2014
Posts: 53
Liked 7 Times on 7 Posts


Looks great I'm going to attack
This one with both fists, one problem....haven't got a great track record with letting beer age any where close to that long... Minor drinking problem... May have to lock it over at my parents place then go see a hypnotist to make me forget about it...


She doesn't seem to understand, I really, really, like beer...

 
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Old 01-31-2015, 03:10 PM   #16
gimpmeister
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Nov 2013
Greeley, Colorado
Posts: 45
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The more variety you have brewed the easier it is to let one age.
That my tripel bulk agreed 2 months and had been bottled now for 4 weeks. I look forward to sampling while brewing stouts today.

 
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Old 01-31-2015, 03:13 PM   #17
Old-Irving
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Jan 2014
Chicago, Illinois
Posts: 13
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I still have a few bottles left and it gets better as it ages. I know it is hard to leave it alone but it is worth the wait.

 
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Old 01-31-2015, 03:41 PM   #18
gimpmeister
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Nov 2013
Greeley, Colorado
Posts: 45
Liked 2 Times on 2 Posts


I think i will have better luck aging this year. A budgie and i brew together and wet are brewing for his wedding right now. Today makes the 1/2 way point. 20 gal of applewine, 4 x5gal batches of coffee stout, next month is our berry flavored ale (4x5gal batches), then finish off with our signature twist on a wheat beer 5x3 gal.

 
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Old 01-31-2015, 05:34 PM   #19
Robotcrab
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Mar 2014
Posts: 53
Liked 7 Times on 7 Posts


Was thinking of doing 25liters bottling 15 then the other 10 putting to sleep in a cask, would this style lend it's self to wood? Never made one before.


She doesn't seem to understand, I really, really, like beer...

 
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Old 07-07-2015, 03:21 PM   #20
chaindriven
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Aug 2014
Posts: 50
Liked 3 Times on 3 Posts


Bringing this back from the dead, anyone here think of a reason why I wouldn't be able to do a full boil..? And if so any ideas what to change around..?

 
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