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Old 12-12-2012, 11:12 PM   #51
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I guess I just got lucky. I was goofing off on Facebook and a local shop announced they were selling so I took an hour off work and drove over there. Stood in line for around 10 minutes and left with a brick.

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Old 12-12-2012, 11:16 PM   #52
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I picked up 3 bricks and am glad to have contributed to the fund raising effort. 250 six packs sold in 30 minutes at the total wine store I went to. I'm planning on letting them age out. Planning a trip to Belgium in April so want the first time I try it to be at the Abbey.

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Old 12-12-2012, 11:36 PM   #53
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i feel lucky to have just waltzed into my local store, browse for other beers, and walk out with a brick. Easy peasy
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Old 12-13-2012, 12:07 AM   #54
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Not sure I would jump on this one.

Is it bad to say I got kind of tired of Belgian beers when I was living in Europe?
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Old 12-13-2012, 12:25 AM   #55
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Originally Posted by biertourist View Post
A couple buddies in my brew club in Ireland did a side-by-side tasting of Westy 12 and St. Bernardus 12 and there was unanimous agreement that the St. Bernardus was better. (Having said that I tried a 5 year old bottle in Amsterdam at the Bier Konig and it was world-beating stuff...)

I'd pick Rochefort 10 over unaged Westy 12 every time. Aged Westy 12 is something magical though. Mine has about 9 months on it since the bottling date already and I plan to open one bottle a year for 6 years and see how it ages.

few friends and I did a head to head not to long ago and came up with a differnt opinion. 1yr old westy was perfect 2yr old westy was good but boozy and 6month old st Bernardus kinda was watery. The rochefort and Achel were very unique. Favorite was the westy of all 7 people. Other beers enjoyed were Hendrick, BBQ, rochefort 10, box of chocolates (quad), chimay, and a few home brewed quads
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Old 12-13-2012, 12:26 AM   #56
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I got mine, waited in line from 6am - 9am, and was 40 something in line. People in front of me had been there since 8pm last night. Our Binny's only had around 64, 6 packs and our Fryer Tucks was selling it off as a raffle so everyone had a fair chance. Glad I took my chance at Binny's because I didn't receive a call from Fryer Tucks.

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Old 12-13-2012, 01:44 AM   #57
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I bought 10 six packs and am selling them for $500 on eBay.

Not!! I'm not a douche! If I had 10 I would let them go at the price I paid.
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Old 12-13-2012, 01:54 AM   #58
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I picked one up today, waited in the car diplomatically until about the 10th car around 6:30 when some guys had to sit by the door and make everybody get out of their cars and wait in line. After that it seemed to grow exponentially. Overall Binny's in Chicago handled it well and had plenty for everybody, which was great. I think I'll wait to crack this open until after I brew up a clone and have a side by side with my clone, Rochefort 10, and St. Bernardus 12.
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Old 12-13-2012, 02:48 AM   #59
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Originally Posted by zoltani View Post
Not sure I would jump on this one.

Is it bad to say I got kind of tired of Belgian beers when I was living in Europe?
I'd say that must be a terrible cross to bear

Nah, seriously though, I think I could also get burned out on even the best beer if I drank it daily. If someone were to ask me what one beer, or even one style of beer, that I could drink every day for the rest of my life, I wouldn't have a good answer. There are a few styles I can't get into much, variety is definitely a good thing. But I digress...
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Old 12-13-2012, 04:36 AM   #60
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Originally Posted by JordanThomas

Link to your recipe?
I can't take credit for it. Thank "Saq". You can find the thread by searching for Westvleteran clone. Here are the details.

Recipe Type: All Grain
Yeast: WLP530
Yeast Starter: 3.8L stirplate
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
IBU: 35
Boiling Time (Minutes): 90
Color: 33
Primary Fermentation (# of Days & Temp): 5 @ 83
Additional Fermentation: 60 @ 50
Secondary Fermentation (# of Days & Temp): 2 @ 65
Tasting Notes: see thread

I have gotten a few PMs from people who followed the two Westvleteren 12 threads I did regarding trying to clone this recipe and a competition with the other people who were in on it so I'm posting up my notes.

There are two ways of making this, a "New World" recipe that uses specialty malts, and a "Traditional" recipe that goes by the way Westvleteren has been making it for a while with just two basemalts and sugar.

The Pious New World - Took 1st place & BOS in the Westvleteren 12 clone comp with 43 points beating out a real Westvleteren 12 with 40 points.

Recipe Specifications
Batch Size: 5.50 gal
Boil Size: 7.54 gal
Estimated OG: 1.090 SG
Estimated Color: 26.6 SRM
Estimated IBU: 38.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Amount Item Type % or IBU
13.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 74.71 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 5.53 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 2.77 %
0.33 lb Aromatic Malt (26.0 SRM) Grain 1.83 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.38 %
0.19 lb Chocolate Malt (350.0 SRM) Grain 1.05 %
1.00 oz Northern Brewer [8.50 %] (90 min) Hops 24.7 IBU
1.00 oz Hallertauer Hersbrucker [2.40 %] (30 min)Hops 5.0 IBU
1.00 oz Styrian Goldings [4.10 %] (30 min) Hops 8.5 IBU
1.00 item Servomyces (10 min)
1.50 lb Dark Belgian Candi Syrup (80.0 SRM) Sugar 8.30 %
0.75 lb Amber Belgian Candi Syrup (40.0 SRM) Sugar 4.43 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 15.77 lb
Single Infusion, Light Body
Step Time Name Description Step Temp
90 min Mash In Add 24.00 qt of water at 159.3 F 150.0 F

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