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Old 12-24-2012, 12:23 AM   #331
doublehaul
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Oct 2011
nunya, xx
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could the stems contribute to grassy flavors? maybe the hops need pre-pruned

 
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Old 12-24-2012, 01:22 AM   #332
CadillacAndy
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Oct 2011
Pittsburgh, PA
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Quote:
Originally Posted by doublehaul View Post
could the stems contribute to grassy flavors? maybe the hops need pre-pruned
Mine, at least, weren't that bad. Some stems, but mostly full cones.

 
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Old 12-24-2012, 02:06 PM   #333
Doublebird
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Dec 2012
Waterbury, CT
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I am glad for all the feed back so far. I too jumped in with both feet at the low price and got 5lbs. I was planning on trying a single hop IPA but have now been convinced to blend with some C's (not my amarillo), I usually do a light Ame. cream that I will try it with.

 
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Old 12-24-2012, 02:10 PM   #334
HawksBrewer
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Feb 2011
Chicago, IL
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Since everyone has been posting aroma notes, I thought I would post mine. Equal additions of belma, citra and cascade and it smelled like Hawaiian Punch when I opened the fermenter. Good stuff.

 
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Old 12-24-2012, 09:48 PM   #335
ong
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May 2012
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Since I wasn't too happy with Belma in a very hop-forward pale/IPA beer, I'm now cooling my next attempt: Belma in a nice dark, malt-bomb porter. Just a bittering addition and a 10 minute flavor addition for around 25 IBUs, with an OG around 1.070. I might secondary with some fruit or vanilla, depending how it tastes.

Edit: oops, make that 1.060. Missed my numbers pretty good there!
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Old 12-25-2012, 04:17 AM   #336
acidrain
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Jul 2012
Seattle, Washington
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Got my Belmapocalypse keg'd today. First taste is super mild... almost BMC-ish, except for the (rather mild) hops notes... really clean up front. Very little aroma. Not too good of a bittering hop IMHO.
Floral, slight citrus, earthy after taste.
I will do a much stronger late addition next time (maybe dry hop), and probably bitter with Centennial instead.
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Old 12-26-2012, 11:29 PM   #337
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Gave away the last remaining bottles of my Belgian Belma Berry Blaster to family for Christmas and was nearly forced to take money to brew another batch.

I've got a zombie dust clone in my fermenters ready to bottle tomorrow and a NZ hop bomb pale on deck after that. Looks like another Belgian Belma is a must brew after those...
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Old 12-27-2012, 12:24 AM   #338
FATC1TY
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May 2012
Atlanta Area, GA
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Quote:
Originally Posted by acidrain View Post
Got my Belmapocalypse keg'd today. First taste is super mild... almost BMC-ish, except for the (rather mild) hops notes... really clean up front. Very little aroma. Not too good of a bittering hop IMHO.
Floral, slight citrus, earthy after taste.
I will do a much stronger late addition next time (maybe dry hop), and probably bitter with Centennial instead.

What makes you not like it as a bittering hop? Has a nice high AA, and it's a nice fruity bittering hop. If the hop fails at everything in terms of flavor and aroma for folks, I think it really is as a fail safe, a great, cheap bittering hop.
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Old 12-28-2012, 04:00 AM   #339
FarmerTed
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Here's my first Belma recipe (brewed it today):

12 lbs Pale Malt, Maris Otter, Warminster (4.5 SRM) 90.6 %
16.0 oz Acid Malt (3.0 SRM) 7.5 % (added 30 min into a 50 min mash)
4.0 oz White Wheat Malt (2.4 SRM) 1.9 %
0.25 oz Belma [11.30 %] - First Wort 60.0 min 9.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) -
1.00 oz Belma [11.30 %] - Boil 10.0 min 12.6 IBUs
1.75 oz Belma [11.30 %] - Boil 1.0 min 2.6 IBUs
1.0 pkg Brettanomyces Lambucus (Wyeast Labs #5526) [50.28 ml] -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] (starter made with both yeasts mixed together)

The O.G was 1.063 (~5.7 gallons), and I pitched the two yeasts at 65 F. Looking forward to drinking this sucker in a few months! The wort actually had a nice little acidic tang to it.
I did a similar saison-brett last year with 3711/Brett B that finished @ 1.002, so this bad boy could end up being 8% ABV when all is said and done.

 
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Old 12-28-2012, 01:56 PM   #340
TNGabe
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Aug 2012
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Quote:
Originally Posted by FarmerTed View Post
Here's my first Belma recipe (brewed it today):

12 lbs Pale Malt, Maris Otter, Warminster (4.5 SRM) 90.6 %
16.0 oz Acid Malt (3.0 SRM) 7.5 % (added 30 min into a 50 min mash)
4.0 oz White Wheat Malt (2.4 SRM) 1.9 %
0.25 oz Belma [11.30 %] - First Wort 60.0 min 9.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) -
1.00 oz Belma [11.30 %] - Boil 10.0 min 12.6 IBUs
1.75 oz Belma [11.30 %] - Boil 1.0 min 2.6 IBUs
1.0 pkg Brettanomyces Lambucus (Wyeast Labs #5526) [50.28 ml] -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] (starter made with both yeasts mixed together)

The O.G was 1.063 (~5.7 gallons), and I pitched the two yeasts at 65 F. Looking forward to drinking this sucker in a few months! The wort actually had a nice little acidic tang to it.
I did a similar saison-brett last year with 3711/Brett B that finished @ 1.002, so this bad boy could end up being 8% ABV when all is said and done.
Cool! One of the more interesting recipes in the thread so far. Post again as it evolves. I'm getting into discovering the flavors created by the combination of yeasts and hop compounds. With the hundreds of chemicals in hops and the unknown metabolic processes of different yeast strains there is a lot of trippy potential.
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