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Old 12-14-2010, 12:52 AM   #51
TUCK
 
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Quote:
Originally Posted by FourBeastsBrewery View Post
yea... i call BS on the pronounciation. I first had Duvel in Amsterdam, and the Dutch say it doo-vel.
The pronounciation is said to be pronounced as DE-VIL per

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Quote:
Originally Posted by Houblon View Post
Yep and its best fresh before the hops fade, oh and the pear is from the yeast.
Also Listed in the book above is the recipe which states to add Pear Flavoring.... I don't like artificial, so I added real pears


Quote:
Originally Posted by badmajon View Post
Hey I think this is going to be my next beer, but I noticed it has a 90 minute boil, which is longer than the 60 minutes I am used to. What is the purpose of the longer boil?

Oh, and I heard some people were adding the sugars slowly to the fermenters rather than adding at boil, how did that turn out? Should I do that?
Longer boil will allow the wort to become more concentrate and mend the goodness nicely. A great explanation on the longer vs shorter boil can be found on
The Brewing Network:
http://thebrewingnetwork.com/shows/694

Check out the "The Best Of" episode, somewhere in the middle, but hell the whole thing is AWSOME!



 
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Old 12-14-2010, 04:42 PM   #52
Houblon
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Yes I too have that book and don't care how the book says its pronounced as I have been over there many,many,many times and its wrong. I spend roughly 1 month per/yr in NL & Belgium travelling just for beer. The pronunciation varies from region to region along with age of the person speaking.


The yeast wlp570 is where the pear comes from not some juice or fruit.

Heres a page>
http://www.belgianstyle.com/mmguide/...nce/speak.html


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Old 12-14-2010, 06:55 PM   #53
TUCK
 
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Quote:
Originally Posted by houblon View Post
yes i too have that book and don't care how the book says its pronounced as i have been over there many,many,many times and its wrong. I spend roughly 1 month per/yr in nl & belgium travelling just for beer. The pronunciation varies from region to region along with age of the person speaking.


The yeast wlp570 is where the pear comes from not some juice or fruit.

Heres a page>
http://www.belgianstyle.com/mmguide/...nce/speak.html

rdwhahb

 
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Old 04-04-2012, 04:07 AM   #54
cbcbrewmasters
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Sep 2011
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i brewed this beer with additional pils, and no pears.

will be bottling this week.

will update.........but initial readings are good

OG: 16.490 Plato FG: 1.310 Plato

 
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Old 04-07-2012, 01:52 AM   #55
wizardofwoz
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Sep 2010
Cleveland, OH
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Just brewed this tonight as my first all grain... ended up with a little over 6 gallons and an OG of 1.52.
My digital thermometer froze on me making me think my mash was at 130... added a gallon of near boiling water and couldn't get the mash below 154 for the final 30 minutes.
I also added .5lb of cara pils and only added 1lb of sugar to the boil... will add the other 1lb after 2 days in the primary.
Biggest issue I had besides missing my temps was pouring it into my bucket only to realize I had no head room, which caused me to do a rushed preparation of my 15g LME container fermenter.

 
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Old 06-20-2012, 05:48 PM   #56
TUCK
 
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Quote:
Originally Posted by wizardofwoz View Post
Just brewed this tonight as my first all grain... ended up with a little over 6 gallons and an OG of 1.52.
My digital thermometer froze on me making me think my mash was at 130... added a gallon of near boiling water and couldn't get the mash below 154 for the final 30 minutes.
I also added .5lb of cara pils and only added 1lb of sugar to the boil... will add the other 1lb after 2 days in the primary.
Biggest issue I had besides missing my temps was pouring it into my bucket only to realize I had no head room, which caused me to do a rushed preparation of my 15g LME container fermenter.
Nice to hear you got her brewed.

How was it? Did it turn out ok?

 
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Old 10-11-2012, 10:02 AM   #57
Bierenliefhebber
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A couple of comments here. First, I'd question whether the yeast cultured from a Duvel bottle is the yeast actually used to ferment the beer, and not simply a strain added for bottle conditioning. "Brew Like a Monk" states that Moortgat uses different yeasts for fermentation and conditioning.

Second, I've lived in Flanders within spitting distance of Breendonck for twenty-five years; I speak what I like to believe is fluent Dutch, and my wife is Flemish. The pronounciation is indeed "DOO-vul", but the "oo" is a bit shorter than one might expect, somewhat more like the oo in "book", than like oo in "boom". I have a very funny story about my wife and a snooty waiter in Houston who was certain that the proper pronounciation was "Doo-VAHL".

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Old 02-24-2013, 03:20 AM   #58
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SO I have a buddy getting married in July and we decided on this to be one of the brews on tap at the wedding.

Recently we split a four pack of Duvel. Pouring each bottle in a glass and then leaving a little in the bottom in order to provide yeast for a flask of boiled then cooled malt extract. After letting it go for a week. I then poured the thin layer yeast into another flask of wort. At this point it is going strong. Should be brewing this no later than next week with pics to come. Stoked to make this one again. i dont think i have since it is such a PIA.

Stay tuned...


DOOVEL1.2
18-D Belgian Golden Strong Ale
Author: SMT
Date: 2/20/2013



Size: 10.0*gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 238.61*kcal per 12.0*fl oz

Original Gravity: 1.071 (1.070 - 1.095)
|========#=======================|
Terminal Gravity: 1.018 (1.005 - 1.016)
|==========================#=====|
Color: 5.43 (3.0 - 6.0)
|====================#===========|
Alcohol: 7.05% (7.5% - 10.5%)
|=====#==========================|
Bitterness: 32.3 (22.0 - 35.0)
|====================#===========|

Ingredients:
20*lb Floor Malted Bohemian Pilsner Malt
0.52*lb CarastanŽ Malt
8.0*oz Castel Belgian Aromatic
2.0*lb Candi Sugar Clear
2.0*lb Corn Sugar
2.0*oz Styrian Goldings (6.0%) - added during boil, boiled 90*m
0.5*oz Styrian Goldings (6.0%) - added during boil, boiled 30*m
0.5*oz Czech Saaz (5.0%) - added during boil, boiled 30*m
0.5*oz Styrian Goldings (6.0%) - added during boil, boiled 12*m
10*lb Asian Pears - added dry to secondary fermenter
2.0*ea DUVEL - Bottled Yeast

Schedule:
Ambient Air: 70.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m


Notes
[02/20/2013] - Scaled pears down to 15# instead of 22#. The original five gallon recipe called for 11#, yet this pears flavor was a little strong and it took a long time for the pear flavor to mellow out.

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Old 02-25-2013, 03:31 PM   #59
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O.G. 1.073

It was a good brew day. the weather here in Georgia was very nice and the process went smooth. I did have a little trouble with the fly sparge sprinkler but I think it is just time to give her a little tlc.

Below are pics of the day...finished up at The Fred which is sort of like a speakeasy for quality beer.
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Old 03-24-2013, 11:09 PM   #60
TUCK
 
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After fermenting for roughly four weeks, we transferred the beer on top of ten pounds of Asian Pears (this recipe is 10gl versus the first batch at 5gl).I decided to go with less pears for two reasons: 1) the last batch had a really strong pear flavor and took a few months to finally start to mellow out 2) they are REALLY expensive. What you see below is $40.00 dollars worth of pears.

The pears were given a bath in sanitizer and then peeled, sliced and pureed. All the tools used to complete this process was also sanitized.

I plan to let them sit for a few weeks and then keg.


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