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Old 11-20-2007, 02:16 PM   #31
Evan!
 
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Yeah, I might blend some of it, though I do like the contrast between the two so far, so I might just blend enough for a few "limited edition blend" 750's. Mmmm...limited edition...

Again, good luck with the fantome dregs. I came up empty, like I said, and they were from fresh bottles almost right off the container.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-21-2007, 02:53 AM   #32
landhoney
 
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Quote:
Originally Posted by Evan!
Again, good luck with the fantome dregs. I came up empty, like I said, and they were from fresh bottles almost right off the container.
I've been having luck starting with very small amounts of very light gravity wort, like 30-50mL. What was your technique?
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Old 11-21-2007, 03:53 PM   #33
Evan!
 
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Quote:
Originally Posted by landhoney
I've been having luck starting with very small amounts of very light gravity wort, like 30-50mL. What was your technique?
same. I was so pissed, too, because I really really want some fantome yeast.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-29-2007, 08:41 PM   #34
AGBrewer
 
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What fermentation temps did you decide to go with, and how well did the tastes balance out? Been planning a big belgian for a while now and this thread got me going. I'm brewing sunday. Would like your input.

 
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Old 11-29-2007, 08:44 PM   #35
Evan!
 
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Aug 2006
Charlottesville, VA
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High 60's, letting it rise up to 74 towards the end of fermentation just to ensure completion. The Rochefort is awesome. I think the Chimay is screwed up, though. It tasted plasticy and super-bitter, like eat orange rind.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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