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Old 04-08-2014, 03:07 AM   #11
cjgenever
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If you keg you can burp it twice a day until the sulfur clears

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Old 04-08-2014, 03:15 AM   #12
youreanimpulse
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Apr 2014
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Haven't used this yeast, but another Belgian yeast I used (WLP400) took 3 weeks to fully attenuate. Read about that when I used WLP565, though it didn't do that to me. I'd just let it sit, maybe bump the temp up slightly. Shouldn't hurt the flavor at this point.


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Old 04-08-2014, 11:40 AM   #13
boydster
 
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Thanks

 
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Old 04-08-2014, 04:14 PM   #14
CKing
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Used it once on a Belgian Blonde and it turned out great.
Fermented in the low 60's.
I recall an overpowering sulfur stench during peak fermentation, but it went away prior to bottling.
Give it a few weeks in primary and you should be fine.

My biggest issue was that it didn't clear very well in primary, but my bottles are very clear now.

I will use this again and again as my Belgian strain.

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Old 04-29-2014, 11:21 PM   #15
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Quote:
Originally Posted by CKing View Post
Used it once on a Belgian Blonde and it turned out great.
Fermented in the low 60's.
I recall an overpowering sulfur stench during peak fermentation, but it went away prior to bottling.
Give it a few weeks in primary and you should be fine.

My biggest issue was that it didn't clear very well in primary, but my bottles are very clear now.

I will use this again and again as my Belgian strain.
This is about where I'm at right now. I am planning on bottling it later this week or perhaps this coming weekend, as long as the sulfur is gone. It hasn't cleared much while sitting in the primary, but I also haven't tried cold crashing as I've been hoping the ambient temp will help drive off the sulfur smell.

 
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Old 05-04-2014, 04:14 PM   #16
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Bottled this today. The sulfur smell is gone, and the green beer tastes really good. Gravity dropped another several points, putting me at about 77% apparent attenuation. I collected the yeast and plan on using it again soon. The banana and pepper flavors were both present, but not overpowering, and likely to become a bit more pronounced with conditioning I'm sure, but so far I'm happy with it. Other than the long conditioning period this one needed, that is.

 
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Old 05-30-2014, 09:14 PM   #17
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Cracked a couple of these open today, and I'm happy with the results. The beer cleared up completely in the bottle, leaving a very clear golden color. Strong pepper flavor up front along with a spicy nose, followed by banana and citrus (from the lemon zest I added and not the yeast, no doubt).
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