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Old 04-28-2008, 06:16 PM   #21
olllllo's Avatar
Apr 2006
Phoenix, Arizona
Posts: 13,330
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To me, that was a simple question asked and answered.
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
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Ginger Beer for Moscow Mules Bacon Vodka

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Old 04-29-2008, 02:46 AM   #22
slnies's Avatar
Aug 2007
Maple Lake MN
Posts: 851
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Originally Posted by z987k
slinies, do what you like and what you feel makes good beer by all means, but it's highly recommended to use Belgian yeast at higher temperatures. Now on pitching rates and whether to start high and ferment high or start low and ramp up, well those I guess are up for debate.

I had the St Bernardus Abt 12 last night, omg what a great beer!!!!
I like your selection of beer, I'm also enjoying a few good brews, Rochefort #8, Westmalle triple, and a Benedictine Belgian abbey ale called Maredous. All are wonderful beer. I am gearing up to brew a few more Belgian style beers, and now that I have awesome temp control, I am going to do an experiment on three gallon batches of the same wort, The yeast will be propagated from the same vial of yeast, and the only difference will be fermentation temps. Hopefully next year at this time I might drink them. We will see. I want to do some experiments with wood cask aging as well, but one thing at a time.

Primary: American Wheat
Secondary: Phils Pils Clone

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