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Old 02-16-2009, 04:38 PM   #11
Hilbert
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Jan 2009
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Two questions.

If I can't find "16 oz Lyle's Golden Syrup" what can I substitute?


"2 packets dried wine yeast as nutrient" What yeast did you use?
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Old 02-16-2009, 05:21 PM   #12
Danek
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Sep 2007
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Quote:
Originally Posted by ChuckWood View Post
when you make a beer with a high abv and you want to age it... do you have to age it in the secondary or can they be aged in the bottles 6 months?
Yeah, you can age it in bottles. You might get a slightly more consistent aging if you do it in bulk in a secondary - sometimes bottles can vary a bit in terms of their temperature, amount of yeast in each one, etc - but bottle-aging would be fine (and certainly wouldn't change a good beer into a bad beer). If you'd rather not tie up a secondary then bottle aging would be a good decision.
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Old 02-16-2009, 08:34 PM   #13
ChuckWood
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Dec 2008
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Well with that being said maybe i'll brew this one soon... Thanks again
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Old 02-16-2009, 09:03 PM   #14
velotech
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Dec 2008
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I brewed this the on 1/1. It's kegged now and very drinkable. Next time I brew it I will add two or three pounds more ME. The starting gravity is a little low for this style of beer and needs a little more IMO. But overall I am very happy with the outcome and will be aging it a little before I dive into it.

There are other Belgian candi syrups you could probably use. You should be able to find it on one of the online sites like AHS. Austin Homebrew Supply

I used 2 packets of Lalvin K1V-1116 wine yeast.
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Old 02-16-2009, 09:10 PM   #15
planenut
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Quote:
Originally Posted by Hilbert View Post
Two questions.

If I can't find "16 oz Lyle's Golden Syrup" what can I substitute?


"2 packets dried wine yeast as nutrient" What yeast did you use?
I picked some up from Northerbrewer.com a while back..

 
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Old 03-07-2009, 12:08 AM   #16
don510
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Feb 2009
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Did you use LME or DME? I just finished brewing this recipe and ended up with an OG of 1.086. I didn't substitute any of the grain, but I did sub in 7lbs sparkling amber DME for the extract. With the listed attenuation of 75-80% for the trappist ale yeast, this puts it right on track for about 9% alcohol which is what Chimay blue is. I can't see how even a starting OG of 1.068 would produce 9% abv. Maybe this is a typo in the recipe?

 
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Old 03-07-2009, 12:12 AM   #17
williec30
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Nov 2008
Michigan
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has anyone tried/made the AG version of this?
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Old 03-14-2009, 03:09 AM   #18
cmdrico7812
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Mar 2008
Portland, Michigan
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Is the Lyle's Golden Syrup, the syrup from this website: Lyle's Golden Syrup > Lyle's Products
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Old 03-14-2009, 03:14 AM   #19
BierMuncher
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Quote:
Originally Posted by cmdrico7812 View Post
Is the Lyle's Golden Syrup, the syrup from this website: Lyle's Golden Syrup > Lyle's Products
Yeah that's it. You can make your own very easily though.

Just do a google for "making invert syrup".

It's basically a pound of white sugar, a bit of water to make it a thick slush, and then a dash of lemon juice.

Cook it slowly and bring it to a slow boil...stirring. Eventually it will begin to darken.

Once it's at the right shade ( I usually get a light straw color), it's ready. I make mine an hour or so before brewing so I can just dump it in at the end of the boil.

 
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Old 03-14-2009, 04:19 PM   #20
cmdrico7812
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Mar 2008
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What about using a pound of clear candi sugar instead of the syrup? How would that change the final product?
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Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

 
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