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Old 09-21-2008, 10:50 PM   #11
eschatz
 
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Dec 2007
Terre Haute, IN
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wow, that would be WAY cheaper!!!! thanks
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Old 09-21-2008, 11:06 PM   #12
eddie
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Aug 2007
Hermon, Maine
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Yep, it's pretty simple. Just make sure you use something heat tolerant to stir it with. The temp in the sugar gets pretty high and you have to stir it constantly while it's on the heat so it doesn't burn. I use a silicone spatula.

 
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Old 09-22-2008, 01:11 PM   #13
brewpig
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Aug 2008
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I did a Rochefort 8 clone that is in my secondary right now. I think the next time I do it I might culture some yeast from a bottle of Rochefort. I just drank a bottle of Rochefort 8 on Friday. One thing I noticed is that the flavor is extremely simple. I doubt there is very much in the way of specialty grains in there. I tasted my clone and it has about the same mouthfeel but the chocolate malt in mine was out of place. Next time I brew it I will try it whole grain and leave out the chocolate malt. The other thing about the real Rochefort 8 is there is very very very little bitterness. I was careful not to overhop and I think I hit the IBU's right on the head.

 
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Old 05-16-2009, 05:21 PM   #14
axp
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May 2009
England
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I'm very new to this... when do you use the invert sugar? Is it during the boiling or in the mash process?

 
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Old 05-16-2009, 06:21 PM   #15
eddie
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Add it to the boil. I put mine in at the thirty minute mark. Just make sure to stir it until it's dissolved completely.

 
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Old 06-11-2010, 10:46 PM   #16
eddie
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Hermon, Maine
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I haven't brewed this one in a while but I might get on it again soon. Anybody else try it and have something they'd like to add or comment on?
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Old 08-12-2010, 09:46 PM   #17
Tall_Yotie
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Jul 2010
Santa Cruz
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I am going to be brewing this up on Sunday, using clear Belgian candi syrup as I do not want to worry about making my own (just enough time to make the beer itself, too). Am I too assume you used 2 vials of the yeast and a starter to make this batch? I see your ingredients list says 1, but that seems awfully small.

 
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Old 10-12-2010, 03:47 PM   #18
haplo
 
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Apr 2009
Pittsburgh/Erie
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How did your brewing go Yotie? Anything to add or any suggestions? I think I might brew this recipe Saturday.
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Old 10-12-2010, 03:53 PM   #19
Tall_Yotie
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Jul 2010
Santa Cruz
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Well, this recipe seemed to have morphed away from the original recipe. The LHBS had no WLP575, so I went with 500 (Chimay strain). In addition, I forgot to gran the candi syrup, so I instead used honey that was meant for my mead. With all that considered, it turned out pretty damned good. Though, it has that Chimay aroma and sharpness, and a hint of sage honey (flavor, not sweetness), so it turned out very drinkable.

I plan to remake this one next with the correct ingredients. it was an interesting brew day I must say!

 
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Old 01-22-2012, 09:32 PM   #20
BenedictusDeus
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Jan 2012
Lawler, IA
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I'm a noobie to homebrewing. This will be only my 3rd batch and I'm starting by doing just 1 gallon batches. I was wondering how long you bottle conditioned and at what temp? Also, has anybody bulk stored this recipe at cold temps for a while? Like a lagering. I've read on other Rochefort 10 clone threads about doing this. Thanks.

 
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