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    Pellicle in Belgian IPA

    Bottled this yesterday and poured myself a wee glass of flat beer. Seriously tasty stuff - like a citrusy Orval (with Cascade and Nelson hops). Definitely Brett going on in there, fruity funkiness mixes well with the hops and grape juice, and there is a slight sourness that is difficult to tell...
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    Pellicle in Belgian IPA

    I was asking whether it would keep 'certain' infections at bay. I am under the impression that a high amount of hops favours sacc over other yeasts (such as lacto - hence low hopping rates in lambic), and am trying to establish what 'infection' it could be. Brett seems the likely one - no...
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    Pellicle in Belgian IPA

    I've yet to taste it since the pellicle formed but it smells distinctly like pineapple. My only hope is that the dry-hops do not fade too much. I'm going to bottle this weekend, it smells amazing. I'm thinking it is brett although I have no idea where that would have come from. Or possibly lacto...
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    Pellicle in Belgian IPA

    I'd be quite pleased if it was brett - the alcohol level is around 9%. I think i'll bottle soon and drink quicky to enjoy at least some of them dry-hopped. Taste is good, hoppy fruity and belgian yeasty (T58).
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    Pellicle in Belgian IPA

    I have a pellicle forming on my Belgian IPA - a dusty, bubbly pellicle. Not sure where it came from, nothing was deliberately added to the beer to wildify it. Given the amount of hops used (200g+) would this not have kept certain infections at bay?
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    Stoutmaskreplica - tart stout

    I'm been swaying over sharing this recipe, as it is not very precise so would be difficult to recreate - but seeing as how my idea for the thing is that it will continually change with every iteration, and that it is by far the best beer I have ever made, I thought I would share it. It is a...
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    Hops for a Belgian IPA

    I'm making one at the moment. Tasting a sample after 5 days dry hopping. Used Dana hops bittering, cascade at end of boil and dry hopping with cascade and nelson. Using T58 yeast and also poured in 1litre white grape juice. So far tasting great - the dana hops are sharp and citrusy, meld with...
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    AG Question...

    I do brew in a bag with a very simple setup. I have 2 pots: 15 litres and 9 litres. I heat up my mash water to about 70C (usually 15 litres water to 5lbs grain). I put the Bag into one my fermenting buckets, add the water and pour in the grain. Usually brings the temp down to about 63C. I leave...
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    wyeast 3728 into tripel. bad idea?

    Why don't you split the batch and add the 3728 to half - or maybe even a gallon? If it turns out well you can use the yeast cake on another batch.
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    Any good chile beer recipes/ideas?

    I just put some blair's 3am into an imperial stout. Only a few drops and it has a nice chilli kick that creeps up one you - better thaan when i put nagas in the last time. Too much veggie-flavour from the chillis.
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    Stuck at 1.030

    Thanks kwingert that makes sense. I ended up bottling at 1.022 - it is very good. A bit cloying at the moment but when carbonated it should have a nice thick mouthfeel. The raspeberries and cherries at a very slight tartness. If this turns out well i'll never be able to get it right again, but...
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    Chile Pepper Beer????

    I'm not sure but it does seem similar. I like to cook with very hot peppers - I'd rather use one habanero over a handful of other chillies in a recipe for this reason. One habanero gives a hell of a lot more flavour a long with the burn than the other milder and blander chillies.
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    Feedback on my chile porter

    The nagas were dried (the dorset ones, one time record holder) and I threw them in at the end of the boil, at flame-out.
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    Coopers stout can

    The dark DME and coopers stout can will work fine. It will just be very roasty that is all - but very roasty is good. When you bottle you can decide if you want to back-sweeten it but I wouldn't bother - I'd just drink it when I was in a roasty mood, or paired with some chocolate ice cream...
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    Stuck at 1.030

    Thanks kwingert that makes sense. I ended up bottling at 1.022 - it is very good. A bit cloying at the moment but when carbonated it should have a nice thick mouthfeel. The raspeberries and cherries at a very slight tartness. If this turns out well i'll never be able to get it right again, but...
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