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Adding 15gal from Canada. +5 cottage house saison +5 rochefort 8 clone +5 creemore clone 1,122 + 15 = 1,137

I am a little jealous of your 15 gal size. This is my first batch of it and the beer prior to bottling actually tastes wonderful. This is easily the best beer I've brewed. Thank you for the recipe. My terminal gravity was 1.002 for 7.61% ABV. And 97% apparent attenuation. The colour lighted up...

Tomorrow is bottling day. I'm looking forward to seeing what the FG is. This smells absolutely perfect, got that saison funkiness to it. I added the yeast a little hot to stress them a wee bit more, seems to have worked nicely.

Got to brew yesterday. Sadly the cooler never arrived so I hooked up a bazooka screen to my kettle valve and put a big BIAB bag in the kettle and mashed in the kettle. Did a quick transfer to a bucket, cleaned out the kettle and then did the boil in the same vessel. Wasn't an ideal setup but I...

Will do! I've been All-Grain for a while, but it's always been BIAB. Using a cooler/mash tun is new for me. So this should be quite exciting. It's also going to be the first time i won't have to modify a recipe for my setup. I'll be trying it exactly as written. Pics to come!:tank:

I'm very excited about this recipe, it will be the first brew in my new kettle and mash fun setup next week. I'll report back!

Very excited to try this. I brewed this back in august, and I'll be tasting it on the 20th of this month. It was a very good brew day, I'm expecting great things from this batch.

Is there any more news on this? I've just moved from Toronto, Canada to London, UK and am enjoying a steady supply of Orval here in Europe. However, I'm itching to brew up a clone batch since the dregs are readily available. Did you tweak this recipe at all?

I've got it in the cellar! I'll let you know how she tastes when I crack one open in December.

Honest answer: pretty gross.

+1 to that. I'm living I. 550sq.ft. with my girlfriend and I still manage 4 gallon BIAB batches.

+1 to that. I'm living I. 550sq.ft. with my girlfriend and I still manage 4 gallon BIAB batches.

I'm in!

Talk about an explosive yeast. That picture above was from this morning after 2 full days of fermentation. I just started ramping up the temp today by about 2 or 3 degrees. so at around 71 degrees the yeast was filling up the airlock My girlfriend was kind enough to clean it up before i got...

I got a chance to brew this past Friday, and started primary on Saturday morning. I modified the recipe to work with BIAB (i don't own a mash tun) and the process went fairly smoothly. I lowered my amounts just a little too much so my OG was 1.070. A little low, but I'm sure this will work...

Christmas was my plan too.

Just came across this one. I'll likely be brewing it this weekend!

Coming back to this thread after having consumed all of this particular batch. It was damn tasty. fermented down to .002 for around 10%. My girlfriend's father absolutely loved it. He's a big fan of belgians and he thought this was a damn tasty copy. He felt it tasted like a heavier Leffe...

Thank you for that info, I suspect that this is having a very significant impact on my flavours. I actually tried a much more coarse crush for a batch, and while my extraction was just fine, the flavours i'm picking up were still present. I think this is very much a temperature control...

Bottled and conditioning. We'll see how it tastes in a few!