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How did it go?

Did you ever experiment with this?

Exactly. To take one example, a lot of traditional recipes include sugar. Glad this thread is here though as I now know to take appropriate steps if I use the yeast.

So people saying that the BYO recipe is wrong.. do we have a best approximation somewhere in this thread? I've gone back pretty far but can't really seem to see much of a methodical approach.. I would help, but I'm never going to get this beer in Scotland ;)

I bought some jasmine flowers on a whim at the Chinese supermarket the other week and have been looking for uses for them.. I think I've found one! Looking to brew this at the weekend, although I'm probably going to use Admiral as the main hop - I have a bundle.

US-05 is the best neutral dry yeast I've used.

What do we think for the bacteria? Brett Brux + Pedio?

Had a look on the Milk The Funk group and they seemed to think it was Brux, Brett C and Trois. Got a bottle of this sitting around now and think I'll step up the dregs too.

I've used this yeast a couple of times now for Quad and a Wit. As others have said this yeast attenuates like a monster . My quad went from 1.074 to 1.001 (mashed at 151f/66c) and the wit (mashed at 156f/69c ) from 1.049 down to 1.005. I've had no troubles with stalling and I ferment it...

Anything over 1.8 is too high in my books, but then again I am Scottish..

So they go in with the dry hop at the end after being softened? Trying to think of how they'd do this. Surely they don't use vodka?

Do you have any health food stores nearby? First one I walked into in Edinburgh had bags of flaked rye.

How did it go? Got myself 1lb of Nugget from a forum friend..

I'm really enjoying Vic Secret

I got some mixed feedback for my version 1.055 --> 1.012 - 5.6% *17% flaked rye *Chocolate instead of black malt

Did you use US-05? I've never had it finish anywhere near that low. Stopped at a nice 1.011 here.

Damn this came out pretty good and crystal clear :rockin: Would be a very tasty summer alternative to lager.

Tasted delicious when I was bottling it. My variation was ~30 IBU and 5.7%.. waiting for it to carb, but sadly probably won't be done in time for my local homebrew club meeting.

Just brewed a variant of this up, I wonder how many batches of Kentucky Common have been brewed in Scotland? ;) Just a wee question, did any of you find this malt bill was seriously trubby? I do BIAB and generally trub goes in to the FV and there's almost twice as much as normal!

There's been little talk of the Duvel Tripel Hop on the forums and I think that's a real shame.. when I was working in Brussels I acquired a real taste for the 2013 version :tank: Basically it's a hopped up (dry hops and possibly a late aroma addition) +1% ABV (9.5%) and each year they make...