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Do you have any updates on the progress of the trials? The latest version on your website is listed as 003 which is in a draft state. Are any of the trials closer than the others? What have you been changing between the trials?

What are the criteria for involvement with the trials?

I brewed the following based on Denny Conn's Chimaybe recipe: 8 lb pilsner 1.75 lb munich malt 6 oz wheat malt 6 oz special b 1lb D-45 I went with an infusion mash on the lower end around 148. My hop schedule is about the same but I don't have the necessary facilities to adjust fermentation...

I brewed this with a pouch of D-45 instead of the sugar and it came out great.

I brewed mine with the following ingredients. 10.5 lb pilsner 1.5 lb dememera sugar 1.5 lb wheat malt 0.5 lb aromatic malt 0.5 lb honey malt 1 oz styrian goldings at 60mins 1 oz styrian goldings at 25mins Wyeast Belgian Ale - 1214 (Chimay) Mine finished up at about 9.5% alcohol. After 3...

I bottled this today and it smelled quite strongly of bananas. I will have to see if this fades in two weeks or not. The local brew store didn't have WLP570 in stock so I used WLP550 which should be close.

when I brewed this in the summer I threw in 1/4 lb of special b and I used 1/2 star anise. I didn't include the grains of paradise. Mine was a little heavy on the licorice and plum flavor from the anise and special b. I will definitely give this a shot in a few months.

Broadcast Date: 2012-02-13 16:00:00 Running time: Coming Soon! I am quite interested to compare my version with theirs or hearing how close they got.

I went with wyeast 1214 (chimay strain) and I will let you know how it goes in about a month or so.

I didn't notice a substantial honey flavor the last time that I had a fin du monde. Is there a strong reason that honey is used instead of typical tripel sugars? Would it be better to utilize a combination of tripel type sugar and honey malt? EDIT: It looks like I have answered my own...

Has anyone brewed something like this from the last post date? I realize this thread is a bit dated but I am considering brewing a chimay red based on the following: Ingredients Amt Name Type # %/IBU 10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 80.8 % 4.0 oz Aromatic Malt (26.0 SRM) Grain...

Did you keep the same grain bill for your new recipe? Do you have a link to the Jamil recipe that you referenced? I am trying to formulate an all grain recipe based on this thread an I am looking for any advice. The other poster in this thread seems to have good results with their recipe.

I see two different recipes posted in this thread with a comment that one of them is quite close. Has anyone else brewed either of these recipes? If so what are the results with a comparison to the actual thing?