wobrien
Well-Known Member
savylemons said:I won the Belgian strong ale category in alabamas first bjcp homebrew competition with the new world recipe.
That's awesome! Congrats
savylemons said:I won the Belgian strong ale category in alabamas first bjcp homebrew competition with the new world recipe.
I won the Belgian strong ale category in alabamas first bjcp homebrew competition with the new world recipe. I have the old world conditioning right now currently only 2 weeks in the bottle. Thanks to saq and csi for all the hard work put into this. I bottled my new world in January and it is seriously improving with time. Going to wait several more months before opening the next.
malweth said:Wow! Good answer Wish I had that sort of set up
How much would the yeast's heat overpower air cooling? I only used heat and a cool basement (supplemented with ice and fan) to limit the yeast on either end. I don't use evaporative / wet cooling because it's difficult to control, but I can't afford much else.
Does this ramp change the ester profile much from a natural rise and artificial hold at temps? Or does it mainly just allow for consistency?
So I have a question over the grain bill in CSI's recipe, is the combination of belgian pilsner and 2 row necessary for a true clone? Is there a large flavor difference between that and an all pilsner grain bill?
Really, really liked this question. It kind of cuts to the goal of making the perfect Westvleteren 12 clone. Here's our opinion so far for whatever its worth.
Belgian Pils tends to be mildly "sweeter" than german or other pils so it seems to match the clone goals better. Reading between the lines I think what you're asking is if the Belgian Pils and Belgian Pale combination is necessary, (both are 2-Row barley so I hope this assumption is correct). This is the same question we have had in formulating the new Westy 12 clone trials for this Fall 2013. Given the most recent taste testing of the Westvleteren 12 import I have a theory that the St. Sixtus brewers are *currently* using only Belgian Pils with single decoction to add that slight toasted breadiness. That's the theory based on recent tasting anyway. Some say Castle and some say Dingeman's. We're not sure (yet). Hopefully we'll have more testing on that later this year also.
I can't wait to begin the next round of trials.
Awesome, I was going to try using an all pils base when I brew this next week. I have another quick question about decoction, if we can look at your recipe for a second. How long do you hold your decoctions at boiling? Thanks!
Oh wow my first attempt at the csi recipe with decoction I boiled the decoction 20+ minutes. I really could have saved myself some time with that 2-3 minute boil. I hope it doesn't have a negative impact on the flavor.
Just bottled mine up today. It's a little lighter in color because I used sugar from Belgium, but still to style and it tastes great.
Thanks for the recipes and this thread!
Ok, after reading over 3.5 years of this thread and taking endless notes I'm ready to pull the trigger. I'm going to brew New world and CSI's 17x. I do BIAB and was wondering, instead of decoction can I do a mash in @129* for 20 min. Then just increase the temp to 150* for 90 min then increase the heat again to mash out@170*? Then I would fly sparge to get to my preboil volume.
Thanks to Saq, CSI and all who have contributed to this thread. My D-180 and D-90 came in yesterday and I'm pumped to get this going.
Has anyone tried this with ECY13? If so what was your experience? Otherwise is anyone familiar enough with this yeast to offer any thoughts or advice?
Exactly right. The judges I think sometimes feel obligated to mention something. Its not like you sent the recipe and ferm temps for him to know whether or not it was fermented warm or cold. I'be been "advised" to lower ferment temps or do this or do that. I think often times its just a slight case of arrogance and beer geekery coming out in the judge. I have the opinion that they are supposed to give note on taste and flavor, not on brewing techniques or tips. I get why they do, but even as an experienced homebrewer, a professional brewer, and QA minded formally science trained dude, I would not offer tips or advice. This is mostly for fear of talking out of my butt, unless the person is telling me what they did in order to end up with the result I am tasting.
ultravista said:Making a starter for Sunday's brew. My batch dated 12/28/12 is nearly gone. If all goes well, the washed yeast from that batch will get the starter going for another session. The syrups really darkened the slurry, had a heck of a time washing it. It's really dark - we'll see what happens.
Anyone opt out of the cold-fermentation step in the recipe? I am not able to keep a beer at 55C as of yet. Should I then bottle, bottle-condition, and maybe age the beer in the fridge? Or just roll with the higher-temps of fermentation and let sit for a month or so?
Due to time constraints and equipment probs before I left, I was unable to perform any steps at cellar temps. This batch I am sure is not going to taste very close to how its supposed to, but I will still drink it. Next time I will be sure to cellar the batch when its supposed to be. However, if I had the ways and the means at the time, I would have followed the steps including cellar temps.
In my uneducated opinion, not following the cellar temps where its called for in the recipe will cause the beer to not taste the same as if you did. And aging the carbed bottles at fridge temps could slow down the conditioning process.
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