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> Liquid Stupid, A Honey, Ginger and Belgian Spiced Golden Strong
drewseslu
post Jul 30 2007, 07:23 AM
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I've got WY 1762 and 3944, neonleon has 3787...what other yeasts can we throw into the mix?
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Alpha Male
post Jul 30 2007, 08:51 AM
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I just picked up a 3787, and have a 1388 also.
The 1762 will not give you the belgian esters you would want in thet beer. The 3944 could be interesting.
3787 and the white labs one of the same is the only one I have ever used. Tasting all of the different ones will be cool.
Checked my note, I brewed that on 10-29-06, 9 months may be the majic number.
Saving the last two for blktre, and snowman and the rest of the gang going to the Friday evening brewboard tasting at the Great Taste of the Midwest.
Lets set a date for the big batch.
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beerturtle
post Aug 25 2007, 12:09 PM
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I think I'm definitely going to try this recipe and dump it on a WL570 cake. SHould be great for a party we're having in a couple of months!
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drewseslu
post Oct 21 2007, 09:28 AM
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Yay! Its Liquid Stupid day! Time to go sanitize my fermenter and load up the car.
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Alpha Male
post Oct 23 2007, 02:33 PM
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Whew what a day. 65 gallons of the stupid one. Hey Drew lets see the pics.
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dadzcool
post Oct 29 2007, 08:50 PM
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Very fun, very cool day brewing with you guys (Drew, Jeff, Gary, Jim, Kevin, ....) !! My Liquid Stupid was blowing the lid off the fermenters three days later! Its been a week now and the airlocks are still bubbling....its a monster...its alive....but at 1.09 OG....its gonna be great!!
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Alpha Male
post Nov 25 2007, 01:22 PM
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Gary told me he had a 90 point drop on one of his. May have to re-name his liquid brain dead. (IMG:style_emoticons/brewboard/crazy.gif) (IMG:style_emoticons/brewboard/crazy.gif) gonna be in the 11.5% range. (IMG:style_emoticons/brewboard/devil.gif)
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Sqhead
post Nov 27 2007, 08:01 PM
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QUOTE(Alpha Male @ Jun 17 2007, 10:35 AM) *
Here is one of my tried and true recipes I thought I would share with all of you. I think that this last batch was the best ever so I'll give you that variation.

5 gallons

Grain:

13# Ida Pils
3# orange blossom honey
1# Clear Belgian candi sugar (sugar
1# Honey malt
.5# carapils

single infusion mash at 150 degrees for 1 hour

hops:

2 oz hallertauer 60 min =26 ibu's
spices:

1.5oz. orange peel
1.25oz. corriander
.5oz. Ginger root
Irish moss

spices and moss added in the last 15 minutes of the boil

Add honey in while chilling at 180 degree mark (very important)

Yeast is wyeast 3787 with a starter. Have never used anything else on this beer so I cannot suggest any subs. I'm sure anyting belgianish would be fine.

Now you HAVE !!! to let this on set. Seems like 4-5 months at least. The longer it sets the smoother and more "stupid" it gets. Meaning it gets smoother and easier to drink, and will get you into trouble. On this last one I am down to the last couple of bottles. It is 8 months old and really hitting it's prime.

Starting gravity will be around 1.090 and finish about 1.014-1.018. if you have any problems getting it to drop put in some champaigne yeast and watch it closely.

You may find this one to be a little "hot" (alcohol) at transfers. very normal, RDWHAHB.

Have fun Alpha Male (IMG:style_emoticons/brewboard/withstupid.gif)

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Sqhead
post Nov 27 2007, 08:07 PM
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Hey Alpha,
Please help a newbie with a couple questions regarding Liquid Stupid.
1) What temp for your sparge water?
2)Can I let this bottle condition or does it need to stay in the secondary for 5 to 6 months?
Thanks,
Sqhead
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drewseslu
post Nov 28 2007, 10:04 PM
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The numbers I ran showed about 11.7% abv...yikes!

Sghead, I would secondary it for several months and dose it with a bit of fresh yeast before bottling. I've been adding part of packet of dried yeast to my carboys a week before bottling to give the yeast a chance to do whatever work it can before dosing it with priming sugar.
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Steelmohawk
post Nov 29 2007, 02:53 AM
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I cant wait to try this beer, though I might use a different yeast and send it out for some comparison testing.
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Alpha Male
post Nov 30 2007, 08:05 PM
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QUOTE(Sqhead @ Nov 27 2007, 09:07 PM) *
Hey Alpha,
Please help a newbie with a couple questions regarding Liquid Stupid.
1) What temp for your sparge water?
2)Can I let this bottle condition or does it need to stay in the secondary for 5 to 6 months?
Thanks,
Sqhead


Sparge at about 180-185 just don't go over 170 in the mash. Follow Drews sugge.stion on bottleing. Good Luck let it age. I allways kick myself for not.
Jeff
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Texman
post Dec 4 2007, 12:16 PM
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QUOTE(Alpha Male @ Jun 17 2007, 09:35 AM) *
Here is one of my tried and true recipes I thought I would share with all of you. I think that this last batch was the best ever so I'll give you that variation.

5 gallons

Grain:

13# Ida Pils
3# orange blossom honey
1# Clear Belgian candi sugar (sugar
1# Honey malt
.5# carapils

single infusion mash at 150 degrees for 1 hour

hops:

2 oz hallertauer 60 min =26 ibu's
spices:

1.5oz. orange peel
1.25oz. corriander
.5oz. Ginger root
Irish moss

spices and moss added in the last 15 minutes of the boil

Add honey in while chilling at 180 degree mark (very important)

Yeast is wyeast 3787 with a starter. Have never used anything else on this beer so I cannot suggest any subs. I'm sure anyting belgianish would be fine.

Now you HAVE !!! to let this on set. Seems like 4-5 months at least. The longer it sets the smoother and more "stupid" it gets. Meaning it gets smoother and easier to drink, and will get you into trouble. On this last one I am down to the last couple of bottles. It is 8 months old and really hitting it's prime.

Starting gravity will be around 1.090 and finish about 1.014-1.018. if you have any problems getting it to drop put in some champaigne yeast and watch it closely.

You may find this one to be a little "hot" (alcohol) at transfers. very normal, RDWHAHB.

Have fun Alpha Male (IMG:style_emoticons/brewboard/withstupid.gif)

Are you using the "bitter" or "sweet" orange peel? This recipe looks awesome!
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smokey
post Dec 5 2007, 03:25 AM
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In what form do you add the ginger? Dried, fresh grated?
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The Conrad
post Dec 6 2007, 12:30 AM
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QUOTE(Texman @ Dec 4 2007, 09:16 AM) *
Are you using the "bitter" or "sweet" orange peel? This recipe looks awesome!

I was going to ask the same thing...

QUOTE(smokey @ Dec 5 2007, 12:25 AM) *
In what form do you add the ginger? Dried, fresh grated?

I was going to ask the same thing...
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