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> Liquid Stupid, A Honey, Ginger and Belgian Spiced Golden Strong
Texman
post Dec 6 2007, 01:26 PM
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QUOTE(The Conrad @ Dec 5 2007, 11:30 PM) *
I was going to ask the same thing...
I was going to ask the same thing...

Also do you think the Wyeast 1214 could handle this brew?
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Alpha Male
post Dec 6 2007, 08:02 PM
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QUOTE(Texman @ Dec 6 2007, 02:26 PM) *
Also do you think the Wyeast 1214 could handle this brew?


I haven't used 1214?(IMG:style_emoticons/brewboard/sorry.gif) Give it a shot and let us know how it turns out. You could allways throw in some champaigne yeast if it won't drop.

Bitter orange peal

I used a dried ginger(not powder) in the past and this last time we used fresh grated. Still too early to tell if the fresh is better, too much or the same. My thinking was that it is likely heaver(weight) and stronger in fresh form, so it might be a wash.
I would use dried if you can find it. It's the tried and true method at that weight. Don't over the ginger. It's a nice complement in the correct amount and a destraction in thhe wrong amount.

Good luck Jeff
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Texman
post Dec 7 2007, 06:24 PM
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QUOTE(Alpha Male @ Dec 6 2007, 07:02 PM) *
I haven't used 1214?(IMG:style_emoticons/brewboard/sorry.gif) Give it a shot and let us know how it turns out. You could allways throw in some champaigne yeast if it won't drop.

Bitter orange peal

I used a dried ginger(not powder) in the past and this last time we used fresh grated. Still too early to tell if the fresh is better, too much or the same. My thinking was that it is likely heaver(weight) and stronger in fresh form, so it might be a wash.
I would use dried if you can find it. It's the tried and true method at that weight. Don't over the ginger. It's a nice complement in the correct amount and a destraction in thhe wrong amount.

Good luck Jeff
Thanks for the info...........I am going to try to brew this sometime this weekend.
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drewseslu
post Dec 7 2007, 09:05 PM
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1214 should do the job...just be sure to have plenty of healthy cells.
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dadzcool
post Dec 18 2007, 08:13 PM
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Just racked my ten gallons to the secondary, two months after we brewed....it tastes awesome!
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DJ in KC
post Dec 18 2007, 11:18 PM
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So close, yet so far away. I have had one taste of this STL brew. Guess we have to brew it ourselves around here.

dj
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Alpha Male
post Dec 19 2007, 11:17 AM
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QUOTE(DJ in KC @ Dec 19 2007, 12:18 AM) *
So close, yet so far away. I have had one taste of this STL brew. Guess we have to brew it ourselves around here.

dj


Never fear, there is 68 gallons floating around ST. Louis. I'm sure you will get your fill.
Jeff
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Alpha Male
post Dec 23 2007, 08:45 AM
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The one with the golden strong yeast had a 81 point drop (10.77%abv), and the one with the trippel yeast had a 75 point drop (9.88%abv). (IMG:style_emoticons/brewboard/devil.gif)
I think I like the trippel yeast better. I am going to try to get these in the kegs and carbonated so I can counter pressure fill them.
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drewseslu
post Dec 23 2007, 12:36 PM
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After stalling out at 1.040, I pitched champagne and cotes de blanc yeasts (half a pack in each) and its still fermenting.
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The Conrad
post Dec 24 2007, 11:10 PM
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aaahhhhh, you poor baby! (IMG:style_emoticons/brewboard/devil.gif) It must be terrible to have that much awesome beer on your hands.
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dadzcool
post Dec 26 2007, 10:44 PM
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Mine went from 1.090 to 1.010...pretty awesome!!
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Chris W
post Dec 28 2007, 01:26 AM
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I've been lurking and waiting for the yeast experiment to get finished before I brew! I'm waiting impatiently LMAO

So- It sounds like don't use the Golden strong or Drew's yeast- and wait for a tasting of Cool Dad's and the trippel yeast?

(IMG:style_emoticons/brewboard/smile.gif)
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Alpha Male
post Dec 28 2007, 11:48 AM
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QUOTE(Chris W @ Dec 28 2007, 02:26 AM) *
I've been lurking and waiting for the yeast experiment to get finished before I brew! I'm waiting impatiently LMAO

So- It sounds like don't use the Golden strong or Drew's yeast- and wait for a tasting of Cool Dad's and the trippel yeast?

(IMG:style_emoticons/brewboard/smile.gif)


I would go ahead and try it with the tripel yeast. It's the tried and true method. I tasted mine at transfer and prefered it to the golden strong yeast.
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Chris W
post Dec 29 2007, 07:13 PM
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QUOTE(Alpha Male @ Jun 17 2007, 10:35 AM) *
spices:

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

spices and moss added in the last 15 minutes of the boil
Add honey in while chilling at 180 degree mark (very important)


Ok, bought everything today! Wanting to brew it tomorrow if I can...

Two Questions:

a) I tend not to pasteurize my honey- in fact in my braggarts I tend to usually add to the secondary (reasons: step up yeast, preserve as much of the flavor of honey, never had (nor heard of) a mead become infected)

Do you think adding honey at secondary would be ok? If need to pasteurize I guess I could warm to 160ish and add to secondary?

b ) I tend to leave all the trub (including spices) in the bottom of my pot. In my whit beers I have found that I either should put all the trub into my primary or do a spice tea to get the full effect of the spices into the fermentation vessel.

Do you put the spices in the primary or are all the goodness extracted during that 15 min boil?



I guess I was thinking of doing a 4 1/4 gallon "grain" batch, then a 1/4 gallon hop tea, then a 1/2 gallon honey addition...


Thanks Alpha Male!!!

(IMG:style_emoticons/brewboard/hehe.gif)

This post has been edited by Chris W: Dec 29 2007, 07:14 PM
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Chris W
post Dec 29 2007, 10:17 PM
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Oh- and one more Q- I just put this in promash and the numbers show a S.G. of 1.114 with 75% efficency- is this really a 6 gallon batch leaving 1 gallon in the pot perhaps? If I change the batch size to 6 gallons it is 1.095 with 75% efficency

Thanks!!!

Chris





Liquid Stupid

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 18.50
Anticipated OG: 1.114 Plato: 26.68
Anticipated SRM: 6.5
Anticipated IBU: 26.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.3 13.00 lbs. Pilsener Belgium 1.037 2
16.2 3.00 lbs. Honey 1.042 0
5.4 1.00 lbs. Candi Sugar (clear) Generic 1.046 1
5.4 1.00 lbs. Honey Malt Canada 1.030 18
2.7 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.80 oz. Hallertauer Pellet 3.90 26.2 60 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.50 Oz Bitter Orange Peel Spice 15 Min.(boil)
1.25 Oz Corriander Seed Spice 15 Min.(boil)
0.50 Oz Ginger Root Spice 15 Min.(boil)
0.00 Oz Irish Moss Fining 16 Min.(boil)

Yeast
-----
White Labs WLP530 Abbey Ale

This post has been edited by Chris W: Dec 29 2007, 10:19 PM
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