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> Liquid Stupid, A Honey, Ginger and Belgian Spiced Golden Strong
Chris W
post Jan 1 2008, 02:55 PM
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Well,

This was my first brew of the new year! Its sitting at 65 degrees waiting for the yeasties to start their job!

I can't wait till summer to taste this!

(IMG:style_emoticons/brewboard/smile.gif)
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Alpha Male
post Jan 2 2008, 06:21 PM
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Good luck, sorry that I wasn't able to answer your questions before you brewed it. I think that the honey in the secondary will be fine. I started adding it at 180 as to not drive off so many of the honey flavors.
Jeff
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jojorallo
post Jan 22 2008, 11:18 AM
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(IMG:style_emoticons/brewboard/crazy.gif) HELP, I made this beer 7 days ago, I mashed at 150 for 2 1/2 hours to be sure that it had all the fermentables I even did the iodine test. I then boiled for 1 1/2 hours, as usual, and got a beginning gravity of 1.096. I pitched the yeast got a good krausen and then the activity just stopped in my air lock, so I took a gravity it was at 1.046, and there it has stayed for 3 days. I am thinking about pitching the champagne yeast. Is this a good idea only after a week in the primary? my temp is a constant 68 degrees. Any suggestions?
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Alpha Male
post Jan 23 2008, 07:13 PM
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Yea do the campaigne. Keep an eye on it, so it doesn't drop too far. Sounds like you have a potential Stupid one on your hands.
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Chris W
post Feb 21 2008, 08:45 PM
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I think primary is about finished!!! I brewed 1/1
(1.095 S.G) and I think my final SG will be about 1.014- 81 point drop!

It's already smooth!

Thanks for this beer!
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Alpha Male
post Feb 23 2008, 10:55 AM
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No problem I'm sure you will enjoy it.
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ChicagoWaterGuy
post Apr 1 2008, 11:50 AM
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I brewed Liquid Stupid on 3/3/08. 1.090 down to 1.020 going into secondary after 2 weeks. Very Cool. It will be difficult to wait for this one to get some age.

Do you bottle Liquid Stupid in regular bottles or have you ever upped the carbonation and used champaign/belguim bottles?

BTW is your lemongrass/ginger recipe posted anywhere?

This post has been edited by ChicagoWaterGuy: Apr 1 2008, 11:51 AM
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Alpha Male
post Apr 7 2008, 11:52 AM
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I have allways kegged and then used my counter pressure filler.
Lemongrass ginger one turned out very nice. Actually a recipe from a local brewery.
I will make a post.
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mista
post Apr 13 2008, 11:33 AM
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I brewed this last Aug (8/7/07). I finally bottled it 3 weeks ago (4.0 vol CO2 in champagne bottles) and drank some Friday Night. WOW!!

OG-1.093
FG-1.005

I used WY1388 Strong Belgian Ale yeast. Crazy attenuation but not much character. This beer is amazing, and I plan on making much more.
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ChicagoWaterGuy
post Apr 14 2008, 11:34 AM
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Mine has stopped at 1.020. Should I try to lower the gravity by warming it up or adding champagne yeast? Or keg/bottle it as is?
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DavidS
post Apr 14 2008, 02:12 PM
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QUOTE(ChicagoWaterGuy @ Apr 14 2008, 12:34 PM) *
Mine has stopped at 1.020. Should I try to lower the gravity by warming it up or adding champagne yeast? Or keg/bottle it as is?



Which yeast did you use to ferment with? What temperature for the ferment?
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ChicagoWaterGuy
post Apr 16 2008, 01:32 PM
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QUOTE(DavidS @ Apr 14 2008, 02:12 PM) *
Which yeast did you use to ferment with? What temperature for the ferment?


I used 3787 and fermented in the low to mid 60's
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DavidS
post Apr 16 2008, 03:39 PM
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I would warm it up a bit and swirl the fermenter to get it going again. This on of my favorite yeasts for Belgian Golden Strong ales. It can be warmed up to 80F with no problems, but you will get some nice fruity esters.
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Alpha Male
post Apr 20 2008, 04:33 PM
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QUOTE(DavidS @ Apr 16 2008, 03:39 PM) *
I would warm it up a bit and swirl the fermenter to get it going again. This on of my favorite yeasts for Belgian Golden Strong ales. It can be warmed up to 80F with no problems, but you will get some nice fruity esters.


Yea, try this, if it don't work use champaigne yeast.
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rustybrew
post May 5 2008, 01:12 PM
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Would Safebrew T-58 be a good yeast for this brew? If so what temperatures would you ferment at?
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