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Spring is here, new Community Brew?

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#141 matt6150

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Posted 14 July 2013 - 03:41 PM

Tapped. Very dry, complex, spicy, a little floral, firmly bitter but not too much and very refreshing. Really nice mouthfeel to it. Kinda cant believe I made this. This is going to be nice to have on tap for the second half of summer. Anyone else tap theirs yet? Impressions?

Sounds really good. Mine is carbing now, will tap later this week. If you or anyone else want to trade some bottles of this let me know.
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#142 miccullen

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Posted 14 July 2013 - 07:49 PM

Tapped.

 

Very dry, complex, spicy, a little floral, firmly bitter but not too much and very refreshing. Really nice mouthfeel to it. Kinda cant believe I made this. This is going to be nice to have on tap for the second half of summer. Anyone else tap theirs yet? Impressions?

pretty much the same, one thing I regret is using the Belle Saison, it floccs like crap, still cloudy


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#143 neddles

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Posted 14 July 2013 - 08:35 PM

pretty much the same, one thing I regret is using the Belle Saison, it floccs like crap, still cloudy

MIne is cloudy too but I was kind of expecting that with 3724. Not sure I've ever had a crystal clear saison. This one definitely has that "wild side" as referred to in FA. To me the cloudiness kind of just goes along with that.


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#144 MtnBrewer

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Posted 23 July 2013 - 08:23 AM

Mine's just not dropping gravity. So Brettanosaurus Rex to the rescue. I'm going to hit one carboy with some clausenii and the other with some brux.

#145 armagh

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Posted 24 July 2013 - 05:38 AM

pretty much the same, one thing I regret is using the Belle Saison, it floccs like crap, still cloudy

FWIW, I used WLP 550 and mine is cloudy.  I attribute it to the spelt.


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#146 miccullen

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Posted 24 July 2013 - 10:33 AM

FWIW, I used WLP 550 and mine is cloudy.  I attribute it to the spelt.

could be the Rye Malt I suppose


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#147 MtnBrewer

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Posted 24 July 2013 - 10:48 AM

could be the Rye Malt I suppose

I'm sure it's the yeast. Most Belgian yeasts are very attenuative and therefore flocculate poorly.

#148 miccullen

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Posted 24 July 2013 - 11:03 AM

I'm sure it's the yeast. Most Belgian yeasts are very attenuative and therefore flocculate poorly.

I did a triple with the yeast from this batch, damn thing dropped all way to 1.001


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#149 MtnBrewer

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Posted 24 July 2013 - 12:26 PM

Not surprised at all.

#150 miccullen

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Posted 24 July 2013 - 12:32 PM

Not surprised at all.

next time, I am not using a 90 minute mash @150 


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#151 MtnBrewer

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Posted 26 July 2013 - 07:55 AM

I went down to the LHBS yesterday and they had a pack of Brett brux and a pack of Brett lambicus. So I bought both and added one to one fermenter and one to the other. I'm a little scurred about the lambicus because that one is supposed to give you the wild baryard flavors. Sniffing the packet confirmed that. The brux had a nice cherry pie thing going on. I didn't make a starter because with Brett that would take like a week. Just dumped them in, so we'll see in a couple of days. Meanwhile, I tasted a sample of the beer and it's awesome although pretty sweet still.

#152 neddles

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Posted 26 July 2013 - 09:23 AM

Meanwhile, I tasted a sample of the beer and it's awesome although pretty sweet still.

 

Yeah we are enjoying ours over here quite a bit. 


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#153 matt6150

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Posted 26 July 2013 - 03:24 PM

Yeah we are enjoying ours over here quite a bit. 

Same here! I will snap a pic later this weekend and post it up. I also have this beer entered in a contest with the brewery that supplied the yeast. Should find out this weekend, first place and I will be invited to brew on there system.


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