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Drinks > Brewing > Body in a Belgi...
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Body in a Belgian Beer

by arnold <arnoldrosielle@[EMAIL PROTECTED] > Jul 20, 2008 at 10:35 AM

I have been trying to add body to my Belgian Ales - based on the
"Double Enghien" all grain version in the book "Clone Brews". Starting
gravity has been about 1.065 and final is 1.001 - so fermentation has
been great with Wyeast 1214.  It ends up being a bit thin and estery
from my POV. I'd like to get much more mouth feel to it.  I am
wondering if I should try another yeast.
 




 7 Posts in Topic:
Body in a Belgian Beer
arnold <arnoldrosielle  2008-07-20 10:35:39 
Re: Body in a Belgian Beer
"Fred Lorenzen"  2008-07-20 20:02:12 
Re: Body in a Belgian Beer
plutchak@[EMAIL PROTECTED  2008-07-20 20:08:57 
Re: Body in a Belgian Beer
"Steve/Aus" <  2008-07-20 23:41:02 
Re: Body in a Belgian Beer
arnold <arnoldrosielle  2008-07-20 21:29:07 
Re: Body in a Belgian Beer
"Steve/Aus" <  2008-07-21 05:22:45 
Re: Body in a Belgian Beer
John 'Shaggy' Kolesar <  2008-07-21 16:11:55 

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tan12V112 Fri Nov 21 18:20:47 CST 2008.