Well I fired up the brew kettle once again last night, to brew a Brewers Best Ivan's Belgian Tripel, that I replaced the regular yeast on with a Chimay. It was actually one of the smoothest brewing run's I've ever had. And considering the multitasking during, thats pretty amazing!
3 Gallons Distilled Water
4 Oz Crush Aromatic
4 Oz Carapils Malt
Steeped at 160->150 for 25 Mins
7 Lbs Pilsen Light - Spray Dried Malt
8 Oz Malto Dextrin
24 Oz Light Candi Sugar
1 Oz Kent Hops at 4.8% Alpha Acid - Bittering
45 Mins at Rolling Boil
.5 Oz Kent Hops at % Alpha Acid -
15 Mins at Rolling Boil
Cooled to 85 Degrees and let sit for an hour
1 Gal Distilled Water
1 Gal Spring Water
.5 Gal Distilled Water - To Bring to 5
Added Yeast (OOops)
Wyeast 1214 Bel Abbey - Man June 23 2008 - Activated but not full active.
OG with Yeast slurry measured at 1.079 at a temp of 75 Degrees in Fermenter.
As of just now I have about 0 activity observed. Grrrr I may need some yeast nutrients or perhaps to pick up another yeast kit.