From the HBD Archive
From: mcnally@wsl.dec.com
Subject: Belgian ale
Date: 1992-07-14 15:45:28 GMT

I recently made a batch of Belgian ale using some Belgian malt I ordered
from Liberty. The malt is distinctly different.

I haven't found Chimay yeast to be slow at all. In fact, since I
started using better aeration techniques, I've found it to be pretty
snappy.

I am not fond of banana odors in my beer, so I try to keep the
fermentation temperature below 70 degrees. I still get a great deal
of that "Belgian" character to the beer.

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Mike McNally mcnally@wsl.dec.com
Digital Equipment Corporation
Western Software Lab

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