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Westvleteren XII clone based on http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_040.pdf https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/ - great notes here Substituted Chinook for Brewer’s Gold, as they didn’t have it. Adjusted AA to match. AA were low in the other two but added a little more Chinook and overall IBUs were comparable. mash additions: 1.44g gypsum and 3.66mL lactic acid; sparge water additions: 0.2mL lactic acid. Sparged with 6L given 90 minute boil. — * Used hop basket for the first time for this batch. Seemed to work well. Also used inline screen/filter when transferring from Braumeister to carboy * Immersion chilled to 63F then brief whirpool. and transfer to fermenter. After aeration, pitched two packages of yeast. * Used temperature control and blanket to insulate. Set to 65F and will raise 2 degrees daily until 77F is reached. * visible bubbling in blowoff within 24 hours; rate increased nicely over the next couple of days as observed when increasing temperatures * 2/24 - day 6, still bubbling 1-2X / second at 75F. SG = 1.040 and things taste great. will raise to 77F tomorrow, then travel for 5 days. Will check on return. * 3/02 - no more bubbles observed. SG = 1.018. We are short of target so considering repitch…gave it a swirl and raised to 80F * 3/08 - SG now 1.0165. Still hoping to get to at least 1.016 if not 1.015. Swirled it around more and waiting a week. * 3/16 - SG 1.016 so assume terminal. removed heat and left to cool overnight to settle any remaining yeast. * 3/17 - transferred beer off yeast into new, CO2 purged fermenter and warmed to 70F. pitched 1.75L starter of fresh WLP530 on stir plate at RT * 3/19 - small bubbles accumulating in airlock suggesting fermentation is proceeding, as does aroma in the fermenter * 3/24 - SG 1.0135 so great success! will ramp to 68F for another week during travel and check again, likely move to glass at RT without heating. * 4/01 - SG unchanged. Transferred to CO2 purged glass fermentor, at room temp. Target >30 days * 6/16 - SG 1.010, so it has dropped since xfer. Some bubbles noted on beer surface and foam readily forms on pouring. Not sure if stopper was pinched or something else. No signs of infection and gravity is not so low as to suspect Brett or bacterial contamination. Bottled 2X with carbonation drops and will check after 3 weeks. Replaced stopped and saw evidence of bubbles in airlock the next day. Will monitor * 7/08 - FG 1.08, so clearly it has dropped in the last three weeks. Small bubbles are still seen in the airlock and on the beer surface. However, the foaming seen previously on pouring has greatly diminished. No obvious signs of infection nor off odors/flavors. I checked one bottle after cooling ~20 hrs and it looked good and tasted great. Therefore, I decided to transfer to a keg and force carbonate. This is about 5 months after brewing. I intend to leave at least half kegged, and bottle/store the remainder. Fingers crossed! *8/24 - bottled off the keg and stored at cellar (~68-70F) temperature. will sample another in 3 months