Hey look! Phil's here! Now go brew some beer, young man.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Every German knows clove and banana are desirable....just like they know diacetyl is bad . It's culture driven.
Is this just for kegging or for bottling as well because now I'm getting mixed opinions.I found that 14 days is generally the point where you reach a drinkable level of carbonation, but it takes 3-4 weeks at room temperature to really reach full carbonation.
I completely agree. Not just full carbonation after 4 weeks, but the flavors really come together for a finished-tasting beer. Then in the fridge for a week. Patience...
I'm bottling if that wasnt made clear earlier in the thread
I found that 14 days is generally the point where you reach a drinkable level of carbonation, but it takes 3-4 weeks at room temperature to really reach full carbonation.
Actually it's more like /düvl/ with the 'ü' being like in German 'Düsseldorf' or French 'mûr'. But you guys aren't even able to pronounce 'über' correctly, so why do I even bother?
The abbey of Leffe is located in the French-speaking part of Belgium. French pronunciation is /lef/. Dutch pronunciation (with AB-Inbev headquarters located in Flanders) in Belgium is /lef-ah/. But apparently in the Netherlands they (not sure whether it's everybody, maybe just beer snobs) pronounce the name the French way, /lef/.
Completely logical, no?
This having been said, I never drink it, and I never pronounce its name except when I talk to foreigners in Belgium who, for some reason I don't understand, think that Leffe is the creme de la creme of Belgian beers. It isn't.