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Old 12-01-2009, 07:33 PM   #11
avibayer
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I am crazy about 2 - below. it is my favorite winter beer as well. I thought it was a lager though? am i just sadly mistaken, but thrilled that i might be able to brew this soon? (i dont have a fridge for doing lagers yet).

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Old 12-01-2009, 07:36 PM   #12
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I am crazy about 2 - below. it is my favorite winter beer as well. I thought it was a lager though? am i just sadly mistaken, but thrilled that i might be able to brew this soon? (i dont have a fridge for doing lagers yet).
Definitely not a lager though it is cold-conditioned like one, according to the bottle. My batch is fermenting now. I'll dry hop for 7 days and then cold condition for 2 weeks at 30 deg.
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Old 12-01-2009, 07:55 PM   #13
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can you cold condition in bottles?

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Old 12-02-2009, 12:31 PM   #14
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I guess you could after it's done carbing. I'm just going to cold crash it for a while longer then I normally would, after a week of dry hopping.

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Man, I'm finally enjoying a proper pint of this and the SWMBO keeps looking over at me and wondering why I'm cooing like a fat & happy baby.
Try my product!

On Draft: 2 Hearted, Vortex I, Stone Sublimely Self Rightious, Drunk Quaker Chocolate Oatmeal Stout, RyePA, Apfelwein, Ruination
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Old 12-08-2009, 11:53 PM   #15
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Thanks for all the replies, this is what I ended up brewing, courtesy of kappajoe, because it looked like it would taste like the real thing.

9.50 lb Pale Malt (2 Row)
2.25 lb Caramel/Crystal Malt - 40L
1.25 lb Munich Malt, Dark - forgot to record the lovibond =[
0.50 lb Toasted Malt

OG. 1.066

.9oz Magnum (13.7%) for 60 mins - 36.1 IBU

Dry hop 3 days with 1oz Sterling, and 1oz Liberty hops.

I just bottled it yesterday and it tastes great even when flat. I must say the recipe is pretty much dead on accurate and mighty delicious, I can't wait untill it's carbonated. Mine isn't nice and clear like theirs is as i used wyeast scottish ale (which i can never get clear), but I don't really care so much about that. A bit more toasted malt might be better too, I backed it off from 4.8% of the grist to 3.7% because I like it subtle, but it's alot less toasty than I had expected.

2 thumbs up for home-brewed 2-below!

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Old 12-09-2009, 12:38 AM   #16
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I can't remember what this tastes like, I suppose I need a reminder

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Old 12-12-2009, 05:57 PM   #17
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Amount Item Type % or IBU
9.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 68.84 %
1.80 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 13.04 %
1.50 lb Munich Malt - 20L (20.0 SRM) Grain 10.87 %
1.00 lb Victory Malt (25.0 SRM) Grain 7.25 %
1.00 oz Magnum [14.00 %] (60 min) Hops 42.8 IBU
1.00 oz Liberty [4.30 %] (Dry Hop 7 days) Hops -
1.00 oz Sterling [7.50 %] (Dry Hop 7 days) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

I'm brewing this right now. Should be a good one.
Do you pitch both of the yeast packs at the same time?
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Old 12-16-2009, 12:47 AM   #18
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Yeah, should be interesting.

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Man, I'm finally enjoying a proper pint of this and the SWMBO keeps looking over at me and wondering why I'm cooing like a fat & happy baby.
Try my product!

On Draft: 2 Hearted, Vortex I, Stone Sublimely Self Rightious, Drunk Quaker Chocolate Oatmeal Stout, RyePA, Apfelwein, Ruination
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Old 12-16-2009, 02:24 AM   #19
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Im an idiot. I ordered all the grain and yeast to brew this in the next week. guess what i forgot?

hopefully my LHBS has the hops. I am planning on only pitching the 1056.

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Old 12-22-2009, 06:31 PM   #20
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Which of the dry hop varieties gives this beer its kind of sprucy taste?

Also, I found this one to feel almost too sweet, I'm not sure I could drink more than one 2 Below in a row. Does anyone get a kind of honey taste out of there? I'm wondering if I'm mixing up the flavor of biscuit or toasted malts for a honey perception, because I swear I can taste the same honey flavor in the Sam Smith Winter Welcome.

2 Below struck me as fruity in a way too. Is that the New Belgium yeast? An interaction of the sprucy and honey / malt flavors?

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