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Old 08-27-2011, 11:33 AM   #11
mhenry41h
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I wouldn't have worried about 60 days on the yeast. My concern was the amount of oak but your experience seems to have put that experience to bed for me!

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Old 08-28-2011, 07:35 AM   #12
1Mainebrew
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I must say that oak cubes are a great way to oak if you're going to try it. You have a much larger window to work with without overoaking as opposed to chips. I'm very happy with it!



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Old 08-29-2011, 02:30 AM   #13
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I've managed to have the Allagash Curiex on cask aged in Jim Beam barrels. This definitely is a nice beer. While I just found this post, I'm a little surprised with the lack of comments. I wonder if anyone else is planning this in the near future... I just did a Strong Golden today. I kind of wish I had done this instead.

1Mainebrew, do you have any pictures of this thing poured up in a glass you can share? Also, where did you get the base recipe?

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Old 08-29-2011, 01:45 PM   #14
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I will have pics of it in a glass once the kegerator has a spot. I've only had my gravity samples so far.

I got the recipe from the husband of someone I work with who used to work at Allagash.

It's obviously not their yeast but should yield good results. I've also emailed them and received recommendations for yeast to use.

I'll keep everyone posted. Thanks for the interest.

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Keg 3: Kate the Great
Keg 4: CO2
Bottles: Sauvignon Blanc, Blueberry Wine, Mixed Wine, Syrah, Apple Wine

In the Works: Crop Chopper in April

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
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Old 08-29-2011, 01:52 PM   #15
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Thanks for sharing all of this! It's a beer I've thought about trying from time to time so it's nice to see your experience and results. Most I've ever left something on primary was 45 days, so hearing that after 60 yours was still nice and tasty is good to know.

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Old 08-30-2011, 06:29 PM   #16
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Quote:
Originally Posted by 1Mainebrew View Post
I will have pics of it in a glass once the kegerator has a spot. I've only had my gravity samples so far.

I got the recipe from the husband of someone I work with who used to work at Allagash.

It's obviously not their yeast but should yield good results. I've also emailed them and received recommendations for yeast to use.

I'll keep everyone posted. Thanks for the interest.
I'm excited to see and hear more about it. This definitely is a good brew. So, you think the base recipe is pretty authentic according to the guy that use to work at Allagash?
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Old 08-31-2011, 09:59 PM   #17
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Yup I believe it's authentic.

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Carboy 1: Air
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Growlers: Air
Keg 1: Pale Ale (left tap )
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Kate the Great
Keg 4: CO2
Bottles: Sauvignon Blanc, Blueberry Wine, Mixed Wine, Syrah, Apple Wine

In the Works: Crop Chopper in April

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
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Old 09-01-2011, 03:19 AM   #18
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I just purchased the ingredients today (minus WLP yeast) to brew up this weekend. Which JB did you use, JB White? I was looking at their website and noticed that their Devil's Cut has a stronger vanilla and oak taste. Can I ask if you dumped any of the JB into the beer or only the cubes? I'm dying to know how this turned out for you.

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Old 09-01-2011, 11:52 AM   #19
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I just used the original JB. I had the cubes soaking for a while (close to a month if I remember correctly) before brew day. Then on brew day I dumped out the old, brown JB and added fresh. I let that soak for the first month of primary fermentation then dumped the JB and added the cubes to the carboy for the last 30 days.

I have not added JB to the keg. I will wait until I draw a few pints from the kegerator before anything that drastic.

Best wishes on brewing this up!

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Carboy 1: Air
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Growlers: Air
Keg 1: Pale Ale (left tap )
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Kate the Great
Keg 4: CO2
Bottles: Sauvignon Blanc, Blueberry Wine, Mixed Wine, Syrah, Apple Wine

In the Works: Crop Chopper in April

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
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Old 09-03-2011, 01:07 PM   #20
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So I just checked my notes and the oak was in the JB for a week before brew day for a total of 36 days on JB before adding 2.5 oz of the oak to the primary after dumping out the JB down the sink. I then added more JB to the last of the oak. After 3 more weeks on the JB, I added last .5 oz (approximately) of oak to the primary for the last week of primary fermentation.

So 1/6 of the oak was in oak for a full 2 months.

I hope this helps! Let us know how the brew day goes.



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Bucket: Air
Carboy 1: Air
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Growlers: Air
Keg 1: Pale Ale (left tap )
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Kate the Great
Keg 4: CO2
Bottles: Sauvignon Blanc, Blueberry Wine, Mixed Wine, Syrah, Apple Wine

In the Works: Crop Chopper in April

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
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