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Old 03-07-2014, 12:49 AM   #21
ManhattanProjectBrewing
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Wow this sounds amazing! If you are feeling even more generous I'd love to give this a try!
Absolutely! I would most certainly be up for another opinion! I see your screen name indicates NH... Is that New Hampshire by chance? If so, and if you'd be interested I would love to trade a sample or two.... Lemme know!

Cheers,

-JM
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Old 03-07-2014, 12:52 AM   #22
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Damn, sounds intriguing. I, too, like chewy, flavor bombs! I might have to try this. One other thing you might try is a staggered nutrient addition like they do with mead. Just a thought.
I just might have to try this... Sounds VERY good and very much like something I'd like!
Mmmmm... Yes. The trade option is always a possibility. Hit me up; I'm sure we can come to an amicable arrangement.

Cheers Mate,

-JM
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Old 04-08-2014, 12:35 AM   #23
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All packaged up and standing proudly!

bbris.jpg

And the April verdict… Well, I pulled this beast off the gas (ambient) and transferred to the keezer (40F). I do admit that the colder temps make the viscosity a bit more lingering but all in all….

Appearance: Not much has changed but as the temp dropped so did the SRM… Weird (I think the beer actually settled as it chilled) None-the-less, still pretty good. The colder temps also eliminate the head when poured… Not cool but I just have to pour from a longer stream (i.e. lower the glass). I may just package the rest and store at ambient for a year or two… We’ll see.

Aroma: From Coffee to Bourbon and now to HUGE oak. This fledgling is evolving daily. The coffee is almost absent but the oak… Oh, the oak. Personally, I hope the oak fades. Will it?

Taste: Again, from chocolate, coffee, bourbon, and woody oak to an amalgamation of flavors that kind’a meld confusingly until falling back to cellar temps, where the coffee sips back in and the oak... Oh, the oak. I hope the oaken bourbon fades….

Mouthfeel: If you can see the pattern forming, the lower temps (40F – 45F) are doing funny things in the evolution. I predict by 6 months this one will finally come together as a single unit though showcasing individual flavors and build on the complexity rather than beckon WTF!?! In a good way, mind you. None-the-less, the mouthfeel is thick, sticky, and at above cellar temps lingers with a dessert-like quality. Not bad at all... Certainly a good candidate for floats, fireside sipping, and dancing naked by firelight.

Overall: At this point it’s hard to tell… Right outta primary and for the first month in secondary the flavors captivated and were distinguishable but as this RIS evolves through its stages the acid bite comes and goes (weekly) and the aroma changes through a myriad of phases. All in all, not bad for an extract RIS that consequently won me some bragging rights with my buds. I will leave the floor open and let a few HBT brothers at brew to chime in when they receive the samples I sent. Granted, it may be awhile due to personal preference and patience… We’ll see if they decide to crack open the first night or wait a few months… Time will tell.

Cheers,

-JM

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