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Old 07-22-2009, 05:24 PM   #21
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Any idea how correct the grain bill is here? I'm wondering if three floyds might take a look at it and give you some direction if you email it to them? Considering they only release this once a year and they already have a veritable festival surrounding it, it wouldn't lose them any customers to just give you some pointers on cloning for the homebrew scene.

Just a thought.

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Old 07-22-2009, 05:57 PM   #22
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Any idea how correct the grain bill is here? I'm wondering if three floyds might take a look at it and give you some direction if you email it to them? Considering they only release this once a year and they already have a veritable festival surrounding it, it wouldn't lose them any customers to just give you some pointers on cloning for the homebrew scene.

Just a thought.
I tried to contact them back when I was formulating the recipe, I didn't get a response. I may try again sometime.
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Old 07-22-2009, 05:58 PM   #23
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I tried to contact them back when I was formulating the recipe, I didn't get a response. I may try again sometime.
Same here, I just asked for any information and I never got a response. I don't think they are going to spill the beans on this jewel. It'd be nice though!
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Old 07-22-2009, 06:02 PM   #24
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Maybe if we managed to get someone with a bit more name recognition they might do it? Perhaps suggest this to Jamil for one of their Can You Brew It? segments. I'm very tempted to try this out in a small batch since it's so pricey. Need to find a 1 or 2 gallon container suitable to age this in.

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Old 07-23-2009, 07:59 AM   #25
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Just as a heads up, I'm reducing the amount of roasted barley for the next brew of this. Mine is still aging and is not carbed yet but I think it may be too much in the current recipe. Take a look at Saq's recipe for some inspiration as well

Thanks for the info and the updates.
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Old 11-02-2009, 01:29 AM   #26
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So how did this turn out? Or is it still too early to tell.

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Old 11-02-2009, 09:27 PM   #27
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I don't know about anyone else, but mine is awesome. Not as much body as Dark Lord, but definitely a great high gravity (12.75%) Stout.

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Old 11-07-2009, 09:28 PM   #28
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Mine is getting better but it still needs a lot more age, great body but I think I just had too many dark malts, still fairly harsh, but I've put it in secondary with a couple vanilla beans and will leave it for another 6 months or so.

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Primary: Nothin
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Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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Old 11-12-2009, 01:41 PM   #29
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Mine is getting better but it still needs a lot more age, great body but I think I just had too many dark malts, still fairly harsh, but I've put it in secondary with a couple vanilla beans and will leave it for another 6 months or so.
Should be ready just around next years DLD then for a taste test then eh.
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Old 11-12-2009, 05:32 PM   #30
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Should be ready just around next years DLD then for a taste test then eh.
That's the thought. I'm thinking of bottle conditioning this one, I'll add some yeast when I bottle, I don't want to worry about any oxidation issues from filling from a keg. I'm planning on doing the same for my pumpkin ale (for next october, OG of 1.070)
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Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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