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Old 08-12-2012, 11:33 PM   #31
vinnythering
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Hmm... I didn't think of it that way. I only put just over 3 oz of sugar. Well I guess it will have to do because there's really no going back!

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Old 08-13-2012, 12:37 AM   #32
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Quote:
Originally Posted by vinnythering
Hmm... I didn't think of it that way. I only put just over 3 oz of sugar. Well I guess it will have to do because there's really no going back!
I'm sure it's fine. If it came out super flat you could always get some Coopers carb tabs and drop some in each bottle, but that's no fun.
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Old 08-13-2012, 12:46 AM   #33
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Ick that scares me. I'm insane with my sanitation and I would be afraid of both overcarbing and infection. I guess I could use a dropper and boil up a little more suger for each bottle? I don't mind the extra work but reds aren't really supposed to be very carbed so I guess it wouldn't really matter much would it? Either way I will figure it out and I will drink it regardless!!!

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Old 08-13-2012, 01:10 AM   #34
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Post the results just out of curiosity lol.. I've come close to doing what you did about 20 times but never actually done it

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Old 08-13-2012, 01:36 PM   #35
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I brew a lot of Irish Reds, Fuggles and Kent Golding. Willamette is actually a US strain taken from Fuggles. I have used both. There is just something something special about Fuggles for 60 and Kent Golding for 15-20.

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Old 08-19-2012, 07:54 PM   #36
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Well it definitely isn't flat! Even after just a week in the bottle it is lighty carbed and everyone that tasted it loved it. The flavor isn't quite what I was going for but it is still very good. Its nutty and a little roasty. Next time I am going to bring up the malt flavor. I think I'm going to add more dark crystal malt. I like the roasty flavor so I'm not touching that. The color is good too. Altogether I am very pleased and I don't think these bottles will last long.

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Old 08-19-2012, 09:07 PM   #37
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It doesn't sound like it lol. Awesome!

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Old 12-09-2012, 12:19 AM   #38
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After 4 months, this is still a favorite to everyone that drinks it and it only gets better. The reason they have lasted so long is that I love it so much that I refuse to share more than I need to! That said, I am running incredibly low and will probably brew this one up again soon. I probably won't change the recipe like I previously said I would, I think it is as good as it will get and I won't fix what isn't broken.

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Old 01-20-2013, 06:44 PM   #39
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I'm finally getting around to re-brewing this on the 25th. I changed the recipe slightly to the following:

8.5 lb Maris Otter
8 oz Carared
4 oz Melanoiden
4 oz Special Roast
3 oz Black Roasted Barley

Mash at 154F.

Same hop schedule, same yeast.

Not drastically changed, but still a little different. Looking forward to this one!

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Old 01-25-2013, 02:20 AM   #40
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Hey I'm kind of new and I was looking at your recipe and when talking about the water what does "Decoct 5qt of water mean. Again I apologize if I'm an amateur and not getting it.

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