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Old 03-02-2012, 12:54 PM   #21
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When you say blend do you mean blend into this stout or blend this into another stout? I only ask because unless you blend into this stout you'll have to wait a long time to bottle or you'd have to keg it.

I'm going to leave it as it is, but I did top it up with a different stout to get it as full as possible.

I may actually take this and blend it myself, but blend it with another stout that I tried to bottle condition that didn't work out for me. So I'd have to transfter out of my 6gal better bottle into one of my 10gal kegs for it to finish up. Then I could just force carb it and bottle from there.

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Old 04-01-2012, 01:18 AM   #22
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i decided I'm just going to let this go as is. Right now it has a nice layer of funk on it.

I may have to bottle this earlier than I wanted to though.

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Old 04-01-2012, 01:50 PM   #23
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Nice pellicle. Mine doesn't have a pellicle, it's just happily fermenting away slowly. There is still a very decent amount of CO2 production. Last time I tasted it I couldn't detect any funk, just a roasty, bitter, in your face stout. I will check on it flavor wise and gravity wise again sometime in June. If it seems finished I'll leave it a bit longer and check the gravity again a month later. If it's done I'll bottle it, but I want small bottles not a full 12oz bottle for this beast. That will be the tough part, getting a bunch of small bottles.

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Old 06-02-2012, 02:12 AM   #24
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Question, I still have this on oak, should I bottle? I ask because if I don't bottle it now, or rack it again, it'll have to sit for another 6 months before I'll be able to do anything to it. Would about a year be too much time on the cubes?

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Old 06-02-2012, 04:58 AM   #25
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How much oak did you use? I did 4 months on 2oz of oak, and it was too much. I'm waiting for time to correct the issue now.

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Old 06-02-2012, 10:23 AM   #26
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I did 2.5oz of Hungarian medium toast oak cubes. From what I've read cubes have less surface area than chips so take longer to impart the flavor. Not sure though. Did you use chips, or cubes?

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Old 06-02-2012, 11:05 AM   #27
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Cubes.

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Old 12-14-2012, 02:17 AM   #28
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Alright, this is still in the carboy and the pellicle is still on the top. I want to bottle it, but I'm almost afraid to. It's been sitting on the oak cubes the whole time so I hope that didn't mess with it. I haven't even tasted it yet. How do you think I should bottle this? Should I add yeast to it? I'd like to dry hop it, do you think it's worth it at this point. Help me not mess up this old beer.

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Old 12-14-2012, 11:12 AM   #29
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I think you should certainly add some yeast. USO5 or WLP001 would probably be best. Get a real small starter going by making maybe 500ml of extract 8-12 hours before you bottle for best results. The other option is champagne yeast. Mine got bottled up in september and it never bottle carbonated. I just blended a half case of this years with a half case of last years into a keg popped the tops and blended the two together while the gas was running into the keg. I will hopefully bottle it up tomorrow using a beer gun. Dryhopping wouldn't be a bad idea if you ask me. I will bottle more through the keg and will dry hop that portion once I transfer the new batch into the oak keg. I think you're safe that it won't cause any overcarb issues.

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Old 12-28-2012, 11:58 AM   #30
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Alright, I'm now getting around to this. I just ordered a corker and some small "Vinnie" style bottles. I did this because I lost so much beer during a huge blow off. Now, I can drink smaller amounts hopefully saving more to age.

Anyway, I'm dry hoping this today. I still have the layer on top. Should I break the layer up before I dry hop, or just add it on top as I would. I'm using Brambling Cross as the dry hop, I also have some leaf Warrior, should I use that too? And how much do you recommend? What do you guys think?

I'll also report back on the taste when I sample this.

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