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Old 01-16-2012, 03:20 AM   #211
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I figured it out. I called my LHBS. My O.G. was pretty high though, coming out at 1.064. It tastes good though. I can't wait to taste the finished product. I realized at the end that I forgot the 1/4 tsp of irish moss. Will that make much difference?
Clearing agents won't really affect a beer this dark. You're golden.
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Old 01-22-2012, 12:57 AM   #212
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Brewed this for a second time and it came out fantastic once again

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Old 01-28-2012, 03:24 PM   #213
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I transferred to the secondary after 12 days in the primary. O.G 1.065. F.G before transferring to secondary 1.015. ABV 6.5%. The Hydrometer sample tasted great!!!! I can't wait to get this beer carbonating in some bottles. The only thing I changed in the recipe was I used S-04 yeast with 1 cup of jarred wort and 2 cups of water (which I boiled for 15 minutes then cooled before adding the yeast). The yeast starter sat, covered, on my counter for about 8 hours before I pitched it into the cooled wort.

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Old 02-17-2012, 02:32 PM   #214
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Ok BM, need to ask this. I've done this batch again for like the 7th or 8th time. I had a bit of a "snafu" and had to let this sit in the secondary for almost 3 months due to some issues we had here at home. While I was away the airlock dried up but the beer showed no signs of problems or infections so I went ahead and kegged. She's been on co2 now for 3 weeks and it has some off flavors compared to all the earlier batches. But all the earlier batches were drank much younger than this one by at least 6 weeks (prior to kegging and chilling). It doesn't taste bad per say, just not as sweet. Has a more roasted coffee flavor that lasts well after swallowing. Almost too bitter. Its not slick, no butter flavors, no weird aromas, no signs of anything in the beer (very clear for a black beer). I don't really see anything different in my notes other than adjusting some salts. Do you think salts would make that big of a flavor shift? I would think the longer aging would have mellowed out any "roasted" flavors, not enhanced them. Ideas?

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Old 02-17-2012, 03:23 PM   #215
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Ok BM, need to ask this. I've done this batch again for like the 7th or 8th time. I had a bit of a "snafu" and had to let this sit in the secondary for almost 3 months due to some issues we had here at home. While I was away the airlock dried up but the beer showed no signs of problems or infections so I went ahead and kegged. She's been on co2 now for 3 weeks and it has some off flavors compared to all the earlier batches. But all the earlier batches were drank much younger than this one by at least 6 weeks (prior to kegging and chilling). It doesn't taste bad per say, just not as sweet. Has a more roasted coffee flavor that lasts well after swallowing. Almost too bitter. Its not slick, no butter flavors, no weird aromas, no signs of anything in the beer (very clear for a black beer). I don't really see anything different in my notes other than adjusting some salts. Do you think salts would make that big of a flavor shift? I would think the longer aging would have mellowed out any "roasted" flavors, not enhanced them. Ideas?
Hmmm. I got nuthin. Assuming your recipe and process were all exactly the same, I can’t imagine tweaking the water profile would make that profound of a difference.

Six weeks of additional lagering time should not have done much to radically change the flavor either. Any chance the grain bill got changed up…like roasted barley instead of chocolate?

I’ll assume the lactose and malto-dextrin were not omitted in error.

Yeah…not sure…
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Old 02-17-2012, 05:31 PM   #216
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Nope, lacto and malto both there, I guess the LHBS may have mixed up the grain bill. I do see that the ph was high during the mash. I have it noted at 5.72 would that do it?

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Old 03-01-2012, 04:36 AM   #217
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How critical is 60 on this? My house right now is hanging between 65-70 most days... I plan to (for summer anyway) build a fermentation chamber or just use a mini fridge... but don't have it yet...

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Old 03-01-2012, 03:43 PM   #218
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How critical is 60 on this? My house right now is hanging between 65-70 most days... I plan to (for summer anyway) build a fermentation chamber or just use a mini fridge... but don't have it yet...
I routinely ferment in the 64-69 range so you should be okay. It's once you get pushing 73-74+ levels that you can start getting into risky territiry.
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Old 03-13-2012, 12:31 AM   #219
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My water really sucks so I need to totally rebuild my water profile. Would this be more like a British beer? Any opinions on profiles? I'm starting from scratch.

My town softens ALL Water before it reaches the house

A week or so later. . .

Brewing now as I type. I used 100% RO water and added 1tsp do calcium chloride.

Also 3.3 lb of northern brewer gold LME. Same stuff Austin uses. Because Briess adds Carapils into their LME I dropped the malto dextrin to slightly less then a cup. How mush is a cup anyway. LOL.

Also. 1.5 lb of DME to get to the 1.064 mark.

Yeast will be Rogue Pacman just because I have a lot of it.

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Old 03-27-2012, 01:37 AM   #220
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I brewed this at 66 and was surprised that I did not come close to a blow off. I wonder if this is due to the Pacman yeast.

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