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Old 11-01-2013, 03:09 PM   #21
redfoxale78
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Sounds delicious!

What was the thought behind the two different yeasts...and when you bottled, did you blend the two carboys together or keep separate making basically (2) 5 gallon batches that I would suspect would be slightly different thanks to the yeasts?

Thanks

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Old 11-02-2013, 02:09 PM   #22
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I did 2 separate bottlings of the carboys. This way I created 2 slightly different beers from the same batch of wort.

I do that a lot with my beers to find out how the different yeasts work, and one may turn out better.

In this case both were good. The 002 accentuated the smoky profile, and the 1028 was fruitier. I just had the last bottle of this about 3 weeks ago and it was fantastic!

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Old 11-02-2013, 02:18 PM   #23
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Quote:
Originally Posted by toadfuller View Post
I just put 1/2 of the original recipe amounts into Beersmith and added 10 pounds of sour cherries to be added to the secondary rather than the cherry puree. Thoughts on how this would turn out?
Hey toadfuller, sorry I didn't see this. If u want to use 10lbs of cherry feel free, just make sure you have a large enough fermenter. That takes up a lot of space. I think 1-2 cans of puree would be better in my opinion.
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Old 11-05-2013, 07:47 PM   #24
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I will definitely be making this in the coming months - thanks for the recipe! One question thought, the differences in final flavor depending on the yeast, you say one is more fruity while the other is smokey. What remnants of smokey is left in the fruitier beer, and visa versa? Also, how pronounced is the chocolate flavor? Thanks!

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Old 11-21-2013, 04:23 AM   #25
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Got the grains to brew a 3.5g batch of this for the end of January. Super pumped

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Old 11-22-2013, 02:13 AM   #26
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What kind of FGs are you guys getting? I've had this in the primary for just under 2 weeks and am sitting at 1.022, which seems a little high.

(Hydrometer sample tasted good though -- nice smokey flavor coming through.)

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Old 11-22-2013, 09:04 PM   #27
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What was your OG? I would let it sit longer. When did u put cherry in ? Mine was usually around 1.015

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Old 11-22-2013, 09:57 PM   #28
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Thanks - I haven't put the cherry in yet. I was probably going to let it sit for another week and try to drop it down a few points.

Thanks for the great recipe!

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Old 11-23-2013, 02:43 PM   #29
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Mmm...just what I was mulling over for my next brew! Has anyone added 2 cans of the puree though? I want a fairly pronounced cherry flavor, but I don't want the extra sugar content to throw off the malt profile and thin the body either.

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Old 12-02-2013, 08:31 PM   #30
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I intend to use this recipe for my first time doing an all-grain brew, but I have a noob question first!

How much water should I mash in? All 11.5 gal? I've read in a few places it's a rule of thumb that you should use 1qt water for every 1lb grain, which would only be 6.5gal. Assuming I have a big enough kettle, would it be advisable to mash in the full boil volume?

Thanks! I'm looking forward to this

Ninja edit: I realized I probably need to save some room for the sparge water.. so probably not the full 11.5gal - still would appreciate advice on mash/sparge volume!

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