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Old 08-30-2013, 06:24 PM   #11
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Ginger, thanks for sending a couple of bottles my way. This is, without a doubt, one of the best home brews I've ever had and is on my short list of what to brew next. Good luck at the comp this weekend!
Thanks, Whut! I appreciate that. Especially since I know your taste in beer! haha
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Old 11-11-2013, 03:39 AM   #12
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Hey. I'm brewing this tomorrow!
Sounds delicious

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Old 11-11-2013, 03:18 PM   #13
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Good luck with it! I brewed it Saturday!

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Old 11-12-2013, 03:41 AM   #14
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Good luck with it! I brewed it Saturday!
Everything went smoothly today. My only change was adding 1/2 ounce of perle and tradition hops at 60 to increase the bitterness a bit. Hopefully the increase in bitterness won't overpower the pecan flavor. I couldn't really tell for sure if I could taste pecan after the boil. I will update in a few weeks...
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Old 11-12-2013, 12:32 PM   #15
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Awesome. Give it a couple weeks to ferment and clean itself up. To me, the pecan flavor comes out more with aging.

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Old 11-20-2013, 02:54 PM   #16
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This sounds really good!! I've been looking for a recipe to make a clone of Sam Adams Maple Pecan Porter. This sounds like a great start. If I were to add maple syrup to this, when should I do it and how much should I add.
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Old 11-20-2013, 07:48 PM   #17
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Im not sure i can answer that. Ive never added syrup to a beer. I would think if you add it to the boil it will give you more sugar content but might not extract the maple flavor. Adding after fermentation, secondary maybe, would probably be the best way to impart flavor. Do a little research and let me know how it works. I would be interested in the results.

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Old 11-23-2013, 10:23 PM   #18
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I just got some pecans and was wondering how I could include in beer and now I stumble across this...seems like a sign from the beer gods.

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Old 11-25-2013, 12:41 PM   #19
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It's a sign! Brew it!!!

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Old 11-28-2013, 08:23 PM   #20
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I'm brewing this one next.

Though I dont have 1275 on hand, I do have 1469 and 1099. I think I might go the 1469.
And I'll use Challenger instead of Northern Brewer.

I have heard that the woody fibres that come in the nuts, but arent actually part of the nut cause astringency. Has this been noticeable? Im guessing if they don't make their way into the kettle then no.

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