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Old 01-21-2005, 09:21 PM   #11
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Originally Posted by t1master
for the imperial, i would get a nice big 6.5 gal glass fermentor and a smaller 5 gallon one and let it sit forever before bottling it. six months to a year in the secondary!!! that seems to be the norm for the imperial stout. i want to do one as well, but i'm saving that for later on down the road when i'm a tad more confident of my brewing abilities and i have a batch or two ready to consume whilst i wait.
So when you let something be in the secondary for that long do you still use an air lock? or can you just cap it/plug it up?
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Old 01-21-2005, 09:30 PM   #12
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i'm no expert, but i would say use the air lock, cause there is going to be some secondary fermentation that occurs in the carboy, and you need to let the pressure out in a manner other than launching the cork into the atmosphere

it should be fun though, i bought a second glass carboy specifically to age the stout in when i do the brew.

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Old 01-22-2005, 07:20 AM   #13
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Originally Posted by NUCC98
...and that same bunt hops smell is there for like the next 8 million times you use your stove.....speaking of misadventures....I'm going to start brewing an Imperial Stout tomorrow probably....any advice to avoid any potential problems? I've read a lot that the fermentation of those bad boys can get pretty crazy....
I've never done an Imperial... but I guess it goes without saying that you'd be using a blow off tube instead of an air lock for the primary fermentation
Sounds like fun... let us know what the primary is like?
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Old 01-23-2005, 01:43 AM   #14
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Quote:
Originally Posted by Witbier
I've never done an Imperial... but I guess it goes without saying that you'd be using a blow off tube instead of an air lock for the primary fermentation
Sounds like fun... let us know what the primary is like?
My primary is a 6 gal. bucket...just finished putting it all in there. Using an airlock, so I'll keep an eye on it. There's about 10 lbs. of malt in there, about 7 lbs. of grains that were steeped, 1 lb. of dark brown sugar, and hops running around like 13 oz. of 4 different varieties...I ran it through the Recipator, and it's got a color rating of around 400....heheh, no light shall escape from this black hole!!!
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Old 01-23-2005, 03:57 AM   #15
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Can I have some?

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Old 01-25-2005, 05:02 PM   #16
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Originally Posted by rightwingnut
Can I have some?
Heheh...teach a man to fish, and feed him for a lifetime...so here's the recipe:

Amount Item
1 lb. Dark Munich
2 lb. Crystal
1 lb. Chocolate
1 lb. Black Patent
.75 lb. Roasted Barley
6.6 lb. Dark Malt Extract
3 lb. Light Malt Extract
1 lb. Brown Sugar
7 oz. Chinook
2 oz. Cascade
2 oz. Fuggles
3 oz. Kent Goldings
2 lb. Flaked Oats
5 gm Nottingham Yeast

1. Steep grains and oats for 45 minutes
2. Add extract, brown sugar, and 6 oz. of Chinook for 15 minute boil
3. Add 1 oz. of Cascade, Chinook, Fuggles, and Kent Goldings for 15 minutes
4. Add 1 oz. of Kent Goldings for 15 minutes
5. Add 1 oz. of Fuggles & Kent Goldings for 15 minutes
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Old 01-26-2005, 12:17 AM   #17
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That's a big beer...I think I may try that next (after my porter).

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Old 01-26-2005, 12:24 PM   #18
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Quote:
Originally Posted by rightwingnut
That's a big beer...I think I may try that next (after my porter).
Heh...yeah it is. When my local HBS guy went to go cash me out, all he could say was "Woah...that's a lot of malt".....most likely why my Power of The Dark Side Imperial Stout unleased its Jedi wrath all over the place on Sunday night.....doh!!!!
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Old 01-26-2005, 04:13 PM   #19
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Excellent name!!

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Old 01-26-2005, 04:42 PM   #20
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Excellent name!!
Thanks....here's what the label's gonna be....The Deltas, btw, is my band...

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