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Old 01-07-2013, 04:05 AM   #51
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Originally Posted by 45_70sharps View Post
Nice head on that.
So, better than expected, what's it like? Is it something that you would make again if it weren't an old family recipe?
That is a darn nice looking pint.
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Old 01-19-2013, 07:42 PM   #52
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Definately going to try this. Any tasting notes from anyone who has tried this?

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Old 01-22-2013, 06:29 AM   #53
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i wish my pallet was distinguished enough to accurately and usefully describe it to you, but i can tell you this, when i make this again next, i will let it sit in the primary longer for clarity. after four weeks in bottle it was very tasty to me. i think it's clear the prescribed priming sugar is insufficient and i like that i got extra dark malt in there for priming instead.

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Old 01-23-2013, 02:10 AM   #54
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It should clear more in the bottle with time, if it lasts long enough.

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Old 01-25-2013, 12:13 AM   #55
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It should clear more in the bottle with time, if it lasts long enough.
its pretty clear, but with sediment in the bottom, so if i dont nail the pour, it clouds up. more time in the bottle wont help much with that
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Old 01-25-2013, 04:30 AM   #56
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its pretty clear, but with sediment in the bottom, so if i dont nail the pour, it clouds up. more time in the bottle wont help much with that
Actually it will, time in the bottle will compact the cake so it doesn't kick up as easy. Though just get used to pouring it like that all bottle conditioned beer will have that sediment.
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Old 02-17-2013, 12:12 AM   #57
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Just picked the DME to make this. I am using 3# dark DME and saf US-05 yeast. everything else per the original post recipie. I might try adding a few hops for balance during, say, a 30 min boil? any suggestions?

I just looked through my hop supply and think that I am going to add 1/2 oz of Northern Brewer for a 30 min boil. Just something subtle to balance out all the sugars.

2-18,

Brewed this today. I did add 1/2 oz of Northern Brewer hops and did a 30 min. boil. This was the recomendation from my LHBS to balance out the sweetness. We'll see how it turns out. Who knows, this could be the next standby quick dark beer!

See you in a couple of weeks.........

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Old 03-24-2013, 11:48 PM   #58
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This just gets better with a little age. After about 2 weeks in the bottle, the Maltiness is starting to mellow slightly and the small amount of hops in starting to come through. Balanced. Not too hoppy, not too Malty. The next time I make this, I will more than likely up the hops to .75 oz, and then keg it for aging. This would be a great one to cristen the kegaradio once i complete it!

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Old 03-24-2013, 11:59 PM   #59
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There were hops in the recipe?

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Old 03-25-2013, 04:45 AM   #60
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its pretty clear, but with sediment in the bottom, so if i dont nail the pour, it clouds up. more time in the bottle wont help much with that
Yeah, the yeast cake gets more solid and has less tendency to pour off. I still usually leave about an ounce that gets rinsed down the drain when I rinse the bottle and set it upside down to dry.

Here is my dad's capper I used yesterday.
dads-capper.jpg  
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