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Old 04-10-2013, 06:22 PM   #41
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Originally Posted by Sycamore_Rocks_Craft_beer View Post
so how did it turn out? Or how is it turning out?
It seems to changing from week to week. It definitely has a chocolaty aroma, but more of a smokey/wood taste to it. It's not what I had expected, but it's pretty damn good.

Given that I didn't had the lactose until the secondary, it's not as much of a mouthful as expected.

Also, I think next time I brew and bottle this, I'll use less priming sugar. It was a bit more carbonated than I would have liked for a stout. Then again, I'm not exactly sure if a good way to carbonate a bottled stout.
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Old 04-10-2013, 06:28 PM   #42
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Also, I think next time I brew and bottle this, I'll use less priming sugar. It was a bit more carbonated than I would have liked for a stout. Then again, I'm not exactly sure if a good way to carbonate a bottled stout.
use a priming calculator like http://www.northernbrewer.com/priming-sugar-calculator/ and measure your priming sugar.
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Old 05-03-2013, 02:34 AM   #43
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Different strain. There is a brewery in Cleveland that advertises open fermentation. Stuff gets pretty undrinkable. He has a wild lacto infection he couldn't get rid of. Not sure if that is still the case but I won't/don't drink his beer.
Which brewery is that? I'd like to check it out
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Old 05-03-2013, 04:04 AM   #44
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Which brewery is that? I'd like to check it out
Indigo Imp. You have been warned.
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