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Old 12-19-2010, 02:41 AM   #131
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Trying the American Brown Ale that I racked over coffee. I really like this one. It has a pleasant nose and I can faintly smell the coffee, there are hints of vanilla and it has a slight roastiness to it. It has a roasty finish to it and is similar to the original brown, but different enough. Upon smelling the beer you might not exactly know that it was "aged"? over coffee but upon tasting it you would. The aftertaste is similar to the one I get when drinking coffee.

Aside from being a little undercarbonated (which actually doesn't seem to hurt this one) I'd like to see how this ages.



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Old 12-23-2010, 02:07 PM   #132
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i have brewed a 100% rice beer with BRS. i did add 1 lb of Dark roasted Quinoa grain & 1 cup molasses.
I dry hopped as well. it was awesome beer. Very clear post ferm.



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Old 12-25-2010, 12:16 AM   #133
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The dark Agave SMaSH came out way sweet. I may have underpitched. The aroma is quite fruity reminds me faintly of apples. The initial flavor mild again perhaps a hint of granny smith, but the finish leaves something to be desired. Borders on cloying even though the sweetness isn't overpowering by itself. Not sure how I'll use it in a brew. Seems like it might work as an adjunct in a belgian or something along those lines.

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Old 12-25-2010, 07:34 PM   #134
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Originally Posted by fermentedhiker View Post
The dark Agave SMaSH came out way sweet. I may have underpitched. The aroma is quite fruity reminds me faintly of apples. The initial flavor mild again perhaps a hint of granny smith, but the finish leaves something to be desired. Borders on cloying even though the sweetness isn't overpowering by itself. Not sure how I'll use it in a brew. Seems like it might work as an adjunct in a belgian or something along those lines.
Dark agave might just not be very fermentable.
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Old 12-26-2010, 06:27 PM   #135
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Dark agave might just not be very fermentable.
Maybe it's like blackstrap molasses and only 50% fermentable. BBBF did a batch of "mead", if you can call it that, with some agave nectar- I don't think it was dark though. We'll have to check with him to see how the fermentation is going and what the gravity is...
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Old 12-29-2010, 03:13 AM   #136
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I used a bottle of the raw agava and a bottle of the lighter agava syrup. I haven't taken a gravity reading in quite a while. I'll try to take one tomorrow and comment.

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Old 01-02-2011, 01:37 PM   #137
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I took a sample last night and the SG is only 1.02. I suspect that the batch isn't done fermenting. It is only a 1.5 gallon batch, which isn't much thermal mass. So it might have stalled from the temperature changes. I'll let it warm up and let everyone know what it drops down to.

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Old 01-02-2011, 11:43 PM   #138
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That seems a little high, let us know though.

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Old 01-09-2011, 11:44 PM   #139
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The grade b maple syrup batch is done and I have to say is the best tasting of the bunch so far. It carbed up the best. Unfortunately very little maple flavor is detectable. Hop bitterness was slight but well balanced. Very floral aroma(from the Saaz I suspect) and flavor was quite fruity on the finish, a bit citrusy maybe(possibly also due to using Saaz). All in all an adjunct that is definitely getting added to my "will use" list.

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Old 01-10-2011, 06:13 PM   #140
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I made a mead with maple syrup and I couldn't taste it at first. The flavor came back after some time.



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