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Old 11-20-2012, 11:08 PM   #21
robodeath
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I just snuck a taste, yeah, this is good stuff.

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Old 12-15-2012, 05:05 AM   #22
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I'm brewing this tomorrow. Any suggestions or tips? I'm brewing with my father in law who is gluten intolerant.

I have brewed all grain batches before (non GF), but this will be my first extract brew. Please any suggestions are welcome!!

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Old 12-15-2012, 09:17 PM   #23
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It's a pretty easy brew. My only tip is patience. Mine tasted and smelled off for a while. After two weeks in a keg it's delicious. I actually get new flavors every time I pour one. I made it for a party I'm having soon but it's not going to last haha

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Old 12-20-2012, 04:43 PM   #24
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I am amazed at how this beer changes over time. I wish I could leave it alone long enough to age a bit more but I think the keg is almost empty. Great brew. Will do again sometime. I might leave the molasses out though, I think it adds an odd aftertaste. Also I added vanilla vodka instead of bourbon.

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Old 12-25-2012, 10:35 PM   #25
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The next time we brew this, I would definitely suggest changing the bourbon out for vanilla vodka. The flavors are more complimentary. Thanks for letting us know how these batches turned out! It's always nice to know when other people succeed with the recipe!

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Old 12-30-2012, 02:05 AM   #26
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Brewing this now!! Should I put the anise and walnuts into the primary? Or siphon out just the beer?

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Old 12-30-2012, 03:54 AM   #27
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Here it is! All ready to ferment. I'll post any updates!!
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Old 01-01-2013, 04:32 PM   #28
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Got a nice 3/4 inch krausen, one airlock bubble every second, and the closet smells GREAT!
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Old 01-08-2013, 02:51 PM   #29
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This was very tasty. Just emptied the keg yesterday. A friend wants more for his wedding.

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Old 01-08-2013, 05:47 PM   #30
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I've already posted in another thread about this, and concluded that it's NOT an infection, but did anyone else get this after about a week in the primary?



image-810315793.jpg



image-1136246586.jpg

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