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Old 01-17-2013, 06:12 PM   #81
scaesare
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Ah, good further discussion, as I plan to give the updated recipe a try this Saturday to see if it reduces the twang I got in the initial 'beta" recipe.

Any pointers on using FAN/DAP? I've not tried before, but if it can help tame it out a little I might try...

Thanks.

-sc

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Old 01-31-2013, 11:39 PM   #82
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Question are you guys rehydrating the yeast or pitching dry into the Wort? Also Candi Syrup question. What are intervals for adding? I guess do one at the beginning and the other half way in?

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Old 02-01-2013, 12:34 AM   #83
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I add all the candi syrup at the beginning; I rehydrate the yeast for 15-20 min before pitching.

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Old 02-01-2013, 03:00 PM   #84
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I have always added candi syrup at the start of the boil, however FWIW candi syrup inc. recommends adding the syrup at flameout.

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Old 02-01-2013, 06:07 PM   #85
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So are you still steeping oats for 30 mins at 155? Also what's the original water amount and are you topping off to bring to 3 gallons?

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Old 02-12-2013, 04:32 PM   #86
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So I have made this batch and at bottling it was like drinking heaven. However, how long did you bottle age this at? I might have saw someone say 6 months, but now I'm second guessing myself. Is the standard 3 weeks good enough?

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Old 02-14-2013, 05:08 PM   #87
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Was gonna give this a shot this weekend, but havnt toasted my oats yet... I think I'll give the updated recipe a shot as is with a couple changes... I am using some Kent folding hops and shooting for 35-40 ibu as swmbo isn't a big hop/bitter fan, only got my hands on 1lb of the d180 syrup the other 1# is d160 dif brand, I'm gonna use Nottingham yeast as I've had real good luck with it...

If I give this another shot using some quinoa... When I toast the quinoa, do I cook it according to package then cook it? Or do I just toast it dry? Really looking forward to brewing this one...

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Old 02-18-2013, 01:24 PM   #88
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Brewed this yesterday in a 1 gal. Wort was nut-brown ale colour at the end though, no idea why. Im thinking either -oats werent dark enough or candi sugar wasn't dark enough (guy at LHBS had no idea what D-180 was and just gave me a pound of dark candi sugar). OG-1.090


Anyway, pitched the yeast without re-hydrating and it was bubbling through my blowoff tube in under an hour. Weird!

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Old 02-18-2013, 01:36 PM   #89
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Uh oh, you used dark candi sugar instead of D-180 syrup? You are not going to get anything close to a stout, I'm afraid. I made that mistake once, and I will not make it again! Dark candi sugar is nothing like D-180 syrup; it's more like brown sugar than anything.

I recommend ordering online if the LHBS doesn't have it. It is an absolutely essential ingredient for this recipe, accept no substitutes!

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Old 02-18-2013, 03:09 PM   #90
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Damnit! Wish I'd known!

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