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Old 02-02-2014, 09:11 PM   #51
putorious
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I agree on the vanilla being a bit too much, but only so in the finish. Smells and tastes great, but leaves a little off flavor in the mouth afterwards. It goes great with my wife's homemade brownies though! I thought my bottle was a bit under-carbed too but still carbed enough to enjoy.

And yeah, Bogitol, I think I know what you mean about it being "heavy on the tounge." I think it has a bit too much body. It's thick and chewy. Not sure if it was because of my my mash, or a result of the really long boil I put it through. Glad you like it though.

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Old 02-02-2014, 09:19 PM   #52
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Also, I'm game for a Summer Belgian theme...

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Old 02-10-2014, 06:00 PM   #53
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The Saison was tasty! What temp did you ferment the saison at? Having the vanilla porter tonight.

I will get the Summer in Belgium figured out shortly and post it up.

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Old 02-11-2014, 06:28 PM   #54
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Thanks Hernando! The fermentation temperature is an interesting quandary at the moment...I had planned to start it cool and then let it rise a bit, but ended up fermenting cool the whole time. Based on this I expected the yeast flavors and aroma to be subdued, but obviously that wasn't the result. I will have to check my notes for actual fermentation temps, but I know that ambient was 61-64.

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Old 02-13-2014, 06:02 PM   #55
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Originally Posted by botigol View Post
Thanks Hernando! The fermentation temperature is an interesting quandary at the moment...I had planned to start it cool and then let it rise a bit, but ended up fermenting cool the whole time. Based on this I expected the yeast flavors and aroma to be subdued, but obviously that wasn't the result. I will have to check my notes for actual fermentation temps, but I know that ambient was 61-64.
Interesting. I have been wanting to do a Saison but can't till my ferm chamber is done. But now that I know you can get some awesome flavor with an ambient temp. below 70. I may give that a try sooner than later.


Had the Vanilla porter and I have to disagree on the vanilla. For a holiday beer, I personally think it was perfect, festive and delicious. I did not find it to be one-sided; the roast and chocolate bite, balanced well with sweet aroma of the vanilla. I had no carb issues.

Has anyone tried my double red, was just curious as I was thinking of entering that in NHBC for craps and laughs.
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Old 02-13-2014, 11:04 PM   #56
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I wasn't diligent with my readings on this one, but the highest recorded temp that I have noted was 65F. The key is probably the yeast. I love WY3711 and that is what I used. WY3724 has a suggested range of 85-93 or something similarly ridiculous. IIRC most of the other saison yeasts have lower suggested ranges, but still much higher than WY3711.

Negative so far on your red, but it's now in the frig.

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Old 02-14-2014, 05:40 AM   #57
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Has anyone tried my double red, was just curious as I was thinking of entering that in NHBC for craps and laughs.
What does the cap look like again? Ive been out of it for a while but am coming off my meds soon and will be back in the game. Ill try it first. Its been tough reading you all talk about these beers, and not imbibing. Couple days now.
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Old 02-14-2014, 02:33 PM   #58
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What does the cap look like again? Ive been out of it for a while but am coming off my meds soon and will be back in the game. Ill try it first. Its been tough reading you all talk about these beers, and not imbibing. Couple days now.
You didn't get a red I don't think. If you did it has a Red E on the gold cap. I know i gave you a Smoked Imperial Stout which is also going to the NHBC. but I only had a limited number of bottles on those.
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Old 02-15-2014, 12:54 AM   #59
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I had one of the Red-E Eddie's. I thought it was good, but nothing truly memorable for me, other than a little hoppier than I like my beers to be, but I don't recall it being bad or something I don't want any more of either. I'm not too familiar with the style either, so it could be really good for what it is. I tend to like the darker / maltier stuff, that's all.

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Old 02-15-2014, 06:42 PM   #60
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You didn't get a red I don't think. If you did it has a Red E on the gold cap. I know i gave you a Smoked Imperial Stout which is also going to the NHBC. but I only had a limited number of bottles on those.
I apparently am one of the lucky few to receive a "Red E" , and gave it a tasting last night. As my first in a long time, it may be that my palate is out of shape, or perhaps it has rebooted itself and is sharper than ever. Depends on how you look at it.
Anyway, I found the beer to be thoroughly enjoyable and drinkable. The color being a dark red/ light brown, crystal clear, with a solid off white head. Aroma of malt and some hops (not a hop forward nose), and with a firm bitterness up front, malty smoothness throughout, well balanced, with a slight bitters in the finish. With strong Belgian lace on the empty glass as proof of a properly conditioned beer, however as this beer went down so well (my first in a while, remember) the lacing had only about four levels, indicating that the beer was drank in long swallows and not sipped.
IMHO it was a bit out of style for an Irish red as too big, and to hoppy, but as a West Coast Red it was spot on, or if anything, not hoppy enough. Unfortunately West Coast Red is not an official style so you may want to squeeze it into an Alt category, or perhaps an American Amber. I don't brew for competitions, I brew what tastes good to me. And I liked this beer. Judges, understandably, have a different job and agenda.
Competitions aside though, I could drink pint after pint of this beer. Very drinkable. If you don't mind sharing I would like to add it to my recipe book, in the "beers to be made" folder.
Thanks. Mark

Edit: I plan to dive in to the Wee Heavy tonight. Man it is great to be back among the living.
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