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Old 05-31-2013, 03:13 PM   #41
homebrewdad
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Another vote for give it some serious time. Some styles - barleywines, trippels, Belgian strong dark ales - really benefit from (or even require) major age.

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Old 05-31-2013, 03:24 PM   #42
SCBrewster
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Any ideas on why it was so dark? I shouldve took a picture but it was on the dark side of an amber. I added the last 6lbs of malt at the end of the boil so I thought that would help but it didn't seem to

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Old 05-31-2013, 07:52 PM   #43
inflictor-of-grimness
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Quote:
Originally Posted by SCBrewster View Post
Any ideas on why it was so dark? I shouldve took a picture but it was on the dark side of an amber. I added the last 6lbs of malt at the end of the boil so I thought that would help but it didn't seem to
I did the same exact kit and have the same exact problem. Maybe they put the wrong specialty grains into our kits or something?

However, my tripel now after about four months tastes pretty decent.
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Old 06-01-2013, 12:59 AM   #44
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Good to know that I am not alone!

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