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Old 04-19-2009, 10:10 PM   #11
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Nah, it's a very zen-like mantra for me now.

4 weeks in the vessel. 4 weeks in the vessel. 4 weeks in the vessel.

21 days at 70+ degrees. 21 days at 70+ degrees. 21 days at 70+ degrees...

Ooooooooooooohhhhhhhhhhhhhhmmmmmmmm.

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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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Old 04-19-2009, 10:11 PM   #12
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And OP, TIME DOES HEAL MOST BEERS....but we are again talking MONTHS not days....maybe even a year...

Read the stories here....

http://www.homebrewtalk.com/f39/neve...en-beer-73254/

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Old 04-19-2009, 10:43 PM   #13
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I've said it before but I really think 8 weeks from brewday is the absolute floor for porters to start tasting good

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Old 04-20-2009, 01:05 AM   #14
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I've said it before but I really think 8 weeks from brewday is the absolute floor for porters to start tasting good
+1 to this...
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Old 04-20-2009, 01:10 AM   #15
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I used Nottingham as my yeast. Not the one taped to the can.

I used a hydrometer reading and went over LHBS instructions (they said to test at day 5 and bottle at 7, i tested at 7, bottled at 10)

I read Palmer's online book

I will wait longer

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Old 08-03-2011, 08:29 PM   #16
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Even though all of this is from 2009.....it has been SOOOO helpful! Thank you all!

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