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Old 02-12-2014, 11:18 PM   #21
nicklepickles
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Doesn't look like anyone noticed, so ill mention it: i really doubt 1/2 oz of malted oats and biscuit, and 1/4 oz is going to be nearly enough to get the flavors youre looking for. i suspect you may have meant 1/2 lb and 1/4 lb, or 8 oz and 4 oz. If that was the case, then you are good to go



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Old 02-13-2014, 02:45 PM   #22
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Quote:
Originally Posted by nicklepickles View Post
Doesn't look like anyone noticed, so ill mention it: i really doubt 1/2 oz of malted oats and biscuit, and 1/4 oz is going to be nearly enough to get the flavors youre looking for. i suspect you may have meant 1/2 lb and 1/4 lb, or 8 oz and 4 oz. If that was the case, then you are good to go
Oh... you are right. I must not have paid attention when I was writing it. For all specialty grains it should be fractions of a pound, not of an ounce.


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Old 02-23-2014, 10:28 PM   #23
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Just brewed it, got an OG of 1.065 so a little higher cool. This batch had a little boil over but still came out about perfect. I am gonna put peaches in secondary along with 2 vanilla beans.

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Old 02-23-2014, 11:17 PM   #24
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Originally Posted by MindenMan View Post
Days and weeks of fermenting times are inconsistent. If your secondary with the added fruit hasn't finished after three weeks (hydrometer reading) and you rack out of there early, you can probably count on gushers, and or bottle bombs. I know this from personal experience, as I had both issues.
I will say from my history of making flavored beers, as time goes on, added flavors get stronger. When you get to the bottling bucket time, and you think you need "just a little more" of "X" flavor, before bottling, do your self a favor, if it needs a "little more" flavor, stop right there, and call it good. I realize some may disagree with me and that is okay by me. A couple of months ago, I brewed a Triple Chocolate Stout using chocolate malt, cocoa powder, and Turani sugar free chocolate syrup. I thought I learned my lesson from the last time. Last time I added 4 tablespoons of real vanilla to 5 gallons at bottling, and thought I nailed it. I did nail it, with way too much vanilla flavor overpowering everything else. In this TC Stout, I added 2 tablespoons of real vanilla, and now time has passed 2 tablespoons were too much also for my taste. Sorry for the long post, I have ADHD. The short version is, Apricot extract is a perfect compliment to use with the peaches.

When did u add The Toriani syrup?


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Old 03-15-2014, 08:40 PM   #25
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Can we all have updates on this nice brew?

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Old 03-28-2014, 05:34 AM   #26
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Alright, sorry I haven't said anything for a while. Here's the updates. While brewing this it wanted to boil over almost every 10 minutes, so I had to keep watch on it. The OG ended up being 1.065. That night the airlock launched of of the fermenter, but I caught it pretty with in a few hours.

The samples of the unpeached beer in primary were excellent. Sweet, smooth, chocolatey with a nice little bitter finish.

With the peaches added it almost seemed like a faux sour, the tartness of the peaches added an interesting aspeact, now I'm letting it chill, hoping that will settle.

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Old 03-28-2014, 05:36 AM   #27
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Also might rack a gallon off, bourbon soaked oak with it. Probably use Fighting Cock (my favorite rot-gut) I blame high school. Still "Peaches & Cock" is a great name.

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Old 04-07-2014, 03:09 AM   #28
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Tasted it again tonight, gonna bottle (finally) but this is pretty nice. The base stout will probably be a keeper on its own. The peaches have mellowed, making it refreshing actually.

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Old 04-07-2014, 03:24 AM   #29
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Sounds delicious!!! Subscribed to see how the finish product its !!

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Old 04-07-2014, 03:42 AM   #30
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Sounds amazing!! Tryin this one for sure.



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