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Old 01-16-2009, 12:34 AM   #31
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Default Trout Slayer / Moose Drool

Man I'm drooling just thinking about it. I'm in Jacksonville, FL but head out west from time to time to Missoula, MT and you guys are in microbrew heaven out there. I'd love to get my hands on some of that stuff

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Old 01-16-2009, 12:37 AM   #32
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From Jacksonville, FL here and I head out to Missoula from time to time. You guys are in microbrew heaven out there. The moose drool and the trout slayer on a couple of my favorite cold one considering I've had plenty of beers from all around the country and I'd love to get my hands one some......I love Montana!!

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Old 01-16-2009, 01:10 AM   #33
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rpres: you can't get any Big Sky beers out there? in this day and age of transporting micros far and wide?

I figure at worst you could find some of the 12-pack sampler. Find a BevMo or Beverage House and ask them to carry it for you (or brew the recipe I posted!)

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Old 01-16-2009, 08:53 PM   #34
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Ah Moose Drool! This is still my favorite beer.
I first tried it in of all places McChord AFB in Washington. I've been hooked ever since. Big sky expanded into Colorado a couple years ago and I am very grateful to them. It will always be a staple in my fridge.

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Old 01-29-2009, 04:32 AM   #35
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Do we have any updates on this clone recipe? Who has tried it? how was it? would you do it again?

I am thiiiiiiiiiissss close to brewing my first all grain, and would LOVE to give this one a try. Moose Drool is my weakness in commercial beers.

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Old 01-29-2009, 04:40 AM   #36
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Brew it. The only recommendation I would make is use Wyeast 1968 instead of WLP002.

The sooner you brew this, the sooner you can brew some more.

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Old 01-30-2009, 12:14 AM   #37
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Quote:
Originally Posted by heinz57 View Post
Brew it. The only recommendation I would make is use Wyeast 1968 instead of WLP002.

The sooner you brew this, the sooner you can brew some more.
Good point

I will get this one done in two weeks. I have two in primary right now (a stout and an apfelwein) and a mead on the way early next week. I need to wait for the stout to finish to free up a fermenter.

Plus my new BK will be here this weekend, and i should have the mods done by then, and can finish my mashtun for my first all grain!

If I like this as much as the real thing, it will certainly become a house flavor.

I beleive you mentioned earlier in this thread that the Wyeast 1968 is what they use at Big Sky?
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Old 01-30-2009, 12:17 AM   #38
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I always brew a brown ale on superbowl sunday. This is going to be this year's brew. Can't wait to see how it compares to the original.

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Old 01-30-2009, 12:33 AM   #39
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Well, you will be a little ahead of me, but lets plan to share notes on this thread when its all said and done.

are you gonna keg or bottle?

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Old 01-30-2009, 12:38 AM   #40
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Keg

Yeah, I'll definitely keep everything posted on here.

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