Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Amber Hybrid Beer > All-Grain - BierMuncher's OktoberFAST Ale (AG)

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Old 10-20-2012, 04:00 AM   #491
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Quote:
Originally Posted by tre9er View Post
You need to step your game up!
It's not the only thing on tap.

And it was a 10 gallon batch.
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Old 10-20-2012, 04:06 AM   #492
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Quote:
Originally Posted by skiingimpy View Post
It's not the only thing on tap.

And it was a 10 gallon batch.
Hell, it's not even the only BM recipe on tap.

Aaannnnnddddd winter starts, and stops, early and frequently here. So it's not even thaaaatttt long.
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Old 10-20-2012, 11:32 AM   #493
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One week in the keg and it is only slightly carbed but it is amazing. I couldn't stop drinking it. Finally after about the 8th pint the little people dressed in dirndl's came and carried me to bed.

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Old 10-21-2012, 04:05 AM   #494
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Brewed this October 2nd. Was bored yesterday and kegged one gallon of the batch for fun. It's already nice. Mine taste like fat tire but better. Letting the rest age until Halloween!

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Old 10-21-2012, 12:43 PM   #495
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Finally got keg tapped on this last night. Wow!!! Great flavor nice and caramelly. SWMBO loved it!! I will brew this again for sure.

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Old 01-06-2013, 12:17 AM   #496
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Just tasted this at day 10 - (1.054 to 1.014) and it's awesome. I'm gonna throw it in a keg tomorrow to free up a carboy and let it sit for a little while, but can't wait to get it pouring. Nice job!

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Old 01-21-2013, 12:05 AM   #497
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Day 14 in the keg at 38* and this is very drinkable. It had a bit of that early beer "bite" to it the first week, that's mellowed out quite a bit. I'll be ready to serve this to friends next week (3 weeks in the keg at 38*). Definitely gonna brew this one again before summer rolls around.

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Old 02-11-2013, 12:58 AM   #498
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This is a great recipe. I brewed with pacman yeast and no one knew it was not a lager.

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Old 02-15-2013, 07:48 PM   #499
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I used pacman yeast also. Really like it.

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Old 03-10-2013, 08:03 PM   #500
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I just finished my boil...waiting to pitch the yeast. The original post said to frement 1 week in the primary and 3 weeks in the secondary. Any thoughts on keeping it in the primary for the whole time? That's what I have been doing and it has worked out fine. Also, is 3 or 4 weeks recommended for fermentation (in order to give the yeast time to clean up after itself)?

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