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Old 07-20-2011, 09:20 AM   #11
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Originally Posted by wildwest450 View Post
It's nic to see a pic of a beer that isn't overcarbonated. Nothing trashes the flavor of a bitter like carbonic bite. It enrages me.


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I totally agree. Maybe it's because I'm British, but I think a lot of the interesting new American beer would taste a lot better if it weren't so damn fizzy!

Cask conditioned beer beats kegged, pasturised, and forced carbonated beer hands-down, anyday!
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Old 07-26-2011, 08:12 AM   #12
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Originally Posted by MikeFallopian
Cask conditioned beer beats kegged, pasturised, and forced carbonated beer hands-down, anyday!
I disagree, having worked in a craft beer bar in the states and living in England, neither kegs or casks are out right superior but both have styles they favour.
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Old 08-25-2011, 11:58 AM   #13
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I really want to this recipe this weekend, however, I didn't toast any MO. I assume I'll be close if I just use an additional pound of MO. Or is there something I can pick up from AHS that will be close?

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Old 08-25-2011, 02:55 PM   #14
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You can sub victory malt instead of the toasted MO, it should get you really close.

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Old 08-25-2011, 07:06 PM   #15
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Thanks for the reply. And I saw it before I went to AHS at lunch.

Should I use a 1:1 substitution?

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Old 08-25-2011, 07:14 PM   #16
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Thanks for the reply. And I saw it before I went to AHS at lunch.

Should I use a 1:1 substitution?
I would yes, should get you pretty close flavorwise.
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Old 02-24-2012, 11:40 AM   #17
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Azscoob,

I followed your recipe but I am wondering now if I need to pitch more yeast. My fermentation fridge was only able to keep the beer in the primary at 64 F instead of 67. It has been 5 days at this temp and the gravity has only gone from 1.042 down to 1.028. i pulled it out of the fridge and set it in the house where the constant temp is 67F. Should I give it a few more days at this temp to see if the yeast start back up or should I pitch another pack of the 1968?

It looks, smells and tastes great at this point but the ABV is way too low.

Thanks!!

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Old 02-25-2012, 04:10 AM   #18
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Try giving the carboy a gentle swirl to get the yeast back in suspension, that yeast is a bit finicky and can stall and drop out if kept too cold, with it warmed up and roused let it go for a week or so and swirl it every now and again, try not to aerate it, just swirl it a bit.

Hopefully that will take care of your issue!

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Old 09-05-2012, 04:17 PM   #19
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This is a lot like I was planning for my second ordinary bitter. The only differences being I was only planning for a half pound of victory and some minor differences in the hop schedule. Well, in addition, I don't have Maris Otter, but was planning to use Weyermann Pale Ale which is 3L.

On your advice here, I'll go for a whole pound of Victory--I like the taste of it and had considered using a bit more.

When you toast your own, you say you leave it in a bag for a week to mellow. I assume there is no problem with toasting some occasionally and storing it for several months or is there?

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Old 09-05-2012, 06:13 PM   #20
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Quote:
Originally Posted by Orthobrewsky
This is a lot like I was planning for my second ordinary bitter. The only differences being I was only planning for a half pound of victory and some minor differences in the hop schedule. Well, in addition, I don't have Maris Otter, but was planning to use Weyermann Pale Ale which is 3L.

On your advice here, I'll go for a whole pound of Victory--I like the taste of it and had considered using a bit more.

When you toast your own, you say you leave it in a bag for a week to mellow. I assume there is no problem with toasting some occasionally and storing it for several months or is there?
That is how I do it, I toast it, once it has rested I vacuum pack it in a bag, I add to that bag each time I toast some, so there is older toasted in the bag usually, and it keeps a long while for me.
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