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Old 06-22-2012, 02:26 AM   #521
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I made 10 gallons of this about a month past. It is very nice. I'm still waiting for it to clear out but as you can see from the picture the color is very close. The lacing on this is great and the head stays around until the last gulp.

I think I am going to oak one of the kegs - has anyone ever oaked this?

Thanks for the recipe yoop.
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Old 06-22-2012, 03:31 AM   #522
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Quote:
Originally Posted by runningweird

I made 10 gallons of this about a month past. It is very nice. I'm still waiting for it to clear out but as you can see from the picture the color is very close. The lacing on this is great and the head stays around until the last gulp.

I think I am going to oak one of the kegs - has anyone ever oaked this?

Thanks for the recipe yoop.
Is that glass from a keg? That's gorgeous. Wish my kegged beers had head like that (haven't made this one yet).
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Old 06-22-2012, 03:19 PM   #523
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Is that glass from a keg? That's gorgeous. Wish my kegged beers had head like that (haven't made this one yet).

yeah it's from a keg. i bet it will be really pretty once it all clears out.
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Old 06-22-2012, 08:29 PM   #524
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So far it has been fermenting for 2 weeks and 1 day. Temp was right around 60, no more than 62. Should I let this warm up for a week and then keg or let it sit at 60 for another week and keg?

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Old 06-24-2012, 12:22 AM   #525
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i have been trying to get the temp down for a week now. The lowest i got is 72 do i just leave it in the primary for longer or is this brew damaged for good. Will it be dryer and sweeter? I used us-05

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Old 06-24-2012, 01:52 PM   #526
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i have been trying to get the temp down for a week now. The lowest i got is 72 do i just leave it in the primary for longer or is this brew damaged for good. Will it be dryer and sweeter? I used us-05
I believe it'll be fine, though 72 degrees is about the highest you should go with us-05 even though I don't think most people recommend it. Above 70 you might experience some esters/harshness, but fermenting too high of a temp doesn't really contribute to the dryness or sweetness of the beer.

Your beer is definitely not damaged for good! Aging it might help, but I would try it first to see what you think.
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Old 06-29-2012, 12:56 AM   #527
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Tasting great.

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Old 07-12-2012, 11:05 PM   #528
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Planning to brew this tomorrow. Got setback by the heat wave last week.

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Old 07-14-2012, 07:59 PM   #529
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Anybody ever try fermenting this with notty?

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Old 07-16-2012, 03:41 AM   #530
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Well, I brewed this extract version today, as always waiting for the yeasties to start bubbling.
-bill

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