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Old 02-19-2012, 07:16 PM   #11
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What kind of oak chips did you use? I see american vs french and different levels of toast as well.
I'm using French Oak with a medium toast on it. The chips are added loosely, not in a bag, hopefully giving better use. Most of the chips drop out of suspension over the week of aging. So far no problems with siphoning off.
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Old 02-21-2012, 02:18 PM   #12
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What are your fermentation temps?

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Old 02-27-2012, 03:35 PM   #13
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I second what the ferm temps are? Have you tried this recipe w/o oak? Do you have any recommendations for dry hopping? I love this beer and it seems like a solid recipe has been rather elusive in the homebrewing community for longer than I would've expected. Thanks for your efforts, I look forward to trying this.

PS: Can you upload pictures of the finished product?

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Old 02-27-2012, 07:25 PM   #14
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I brewed some up last weekend and fermented at 60°F. Haven't decide if I am going to put this on oak or not. I might try it a few times to perfect the fermentation temps/recipe before putting it on oak.

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Old 03-29-2012, 03:39 PM   #15
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What are your fermentation temps?
Sorry for the late replies, seems I am not receiving email notifications of updates.
I let this start at room temperature which in my basement is low 60s. If I have problems with the krausen spilling over I wait until that is under control and then put a brew belt on it and gradually raise the temp up to the very low 70s.
This seems odd to me but apparently this is what Stone Brewing does to these beers and I have had great results emulating it. It also ensures a more thorough ferment.
Secondary is just a week, with oak. I have not tried this recipe without the oak as I love it too much as is.
I suppose you could dry hop this beer but the balance is fantastic right now. My choice would be to leave it as it is.
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Old 03-29-2012, 03:43 PM   #16
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Nice I decide not to go with the oak this time around. It is carbonating in the keg as we speak. It should be ready this weekend hopefully!

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Old 03-31-2012, 09:52 PM   #17
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Nice I decide not to go with the oak this time around. It is carbonating in the keg as we speak. It should be ready this weekend hopefully!
Great, give us some feedback on it please. Maybe later tonight I'll get the camera out and try for some photos of it in a glass.
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Old 04-02-2012, 05:09 PM   #18
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This weekend I had a chance to drink a couple pints on Saturday's brew day with the gang. It was slightly under carbonated but nonetheless it was a very close clone recipe. I fermented a little high and it resulted in having a some fruity esters. I will be doing this one again soon but adding the oak to secondary!

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Old 04-06-2012, 04:39 PM   #19
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This weekend I had a chance to drink a couple pints on Saturday's brew day with the gang. It was slightly under carbonated but nonetheless it was a very close clone recipe. I fermented a little high and it resulted in having a some fruity esters. I will be doing this one again soon but adding the oak to secondary!
The Oak adds a great flavour layer to this. Let us know how yours turns out.
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Old 04-17-2012, 02:10 PM   #20
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I brewed this 2 weeks ago. Primary one week, secondary on the oak for one week, then I bottled. I had a glass while I was bottling last night and the oak seemed very over powering. Really, all I could taste was the oak. I used 2oz of Medium Toast French Oak chips. Has anyone else had this problem? Will the strong oak flavor subside a little while conditioning?

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