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Old 02-13-2010, 10:48 PM   #21
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BrianTheBrewer:

I tried to reply to your PM about this recipe, but it said you either aren't allowed to receive private messages or you have it turned off in your settings.

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Old 02-27-2010, 11:44 PM   #22
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So a couple nights ago, I cracked a bottle of this which is now two weeks in the bottle. Still a little young, but wow it was great. A little sweet, an understated hops flavor with good malt. Definitely a success.

Then yesterday, SWMBO picked up a 6-pack of pick-your-own at the store, two of them being the New Belgium 1554. Damn if it didn't taste a lot like the BBD. I'm going to have to do a side-by-side with these.

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Old 02-28-2010, 12:12 AM   #23
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1554? Really? I have a six pack of that sitting in my fridge along side a couple bottles of BBD and I'll give that a shot. I thought it was pretty close to Deschutes' Buzzsaw Brown, but never really thought about 1554. They're really different kinds of beers. I'll crack one of each tonight and see what I think. Could just be your batch that came out like that. If not... then it'd be kinda cool.

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Old 02-28-2010, 12:23 AM   #24
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Gosh Cat, don't take my word for anything. All I can really say is, I liked them both a lot. At this stage, my tastes aren't discriminating enough, which is why I need to do more research. In fact, I've got some research in the fridge right now.

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Old 02-28-2010, 12:30 AM   #25
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Ahhhh... research... the things we do for intellectual advancement...

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Old 02-28-2010, 05:23 AM   #26
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Ok. Just had a 1554 and a Brown Biscuit back to back and I can kind of see where you're coming from. There's definitely a flavor in there common between the two, but there was definitely some things missing between the two. But the bottle of Biscuit I was drinking was most of a year old so it might have lost a few things over time.

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Old 04-05-2010, 07:36 PM   #27
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This beer has changed a lot (for the better) in the last week and a half. Gone is the alcohol sharpness that made me think "home-made". Now it is smoooth, tasty, and (finally) well-carbonated with a lasting head. I served this at a family gathering yesterday, and the wine-snob BIL (a very nice guy, actually) immediately asked if I could provide a case for his upcoming party. I'm probably going to turn him down, but it was nice to get props anyway.

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Old 04-30-2010, 03:30 AM   #28
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Drinking a glass of this that's about a year old and I can say it cellars very well.

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Old 05-09-2010, 09:18 PM   #29
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Brewed on 9/13/09 with very slight differences in grain and hops (Kent Goldings to finish). Kegged after 16 days in the primary (9/26/09). Tasted after a month in the keg (10/30/09). Tasted OUTSTANDING! Drank very slowly over the winter months. Got better with age. Will brew again and again.... Thanks for a great recipe Cat! BROWN ALES RULE!

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Old 06-14-2010, 03:02 PM   #30
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Over the past six months, I’ve done a Brown Biscuit, an IPA, a cherry wheat, an Irish Stout, a Haus Pale Ale, a Centennial Blonde, and Yooper’s hopped-up amber (just bottled). My fanbase is now clamoring for – drumroll please – Brown Biscuit!

There was a lot of competition for the next spot in line. Many worthy contenders, including the ever-present “Something New”. But I like to keep the crowd happy, and right now that means Brown Biscuit. Something New will just have to wait.

I’m going to try an all-grain recipe here, using 2-row with some 60L Crystal in place of the amber extract. Stylistically, this recipe seems to be somewhere between an English Brown and a Robust Porter. I’m not sure what yeast I’ll use. I just tried Denny’s Fav on my last batch, and may try that again. But there was nothing wrong with the S-04 last time. Decisions, decisions.

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