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Old 08-31-2011, 04:58 PM   #21
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Since it needs aging for at least 3 months, (and probably longer due to the fermentation temp) what are your thoughts of aging it in the bucket for 3 months? I have read a few times on here that beer ages better in higher volumes.

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Old 09-01-2011, 02:31 AM   #22
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Beer doesn't necessarily age "better" in larger volumes, but it will age faster and more consistently. I wouldn't suggest aging it in a bucket for 3 months, but if you have a carboy, that would be fine.

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Old 09-01-2011, 01:51 PM   #23
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Thanks for the help Suthrncomfrt. In that case, I'll transfer to a secondary after the 3 week intial period and just let that baby sit in my closet for a few months.

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Old 09-19-2011, 02:44 PM   #24
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Just transfered this into a secondary last night to age for a few months, and my gravity reading was at 1.020. I know it may drop a little after the transfer, but any suggestions on what I can do if it gets stuck there? I screwed up and forgot to make a starter, so that may have been my biggest issue as to why it didn't break down more of the sugar.

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Old 09-20-2011, 02:46 AM   #25
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Personally, I wouldn't even mess with it if your gravity is at 1.020. A lot of extract beers tend to finish higher, and depending on the brand of extract you used, that could yield more or less fermentables. A difference of .004 isn't going to be too noticeable.

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Old 09-20-2011, 03:42 AM   #26
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For some reason, I was thinking it was supposed to finish at 008. Thanks for the help Suthrncomfrt, I'll post a pick here this week of what it looks like in the secondary.

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Old 12-02-2011, 04:00 AM   #27
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I brewed a smaller test batch of this a year ago. Fantastic. This will be my new go to beer in my cellar. I now have a 12 gallon batch aging. Thanks for the great recipe.

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Old 01-19-2012, 10:27 PM   #28
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I'll be trying out this recipe this weekend - it will be my second ever batch, and my first recipe (batch #1 was a kit from AHS).

Can't wait to see how it does!

Many thanks to the OP for the recipe.

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Old 01-19-2012, 11:42 PM   #29
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Quote:
Originally Posted by homebrewdad View Post
I'll be trying out this recipe this weekend - it will be my second ever batch, and my first recipe (batch #1 was a kit from AHS).

Can't wait to see how it does!

Many thanks to the OP for the recipe.
Just make sure you can ferment this on the cool side. I fermented at 72 ambient temperature and you can clearly taste the esters from fermenting that warm.
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Old 01-20-2012, 01:31 PM   #30
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Quote:
Originally Posted by D_Ranged_Eskimo View Post
Just make sure you can ferment this on the cool side. I fermented at 72 ambient temperature and you can clearly taste the esters from fermenting that warm.
Thanks for the tip. The closet I ferment in typically stays at about 65 ambient - I would expect that would work (especially since the OP did specify 72 degrees?).

Thoughts?
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