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Old 08-05-2012, 03:14 AM   #21
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This turned out great. A week st 20psi and it was carbed and ready. Tapped at 6, empty at 10.

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Old 08-05-2012, 03:18 AM   #22
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yes!

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Old 09-30-2012, 04:26 AM   #23
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Thanks for sharing, just finished the last glass...delicious!!!

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Old 10-07-2012, 06:01 AM   #24
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I've got a buddy who is a big Newcastle lover. I think I know what his birthday present is this year.

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Old 11-02-2012, 10:44 PM   #25
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Quote:
Originally Posted by McCuckerson View Post
Nice, many have tried it and liked it. I am planning to brew this one again but subbing the base malts with 100% MO. Dustjunkyscott used biscuit and found it even closer, so I am thinking the MO will be spot on
How did this turn out? Ill be brewing it again tomorrow on my new 10gal system and plan on splitting it. Half will get dennys fav and the other will get cal ale yeast. Any thoughts?
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Old 12-22-2012, 11:49 AM   #26
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Okay gents,

I just brewed this yesterday, with the biscuit. I hope is tastes as good as it looked and smelled. It could be a front runner for my winter seasonal. What are some of your guys regular seasonals?

Das Boot!!!!

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Old 12-24-2012, 05:05 PM   #27
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I like this alot with MO as the base malt.

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Old 12-26-2012, 01:55 AM   #28
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Quote:
Originally Posted by Dolomieu
I like this alot with MO as the base malt.
Agreed, mo is the way to go with this one. 2 row just won't cut. I was going to update the original recipe for mo, fwiw
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Old 12-26-2012, 05:58 AM   #29
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Quote:
Originally Posted by McCuckerson

Agreed, mo is the way to go with this one. 2 row just won't cut. I was going to update the original recipe for mo, fwiw
So switching to MO, then no need for the biscuit addition?
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Old 12-26-2012, 10:00 AM   #30
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So switching to MO, then no need for the biscuit addition?
Correct, I feel you get enough biscuit flavor from straight MO, however if going 2-row, a biscuit addition would be very appropriate.

Making 10gal of this one next!
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