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Old 02-04-2010, 04:22 AM   #201
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I just racked this from primary to the keg after 9 days on the yeast. It attenuated perfectly, nailed the FG at 1.011 and my OG was 1.054. The hydrometer sample tasted a bit odd but I'm notching that up to the temp at 66 and the EKG still being more promenent since it is young. The aroma was wonderful and exactly what I had expected. Color, perfect. I can't wait a month or two before it mellows out. I'll probably pull one off in 2 weeks and see where it's at. Thanks for the recipe, it's going to be great.

Oh, I plan on putting this into a few bottles to enter it into our club only competition. I'll keep you posted on the results!

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Old 02-04-2010, 04:36 AM   #202
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Cool, I just kegged mine tonight as well. It's my first beer ever. I am impressed, what a great recipe. I think I am going to get a very nice response to this on Super Sunday!

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Old 02-05-2010, 12:22 AM   #203
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So, is there a consensus yet on the best liquid yeast to try? 1028 maybe? I'm only looking at using liquid because I think I'm gonna wash the yeast and reuse to make this beer many many many times

Thanks!

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Old 02-05-2010, 01:13 PM   #204
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Quote:
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So, is there a consensus yet on the best liquid yeast to try? 1028 maybe? I'm only looking at using liquid because I think I'm gonna wash the yeast and reuse to make this beer many many many times

Thanks!
Don't use WY1335- I did not like the result.
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Old 02-05-2010, 01:15 PM   #205
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Quote:
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So, is there a consensus yet on the best liquid yeast to try? 1028 maybe? I'm only looking at using liquid because I think I'm gonna wash the yeast and reuse to make this beer many many many times

Thanks!
I've used Notty, 1099, and 1028. I would not use 1099 again. 1028 was pretty good, but my fav. was Notty. It really accentuated the "nutty-ness" of the beer. Notty would be my preference when I brew this one again.
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Old 02-05-2010, 01:20 PM   #206
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And Nottingham is cheap enough that you don't have to worry about washing the yeast. Of course, you can always just throw a new batch on the yeast cake - even with dry yeast.

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I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette!
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Old 02-06-2010, 02:07 PM   #207
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And Nottingham is cheap enough that you don't have to worry about washing the yeast. Of course, you can always just throw a new batch on the yeast cake - even with dry yeast.
Good call Sparks,

If it's notty that makes the beer good, then notty it is!
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Old 02-06-2010, 04:58 PM   #208
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I actually used English 2-row as my base malt for this one. Just tasted my hydrometer sample yesterday, soo yummy! Its amazing what putting certain malts together will produce, as far as I can tell, great recipe.

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Old 02-08-2010, 04:40 PM   #209
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lil sparky, how did it work out with some munich in there?

and i see hugh said not to use 1099, i have a bunch stored that i use on my american brown that i like, any reason to stay away from it?

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Old 02-09-2010, 07:00 AM   #210
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Duffman's got the nut brown in the bag! I followed the recipe pretty closely only substituting Willamettes for both additions. They were 7.8 AA so I only added about .75 oz for the first addition and .5 for the second addition. I don't know if this was meant to be way malty or more balanced, but I think I'll be somewhere in the middle.

I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette! And I can't wait to break her in! Thanks Sparky!

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