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Old 05-11-2012, 07:41 PM   #421
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I'm on my second keg of this. Brewed one with wlp008 east coast ale and one with notty. I really like both of them. I pick up a little more of the nutty and silky in the notty batch. I guess my vote goes to the notty. Great recipe lil sparky!

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Old 05-15-2012, 07:50 PM   #422
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I wanted to chime in,

This is my first AG batch. I brewed this on Saturday night finally getting the batch into the fermentor at 1:30AM EDT Sunday morning. I pitched in some washed Nottingham yeast from a previous batch of Brewers Best Red Ale i had racked earlier that day into secondary. By the time i woke up ~8am and checked, the fermentor was bubbling nicely with a wonderful aroma.

A few questions: When I sparged with ~170dF water my temp probe said 205dF in my Igloo 5gal TUN. Is that right? I think I need a new temperature sensor. Also, my OG was 1.0645 corrected to 59 dF when I pitched making my effeciency 83%. Is that possible? If so, maybe next time I'll only use 8# 2-row.

I'm excited to drink this one...

ChrisN812

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Old 05-15-2012, 08:31 PM   #423
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Ill be doing a version of this

8.5lbs marris otter
.5lb toasted otter (sub for victory
.25lb chocolate rye
1lb flaked oats
1lb crystal 80
1oz williamette 60
1oz ekg 15

Any thoughts?

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Old 05-15-2012, 08:32 PM   #424
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Quote:
Originally Posted by Bombeque View Post
Ill be doing a version of this

8.5lbs marris otter
.5lb toasted otter (sub for victory
.25lb chocolate rye
1lb flaked oats
1lb crystal 80
1oz williamette 60
1oz ekg 15

Any thoughts?
BTW this is what I have on hand, the only reason I made this one up..
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Old 05-19-2012, 02:22 AM   #425
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Picked up ingredients for this today for a brew day tomorrow. Looks delicious! This will be a celebration brew for my Brother's 40th in June.

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Old 05-26-2012, 07:31 PM   #426
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Brewing this tomorrow, using Sparky's recipe verbatim. Thanks man!!

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Old 05-30-2012, 07:57 PM   #427
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Wanted to say thank you Sparky for the great recipe. I kegged this one last night and the glass I stole out of the rack was fantastic without any carb in it. Can't wait for this to carb up, it won't last long. I'm going to have to make another batch of this soon as I know it won't last long. Yum.

Question: Do other ale yeasts have different finishing FGs? Everything I've brewed so far I've used Nottingham (washed yeast, 2nd generation). It always seems to finish at 1.012.

ChrisN812
Primary: Nothing
Secondary 1: Nothing
Secondary 2: Nothing
Keg 1: Brewers Best Red Ale 1.054-1.012
Keg 2: Sparky's Nut Brown Ale 1.062-1.012

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Old 06-02-2012, 05:21 PM   #428
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WOW that Notty Ale Yeast works fast! SG went from 1.056 to 1.014 in four days! I really thought the fermentation had stuck when the krausen fell after such a short time. I'll take the gravity a couple more times over the next week to see if it's truly done; the trick is going to be finding time to bottle in the next 2 weeks! Though I guess it won't hurt it at all to stay in primary and clean up for three weeks, as all my other beers have.

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Old 06-04-2012, 08:44 PM   #429
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I brewed a 3 gallon batch of this a bit over a week ago. Used biab method and I ended up with an OG of 1.080 which I attribute to boil losses. Anyway, topped up to 1.055 and it has been sitting at 60 degrees F.

Interestingly, I have white specs on the top of the beer. Hoping that's just yeast or something and it will clear later.

Thinking of bottling it around two weeks in fermenter.

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Primary 1: Nut Brown Ale
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Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.

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Old 06-06-2012, 05:13 AM   #430
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Took a gravity reading, 1.012 on the nose. But there are some white flecks floating on the surface of the brew. Anybody else see something like this?

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Primary 1: Nut Brown Ale
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Primary 3: Apfelwein
Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.

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