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Old 08-19-2012, 12:32 PM   #461
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I used MO and whitbread yeast. It's really good.

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Old 08-21-2012, 12:38 PM   #462
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Took another (and the last) gravity reading of our batch. Still at 1.012. Yea! It tastes AMAZING. With the extra .25lb of chocolate malt and (assumingly) a bit better efficiency than the original, we ended at ~6.4% ABV. Super clear already, after 8 days of fermentation. I simply cannot wait to get this thing in a glass.

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Old 08-23-2012, 03:30 PM   #463
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I'm not sure anyone answered this yet, so here we go again:

Should I carb this to 2 volumes (bottles)? If so, I believe that's roughly 3/4 cups sugar at bottling. Can anyone confirm this?

Also, if I put a few in 22oz bottles, will this same ratio of sugar apply?

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Old 08-23-2012, 05:09 PM   #464
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Quote:
Originally Posted by JordanThomas View Post
I'm not sure anyone answered this yet, so here we go again:

Should I carb this to 2 volumes (bottles)? If so, I believe that's roughly 3/4 cups sugar at bottling. Can anyone confirm this?

Also, if I put a few in 22oz bottles, will this same ratio of sugar apply?
Here you go, save this link:
http://www.tastybrew.com/calculators/priming.html

I'd say 2 volumes is perfect. Not sure what you are asking about the 22oz bottles? You mix the priming sugar with the full 5 gallons of beer so it wont matter what size bottle you are putting the beer in. Hope that clears everything up!
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Old 08-23-2012, 05:35 PM   #465
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Quote:
Originally Posted by Sippin37 View Post
Here you go, save this link:
http://www.tastybrew.com/calculators/priming.html

I'd say 2 volumes is perfect. Not sure what you are asking about the 22oz bottles? You mix the priming sugar with the full 5 gallons of beer so it wont matter what size bottle you are putting the beer in. Hope that clears everything up!
I guess I was just worried that the different sized bottle would carbonate differently (ideal gas law, pv=nrt). Thinking again, the volume is the 5 gallons of original volume. Duh me.
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Old 08-25-2012, 04:47 PM   #466
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I'm brewing this up tomorrow. I'm subbing the pale malt for Belgian pilsner malt because I have 30lbs that I need to use up. I'm also adding 1.5oz of roasted barley to dry it up a tad. I'm really looking forward to this one based on all the reviews. Thanks Sparky!

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Old 08-27-2012, 09:51 PM   #467
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I brewed this recipe a week ago... Took a sample from the fermenter yesterday and MAN!! This is going to be good!

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Old 09-05-2012, 03:07 AM   #468
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Posting a late update to the beer I brewed using this recipe back in, umm.. June. I have had this on tap for over a month now, and most of my friends that come around to pay homage to the seven nipple Goddess (aka my beer fridge) that lives in the garage, won’t leave it alone. I still plan to buff up the mouth feel with a little Munich, besides that it will stay the same.

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Old 09-05-2012, 01:23 PM   #469
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Bottled this Sunday... Primed with 1/2 cup (~3oz) beet sugar (Pioneer brand from Michigan). 10 days in bottles, then I'll crack the first one Wednesday of next week!

Cannot wait.

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Old 09-08-2012, 07:03 PM   #470
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Anyone see issues with not using a secondary on this one? I brewed it 3 weeks ago today and theoretically it should be ready to bottle now. Anyone do this sans-secondary?

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