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Old 10-16-2012, 04:08 AM   #491
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Gonna brew this tomorrow. Does anyone see a problem with swapping out the 2-row for vienna? I have a 50 lb sack and i wanna switch out the base grain.
Should be okay. Will give you a bolder biscuity malt flavor. I think it would pair okay with it actually.
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Old 10-16-2012, 04:10 AM   #492
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Great. Thanks. Sounds like what I'm trying to make anyways. Yum. Can't wait to start heating my strike water.

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Old 10-17-2012, 06:28 PM   #493
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My krausen has already dropped after 2 days at 67*... Very odd.. Still acting like it's fermenting, but was really quick I think, unless I have something odd going on.
Another note for anyone using the Whitbread 1099 yeast;

It finished FAST at 65-67*. Flocc'd out unreal quick too. I didn't check the gravity before I added the maple syrup, all 8.5oz of it in the primary, but I think fermentation took back off. Didn't get any krausen or anything, but it bubbled still. Appears to be done at around 1.019/1.018 or so. Will check it again near the weekend.

I tried to swirl the carboy a bit, as I was moving it to clean the tub out, and noticed this yeast flocculated out so good ( or bad in some cases ) that it made a rubbery frisbee in the bottom of the carboy that wouldn't even swirl and break up. Pretty crazy.

Taste was good, but I'm gonna toss some more maple in the keg when I chill it, if I didn't pick any up in my last hydro sample. Will keg it and let it sit until I have room in the keezer for it!!
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Old 10-17-2012, 06:39 PM   #494
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Brewing this again tomorrow

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Old 10-21-2012, 06:00 PM   #495
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Just brewed this yesterday and made it a holiday beer.

Boiled up 2 tsp of cinnamon, .5 tsp nutmeg, .5 tsp ginger in 8 oz of water and added to the last 5 minutes of the boil. The last 2 minutes of the boil, I added a tsp on pure vanilla extract. It smelled wonderful!

Looking forward to reporting back around the holidays how this turned out. I'll be priming with brown sugar as well

Cheers!

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Old 10-21-2012, 07:27 PM   #496
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Quote:
Originally Posted by RoKozak
Just brewed this yesterday and made it a holiday beer.

Boiled up 2 tsp of cinnamon, .5 tsp nutmeg, .5 tsp ginger in 8 oz of water and added to the last 5 minutes of the boil. The last 2 minutes of the boil, I added a tsp on pure vanilla extract. It smelled wonderful!

Looking forward to reporting back around the holidays how this turned out. I'll be priming with brown sugar as well

Cheers!
Priming with brown sugar... I'm intrigued. Have you done this before and would it be the same weight if you were using corn sugar or table sugar?
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Old 10-22-2012, 09:47 AM   #497
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Mine was due to be bottled yesterday but I discovered that it is infected. Damn!

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Old 10-22-2012, 02:23 PM   #498
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Quote:
Originally Posted by RoKozak View Post
Just brewed this yesterday and made it a holiday beer.

Boiled up 2 tsp of cinnamon, .5 tsp nutmeg, .5 tsp ginger in 8 oz of water and added to the last 5 minutes of the boil. The last 2 minutes of the boil, I added a tsp on pure vanilla extract. It smelled wonderful!

Looking forward to reporting back around the holidays how this turned out. I'll be priming with brown sugar as well

Cheers!
Nice, I'm doing the same thing! But ill be steeping spices as a tea and adding slowly to the bottling bucket. Also will be priming with brown sugar. Good idea eh?
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Old 10-22-2012, 07:51 PM   #499
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Priming with brown sugar... I'm intrigued. Have you done this before and would it be the same weight if you were using corn sugar or table sugar?
All your priming calculations can be done here!

http://www.northernbrewer.com/priming-sugar-calculator/

I've never primed with brown sugar but some national craft brews have used it, particularly in pumpkin ales. Why not for the holidays? I've heard it could take a little more time to carb...but that it tastes lovely.
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Old 10-24-2012, 08:02 PM   #500
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Default Thanks Lil' Sparky!


Your NBA recipe has been a favorite of the family. Lots of requests for more. Going to be cooking up my third batch of this one over the comming weekend.

ChrisN812

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