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Old 09-08-2012, 09:51 PM   #261
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Getting close to the end of the boil on mine, I'm going to use 002 instead of Notty though. This may be a 2.5% beer if the 002 doesn't get it below 1.015

Ended up boiling off too much and had an OG around 1.041, oh well, I'll get it right next time

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Old 09-17-2012, 08:17 PM   #262
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Here's mine. I know, it's a little dark, but I'm just a dark kind of guy. I put 8 oz. of chocolate malt in mine and it was the darker, English kind. It's a pleasure to drink.



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Old 09-21-2012, 02:08 PM   #263
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Here's mine. I know, it's a little dark, but I'm just a dark kind of guy. I put 8 oz. of chocolate malt in mine and it was the darker, English kind. It's a pleasure to drink.



Attachment 76066
Yummmm, that looks fantastic! I have been adding a bit of debittered black to this lately, I love the flavor it adds when used in small amounts!
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Old 09-23-2012, 06:39 PM   #264
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Used US04 with my batch. At two weeks, I just took a reading and it's at 1.016! I was going to move it to the keg today and chill for 24 hours before putting on gas. Anyone else experience high numbers with the US04?

Should I wait another week and take another reading or toss it in the keg and chill? I would prefer to chill it, I'm tasting a sample right now...I'm getting alot of figs and PRUNES and it already seems pretty dry tasting so now sure if I would want it to keep dropping.

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Old 09-24-2012, 12:58 PM   #265
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Used US04 with my batch. At two weeks, I just took a reading and it's at 1.016! I was going to move it to the keg today and chill for 24 hours before putting on gas. Anyone else experience high numbers with the US04?

Should I wait another week and take another reading or toss it in the keg and chill? I would prefer to chill it, I'm tasting a sample right now...I'm getting alot of figs and PRUNES and it already seems pretty dry tasting so now sure if I would want it to keep dropping.
I have had s04 work a little weak before, if you like the flavor profile as it is, keg, chill, and carbonate!
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Old 09-24-2012, 09:41 PM   #266
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Going to brew up a batch of this this weekend. Although I do all grain, I need to crank out a quick batch to fill a keg, and will try the new NB Marris Otter syrup, with Wyeast 1968 ESB. Looking forward to it! I am a bit concerned that it will attenuate too much, but we'll see.

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Old 10-06-2012, 09:18 PM   #267
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definetly going to make this. how do y'all age this? 10 day primary and a few weeks in the keg under pressure? Lately i've been letting my beers sit for 2 or 3 weeks in the keg before i tap them.

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Old 10-13-2012, 06:40 PM   #268
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definetly going to make this. how do y'all age this? 10 day primary and a few weeks in the keg under pressure? Lately i've been letting my beers sit for 2 or 3 weeks in the keg before i tap them.
That should be fine, no need to change your typical process any.
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Old 10-17-2012, 10:12 PM   #269
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I just did this with different hops I used northern brewer and willamette and only had 4 oz chocolate do you think it will be close

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Old 10-23-2012, 04:24 AM   #270
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I just did this with different hops I used northern brewer and willamette and only had 4 oz chocolate do you think it will be close
It's going to be a little bit light, possibly slightly thin, but it's still going to make a good beer, I changed things up last batch with some debittered black malt, and a bit less chocolate.
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