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Old 11-27-2012, 12:25 AM   #741
ChrisTags
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5 gallons of this is not enough!!! Tasted amazing green, can't wait to try it.
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Old 11-27-2012, 03:38 AM   #742
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Just popped open a bottle after a week of bottle conditioning. Definitely needs to carbonate more, but tastes amazing.

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Old 12-01-2012, 08:44 PM   #743
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Just brewed this last night for the first time (my first stout). everything looks good so far. I forgot to talk an intial OG measurement, but I just took one about 18 hrs later and its at 1.040. Does anyone know if that sounds about right?

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Old 12-01-2012, 10:58 PM   #744
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Had to try one after ten days in the bottle, Amazing! Really good stuff, smooth, well carbed, can no doubt taste chocolate.
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Old 12-02-2012, 10:02 PM   #745
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Quote:
Originally Posted by cbren723
Just brewed this last night for the first time (my first stout). everything looks good so far. I forgot to talk an intial OG measurement, but I just took one about 18 hrs later and its at 1.040. Does anyone know if that sounds about right?

Probably too many variables to say. I would imagine yeast could chew through .02 in no time, but would depend on pitch rate, viability, whether it started immediately, etc.

But as long as you followed the recipe, your OG should be in the ballpark. Since it's an extract recipe, there not too much you could do to affect your OG that much.
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Old 12-04-2012, 07:48 PM   #746
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Thanks for help. Greatly appreciated

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Old 12-05-2012, 05:18 AM   #747
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So this is definitely the best thing i've ever brewed. I love this beer. It turned out just how I wanted it to. I was Gona give these out for Xmas gifts but screw that. Now I'm giving away my sub par cider and hoarding the stout for myself. It's the thought that counts right? I'm planning to do another batch with a secondary useing vanilla beans soaked in makers mark. Can't wait till finals are over to brew this again. Prost!

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Old 12-06-2012, 11:12 AM   #748
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So this is my first time following a recipe from here, and I'm a bit clueless about the notation conventions. So, stupid question: the roasted Barley should be malted, right? I mean, it wouldn't do much without being malted...

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Old 12-06-2012, 02:49 PM   #749
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Quote:
Originally Posted by ohthehugemanatee
So this is my first time following a recipe from here, and I'm a bit clueless about the notation conventions. So, stupid question: the roasted Barley should be malted, right? I mean, it wouldn't do much without being malted...
I mashed it. Sample tastes good for me. It'll be done in couple weeks. Anxious to try it out.
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Old 12-10-2012, 12:35 PM   #750
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Brewed up and fermenting! I made a mistake with unit conversion, and didn't get quite enough wheat DME... 500g instead of 680g. Also, my assistant killed all the wyeast when he tried to make a starter without cooling the water first, so I had to substitute dried mauribrew ale 514 yeast. That's advertised as a good stout yeast (strong up to 9.2% alcohol), so we'll see. Definitely plan on doing this recipe again, right, and comparing the flavor difference!

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