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Old 09-24-2010, 08:05 PM   #221
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Yeah 'Cat you have me wanting to split my batch and add some cherries or coffee to mine. I think for my first attempt, I will stick to the original recipe.

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Old 11-09-2010, 07:47 PM   #222
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Made this yest'day, pitched at 2am, by 10am the lid was bulging out and was about to pop. The airlock was hissing loudly and full of beer, but it looks amazing and I am extremely excited about it!! But a heads up to anyone making this, stouts typically need a lot of headspace but MAN this recipe is serious!

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Old 11-10-2010, 01:34 AM   #223
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When this beer is done and poured into the fermenter, should it just be left at room temperature? or lightly refrigerated?

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Old 11-10-2010, 01:41 AM   #224
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I ferment it in the 60's.

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Old 11-10-2010, 06:38 PM   #225
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Quote:
Originally Posted by ChshreCat View Post
I ferment it in the 60's.
Hmmm...I can't regulate in that range...do you think there'd be any majour problems with it being kept at about 70??
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Old 11-10-2010, 07:48 PM   #226
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Might get some fusel alcohol production at that temp. Maybe some esters, but the chocolate tends to drown those out.

Try doing a swamp cooler. Get a big tub, put the fermenter in it, put water in the tub about halfway up the fermenter and then throw in some frozen water bottles a few times a day. That's what I do.

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Old 11-10-2010, 08:37 PM   #227
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Idk how I forgot about that, I just had to use my bathtub as one not even a month ago. >_< heh thanks Cat, for this recipe too, looks like delicious chocolate milk!

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Old 11-10-2010, 09:01 PM   #228
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Not quite like chocolate milk. Definitely not nearly as sweet.

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Old 11-29-2010, 03:54 AM   #229
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what yeast did you all use on this recipe?

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Old 11-29-2010, 05:53 AM   #230
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I use US04 or US05, depending on if I want more of an English or American profile to it.

Honestly, it doesn't make much difference. The chocolate drowns out most of the esters from the 04.

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