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Old 12-16-2011, 03:05 PM   #361
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Originally Posted by bobz32 View Post
Brewed this recipe today! First time doing a partial mash, think it went pretty well. Ended up with an OG of 1.073 ish. I eyeballed the last pound of LME, so I may have added a little more. I probably didn't have the most consistent mash temp, so if it ends up with less fermentables and a slightly higher FG, I am fine.

Used 8oz of cocoa powder. Couldn't find any non-fat in time, though. Oh well!

Also, I used the Northern Brewer's NeoBritania Wyeast instead. Should be some good stuff, thanks!
@bobz32 - how did the NeoBritannia work out? I have some washed and wondering how it does in a similar stout. Would be nice to not have to buy yeast for my next batch.
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Old 12-16-2011, 06:39 PM   #362
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second batch is mashing right now, will be using the 9 OZ of chocolate this time, and an extra bean

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Old 12-19-2011, 06:26 PM   #363
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I opened my first bottle a couple weeks ago, after just 3 weeks in the bottle. As expected, it tasted very raw still even though it had an impressive head after the pour. The head dissipated quickly and left a flat, syrupy beer with a hot alcohol bite. That seemed to be in line with what everyone here was reporting.

I opened my next one last Friday, just short of 5 weeks in the bottle, and it has really turned the corner. It's dry and bitter, with a mouthful of roasty oatmeal goodness. The carbonation is fizzy for the first few minutes but leaves the last quarter in the glass a bit flat. Hopefully that will clean up in the next week or two, as it hasn't even conditioned for 6 weeks yet.

I can't wait to share this one and get some feedback. It's up there with some of the best stouts on the shelf. Thanks for sharing, chsrecat.

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Old 12-20-2011, 05:29 AM   #364
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With all that alcohol, it's going to be a bit slow to carbonate. The short life of your carbonation is in line with a beer that just hasn't carbed up. Also, make sure you're chilling them for a good 48 hours before opening them to make sure.

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Old 12-31-2011, 05:11 PM   #365
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made this for christmas/new years. came out great. i used 8 oz chocolate and one vanilla bean. this came out well but i would put another vanilla bean next time.
i also bottled four bottles with 1/4 of the left over vanilla bean inside them. opened the first on christmas and it tasted amazing! give it a try

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Old 01-01-2012, 03:00 AM   #366
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How did the AG version of this turn out??

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Old 01-16-2012, 07:46 PM   #367
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Default stuck gravity....


I brewed this last friday. Hit OG on the nose at 1.070. A few days after pitching with Windsor and having activity, I noticed airlock activity Stopped. I tested gravity over a few days and was stuck at 1.032. So yesterday I repitched with nottingham thinking it would be a little hartier and kick it off again. Well, I still dont have any movement. Maybe the notingham needs more than a day to start ??? what else could I be missing here? I hope the batch isnt toast. Any advice?

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Old 01-16-2012, 08:22 PM   #368
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What temp is it at?

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Old 01-16-2012, 08:32 PM   #369
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As low as 70 as high as 74. Jus twith the temp swing of my house.

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Old 01-17-2012, 02:26 AM   #370
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Should be alright. Did you try giving it a gentle swirl to rouse the yeast? You might have had a cold snap in the night and caused the yeast to go dormant. Just a gentle swirl for a moment will get some of the yeast up into suspension again. That, or just give it time.

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