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Old 03-11-2011, 07:47 PM   #131
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So ill probably be moving this to seconday to bulk age for about 6 months next week. i have never used a carboy with beer brewing. when bulk aging, i would assume i have to worry the oxygen getting in the beer. how do you guys secondary in carboy? do you somehow get co2 in the carboy first? i have a kegerator so i guess i could just use a gas quick disconnect, depress the little knob on the inside and hold it over the opening of the carboy before i transfer this?

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Old 04-02-2011, 03:11 AM   #132
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Just got around to transferring to secondary. Gravity was 1.046! I figured two packets of yeast would have knocked this out by now. Will let it sit a week and see if it moves any more.

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Old 04-09-2011, 08:16 PM   #133
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still in the secondary, and it's been just over 3 months since i brewed this (just under 2 since i racked to 2ndary), but i pulled a sample last night.

it's incredible. that big hop presence has faded and it's developed some deep bourbon and coffee notes. alcohol is just a bit noticeable but doesn't take away from the drinkability.

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Old 05-31-2011, 01:00 PM   #134
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Thanks for the recipe! Enjoyed the 90 minute boil in the 95 degree nyc heat. Into the fermenter at 1.110 and looking forward to it for the fall/winter.

Any updates from anyone else who made this recently?

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Old 06-19-2011, 12:05 AM   #135
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I've been looking for a good RIS to brew for winter. Its June, I probably wont get around to brewing this until mid/late July. Will it be decent to drink after our first snow, probably late November/early December? Thats only about 4 months of aging.

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Old 06-19-2011, 11:17 PM   #136
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My $0.02:

I loved it after 2 months. It's good, but MUCH better after a longer time.

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Old 06-20-2011, 01:59 PM   #137
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After 3 weeks in primary I racked it to a keg to age for a bit. The hydro sample was amazing, like bittersweet chocolate hop syrup. I think it was at 1.035, so about 9.8%. Again thanks for the recipe, it's fantastic!

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Old 06-27-2011, 02:52 AM   #138
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I helped a friend brew this recipe once and it turned out awesome. Ever since then I've been using 1lb of Special B in all my stouts. I think that's really the touch that puts this over the top! (That, and the 24.5lb grain bill...)

Anyway, great recipe!

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Old 06-27-2011, 01:38 PM   #139
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so, I brewed this end of december, and it's been sitting in the secondary at basement temps (low 60's) since mid February.

it was excellent mid-april. i took a sample about a week ago, and it just seems kind of...muddled. don't know how to describe it. r2, i remember you saying something about how this goes from good to bad to awesome, is this what you're talking about?

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Old 09-01-2011, 02:43 PM   #140
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Just an update if anyone is considering making this, DO IT! Brewed this May 29 so I'm a bit more than 3 months out and its unbelievably good. The body is so thick and the aroma is just unreal. The keg is almost gone already but I have 20 bottles to store for awhile, thankfully. This is definitely something I will make annually and I cant think of anything to change. Thanks!

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