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Old 05-04-2009, 03:35 AM   #41
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You need to raise the temp to 168.

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Old 05-08-2009, 04:24 AM   #42
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1 week fermenting and still bubbling a bit. Did you sit in the primary for 2 weeks?

The side batch of 2 gallons, I added chocolate, clove and pinch of rosemary. We shall see.. Bubbling as well..

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Old 05-08-2009, 02:04 PM   #43
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I would leave it there until the fermentation stops. Use a hydrometer! Steady readings for 3-4 days means it's done.

I would add the chocolate and other ingredients in the secondary. You may lose a LOT of the flavor and aroma if put in the primary.

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Old 05-30-2009, 08:03 PM   #44
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OG 1.100 FG 1.026, 9.7% ABV. Primary for a month secondary for a month bottled today. Gonna age it for a month or two.

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Old 06-14-2009, 01:28 AM   #45
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Bought all the ingredients for this recipe today. This will be my biggest beer so far. I couldn't find pale chocolate, so I just got another .5# of the 350 SRM chocolate in it's place. My LHBS was also out of Safeale S05, so I subbed in Wyeast Pacman yeast, we'll see how it comes out. Psyched to brew it though!

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Old 06-15-2009, 06:01 AM   #46
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Used a double batch sparge with this and pulled 7 gallons of wort out of the mash (which only dropped 2 degrees in my insulated keggle mash tun). After boiling down to about 5.5 gallons, I came up with an OG of 1.096. Not great efficiency, but apparently from what I read, to be expected with big large grain bill beer. I didn't think of capturing more of the wort for a smaller beer, I will do that next time. Black as coal the wort was, and thick. The foam from aeration had a brown color. I believe this is going to be an awesome brew. Probably primary for 3 weeks to a month. We'll see how it does.

Thanks again for the recipe.

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Old 06-15-2009, 04:33 PM   #47
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Don't let it age too much... the bitterness goes away after 9 months or so.

You wouldn't think so., but it does!

I have brewed this 3 times now, and have found the "sweet spot" for aging is about 3 months.

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Old 06-15-2009, 04:36 PM   #48
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really? wow! i need to tap mine now then... i think its been 5 months! I was gonna wait for fall!

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Old 06-16-2009, 06:38 AM   #49
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3 Months is perfect, as I was trying to make a big beer that I could start cracking open in the fall when it starts cooling off.

24 hours in, the Pacman yeast from the smack pack are kicking ass and bubbling away aggresively and my garage smells like coffee and chocolate. Thanks for the recipe.

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Old 06-16-2009, 11:28 AM   #50
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Quote:
Originally Posted by FailureDrill View Post
3 Months is perfect, as I was trying to make a big beer that I could start cracking open in the fall when it starts cooling off.

24 hours in, the Pacman yeast from the smack pack are kicking ass and bubbling away aggresively and my garage smells like coffee and chocolate. Thanks for the recipe.
so was I! I just also figured it at needed 6-7 months aging.
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