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Old 07-03-2012, 02:28 PM   #41
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Yea, fermintation is crazy on this one. I love the taste, but for some reason this beer gives me a headache after only a few and a worse one the next day. I think it is too strong for me. I want to brew it again, but how do I lower the alc%?

I followed the instructions to a T, and let it ferment in a carboy for 3 months. I don't have all the specifics, as I am at work.

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Old 09-19-2012, 01:49 PM   #42
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Thinking about brewing this one Saturday as a Christmas present for my mother.

How did it taste after 3 months? If I wanted to make it around 7% could I just omit the 3lbs. dark DME?

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Old 09-19-2012, 03:42 PM   #43
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Has anybody had any issues with bottle conditioning on this one? The flavor and color are fantastic, but it's been in bottles for about 2 months now, and the head on it is REALLY weak. The first one I opened, after 4 weeks, had absolutely no head to it, and one I opened last weekend only had a very little head. Any thoughts?

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Old 09-20-2012, 01:13 PM   #44
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Quote:
Originally Posted by billsquared
Has anybody had any issues with bottle conditioning on this one? The flavor and color are fantastic, but it's been in bottles for about 2 months now, and the head on it is REALLY weak. The first one I opened, after 4 weeks, had absolutely no head to it, and one I opened last weekend only had a very little head. Any thoughts?
I cracked a 7 month old bottle this past weekend. It was carbonated, but still lacking on the head. I believe its just the way this beer is.
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Old 09-23-2012, 10:35 PM   #45
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Brewing this Tuesday when my scale gets in. Looks like a winner.

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Old 09-26-2012, 06:47 PM   #46
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Brewed this last night and my OG came in at 1.094, pretty close to target. This stuff looks like Iraqi crude...cannot wait.

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Old 09-26-2012, 08:17 PM   #47
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Quote:
Originally Posted by skunkapebrewing View Post
This stuff looks like Iraqi crude...cannot wait.
The color of this is interesting. In the carboy or glass, it's pitch black, but pay attention to the color of it when you're siphoning it from vessel to vessel for secondary or bottling. I noticed that mine had a distinct reddish tinge to it... I'd describe it as a mahogany color.
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Old 09-27-2012, 08:36 PM   #48
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Here's my half batch of this 24 hours after pitch...



I keep my house at 76 degrees, but still!!

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Old 09-29-2012, 03:48 PM   #49
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Fermcap is your friend

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Old 09-29-2012, 04:01 PM   #50
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Wow, so I noticed several people on here say they made this and fermentation took off quickly and was agressive so there is no need for a yeast starter on this beer. Kind of can't believe no one noticed this or commented on that yet.

So, long story short; for any beer above 1.060 you should make a starter. 1.099 Definitely falls into this catagory. Someone was complaining about headaches, I think this is probably a result of fusel alcohols in your beer which could be from too warm of fermentation or a prolonged lag phase because you didn't pitch enough yeast. Starters are the beginning of a good big beer.

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