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Old 04-02-2012, 09:32 PM   #181
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Hellbentbrewco,

I am having the same trouble, tastes great just a little flat. It has been at 36 degrees and 12 PSI for 4 weeks yesterday. This is my first attempt at force carb and my only other beer in still in seconday so I have nothing to compare it to.

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Old 04-02-2012, 11:02 PM   #182
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My buddy had this problem with his batch. He tried bottling but they wouldnt carb so he kegged them and they carbed fine.

I bottled mine from the same batch and they are carbed but it is low. My wife opened a warm one (cooking some cubcakes, yummmmm) and the thing fizzed all over the place. ?????

AA

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Old 04-04-2012, 06:27 PM   #183
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Quote:
Originally Posted by kapbrew13 View Post
Search the forum for carbonation chart. But itncomes down to, the lower the temp the lower the needed pressure because the colder liquid will absorb the co2 easier. So I Carb at a higher pressure because I don't have room in the fridge.
Thanks. I have that chart taped to the side of my freezer. Maybe Ill just throw some corn sugar in keg and call it a day.
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Old 04-04-2012, 08:03 PM   #184
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Quote:
Originally Posted by Irishwrench View Post
Thanks. I have that chart taped to the side of my freezer. Maybe Ill just throw some corn sugar in keg and call it a day.
It makes a good cake. Let me know if you need the recipe
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Old 04-11-2012, 06:16 AM   #185
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i'd be up for trying the cake recipe.

did you guys try adding a little bit of yeast or stirring up the slurry a little on the bottom if you had a long secondary time? i don't keg, but i've had issues with carbonation when I have long secondaries, so i pitch a tiny bit of yeast when i bottle on these long aging beers (oaked stuff mostly that go for almost 6 weeks before the bottle). might not be the problem, but worth looking at with some of the long secondaries i have seen reported here.

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Old 04-11-2012, 01:21 PM   #186
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It is a tasty stout cannot wait to brew this myself

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Old 04-12-2012, 01:37 PM   #187
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Quote:
Originally Posted by craven_morhead View Post
Yeah, I love LH's version; any extract/steep suggestions?
I know this is a wicked old post but I just wanted to say that you can find extract / partial mash / all-grain versions of this in Clone Brews, 2nd Edition.

edit : didn't notice this thread was 19 pages long. Apologies if someone already referenced the CB recipe.
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Old 04-18-2012, 04:51 AM   #188
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so, anyone still following this post that has brewed the beer. How long do I bottle condition for and how much cocoa powder would you recommend to get just a hint of the chocolate to it, like 2 oz ???

Thx for the help

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Old 04-18-2012, 12:39 PM   #189
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Its called a chocolate Guinness cake but We used the LHMS. worked nice

http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086


Quote:
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i'd be up for trying the cake recipe.

did you guys try adding a little bit of yeast or stirring up the slurry a little on the bottom if you had a long secondary time? i don't keg, but i've had issues with carbonation when I have long secondaries, so i pitch a tiny bit of yeast when i bottle on these long aging beers (oaked stuff mostly that go for almost 6 weeks before the bottle). might not be the problem, but worth looking at with some of the long secondaries i have seen reported here.
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Old 04-22-2012, 02:16 AM   #190
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Brewed this today after an irish red. Pretty ambitious day. Anyway I have never had the left hand but this looked and smelled delicious. Can't wait to try it. First milk stout ag. Could be a regular in my fridge very soon. Thanks for the recipe.

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