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Old 09-26-2010, 05:37 AM   #31
pbarning
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Anyone try mashing at 156?

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Old 10-02-2010, 03:44 PM   #32
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I'm trying this today and mashing at 156. I think I'd rather have it a little sweeter. Going to soak minced mint leaves in vodka until kegging. We will see how it turns out.

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so, half-naked, I grabbed my machette and went to the door. Lord behold, it was another bottle of Pale Ale.
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Old 10-07-2010, 01:13 AM   #33
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Just stumbled across this one and it sounds interesting. Has anyone aged this? Do the mint flavors fade as quickly as they do with hops when you dry hop a beer?
I was wondering the same thing. Does anyone have an answer?
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Old 10-21-2010, 05:47 PM   #34
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I was wondering the same thing. Does anyone have an answer?
I believe dry hopping is for aroma & adds little or no bitterness...
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Old 10-22-2010, 12:55 AM   #35
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I was referring to the mint flavor, not the hops.

Anyone???

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Old 10-22-2010, 02:04 AM   #36
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what were your strike temps? and how much water for mash and strike?

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Old 10-22-2010, 02:13 AM   #37
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what were your strike temps? and how much water for mash and strike?
Is that a question to me???? I have never brewed this, i was just curious about how the mint flavors fade, or if they do???, but apparently no one has an answer to that question.
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Old 10-22-2010, 03:43 AM   #38
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sorry it was meant for eschatz

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Old 10-22-2010, 11:07 AM   #39
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I was referring to the mint flavor, not the hops.

Anyone???
I was referring to your comparison to dry hopping. I would think if you want a long lasting Mint flavor you'd be better off boiling the leaves in the wort for 30 minutes and leaving them in the primary. Just my 0.02...
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Old 10-26-2010, 02:31 AM   #40
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In a couple days I am going to add my mint. I minced it and it has been soaking in vodka ever since. I check it today and it smells fantastic. I think I am just going to dump the whole thing in. I'll be drinking towards Thanksgiving so I will keep you updated on the brew and the life of the mint.

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