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Old 12-07-2011, 07:00 PM   #101
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*bump

Please?? :-)

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Originally Posted by TBlock
Hi all
So I brewed this recipe, and had OG of 1.066. I took first reading today on day 10 in primary and it's 1.027. I'd expected it to be lower. By now I'm sure there's not much more fermentation going to happen. Is this about what I should have expected? Any thoughts about repitching? I used WL4 ale yeast, 2L (almost) starter that took off in <12 hours. I want to rack to secondary soon but not if it isn't done. Thanks for any thoughts!
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Old 12-12-2011, 09:31 PM   #102
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I would just rack it to secondary. But I'm new.... lol

What temp are you fermenting at?

Remember, RELAX, DONT WORRY, HAVE A HOMEBREW!

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Old 12-12-2011, 11:46 PM   #103
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Which yeast did you use? Wondering because that's pretty high to be done. You're not going to taste much vanilla at all at that FG. If it were me, I might repitch.

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Old 12-17-2011, 04:34 PM   #104
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Update for my screwed up (no DME) recipe. I bottled a week ago, and it's still flat, but tastes good. I ended up adding more vanilla at bottling time, and am glad I did. The vanilla is perfectly balanced with the roast/coffee notes. As for the lack of DME during the boil, it doesn't seem to have caused any major problems. My beer has a similar mouthfeel to a lot of stouts I have had. Alcohol content may be down a tad, but that's no biggie.
Cheers, and thanks for posting this recipe!

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Old 12-30-2011, 06:10 PM   #105
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Anyone ever brew this recipe with a dry yeast? Thinking S-04 or US-05?

My LHBS has a ridiculously embarrassing selection of liquid yeast.

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Old 01-15-2012, 06:17 PM   #106
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Ok,.....so I took the recipe to my LHBS and it got changed a little...ended up using an amber lme and something else I dont recall right now.
I screwed up a few things along the way............way too long to cool the wort to pitching temp (about4-5 hrs)..which I have a cure for....and impatience on my part by racking to secondary at 9 days with a gravity of 1.024...which I have also learned why not to do since...but after all the mishaps and screw ups of a newbie that was too excited.........I cracked one open today and man does this stuff have promise if its only gonna get better!!!!!

I left it for three weeks total (ended with 1.020)..then bottled with 4-5 tsp of vanilla extract...and after 6 days in the bottle, I get a rich creamy brown head on the glass...no light penetration..looks like really used motor oil...and the taste is Awesome!!!!
I will likely brew a double batch of this next time..one to do it right and two to have plenty to let season..this will be a huge hit with my local brewthas!

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Old 01-17-2012, 08:59 PM   #107
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Brewed this recipe this past saturday. I made some modifications to the recipe. Decided to go with all liquid extract. Switched to Galena Hops since they did not have Cluster Hops. Going to split the batch to two three gallon secondaries. The one I am going to leave as the recipe states and the other I am going to add oak chips soaked in Jack Daniels to see they difference in the tastes. I am very excited to see how this works out.

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Old 01-17-2012, 11:13 PM   #108
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you wont be sorry...so far mine is awesome..and I'm sure I messed up a few things as stated.
my new staple in the fermenter for sure!!

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Old 01-23-2012, 12:36 PM   #109
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Brewed an all-grain version of this last Monday (MLK Day, as I was off) using US-05. SG was 1.056 and last night I took a gravity reading. Read 1.010 which puts the ABV at about 6. Kinda high but it tasted nice, maybe a little thinner, obviously. I was planning on using 4 vanilla beans as the last time I brewed it I used 2 and the vanilla was difficult to notice. Seeing this low FG I may stick with 2 again to not get too much vanilla taste.

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Old 01-25-2012, 02:15 PM   #110
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So, I found this "spice store" in town that sells vanilla beans individually (3 different types) at a real nice price soooooooo, tonight, after a soaking in a small amount of JD, I will be introducing 3 Madagascar vanilla beans to about 5.25 gallons of soon to be None More Black Vanilla Stout.

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