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Old 09-18-2012, 01:04 PM   #11
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I boil for 90.

Don't hate on my wad retention!
Hey, at least you HAVE wad retention!
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Old 09-19-2012, 10:52 AM   #12
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Shizzel I boiled for 60 last Sunday pretty excited but not so much as to lose my wad retention.

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Old 09-19-2012, 11:14 AM   #13
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I used the pacman yeast and had it on stir plate and when pitched it started bubbling like crazy 15min afterwards. It was by far the most active yeast that early that I've used. Wlp001,1968,1056,wlp051,us05,safale 04 to name some off the top of my head.

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Old 09-19-2012, 11:31 AM   #14
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Shizzel I boiled for 60 last Sunday pretty excited but not so much as to lose my wad retention.
You never want to get too excited as to lose your wad retention. It's a bad time.

I just cracked a bottle thats been aging for 4 months. It's very smooth and the chocolate hasn't died out over time. I wish I could keep more than 2-4 bottles around this long.
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Old 09-22-2012, 12:37 AM   #15
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no doubt I hear ya good beer never lasts but bad beer will last forever lol

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Old 09-22-2012, 05:20 PM   #16
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What does everyone think about adding vanilla bean during fermentation process still waiting to add cacao nibs to this recipe thought I could add at same time. My buddy has gooseberries how would I in future recipes add fruit blueberries cherry gooseberries or is an extract the best way to go?

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Old 09-22-2012, 09:01 PM   #17
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I'd rather use the actual fruit, and I've tried the vanilla before, it's ok, but it takes away from the chocolate, I'd say add an ounce or 2 more nibs if that's the route you're going to take

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Old 09-23-2012, 05:15 AM   #18
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Thanks I'm just sticking to the recipe this time other than using the rogue yeast. I'm soaking the nibs right now. Really looking forward to it. I'm going to be kegging this and force carbing it how long would be best before drinking it seems once I get it in keg and about four days I'm pouring glasses. Should i just let it age longer in primary. Like you I rarely use secondary and don't plan on it for this beer. Definitely plan on reusing this yeast. Cheers

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Old 09-23-2012, 01:17 PM   #19
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I'd let it age longer in primary then. I typically ferment for a month.

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Old 09-23-2012, 11:16 PM   #20
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I bottled today and took a taste. 4 months in primary and it is chocolatey good.
Not sure I would consider vanilla for this recipe
Maybe a fruit extract, but only a hint

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