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Old 05-28-2012, 05:36 PM   #311
Oophaga
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Brewed this a a couple months ago, it is quite delicious, not my favorite yet, but definitely good one. The recipe makes a great session stout.

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Old 06-08-2012, 12:43 AM   #312
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Brewed this one and I'm currently serving it on nitro. This is a great session stout and I have not experienced the thinness others have referred to, which could be attributed to my doubling (2lbs) of the Cara-Pils.

Great stout!

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Old 09-28-2012, 04:58 AM   #313
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Any particular advice for carbing this beer in a bottle (I have only kegged, force carb'd)? Mainly, with regards to me brewing this beer high gravity (I have a tendency to take things too far). Any advice for conditioning? Anyone brew this this with any other ale yeasts? Thanks, in advance!

Happy Brewing!

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Old 12-31-2012, 03:43 PM   #314
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Another beer I brewed, been drinking it for the past month. I didn't think it was as 'thin' in the mouth feel as some past reviews said. Good, easy stout.

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Old 01-16-2013, 03:14 PM   #315
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First off, I dig this recipe, first time I made this I made it into a double batch. It's an awesome beer, real smooth Session Stout as everyone says and all of my buddies are nuts about it. You can definately have a few of these in one sitting. Now, I'm probably the millionth person to ask this but here I go anyway. I like to tinker with recipes, so any thoughts on parlaying this into an Oatmeal Stout. This is an awesome recipe as is but I was thinking of just adding a pound of oats (possibly toasted) to this recipe to give it a different spin. Maybe someone else has done it perhaps? Any thoughts/ideas/suggestions.

Thanks

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Old 02-12-2013, 01:18 AM   #316
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This will be my next brew! Was looking for a mild mannered stout, this looks like the ticket.

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Old 03-03-2013, 07:45 PM   #317
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Just pitched the yeast on my 5th go around on this recipe. Hit 1.048 for 5.5 gallons in the fermentor! I only had 6 ounces of 500 SRM roasted barley. I dont think it will matter much. This is a perfect beer for a 1 liter mug!

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Old 04-05-2013, 07:23 PM   #318
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I've never re-used yeast before, but I have a Centennial Blonde that will be finished in a couple days. I used Nottingham for that and I've seen a couple posts where people used it for this recipe. I did a search in the yeast forum and it looks like it is as simple as pouring the cooled stout wort on top of a portion of the yeast cake. Is it as simple as that?

Is Nottingham a good choice for this brew? Has anyone used both Notty and a different yeast and have any feedback on how each turned out?

Thanks!!

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Old 04-15-2013, 08:01 PM   #319
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This was my first all grain, didnt have all the ingredients and like more bitter beers so changed up the hops level and swapped in a small amount of crystal 60 for cara-pils aiming for similar SRM.

2.80 kg Pale Malt, Maris Otter (3.0 SRM)
0.50 kg Barley, Flaked (1.7 SRM)
0.30 kg Roasted Barley (300.0 SRM)
0.25 kg Caramel/Crystal Malt - 60L (60.0 SRM)
0.25 kg Chocolate Malt (450.0 SRM)
42.00 g Goldings, East Kent [6.64 %] - Boil 60.0 min
1.0 pkg Safale English Ale (DCL/Fermentis #S-04) [23.66 ml]

Bottled three weeks and taste tested against Guinness export and a local (in Ireland) bottled stout (O'hara's) and this stout is definitely super nice even in comparison. Creamier, more rounded, more subtle flavours coming through

I will definitely be making it again, Thanks OP and all commenters

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Old 04-16-2013, 06:26 PM   #320
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I've decided this is going to be my first all grain so wish me luck.

Update: Brewed this but ended up with a crazy low OG. (1.034) Not sure what happened but hoping that its still going to be good. I was going to throw some DME in the fermenter to bounce it up but can't get to any LHBS for it for 3 days at least and not sure if it will still work at that point. I guess I'll just enjoy a very low ABV cause my gravity sample tasted great.

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