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Old 06-03-2013, 12:20 AM   #61
sok454
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Brewed this over the weekend... Partial Mash using BIAB... and I messed it up...somehow had written down 4 oz nugget... thought i'd add some personalization to it so I also added 1 oz of wilamette and fuggle for 30 min... IBU is around 100+ now... ugh... When I tasted my sample today I thought...man this is knock your socks off bitter... No wonder.

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Old 06-03-2013, 07:40 PM   #62
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Brewed this over the weekend... Partial Mash using BIAB... and I messed it up...somehow had written down 4 oz nugget... thought i'd add some personalization to it so I also added 1 oz of wilamette and fuggle for 30 min... IBU is around 100+ now... ugh... When I tasted my sample today I thought...man this is knock your socks off bitter... No wonder.
Bitterness fades slowly over time, but I suppose if you are patient enough you could cellar it and see how it ages. I've brewed this recipe (and tweaks of it) a couple more times since the first batch, but still have most of that original batch stashed away to age.
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Old 06-03-2013, 08:48 PM   #63
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That's what I was planning. Figured by Xmas I'd pull some out. Was going to primary till FG is done and them secondary to batch condition for another 2-3 months them bottle in September. Have 2-3 months for bottle condition.

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August 2013 Russian Imperial Stout "Time Warp Tongue Tickler" won Gold at local brew competition. Only 12 weeks from brew date!!!

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Old 06-14-2013, 03:02 PM   #64
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how did you go about splitting this into two fermenters? Just pitch yeast stir and then transfer half to second vessel?

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Old 06-14-2013, 03:15 PM   #65
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how did you go about splitting this into two fermenters? Just pitch yeast stir and then transfer half to second vessel?
The batch was split for extra head space so I wouldn't lose a gallon+ to blowoff (there are some uber-explosive RIS blowoff pics/vids floating around the site!).

After cooling, I just transferred the wort in equal parts to two separate fermenters and then pitched about 1L of yeast slurry to each fermenter. After 4-5 weeks, I racked the contents of both fermenters together into a 5 gallon carboy, along with bourbon soaked oak cubes, for bulk aging.
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Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
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Old 06-14-2013, 04:13 PM   #66
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What were you OG and FG? I got 1.114-5 to 1.033-4. No blow off at all. Sitting at 2 weeks in primary. Not sure if I should rack to secondary since I'm not adding any bourbon chips etc.

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Started brewing October 2012 with the Irish Car Bomb Stout (extract)

June 2013 Moved to BIAB/Partial Mash

August 2013 Moved to Full Mash 5 Gal MT

August 2013 Russian Imperial Stout "Time Warp Tongue Tickler" won Gold at local brew competition. Only 12 weeks from brew date!!!

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Old 06-14-2013, 04:32 PM   #67
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What were you OG and FG? I got 1.114-5 to 1.033-4. No blow off at all. Sitting at 2 weeks in primary. Not sure if I should rack to secondary since I'm not adding any bourbon chips etc.
The OG was 1.120 and the FG was 1.030 at the time of transfer to secondary/aging vessel.
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Aging: Anejo Rum Sour, BDSA, Flemish Gold, Sour Solera, Repas du Matin Sour Table Beer, Flanders Red, Sour Solera, Brett Brown, Sour blonde, Barleywine Barrel, "american wild" barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
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Old 07-09-2013, 05:40 PM   #68
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Decided just to bottle age this. So it sat in the primary for 5 weeks. Now it's bottled. Hope to test one in 2-3 weeks just to confirm it is carbing.

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Started brewing October 2012 with the Irish Car Bomb Stout (extract)

June 2013 Moved to BIAB/Partial Mash

August 2013 Moved to Full Mash 5 Gal MT

August 2013 Russian Imperial Stout "Time Warp Tongue Tickler" won Gold at local brew competition. Only 12 weeks from brew date!!!

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Old 07-10-2013, 03:40 PM   #69
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Decided just to bottle age this. So it sat in the primary for 5 weeks. Now it's bottled. Hope to test one in 2-3 weeks just to confirm it is carbing.
Hope it turns out well. I just racked my most recent version onto a few ounces of oak cubes soaked in Bulleit Rye, going to let it bulk age for a few months.
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Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
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Old 07-11-2013, 02:43 AM   #70
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I've been wanting to do a RIS for a long while. I have an imperial blonde sitting on my pacman yeast cake right now. I think I might make this to rack this onto it once I bottle.

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