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Old 10-29-2012, 09:09 PM   #31
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Yeah, it's a fault....sometimes I can't leave well enough alone. I'm hoping the late addition cocoa will leave some flavor behind. It's chugging away quite happily as we speak.

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Old 10-29-2012, 09:49 PM   #32
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Yeah, it's a fault....sometimes I can't leave well enough alone.
It's your beer. I always encourage experimentation. That is the best way to learn.
EDIT: Besides, I think the chocolate might add a bit of rich complexity. It should work well with this recipe.
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It's now degenerating into nu uh and uh huhs and it no longer serves a point.
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Old 11-03-2012, 01:57 PM   #33
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One week into fermentation and it still has a high krausen and is off gassing about 4 times a minute. My previous brews, an Amber and a Belgian Dubbel were at terminal gravity by this point. Granted, I haven't sampled it yet, but don't see a reason to as long as it's still got krausen. Must be a top cropping yeast? It was Wyeast 1469 (Yorkshire).

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Old 12-11-2012, 07:25 PM   #34
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Seriously considering making this recipe as my second brew.
The White Labs yeast you are suggesting is unfortunatly not available around here (Netherlands), but I do have access to most dry yeasts, and a collection of Wyeast.

What would be a good alternative to use? From a costs perspective, and being new to the game, I would prefer a dried yeast, so was thinking Nottingham or S-04. Any feedback on those, or should I skip them and go into the direction of Wyeast #1028 (London Ale) / #1084 (Irish Ale) / #1318 (London Ale III) ?

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Old 12-11-2012, 07:51 PM   #35
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Both Nottingham and S-04 are great yeasts, but IMHO they are a bit too neutral for the Samuel Smith. I would definitely not use 1028, too dry. I've never used 1318, so I'm not sure there. I guess I'd lean towards the 1084 or if you really wanted dry, I'd go with Nottingham, or even Windsor Ale if you have access to it (manufactured by Danstar).

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Old 12-11-2012, 09:56 PM   #36
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Thanks,

Yeah all Danstar are available widely here, as are Fermentis yeasts.
Will keep your suggestions in mind. A Wyeast might be a nice step forward quality wise.

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Old 12-19-2012, 03:37 AM   #37
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I did a 2.5 gallon scaled down version of this. Fermenting away in my LBK...or should I say NOT fermenting any longer. Been in the fermenter now for almost 3 weeks and will bottle it just after new years day. I cant wait to try this!

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Old 12-19-2012, 07:40 PM   #38
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I'd recommend racking this to secondary for a little while to make sure the oatmeal proteins and yeast can settle out. I had a lot of that stuff coagulate in the bottle, and it was a pain to explain it to people who hadn't had home-made beer before.

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Old 12-19-2012, 09:29 PM   #39
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Perhaps a silly question that is still bothering me. But wouldn't steeping oatmeal result in little effect and a lot of unconverted proteins in the wort?

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Old 12-19-2012, 10:04 PM   #40
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Perhaps a silly question that is still bothering me. But wouldn't steeping oatmeal result in little effect and a lot of unconverted proteins in the wort?
Valid question. But see post #26 for my thoughts on it.
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It's now degenerating into nu uh and uh huhs and it no longer serves a point.
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