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Old 03-01-2013, 12:15 PM   #11
Ondori
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I just tasted a sample of this after almost 3 weeks, and it is awesome already. The chocolate is really standing out now. Last week I couldn't even notice it.

I'm not sure what the equivalent would be to s-33, but the s-33 made this delicious. My only problem is that my fermentation got stuck at 1.036. I had to make a starter of some Wyeast London ESB I had laying around to kick start it again.

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Old 09-16-2014, 08:55 PM   #12
malboa
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anyone else try this recipe and if so, recommended aging times?

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