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Old 09-27-2013, 08:07 PM   #31
BattleGoat
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I figured that would be the best choice of the three. Thanks!

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Old 09-30-2013, 05:45 PM   #32
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Mine is 23 days old and fully carbed now. It's too easy to drink says my headache this morning!

Note to self: Need to make two batches next time.

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Old 12-24-2013, 04:04 PM   #33
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Hypothetically, let's say the lowest ambient temp I can manage to ferment at is 72 degrees. What in the way of differences in flavor characteristics should I expect from the ideal ferment temp of 68ish?

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Old 12-26-2013, 01:06 PM   #34
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Quote:
Originally Posted by BattleGoat View Post
Hypothetically, let's say the lowest ambient temp I can manage to ferment at is 72 degrees. What in the way of differences in flavor characteristics should I expect from the ideal ferment temp of 68ish?
Probably not much, if any. That isn't a drastic difference in temp, and the roasted malts will likely cover up any off-flavors.
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Old 12-27-2013, 01:26 AM   #35
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Good to hear. Thanks!

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Old 01-16-2014, 07:54 AM   #36
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I aged some for almost 5 months now and all the flavors are really starting to come together. This is an awesome cheapo extract stout recipe.

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