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Old 11-14-2012, 01:12 PM   #171
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OK my brix went from 11.75 to alittle under 6 in the frist week. If it hits 5 brix is it done? I see that you have in your notes 21 @ 64 I think.

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Old 11-15-2012, 02:53 AM   #172
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OK my brix went from 11.75 to alittle under 6 in the frist week. If it hits 5 brix is it done? I see that you have in your notes 21 @ 64 I think.
After fermentation, I use a hydrometer to check SG. I don't look at the brix on my hydrometer, so I'm not sure what that would be. Alcohol skews the refractometer readings, so I only use it pre-fermentation.
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Old 11-15-2012, 11:25 PM   #173
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If I was going to do a partial mash of this as suggested earlier in the thread, what grains could I steep separately to make room for more base grain in the mash in my brewpot?

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Old 11-16-2012, 12:04 AM   #174
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If I was going to do a partial mash of this as suggested earlier in the thread, what grains could I steep separately to make room for more base grain in the mash in my brewpot?
Chocolate malt, crystal malt, and black barley.
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Old 11-20-2012, 05:19 PM   #175
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Hi Yoop, This recipe turned out great the last time I brewed it (I had used S-04) I'm thinking i'd like to brew it again and was wondering if you had any input as to using wyeast 1318? I'm making an Amber with 1318 now and would like to reuse the yeast if it's not a bad idea? I looked at the wyeast site and it looks like 1318 is a yeast listed for sweet & or oatmeal stouts. Do you have any experience with this? Thanks

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Old 11-21-2012, 12:15 PM   #176
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Hi Yoop, This recipe turned out great the last time I brewed it (I had used S-04) I'm thinking i'd like to brew it again and was wondering if you had any input as to using wyeast 1318? I'm making an Amber with 1318 now and would like to reuse the yeast if it's not a bad idea? I looked at the wyeast site and it looks like 1318 is a yeast listed for sweet & or oatmeal stouts. Do you have any experience with this? Thanks
I haven't used that strain. I'm drinking a batch with Denny's Favorite now, and I love that one.

It sounds like it would work well, but I really haven't had any experience with that strain.
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Old 11-21-2012, 12:47 PM   #177
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I started Yooper's recipie (no changes) back in August. It turned out amazing! I used my CoolBrew cooler and 1/2 gallons jugs of frozen water to keep the temps in range. This will be on my repeat brew list. Thanks for the recipe Yooper!

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Old 11-24-2012, 07:50 PM   #178
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Well, my second batch of this has been kegged for ten days, and is exactly 20 days out from brewday. Out of the fermenter it was very chocolatey, with a slight banana aftertaste. Once kegged these flavors subsided and it's roasty, sweet, and full. Very good! The head is a fantastic, long-lasting deep tan with an almost creamy look to it. Thanks again, and I'm sure I'll be updating on 2013's batch. Kyle

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Old 11-27-2012, 10:38 AM   #179
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The label I made for this recipe that I aged in a whisky barrel...hope to get them mailed this weekend Yooper! It's a generic label and the first I've made but didn't want to send them without some sort of label...

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Old 11-27-2012, 05:26 PM   #180
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I finally poured a glass of the partial mash of this I did back in October last night. WOW!! Smooth, coffee overtones with the chocolate coming through on the back end. The head is creamy tan but not holding up as long as I had hoped. That could be because I didn't hit any of the target SG's, but I'm not complaining one bit. SWMBO loves it as well. Should be a hit at our house holiday party on Saturday. This is one great beer and I am believe I'll be doing it again very soon, because after Saturday there may not be anything left!! Thanks Yooper for the help converting this to a partial mash!!

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