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Old 11-28-2012, 02:22 PM   #181
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Old 11-28-2012, 02:26 PM   #182
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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!!
I'm so glad that she loves it as well, and that it came out so good for you. That's great to hear!

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Can't wait to try it- thanks for the photos of the labels and for thinking of me! I appreciate it.
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Old 11-28-2012, 07:39 PM   #183
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Brewing this, along with a Celebration Ale, this weekend.

Yooper, how long from grain to glass is appropriate? I keg my beers so I of course want to be able to drink it at Xmas, but am realistic about the fact that may not be possible. Luckily I have a mint choc stout and a breakfast stout standing by for kegging.

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Old 11-28-2012, 07:45 PM   #184
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Brewing this, along with a Celebration Ale, this weekend.

Yooper, how long from grain to glass is appropriate? I keg my beers so I of course want to be able to drink it at Xmas, but am realistic about the fact that may not be possible. Luckily I have a mint choc stout and a breakfast stout standing by for kegging.
It's about 6 weeks, more or less, to really be good. It takes a bit of time for the flavors to meld well.
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Old 11-28-2012, 07:45 PM   #185
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I've got California ale and London ale yeast which do you guys think would be better?

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Old 11-28-2012, 08:32 PM   #186
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Hey Yooper, getting ready to brew this on Saturday, but unfortunately I need a new probe for my pH meter.

How's your pH with > 200 ppm bicarb? Do you add acid? I was averaging a few different models and thought an alkalinity around 50 would be perfect.

Man I hate brewing blind.... especially dark beers!

Thanks!

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Old 11-28-2012, 08:42 PM   #187
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I've got California ale and London ale yeast which do you guys think would be better?
I used London ESB (WY1968). Turned out great. Can't give you a comparison to Yooper's original as I haven't brewed it yet...

I don't think you could go wrong with either though. With a stout this rich subtle yeast flavours are not going to be too apparent.
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Old 11-28-2012, 09:10 PM   #188
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Hey Yooper, getting ready to brew this on Saturday, but unfortunately I need a new probe for my pH meter.

How's your pH with > 200 ppm bicarb? Do you add acid? I was averaging a few different models and thought an alkalinity around 50 would be perfect.

Man I hate brewing blind.... especially dark beers!

Thanks!
No, I've been using my tap water for this stout. My last one (drinking it right now, actually) was 100% tap water (Ca 57, Mg 26, Na 9, S04 45, Cl 14, CaC03 251, HCO3 228) with 3 grams of CaCl2 in the mash. I used 100% RO water for the sparge. Mash pH was 5.52, with a 1.5 quart/pound ratio in the mash.
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Old 11-28-2012, 09:22 PM   #189
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I got a question about pH as well. I usually just use 1tsp of pH 5.2 Stabilizer in my mash water. Do I need to use the same 1.75ish qt/lb ratio you speak of, or should I be set at my usual 1.33qt/lb?

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Old 11-28-2012, 10:10 PM   #190
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I got a question about pH as well. I usually just use 1tsp of pH 5.2 Stabilizer in my mash water. Do I need to use the same 1.75ish qt/lb ratio you speak of, or should I be set at my usual 1.33qt/lb?
I'd probably ditch the 5.2 buffer, and use 1.5 quarts/pound, unless you have a pH meter and/or know the exact make up of your water.
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