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Old 02-26-2011, 08:54 PM   #21
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Thanks for the updates! This is one of our favorite house beers. I'm going to make it again, probably at the end of March, because I like it as an after-dinner beer. Bob likes to have a cup of coffee after dinner, and I like this stout as my post-dinner drink.

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Old 04-25-2011, 01:07 AM   #22
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Thanks for the updates! This is one of our favorite house beers. I'm going to make it again, probably at the end of March, because I like it as an after-dinner beer. Bob likes to have a cup of coffee after dinner, and I like this stout as my post-dinner drink.
I used S04 yeast this time, and while it's still excellent, the Wyeast 1335 was better. The "feel" of the beer is different, if that makes sense.

It's still a winner, though!
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Old 04-25-2011, 03:51 PM   #23
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Have you tried the WLP011 european ale yeast? I just used it on a porter and its fantastic. I'm just curious if its anything like the 1335 profile wise.

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Old 04-25-2011, 04:00 PM   #24
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Have you tried the WLP011 european ale yeast? I just used it on a porter and its fantastic. I'm just curious if its anything like the 1335 profile wise.
No, I haven't ever used that yeast. I'd be curious too!
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Old 04-25-2011, 09:59 PM   #25
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My version is two weeks from bottle conditioning 3 months. Tried some this past weekend and still need more carbing, but does taste fine.

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Old 08-05-2011, 01:00 PM   #26
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I'm making this again as soon as I get more Wyeast 1335. That's been my favorite strain with this recipe, and it really gives a great mouthfeel to it.

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Old 10-01-2011, 12:37 AM   #27
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Yooper, I'm making this tomorrow and I've never done a 156 degree mash. What is the appropriate mash time at this temperature? I normally do 60 minutes, but beersmith says 45 is enough.

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Old 10-01-2011, 12:42 AM   #28
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Yooper, I'm making this tomorrow and I've never done a 156 degree mash. What is the appropriate mash time at this temperature? I normally do 60 minutes, but beersmith says 45 is enough.
It might be enough, but oats take longer to convert than, say, Munich malt. So I'd still go with 60 minutes at a minimum!
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Old 10-02-2011, 02:55 PM   #29
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It might be enough, but oats take longer to convert than, say, Munich malt. So I'd still go with 60 minutes at a minimum!
Yup, an acid test isn't a bad idea either. I've had some oats take 90 min to convert at 154.
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Old 10-14-2011, 02:43 AM   #30
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Yooper, I made this following your original recipe with 1335. After a 3 week fermentation, I added a 1 week cold crash for clarity. After 2 week carb. this is fantastic. Very mellow with just the right coffee tones and so smooth. Thank you much, great recipe.

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