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Old 06-17-2013, 01:00 AM   #301
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Hey Yoop, how long should I let this batch sit in bottles before I crack'um open?
You know, I don't bottle it but I find that it's really about 3 weeks or so before it starts to "meld" together in the keg so I assume it'd be about the same in a bottle.
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Old 06-17-2013, 10:02 AM   #302
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Okay, thanks. Is this one of those brews that you let it age for a month or 2 that it gets better? I know your keg is probably dry in a short time...but you have more experience than I do.

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Old 06-17-2013, 12:38 PM   #303
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Okay, thanks. Is this one of those brews that you let it age for a month or 2 that it gets better? I know your keg is probably dry in a short time...but you have more experience than I do.
Yes, this is one of the lower ABV beers I do that needs a bit of time in the keg (or bottle, I assume!) for the flavors to come together well. It's not bad when it's young, but it's much smoother and less "rough" if it has a bit of age.
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Old 06-17-2013, 09:15 PM   #304
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Thank you Yooper. You and a lot of the other more experienced brewers have been great. Cheers chick!

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Old 06-18-2013, 07:43 PM   #305
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Yes, this is one of the lower ABV beers I do that needs a bit of time in the keg (or bottle, I assume!) for the flavors to come together well. It's not bad when it's young, but it's much smoother and less "rough" if it has a bit of age.
yes indeed, I bottle it about 2 1/2 ago and didn't drink one for about a month. What a difference that month made. I'm saving some for a beer competiton later this year. It should be even better. Any idea on long is too long for this beer in the bottle before you drink it?
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Old 06-18-2013, 09:49 PM   #306
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yes indeed, I bottle it about 2 1/2 ago and didn't drink one for about a month. What a difference that month made. I'm saving some for a beer competiton later this year. It should be even better. Any idea on long is too long for this beer in the bottle before you drink it?

Good question. I've only got one bottle left and it has been in bottle for 7 months now.
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Old 06-27-2013, 03:55 AM   #307
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Hi Yooper, I am going to bre this beauty but my LHBS doesn't have black barley. They carry black patent malt 550, and roasted barley 595. Will one of those work instead. Also, do you use rice hull in the mash? I batch sparge.
Thanks, T

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Old 06-27-2013, 11:00 AM   #308
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Hi Yooper, I am going to bre this beauty but my LHBS doesn't have black barley. They carry black patent malt 550, and roasted barley 595. Will one of those work instead. Also, do you use rice hull in the mash? I batch sparge.
Thanks, T
In some cases, the black patent malt and the black malt are very similar, but the malts I've seen listed as black patent are very harsh, ashy and acrid. The Briess black malt I use is more like the "coffee malt" that I believe comes from Belgium. See if you can get that "coffee malt" instead if possible. If not, you could try either one of those but it will be a bit harsher.

I use rice hulls in most of my mashes with my current MLT system (bottom draining) but I didn't when I used a cooler MLT set up. Oats are sticky, but not that bad. You may need them, though, and it won't hurt to use them.
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Old 06-27-2013, 05:16 PM   #309
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Cool thanks

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Old 07-12-2013, 01:22 PM   #310
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I know this was probably answered somewhere in the 31 pages of this thread, but is it really necessary to toast the oats? Does it impart a lot of flavor?

Again, sorry if it's been answered a hundred times.

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