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Old 06-24-2011, 04:39 PM   #11
Clearwall
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Apologies on the confusion. To answer your question, im not sure why it was so high. I followed the recipe you provided here with no other additions.
I also didnt mean to post a negative review, i will let you know my final thoughts after the tasting. Question, what did you use for priming? I did a brown sugar because i wanted to give it a more caramelly final taste.

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Old 06-25-2011, 07:25 PM   #12
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No need to apologize I was more concerned you were making a style you didn't want to make and i didn't wan't you to feel either you did something outside the recipe or for that matter my recipe wasn't accurate. That's odd the high OG, maybe it was a mixing issue upon the airation / mixing of the wort after the boill, that's happened to me. Brown sugar is a great idea !! I'm going to try that also next time. Personally I either force carb in a keg or use priming sugar I believe I used 5 oz which should give you right around 2.9 volumes of carbonation.

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Old 08-16-2011, 12:59 AM   #13
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Just popped this tonight and ive got to say, A+++ recipe. Its got a huge nose and smells of dried apples and alcohol. Texture is thick & chewy and very warm. The beer sugars roll off the back of the tongue and end with a very fruity sweetness that is very pleasant.

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Old 03-16-2013, 04:24 PM   #14
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Trying this out today, open ferment or air locked?

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