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MooMooBrew · 12-21-2011, 10:16 PM

Giving this a bump, you really boiled this for 3 hours?

DannPM · 12-21-2011, 11:17 PM

I did!

MooMooBrew · 12-22-2011, 04:08 AM

What was the intended effect? boil off DMS?

DannPM · 12-22-2011, 04:31 AM

To develop melanoidins for additional color and flavor.

tennesseean_87 · 03-07-2012, 03:14 PM

If d2 is not available, would you recommend D-90 or D-180?

DannPM · 03-07-2012, 03:27 PM

D2 is equivalent to D180, iirc just a different manufacturer

mtaylor2k2 · 05-30-2012, 03:24 PM

I'm about to brew this beer this weekend, and I had a couple questions:

Did you add the candi syrup and turbinado during the boil, or during fermentation?

Did you bottle condition this beer in normal bottles or champagne bottles?

DannPM · 05-31-2012, 05:08 AM

I added both near the end of the boil. Also, I did bottle condition in normal bottles. Expect to wait about 6-8 months for this to get really good.

Beernewb · 05-31-2012, 02:46 PM

Quote:

Originally Posted by DannPM

I added both near the end of the boil. Also, I did bottle condition in normal bottles. Expect to wait about 6-8 months for this to get really good.

I have had mine in the primary for 30 days, crash cooling now at 46.

Did you add yeast at bottling?

what temps are you aging this? I plan on bottling after a few days at 46 degrees, letting it come back to room temp to carbonate, then aging it for a few months like you suggest. not sure whether to age it in a converted freezer at 55 or so, or age it at basement temps which will be in the upper 60's to 70 all summer long.

DannPM · 05-31-2012, 07:08 PM

I put it in my cellar which is between 55 to 65 depending on the weather. That seems to work fine for the aging I am doing.