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Old 11-24-2009, 03:36 PM   #71
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Not having much experience with bottling, should I use priming sugar, or can I add a bit more yeast and use that to carb. it...
You'll want to add your corn sugar to prime and also add some bottling yeast. Sitting that long in secondary it may never carb, or would at the very least take forever, adding some bottling yeast it will be carbed in a couple of days.
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Old 11-30-2009, 01:19 PM   #72
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Yesterday I bottled 5g that's been sitting on 2 sticks of cinnamon & 1 tsp. of nutmeg for about 3 weeks. I added a pack of rehydrated nottingham yeast to the priming sugar when I bottled it. This batch's FG was 1.013 and it tasted very hot at bottling.

I also had a non-spiced small experimental 1/2g batch that I fermented with belgian 3787 yeast that was bottled. This was extra wort from the brew day.

Hope these are drinkable by xmas.

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Old 12-01-2009, 01:11 AM   #73
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After two weeks in primary and a week in secondary, there's still signs of activity (i.e bubble from airlock every 4 minutes), but otherwise the gravity seems to have settled around 1.021, I guess Scotch ale yeast doesn't want to attentuate to levels of 1.012 (O.G was 1.100, so ABV is somewhere around 10.5%.

Tried the sample, nice roasted/malt/coffee complexity with refreshing amount of bitterness. Clean finish with minimal alcohol, will probably minimally carbonate and list it under a Baltic Porter for any upcoming events.

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Old 12-03-2009, 10:25 PM   #74
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Soper definitely outdid mine this year with the dark candi sugar. Mine with doubling the chocolate and dropping some of the C60 out came out wayyyy too roasty, yet I like roasty so I think I'll bump up the crystal next year to compensate. On the yeast, I think WLP007 (or S-04) may be the ideal yeast for this beer so that's what I'm going to use from now on when I re-brew, the esters it kicks off definitely work better than the London Ale which is more suited for an Imperial Stout since it's rather earthy.

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Old 12-31-2009, 07:40 PM   #75
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Well I'm just now just getting around to bottling. Do you add the same amount of corn sugar, or scale it down since I'll also be adding the yeast?

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Old 01-01-2010, 11:53 AM   #76
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Letting y'all know that this was a huge success. I feared that since I'd mashed a little high, that it'd be a bit sweet, but I got an allround thumbs up from friends and family. The Mother-In-Law™ especially was guzzling them down like nothing else.

Great recipe, Sacc!

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Old 01-02-2010, 02:50 PM   #77
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Well I'm just now just getting around to bottling. Do you add the same amount of corn sugar, or scale it down since I'll also be adding the yeast?
You will need the usual amount. I recommend 4 oz.
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Old 02-25-2010, 02:24 AM   #78
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Brewed this up in Janurary, opened the first test bottle today. Mine is definitely closer to a barley wine. I upped the honey on this one. It came in at 11.53%

Original Gravity: 1.120 (1.075 - 1.115)
Terminal Gravity: 1.033 (1.018 - 1.030)
Color: 27.09 (30.0 - 40.0)
Alcohol: 11.53% (8.0% - 12.0%)
Bitterness: 87.2 (50.0 - 90.0)

Ingredients:
10 lb Maris Otter
4 lb Munich Malt
.75 lb Crystal Malt 20°L
1 lb Special B - Caramel malt
.5 lb Chocolate Malt
88.0 oz Honey
1 oz Horizon (12.0%) - added during boil, boiled 60 min
1.5 oz Cascade (5.5%) - added during boil, boiled 45 min
.5 oz Cascade (5.5%) - added during boil, boiled 20 min
1 oz Cascade (5.5%) - added during boil, boiled 15 min
2 ea Fermentis US-05 Safale US-05

Plan on letting this one sit for a while to see if it actually carbs up.

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Old 04-06-2010, 08:01 PM   #79
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Anyone else brew this lately? I am thinking about brewing it again and adding less honey and throwing in some maple syrup.

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Old 11-25-2010, 10:29 PM   #80
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Looks like i found the big beer i want to brew. not sure which version to follow though. also what kind of honey was used and what do you think sacc about adding 8oz of flaked wheat to your original recipe?

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