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Old 09-22-2009, 04:27 PM   #11
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I was fine with it. Just glad i was working from home that day to clean it up every couple of hours.

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Old 09-26-2009, 05:55 PM   #12
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Did you rack off the fruit to another fermenter, then off that a day later to bottling bucket, or straight to bottling bucket? Add any yeast? If so how much?

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Old 09-26-2009, 06:09 PM   #13
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I actually changed the recipe a bit. I added the fruit to the primary fermentor after main fermentation was done (about a week). It then bubbled a bit more to ferment the sugars from the fruit. After three weeks in primary, I racked off to secondary. But if you put the fruit in secondary, I would rack off to tertiary for a couple of days just to separate the fruit gunk from the beer. Also, I did add yeast in the bottling bucket. I just got a pack of S-04 dry yeast and sprinkled it in when I added the priming sugar. I then gently stirred it up without splashing to mix the yeast and sugar. The yeast didn't mix too well so you might try hydrating it in some warm water before adding it.

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Old 09-26-2009, 10:34 PM   #14
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I'll give it a shot. I'm a little behind on this brew and just put it on the fruit. All the raisins and plus seem to have what looks like hop residue all over them. Or else its a nasty infection. I'm going to go with hops because I htink positive.

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Old 09-26-2009, 10:37 PM   #15
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The fruit in mine was also on the nasty side. But this beer should be in the 9 to 10% ABV range. With so much alcohol, it's unlikely an infection could grow. And plus I tasted some of mine at bottling and detected no off flavors. I'm not too worried about it.

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Old 09-27-2009, 12:10 AM   #16
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Good point. I'm 1.083 to 1.017 after 3 weeks in primary and on the fruit now. I used 3lbs DME because that's what I had. I think you used 4? Either way, tasted great when it went on fruit and yeah..nothing should grow in there. Thanks for recipe. I'm going to do about a Nov 1 bottle and XMas eve taste.

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Old 09-27-2009, 03:28 PM   #17
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Quote:
Originally Posted by VTBrewer View Post
I'm going to do about a Nov 1 bottle and XMas eve taste.
Mine have been in the bottle for a couple of weeks now and it's demanding every inch of willpower not to peak and see how this beer will turn out. Christmas hold very little magic or surprises nowadays, so the wait for this beer to mature will be a bit of both for me. But let me know how it turns out on Nov. 1st
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Old 12-20-2009, 07:17 PM   #18
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I'm going to brew another batch of this beer in January. Since I didn't have a big enough mash tun to handle this brew before, I did a partial mash and supplemented this with dry extract to boost the gravity to 10%. This second version will be all-grain. Here's The Day After Christmas Eve 2.0:

New grain bill:

8.50 lbs Munich Malt
8.50 lbs UK Pale Malt
3.00 lbs Amber Malt
1.00 lbs Special B
0.50 lbs Flaked Barley
0.25 lbs Carafa II

Mash at 154F for 1 hour.

I also thought it could use a slight boost in bitterness so I revised the hop schedule a bit.

Hops:

28.7 %AA Liberty [60 mins.]
27.6 %AA Fuggles [60 mins.]

Total IBUs: about 56

Other stuff:

0.25 tsp. Nutmeg [Flameout]
0.25 tsp. Allspice [Flameout]
2.00 tsp. Cinnamon [Flameout]
1.00 tsp. Powdered Ginger [Flameout]
1.00 tsp. Vanilla Extract [Flameout]

The following must be rehydrated for 1hr. with boiling water and added to primary fermentor as fermentation subsides.

1.00 lbs Dried Raisins
1.00 lbs Dried Plums
1.00 lbs Dried Apricots
2 Whole Cloves
Zest of 2 oranges.

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Last edited by mithion; 12-20-2009 at 07:33 PM.
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Old 12-24-2009, 08:12 PM   #19
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After 6 months of waiting, we now have the 2009 edition of Day After Christmas Eve Old Ale. Merry Christmas everyone! Enjoy!



PS: Sorry about the lack of head. I think the high alcohol levels of this beer just killed it. I will be working on that for the 2010 edition.

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Last edited by mithion; 12-24-2009 at 08:16 PM.
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Old 01-24-2010, 10:17 PM   #20
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Hi Mithion!
That beers looks really interesting to say the least. Can you give us a full description of the final product?
I'm developping a recipe that uses dried fruits and I wanted to know how these ingredients seemed to have influenced to flavor and aroma in your beer.
Cheers!

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