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Old 08-22-2011, 07:09 PM   #51
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What you think about using roasted barley instead of the chocolate malt

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Old 08-25-2011, 08:16 PM   #52
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We've got an event coming up here in October called the Swine & Stein... It's local beers and local restaurants coming together to showcase their beers and pork dishes. I figured this recipe would be great to mimic that smokey flavor from good quality bacon. I manage a homebrew supply store and they're going to allow us to sell our wares and on the opposite side of our space, serve samples in the beer tent. Should be a great time! They're expecting 2000+ people this year.

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Old 09-18-2011, 04:22 AM   #53
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im brewing this tomrorow! pretty excited about it

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Old 09-18-2011, 06:37 PM   #54
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being boiled now. smells awesome, cant wait! i didnt have the yeast you used on hand, so will be using a windsor ale yeast. anyone used this yeast before? i plan on setting my fermentation chamber to about 62, hopefully that wont be too low for it.

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Old 09-18-2011, 08:40 PM   #55
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read up on windsor and decided not to use it. my only other alternative was s-05, so thats what she is being fermented with

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Old 09-18-2011, 09:55 PM   #56
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Default 5 gal partial mash turned fizz bomb


I brewed a 5 gal partial mash of this with the recipe below.

5 lbs Rauch malt
1 lbs caramunich
1 lbs Crystal 40
1 lbs American Chocolate
4 lbs Liquid Light Extract
0.5 oz Northern Brewer pellets (60 min)
0.75 oz Willamette pellets (60 min)
WLP007 Dry English Ale

OG 1.052
FG 1.018

I fermented for 3 weeks; primed it with a pre-measured packet of priming sugar from a Williams Brewing kit; conditioned for 3 weeks.

The first taste was awesome. Now the beer is over carbonated and foams like crazy when opened and poured (no explosions yet). It still tastes good but has a very weak mouthfeel.

I'm not sure if it wasn't finished fermenting when I bottled it or if a slight heat spell is the cause of the over carbonation. I've moved this summer and haven't got a good read on temperature ranges of the new apartment.

I will definitely brew this again come late fall early winter. I'm thinking of upping the smoked malt as I would like a smokier taste but I'm not sure if the super-fizz is burning off some of the smoke or not. I may also use a different yeast as I chose to dry ale to build up a cake for an imperial porter.

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Old 09-21-2011, 09:21 PM   #57
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Quote:
Originally Posted by jlauritz View Post
IThe first taste was awesome. Now the beer is over carbonated and foams like crazy when opened and poured (no explosions yet). It still tastes good but has a very weak mouthfeel.
Does it foam at chilled temps? 3 weeks fermenting...I doubt you had much in the way of residual sugars. Storing in excessively warm surroundings could lead to some uber-fermentation.
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Old 09-23-2011, 06:36 AM   #58
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Does it foam at chilled temps? 3 weeks fermenting...I doubt you had much in the way of residual sugars. Storing in excessively warm surroundings could lead to some uber-fermentation.
It foams at cold temps. I'm letting a few bottles sit in the fridge for a week to see if time will help.

I also had the brilliant idea of opening a bottle, letting it foam out, then recapping it. I used a room temp bottle and the idea blew up in face, literally. I didn't know beer could shoot so high.

I used this yeast cake for my next batch of beer and added some dry yeast after a couple of weeks because I wasn't confident about the gravity reading. It dropped 8 points. So, i don't know if the yeast is having trouble finishing the job.
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Old 10-06-2011, 01:57 AM   #59
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so my OG was 1.056. My apparent FG is 1.021. without looking back at the recipe, i was thinking that was the correct FG. its been cold crashing for the last 3 days and i decided to look back at this thread and i see the target FG is 1.014. should i just keg it or do you think i should warm it up and swirl the yeast? i tasted it tonight and it definitely is a bit sweet. thought?

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Old 10-24-2011, 04:27 PM   #60
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i ended up kegging it at 1.020. This beer is great! thanks for the recipe

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