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Old 03-10-2012, 10:01 AM   #11
triangulum33
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This sounds really interesting. Yotie, do you think oaking it would add to the beer?
Only 2weeks in secondary? Are you bottle aging it?

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Old 03-10-2012, 04:24 PM   #12
Tall_Yotie
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Quote:
Originally Posted by triangulum33 View Post
This sounds really interesting. Yotie, do you think oaking it would add to the beer?
Only 2weeks in secondary? Are you bottle aging it?
Howdy!

I unfortunately can not edit the recipe as posted; I actually now keep it in the primary for 4 weeks and do no secondary. The molasses takes a while to ferment out, and the beer loves conditioning.

I am bottle aging it, no keg-setup yet. I find hat the brew really shines after 3 months, but is still damned tasty a month into bottle.

I believe oaking would be great, but for that I may suggest adjusting for a lower OG (1.086 or above) so if the brew is less likely to come out "hot" which would clash with oaking. I brewed this up a month and a bit back at 1.086, and it has turned out beautifully with the hops being more apparent.

If you have any questions on the recipe, please ask. This is my favorite recipe, my best for competition, and I believe more people should meet this beer.
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Old 07-29-2014, 09:37 PM   #13
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Here's to hoping I get a response on a two year old thread!!!

Have you thought or tried using buckwheat honey instead of the molasses?

Have you tried using a Blelgian yeast just to add a little background complexity, ie fruitiness?

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