Moose777

Recipes 

I brewed the Northern Brewerr version of this (AG) Friday but the strong mulling spices scared me a bit..I added .25 oz 60 minuted but decided not to add the remaining .75 ounce at all..just wanted a hint of spice, not overwhelming so I was conservative.

Scottish ale yeast..started bubbling after 24 hours.(yes I did a 1500ml starter) but it stopped already. From what I remember the last Wi Heavy I did it took about 3 weeks or more for it to completely ferment.

Glad to hear yours came out nicely...were the spices pronounced or subtle?

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FERMENTER 1 EMTY
FERMENTER 2 EMPTY
SECONDARY

KEG 1: (ON TAP) Waldo Lake Amber
KEG 2 :(ON TAP) Imperial Stout
KEG 3: (ON TAP) Irish Red Ale [COLOR="Blue"]
KEG 4:(On Tap) Centennial Blonde
KEG 5: Creamy Bikini
KEG 6:

On deck:
Vanilla Bourbon Porter (for this winter)
Ed Worts Oktoberfest with Kolsh yeast Yummmy
Yooper Stone Ruination IPA

fococlimber

Recipes 

the orange and cinnamon were more prominent than any of the others. But you could tell there were other spices in the mix. looking back i would of cut all the spices in half and it would have been just as good!

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Bottled: Golden Strong Ale
Bottled: Trippel Hops

saintdog327

Recipes 

I swear I live in the same house as you rofl...

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Primary 1: Cellis White
Primary 2: Scottish Ale
Primary 3: Empty
Conditioning: Milk Stout
Current Process: Collecting / Cleaning Bottles

From Boston? Lets Brew Together!

imtrashed

Recipes 

I know this thread is 2 years old, but since someone else revived it, I feel I can post on it too.

Just wanted to say, wicked cute GF. Nice work man.

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Primary:
Secondary: Hard Cider
On Deck:
Bottle conditioning / Ageing: EdWort's Apfelwein, English Barleywine, Brewpastor's Dark Night of the Soul RIS, Sweet Mead
Consuming: Citra Pale Ale, Punkin' Ale, Allagash Tripel clone, Imperial Rye IPA, Pre-Prohibition Lager, Classic American Pilsner, Patersbier, Honey Kolsch
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Batches so far in 2012