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Old 03-10-2012, 03:08 AM   #3891
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Quote:
Originally Posted by barrooze
I guess I'll go real std. ###REDACTED###

Edit: Not cool. He edited his initial post after several guesses. Next time you're giving clues, just create a new post!

My new guess will be rosemary stout. Why the hell not?
What? I didn't edit anything. You need to cut down on the alcohol it's impairing your judgement.

Also, sorry no rosemary in this one.

And nobody has gotten there yet. Not even the base style, which I would accept as a correct answer.
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Old 03-10-2012, 10:44 AM   #3892
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Rhubarb Ale

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Old 03-10-2012, 03:48 PM   #3893
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Well considering the only thing you've told us is it's in 21A I'm not surprised nobody has the base yet. It's one of the most broad categories.

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Old 03-10-2012, 04:07 PM   #3894
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Quote:
Originally Posted by mcbethenstein View Post
I did say chocolate milk stout... I made one a while ago and it didn't turn out, so that was my first thought.
That sounds really good! Was it a milk stout with a lot of chocolate malt or did you do it some other way?

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Originally Posted by weirdboy View Post
What? I didn't edit anything. You need to cut down on the alcohol it's impairing your judgement.
Hadn't had a drink when I made that post! I don't know what was going on with the notification email then, since all that was in the email was the very first line of the post. Normally the email contains the entire thing. Oh well. Not a biggie.

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Originally Posted by Reno_eNVy View Post
Well considering the only thing you've told us is it's in 21A I'm not surprised nobody has the base yet. It's one of the most broad categories.
Isn't the deal with 21a (and 20a for that matter) is that the entrant must specify the underlying style. That means that this could be ANY style.

If we're guessing the underlying style, I'd go with American Brown (since it's apparently not a rosemary stout! :P ).
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Old 03-10-2012, 04:34 PM   #3895
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Under-underlying style?

Ale.

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Old 03-10-2012, 04:39 PM   #3896
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It was a milk stout with light chocolate malt & ghiradelli cocoa powder... In an attempt to make it like a whoppers candy, I used carnation malted milk powder too. It tasted great going into the fermenter, but fermented too high and got estery and maybe infected too. I'm not sure. I have yet to dump the bottles.

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Old 03-10-2012, 04:44 PM   #3897
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Quote:
Originally Posted by NineMilBill
Under-underlying style?

Ale.
I'm going to win you out and say that the underlying style is beer.
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Old 03-10-2012, 04:46 PM   #3898
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Quote:
Originally Posted by mcbethenstein
It was a milk stout with light chocolate malt & ghiradelli cocoa powder... In an attempt to make it like a whoppers candy, I used carnation malted milk powder too. It tasted great going into the fermenter, but fermented too high and got estery and maybe infected too. I'm not sure. I have yet to dump the bottles.
Sounds like your heart was in the right place though. don't dump it. I had an Irish red I made in the summer that got into the 70s fermenting and it tasted like rotten fruit going into the bottles, and now it tastes awesome 6 months later
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Old 03-10-2012, 04:57 PM   #3899
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I'm going to win you out and say that the underlying style is beer.
I'll see your "beer" and raise you "beverage".
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Old 03-10-2012, 05:10 PM   #3900
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Beverage? Try liquid, sir!

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