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Old 02-18-2012, 09:39 PM   #181
kitemanks
 
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Feb 2009
Maize,ks, Kansas
Posts: 92
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If it took off that quick you should be fine. If your worried about attenuation, you could at some yeast nutrient, and O2.
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Old 03-14-2012, 03:42 PM   #182
DreadedHill
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Sep 2011
Foothill Ranch, CA
Posts: 9

Thanks RICLARK brewed this last month, kegged end of February and is now tasting great all carbed up! Just in time for St. Patricks Day!

 
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Old 03-15-2012, 05:08 AM   #183
nate_ive
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Jan 2011
Denver, CO
Posts: 118
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The 2 bottles of soured lager worked great in this beer!!!!

 
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Old 03-19-2012, 10:29 PM   #184
reverendnathan
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Jun 2011
Woodland Hills, CA
Posts: 48

Served a keg on Saturday (I hope I don't have to explain why, what with it being the proper holiday and all). I didn't get the sour right, maybe because I only let it sit two days instead of four. Also this was fuller-bodied and less sweet than Guinness (which was also served at the party).

But guess what?! Everyone liked what I had in the keg more! Always a great sign! I'd certainly brew this again, especially how well that complemented the Irish carbombs that were insisted every hour! Cheers.
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Old 03-20-2012, 02:53 PM   #185
malevolent
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Nov 2011
Boston, MA
Posts: 212
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I have my Guinness sitting out so I can brew HOPEFULLY this weekend. This will be my first all-grain. Hopefully I don't get a stuck sparge with that much flaked barley.
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Old 04-01-2012, 03:43 PM   #186
malevolent
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Nov 2011
Boston, MA
Posts: 212
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Well I didn't get to brew my first all-grain last weekend, but I sure as hell am this weekend!

20 minutes through the sparge (fly sparging as opposed to batch sparging) and 3 gallons in the bucket. Looking and smelling fantastic.
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Old 04-16-2012, 07:47 PM   #187
thebeerninja
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Jan 2012
Posts: 17

Any Body know the expected calories from this recipe?

I'm looking for a Guinness clone recipe that is as low calorie (or lower) than the original. You know a nice DRY stout.

 
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Old 04-21-2012, 04:35 AM   #188
malevolent
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Nov 2011
Boston, MA
Posts: 212
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Just a quick update:

The clone fermented our REALLY nicely. The last gravity reading I took, I drank and it has that nice twang from the soured Guinness that is almost exactly like real Guinness. Bottling tomorrow or Sunday and then drinking it when I get home from India in June.
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Old 07-29-2012, 10:46 PM   #189
dagnabit
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Dec 2011
sterling heights, mi
Posts: 20
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Just wanted to say thanks for the recipe. I followed this to the letter, and the stout is fantastic. My friends are raving about it, and I'm forced to have to make another batch way faster than I expected. Drinking one now, and I love the taste of Guinness going on in my tastebuds right now!

 
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Old 08-07-2012, 04:13 AM   #190
roymullins
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Oct 2011
Lester, WA
Posts: 128
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there is something very wrong with leaving Guiness in a bowl on the counter for 4 days... it wouldn't last an hour on my counter...

 
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