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Old 10-18-2011, 06:27 PM   #151
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Quote:
Originally Posted by GuldTuborg
OK, so don't kill me. I haven't read through the whole thread. Has anyone tried using an oven to get good caramelization of the honey without risk of burning (or constant stirring)? What I'm thinking of is setting a sturdy pot full of honey in the oven at 240-250 for several hours, or until done. Anyone try this, or shall I be trailblazing here? I'm tempted to try.
Guld, did you end up trying this? If so, I'd love to hear about your results (especially if it's to the tune of "huge mess--don't try"). Thanks!


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Old 10-19-2011, 12:32 PM   #152
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I don't see why it wouldn't. Anytime I make gumbo I make it in the oven over a two hour period so I don't risk burning it. Same concept.


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Old 11-04-2011, 01:02 AM   #153
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So I bottled my bochet today...it cleared really well right in primary (just under 3 months from date of brew), so I went straight from there. It's a nice dark reddish brown, still smells awesome, and tastes just as good! I really can't wait to see how this one ages out...
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Old 11-04-2011, 09:45 AM   #154
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I've been to the point of almost drooling while reading this thread. I am fairly certain that means I should make some!
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Old 11-04-2011, 01:02 PM   #155
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Quote:
Originally Posted by Latka View Post
I've been to the point of almost drooling while reading this thread. I am fairly certain that means I should make some!
You should make some.

I'm drinking batch two and its reputation grows. I've been at larger brew events and had strangers come ask me about it.

Batch three is in the fermenter (10 gallons)
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Old 11-04-2011, 09:24 PM   #156
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I just made an one gallon batch since all of my carboys are tied up but it doesn't seem to be fermenting. I rehydrated some EC-1118 and pitched it with some nutrient and energizer and I've got nothing. Anyone had any problems with it not fermenting?
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Old 11-05-2011, 01:50 AM   #158
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I got an OG of 1.094. I think it may have killed my yeast.
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Old 11-05-2011, 11:45 AM   #160
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Why would it kill your yeast?


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