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Old 05-28-2013, 02:04 PM   #51
Tremonkey
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Feb 2012
Arlington, VA
Posts: 15

Long time reader, first time poster.

Thanks for posting this recipe and for all of the discussion, folks. I brewed this yesterday in my 10 gallon mash tun so dropped the Marris Otter down to 22lbs but kept the hopping the same since I have a pound of leafs in the freezer to get through. Also did my first yeast starter (I'd say it was with dry yeast.. but I do not want to incur wrath.. oh alright, it was with dry yeast). Ended up with a 1.095 OG and the beast starting bubbling before my 1/2 beer was in the fermenter (ESB made by capping with 1lb of Crystal 80, and then some light DME since I had it laying around and my OG was rather low).

Cheers!

 
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Old 06-17-2013, 03:12 PM   #52
Wheelspin
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Aug 2012
Johannesburg, South Africa
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Can anybody tell me what the effects of replacing the Maris Otter with ordinary 2 row will be. I can't get Maris Otter my neck of the woods.

Any advice appreciated.

 
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Old 06-20-2013, 08:36 PM   #53
phoenixs4r
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Jun 2011
Hayward, California
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Brewed this a year ago, month in a primary, keg for 5 months, bottles for 6 more.

Delicious. Unfortunately, even with a fresh packet of yeast at bottling, it did not carbonate.

 
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Old 06-21-2013, 08:15 PM   #54
AndMan3030
 
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Jun 2012
MPLS, MN
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I brewed this last December. I plan on poppin' bottles during this year's Holiday season. What is the best way to succesfully bottle this? I have made a "Bier Muncher Bottle Filler" would kegging, carbonating, and BM Bottlefilling be a good route? This sits way to long to end up flat.

-Thanks!
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Old 06-21-2013, 09:22 PM   #55
BadMrFrosty
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Feb 2012
Prague, Czech Republic
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This is a prison barlywine?
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Old 06-21-2013, 10:48 PM   #56
Bobby_M
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No, the name is a play on the long term cellaring that you'd typically apply with a big barley wine.
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Old 06-22-2013, 12:01 PM   #57
BadMrFrosty
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Feb 2012
Prague, Czech Republic
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Aha, very clever :-)
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Old 10-01-2013, 10:17 PM   #58
AndMan3030
 
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Jun 2012
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So, Thinking of bottling this baby real soon. I have about 4.2 Gallons in a carboy. Brewed last December. For Bottling I was planning on adding about 4 OZ. of Dextrose, and a package of Champagne Yeast. Thoughts?
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Old 10-04-2013, 04:06 PM   #59
Bobby_M
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When you chill down your sugar solution, sprinkle the yeast on top of that and let it sit covered for about 15 minutes. Then add it to your bottling bucket and rack the beer on it.
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Old 12-28-2013, 05:20 PM   #60
AndMan3030
 
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I got received a Blichmann Beer gun for Christmas from SWMBO. I am going to try it out on this batch. This batch was brewed over a year ago, pretty stoked to try it out. It is force carbonating in my Keezer right now. I have it set at 12 PSI with the temp at 43 Degrees F. I figure I will be ready to bottle in a week. Also, I'm entering it in "The Upper Mississippi Mashout," here in MN in January. My only deviation from the original recipe was that I did not use any wood, and let it age in secondary instead of in the bottle.

My OG - 1.113
My FG - 1.028

ABV - 11.16%


I'll be sure to post results.

Thanks!
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