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Old 11-10-2009, 05:35 AM   #91
Lcasanova
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Quote:
Originally Posted by ChshreCat View Post
That would be the stuff. I got it at the co-op I go to. Hippy store.
I knew it! I had it in my hands this evening and I thought, this can't be it, there's probably another one somewhere! Guess I'll need to make another trip before Thanksgiving.

I took your advice on the IBU's, I lowered it a bit to account for the chocolate, I think I'm close to what yours came out to. Thanks for the help.
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Old 11-10-2009, 03:28 PM   #92
thesanch
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Quote:
Originally Posted by ChshreCat View Post
thesanch: I can upload one when I get a chance. Might not be for a few days. Might be easier to just punch the ingredients in than to wait for my lazy ass.
Take your time. I too am quite lazy.

 
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Old 11-18-2009, 07:56 PM   #93
josiahcox
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Okay Change of plans. I bit the bullet and got a new chest freezer and the equipment I need to keg soooooo........ This gets to be the first batch kegged for me.

I'm planning on kegging this on Friday. I'm assuming I would just keg it, purge the air with co2 and then let in condition like I normally would in bottles for about 4-6 weeks and then carb it up and serve? That logic works right in my head in terms of conditioning in the keg.
I can barely wait to drink this stuff.

 
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Old 11-18-2009, 08:13 PM   #94
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Should be about ready for Christmas and New Year's!
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Old 11-18-2009, 08:31 PM   #95
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I tasted mine last Thursday and it was very good (even though it was flat, only in the bottles for a wek and a half). Looking forward to drinking this over the winter to keep me warm!
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Old 11-18-2009, 09:38 PM   #96
Chosenwon
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Quote:
Originally Posted by josiahcox View Post
Okay Change of plans. I bit the bullet and got a new chest freezer and the equipment I need to keg soooooo........ This gets to be the first batch kegged for me.

I'm planning on kegging this on Friday. I'm assuming I would just keg it, purge the air with co2 and then let in condition like I normally would in bottles for about 4-6 weeks and then carb it up and serve? That logic works right in my head in terms of conditioning in the keg.
I can barely wait to drink this stuff.
Yes, you keg and purge out air for CO2.

You want to let the keg age while it is connected to the CO2. Find out what kind of carb. you want, use the volumes chart and make sure its at the right temp. v. PSI. Usually around 12 psi at serving temp is good. You can start tasting in about a week and let it age however long you want to.

 
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Old 11-19-2009, 04:20 PM   #97
josiahcox
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Cheers guys! Thanks for the feedback.
And Chshre I will totally bottle at least one and either send it to you or bring it down.

 
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Old 11-20-2009, 06:31 AM   #98
Chombo
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Jun 2008
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So i brewed this up today, im totally stoked to try it out!!!

i have a question though...
i had to make a few substitutions due to what i had at the time.

rather than 7lbs of amber, i used 2.1lbs of amber and 6lbs of pale malt extract... would it make a huge difference?

also i only used 1lb of quick oats. i microwaved them with some water before putting in the grain bag and realized i didnt have enough room to fit 1.5lbs of microwaved oats in the bag... is this ok?

and i used really old cocoa powder (like 10 years old...lol, but it tasted and smelled fine) and i realized that i had too much water to fit in my fermentor so with all the extract and cocoa powder i had to boil for an extra hour and a half to reduce some water. would this hurt it at all...?

my final gravity read 1.066

i cant wait until this is done, thanks for the recipe!!

 
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Old 11-20-2009, 03:34 PM   #99
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Having less oats will probably reduce the body of the beer a smidge, but it should still be good.

Changing out the amber extract for pale malt might make it a bit lighter, but this is such a dark beer you might not even notice a difference. And the longer boil will tend to darken the wort so that could make up the color difference too.

You should be good to go!
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Old 11-20-2009, 09:50 PM   #100
Chombo
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sweet thanks, i cant wait to try it in the new year!

 
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