Spice, Herb, or Vegetable Beer Double Chocolate Oatmeal Snout - Page 34 - Home Brew Forums
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Old 10-18-2011, 11:52 PM   #331
431brew
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Jan 2008
South Alabama
Posts: 164
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I opened my first bottle this weekend after about three weeks of bottle conditioning. It wasn't carbonated yet. I do not know if I missed my measurement when adding the sugar water mix to the bottling bucket, or if maybe my house is just a little too cool.

I may have to open all of the bottles and pour them into a keg and force carb. This stuff was too good right out of the secondary, so I have to have a carbonated one.


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Chris/ 431brew
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Drinking:
1. American Premium Lager (on tap)
2. Porter



Keg Conditioning:
Blonde (AHB)


Fermenter #1:
none

Fermenter #2:
none

 
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Old 10-19-2011, 12:09 AM   #332
ChshreCat
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Aug 2008
Camano Island, Washington
Posts: 11,538
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Quote:
Originally Posted by 431brew View Post
I opened my first bottle this weekend after about three weeks of bottle conditioning. It wasn't carbonated yet. I do not know if I missed my measurement when adding the sugar water mix to the bottling bucket, or if maybe my house is just a little too cool.

I may have to open all of the bottles and pour them into a keg and force carb. This stuff was too good right out of the secondary, so I have to have a carbonated one.
Nah, just make sure it's in the 70's and give it time. It'll carb up.



 
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Old 10-20-2011, 02:24 AM   #333
Brihaus
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Oct 2011
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Ok, fermentation does not appear to have made it past 48 hours. It's right at 70 deg and it doesn't look like it's done. I would take a gravity reading but I just shattered my hydrometer (again)... Won't get a reading until the weekend.

Question: if the gravity is still really high (over 1.040) on day 6, should I re-pitch? Should I add yeast nutrient? Did I screw up the sugars by mashing too long (went 60 min at 120-130 in grain sacks, then 60 min at 155 after setting the grains free)?

 
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Old 10-21-2011, 02:21 AM   #334
Smashing
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Feb 2010
Kent/Brockport NY
Posts: 1,073
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Chshrecat - thank you for this recipe. Brew it back in Feb and still have a 6er waiting for Christmas eve. The best part id the stout float! This over a really good french vanilla ice cream is heaven. I'm about to brew this one again.

 
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Old 10-21-2011, 05:33 AM   #335
verboten
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Jul 2011
monroe, mi
Posts: 22

My fiancee and I tried the first bottle of this last weekend, she loved it (I'm glad, because I made it for her!!)
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Old 10-22-2011, 02:03 AM   #336
ChshreCat
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Aug 2008
Camano Island, Washington
Posts: 11,538
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I've made floats with it as well. Makes SWMBO look at me funny, but I like it.

 
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Old 10-22-2011, 02:08 AM   #337
Smashing
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Feb 2010
Kent/Brockport NY
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Same here. Sometimes its so rich and chocolatey that its hard to finish.

 
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Old 10-22-2011, 02:57 AM   #338
ChshreCat
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Aug 2008
Camano Island, Washington
Posts: 11,538
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If you want to try another trick with it, get a cake or brownie mix and use this instead of the water.

 
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Old 10-23-2011, 06:51 PM   #339
Brihaus
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Oct 2011
Posts: 43
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Checked on the carboy last night a fee says after it seemed to have stopped fermenting after just 36 hours. Noob mistake. Last might I noticed there are still bubbles in there. Took a hydro reading and it's at 1.026. Not bad after 6 days.

Then I tasted it...holy smokes! Alcohol is pretty hot right now, but it tastes like a premium imperial stout in the making. Is it possible for it to carbonate in the primary fermenter? I swear the hydro sample had a slight head and small bubbles rising even 10 minutes after drawing it.

 
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Old 10-23-2011, 07:21 PM   #340
ChshreCat
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Aug 2008
Camano Island, Washington
Posts: 11,538
Liked 538 Times on 431 Posts


As the yeast ferments the beer, it's putting out a lot of CO2. The beer will absorb as much of that CO2 as it can. That's why if you do sugar additions or something of the sort, you don't want to add it dry. All that CO2 will come out of solution and create a beer volcano.



 
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