Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Southern Tier Imperial Creme Brulee Stout yeast?
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Old 08-13-2009, 12:57 PM   #11
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Cool..Let us know how it turns out..I know its a big beer..What is the approximate ABV of yours?


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Old 08-13-2009, 01:51 PM   #12
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Well I stand corrected. Weird. I've only had it once, and it was a couple of months ago, so I'm not the expert - just assumed stout = roasted barley and some chocolate.


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Old 08-13-2009, 02:34 PM   #13
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Quote:
Originally Posted by cercueil View Post
Cool..Let us know how it turns out..I know its a big beer..What is the approximate ABV of yours?
Playing with the numbers and trying to keep OG right around what they have on the bottle it comes up as 10.53 but the bottle says 10. Since I had such awful results effeciency wise on my last (first) brew I'll keep it where it is and hope it was more the crush I got from my LHBS. Will be ordering grain bill in the next couple days to get things ready to brew a week from sunday. Any suggestions on a starter for this since it is HG?? Haven't done one and don't have a stir plate.
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Old 08-13-2009, 02:45 PM   #14
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I had some of this last night at the NJHOPZ club meeting...there's chocolate and roast barley in there.

It is tasty, but IMO, overly sweet. Hit you in the face vanilla and creme (lactose)...think vanilla coffee creamer body with double the vanilla flavor...

I think I would like it better if I blended (50/50) it with almost any other brew...
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Old 08-13-2009, 03:36 PM   #15
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I agree with homebrewer_99 on the taste. While I definitely appreciate specialty beers (DFH is prob my favorite brewer) I think the sweetness was way over the top. I actually was reading Wild Brews the other day and in Belgium they put or used to put saccharin in their beers! I thought that was weird but who knows. Maybe it would be nice thrown in an impy stout.
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Old 08-02-2010, 02:36 AM   #16
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quite an old thread, but i need to bring it back from the dead LOL

So what are the reviews on this beer that was brewed? Any suggested changes at all? What was your final recipe?

Thanks a bunch.
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Old 10-20-2010, 03:35 PM   #17
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I briefly spoke to the brewer at Southern Tier and got some info, but no much. Hopefully I can catch him at a better time and get some more.

IBU's 95 all at the start of the boil.
Lactose added at the beginning of the boil.
Yeast is their house strain but he recommends an American Ale.
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Old 10-20-2010, 04:37 PM   #18
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Vanilla extract - I highly recommend Penzey's "double strength" vanilla extract. It's really good stuff - good quality (I've used it for making ice cream and custard.

There's a Penzey's in Columbus, on Kenny Rd. http://www.penzeys.com

(...and I used to live in Grandview. The water can be hit or miss in Cowtown)

For yeast, I would say to try captured Pacman. I LOVE this yeast, it just performs really well (and Rogue's Chocolate stout is some tasty stuff). It's not ST's yeast, but it might produce a lovely result.
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Old 11-17-2010, 03:20 PM   #19
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Any news on that grain bill not having chocolate or roasted barley?
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Old 01-04-2011, 03:13 PM   #20
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Flaked & Black Barley


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