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Old 04-26-2012, 11:52 AM   #131
Krazlikesbeer
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Nov 2011
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Any other updates? I have been watching this thread and it kind of died out. An am anxious to hear about some of the results others have had.

 
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Old 04-26-2012, 11:24 PM   #132
Wreck99
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Jan 2012
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Mine turned out great. Everyone loved it. Sadly it didn't last a month lol.
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Old 04-27-2012, 01:18 AM   #133
Krazlikesbeer
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Nov 2011
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Quote:
Originally Posted by Wreck99
Mine turned out great. Everyone loved it. Sadly it didn't last a month lol.
How much Jamison did u end up adding between the primary and the secondary?

 
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Old 07-27-2012, 01:02 AM   #134
pannell77
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Mine is fermenting away right now, pretty stoked for this one, so are all of the test dummies...i mean friends.

Starting out as a left hand milk stout clone which already taste amazing after 5 days, its only gotten down to 1.03 so far, OG was 1.061 and airlock activity has been very minimal the last 2 days. Going to add .5lb of lactose, 8oz jameson and a couple vanilla beans in the secondary and then see how it tastes after a few days like that. then I will add whatever i think is missing at kegging time.

 
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Old 09-30-2012, 09:57 PM   #135
madkap_78
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Dec 2011
westland, mi
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I have a question. Ive never really used lactose before. Is there any difference between using it in the last ten mins of boil or putting it in the secondary?
what does each one do for the beer as far as flavor and mouthfeel?

 
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Old 09-30-2012, 10:24 PM   #136
pannell77
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adding it towards the end of the boil helps to get it disolved and incorporated more into the beer. If you wait until the secondary you need to disolve it in some boiling water first or it will just settle down to the bottom of your fermenter. I usually do both. I add what I think I need for flavor during the boil and then taste it when fermentation is done to see if it needs more or not.

I have done this recipe twice now (tweaked a bit) and it is amazing.

 
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Old 11-14-2012, 12:57 AM   #137
sok454
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Dec 2011
chatham, il
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Well I did a similar recipe about 4 weeks ago... been in the bottle for 1 week... Am going to break down and try it tonight....

 
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Old 11-14-2012, 08:09 PM   #138
scrawbag
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Dec 2011
ireland, ireland
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so i did a muntons extract kit irish stout and i soaked a vinalla pod in a .7 liter jamsons whiskey for 2 weeks and added this to a seccondry and left it for a couple of months. after tasting two of them i can say its not enough whiskey and not enough vinalla. if you dont know the whiskey is there you will not pick up on it and the vinalla is just not there. i reccomend both of each. hope this helps someone
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Old 03-31-2013, 03:52 AM   #139
everythingadam
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Mar 2013
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I have somewhat of a newbie question. I've 5 batches under my belt. Doing some partials, but sticking to clear cut recipes, so I always add the standard amount of priming sugar when I bottle. How do I know, with a recipe like the one by OP, how much priming sugar to add to try and avoid any bottle bombs?
Adam :-)

 
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