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Old 09-26-2012, 02:47 PM   #381
run42beer
 
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@sweetcell & @pabloj13, thanks again.

The better bottle is well covered with a towel to keep the light out, so that the yeast can do it's thing in the dark & hops don't get affected (not bothering to do that with two carboys of Ed Wort's Apfelwein/Drunken Emu cider sitting next to it). Tomorrow or day after I'll give it another swirl to get the yeast roused after temperature has climbed a little. The hydro sample smelled/tasted good, a bit less body than I hope to end up at the end with.

I am using a standard bi-metal dial thermometer which I'd initially calibrated with ice water a while ago, will do another calibration to make sure it's still set correctly.

Heiko - trying hard to be patient on this one :-)

 
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Old 09-27-2012, 03:58 AM   #382
FATC1TY
 
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Give it some time. I felt that mine had less body than I had hoped for, but to be honest... Compared to the real deal FBS, mines relatively close.. Not the milkshake I had hoped for, but hey..

 
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Old 09-27-2012, 01:05 PM   #383
JordanThomas
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Quote:
Originally Posted by FATC1TY View Post
Give it some time. I felt that mine had less body than I had hoped for, but to be honest... Compared to the real deal FBS, mines relatively close.. Not the milkshake I had hoped for, but hey..
This.

Mine tastes remarkably close to the real Breakfast Stout. GREAT recipe. I do wish it had more body, though. I'm wondering if the chocolate that I used had too much oil in it. I thought I got the kind with hardly any in it, but there is a very small oily film at the top. about half a mm on the top. Hmm...

Then again, ours is only 3 and a half weeks old.

 
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Old 09-27-2012, 08:51 PM   #384
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So I’m going to finally brew this recipe this weekend. Any Words of advice? Besides don’t screw up.
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Old 09-27-2012, 09:30 PM   #385
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Quote:
Originally Posted by FATC1TY View Post
Give it some time. I felt that mine had less body than I had hoped for, but to be honest... Compared to the real deal FBS, mines relatively close.. Not the milkshake I had hoped for, but hey..
you could add some maltodextrine at bottling (or into secondary, or at any point really) to add back some body. don't over-do it, but it could get you part of the way back to where you want to be.

Quote:
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So Iím going to finally brew this recipe this weekend. Any Words of advice? Besides donít screw up.
nothing out of the ordinary. have fun
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 09-27-2012, 09:30 PM   #386
AOD
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^Oxygenate your wort well...pitch enough yeast....be very clean! That's my advice.

Quote:
When I had transferred the wort into the carboy I shook it up quite a bit to aerate hoping that it would have been enough.
I agree, shaking is not enough, especially for high gravity beers. You can only get 8ppm MAX of Oxygen into the beer by shaking, and yeast likes 8-12ppm; so you're at the bottom of the desired range if you are VERY good at shaking wort.

As advised by the other guys here, you should consider giving it time; I'd say wait until 28 days minimum at this point and hope the yeast keeps working. Your best bet is to go to get a smack pack of WLP001 or make a starter of yeast and pitch it into the fermenter at high activity. This active yeast will try to eat some more sugars.

Good luck and buy an Oxygen Stone! I recommend Williams Brewing Stainless Rod / Stone setup. $50 WELL SPENT.

~Adam

 
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Old 09-30-2012, 08:47 PM   #387
Irish13
 
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Just finished up @ 1.087. Can wait!!
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Old 10-01-2012, 03:49 AM   #388
sweetcell
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Quote:
Originally Posted by Irish13 View Post
Can wait!!
unfortunately i have bad news for you: you're going to have to do just that
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 10-01-2012, 01:03 PM   #389
Irish13
 
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Quote:
Originally Posted by sweetcell
unfortunately i have bad news for you: you're going to have to do just that
Lol. I know I know. I'll just have to forget about it.
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and may they always be.

 
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Old 10-02-2012, 09:23 PM   #390
FATC1TY
 
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Quote:
Originally Posted by sweetcell View Post
you could add some maltodextrine at bottling (or into secondary, or at any point really) to add back some body. don't over-do it, but it could get you part of the way back to where you want to be.


nothing out of the ordinary. have fun
I thought about it, but decided to leave it be. It's around 3 months old now I think... Not sure I want to mess with it for a while and see how it turns out. It's off line right now aging in the house at 70, versus the 37 in the keezer. Plus I needed some room in there and this wasn't getting drank yet.

 
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