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Old 11-01-2012, 02:45 PM   #481
sweetcell
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yes, during active fermentation the krausen was made up of large bubbles. after activity died down a thick later of "chocolate mousse" remained over the brew. shaking the bucket would break it up, but it would reassemble/reform very quickly. it's kinda freaky at first, but makes sense if you consider how much gunk goes into this recipe.
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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 11-01-2012, 02:51 PM   #482
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Quote:
Originally Posted by firefly765 View Post
Would it be acceptable to ferment this for 2 months & then rack it to a keg for 3-4 months stored at room temp? (75F)
"acceptable" is whatever you want it to be

but yes, that plan sounds great. be very diligent about sanitizing the keg and remember to flush out the oxygen before putting it away for all those months. also, i might suggest being conservative when you rack from primary and don't try sucking up every last drop. there will be a lot of gunk at the bottom of the brew that you won't want to suck up into the keg. it'll just settle to the bottom there and end up in your glass when you serve. cold-crashing before racking will help.
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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 11-01-2012, 06:37 PM   #483
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Quote:
Originally Posted by sweetcell View Post
if you follow the original recipe, it likely won't reach it full potential until it's 6 months old. imperial stouts like this one are like barleywines or big belgians - you brew them then you need to forget them for half a year (hence the importance of having a pipeline). the fact that it is so complex has so many things going on (coffee, chocolate, etc) further extends the amount of time needed for flavors to develop. you could start drinking at 2 months but don't be surprised if it tastes hot & alcoholic. it sorta defeats the purpose of making a big beer. if you need to drink something big in short order, consider an IIPA/DIPA.

alternately, you could try dialing down this recipe from it's projected 8+% ABV to something lower, like say 6%, by ramping down the malts & hops... but you're taking a risk there, since the recipe is balanced at its current levels. taking everything down by 25% will yield something close but the balance might be off but a 6% beer will be ready faster than an 8.5%.

but in a nutshell, if you want to drink something in 2 months you might want to consider a different recipe.
Agreed. This one needs time and if you rush you won't like it.

I tried to rush it, and I wasn't impressed with it.

However- Mine has been sitting in the keg for a while now. I poured a glass yesterday evening. It has really mellowed and come around for the better. It taste pretty good, although the initial sip still has a jolt to it from the booze, it mellows and has a nice complexity to it as well.

Brew this, and forgot about it for a while.
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Old 11-01-2012, 10:16 PM   #484
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Quote:
Originally Posted by firefly765

Would it be acceptable to ferment this for 2 months & then rack it to a keg for 3-4 months stored at room temp? (75F)
I'd get it off the yeast after 4 weeks max. Not an expert opinion just what I've learned, or thought I've learned

 
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Old 11-01-2012, 10:54 PM   #485
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Quote:
Originally Posted by sivdrinks View Post
I'd get it off the yeast after 4 weeks max. Not an expert opinion just what I've learned, or thought I've learned
No need to do that.. It'll be fine at 4 weeks on the yeast if it was left that long.
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Old 11-02-2012, 01:13 AM   #486
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Usually will be fine much longer with the healthy yeast the companies produce now a days. A lot of people report letting their beer sit in a primary for 3-4-6 months even and it's fine. Depends on temp you store it at of course and how big of a beer supposedly I've heard also? Anyways, I've kept a couple of my beers in primary for over 2 months and they are always fine!

 
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Old 11-02-2012, 02:21 AM   #487
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Quote:
Originally Posted by Matteo57
Usually will be fine much longer with the healthy yeast the companies produce now a days. A lot of people report letting their beer sit in a primary for 3-4-6 months even and it's fine. Depends on temp you store it at of course and how big of a beer supposedly I've heard also? Anyways, I've kept a couple of my beers in primary for over 2 months and they are always fine!
Good to know

 
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Old 11-02-2012, 01:55 PM   #488
Xpertskir
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Quote:
Originally Posted by sivdrinks View Post
I'd get it off the yeast after 4 weeks max. Not an expert opinion just what I've learned, or thought I've learned


I have this in my primary as we speak. I typically do a long primary for all my beer 4 weeks or more. Im slightly concerned about getting this off the coffee grounds that slipped through the paint strainer bag. Has anyone had any issues from the coffee and a long primary? Or should I just plug away making good beer as I have been lately?

 
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Old 11-02-2012, 02:15 PM   #489
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based on my one-time experience, no change required. proceed as normal, i.e. no prob with a long primary.

what is your French Canadian Breakfast Stout like? you dry-hopped with hockey stick wood chips and some poutine?
__________________
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 11-02-2012, 02:29 PM   #490
Xpertskir
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Quote:
Originally Posted by sweetcell View Post
based on my one-time experience, no change required. proceed as normal, i.e. no prob with a long primary.

what is your French Canadian Breakfast Stout like? you dry-hopped with hockey stick wood chips and some poutine?
LOL..poutine beer :cringes:


Its the founders recipe with maple syrup and I used french roast.

 
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