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Old 12-12-2012, 02:22 PM   #221
BeardedIdiot
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Jun 2012
Louisville, Kentucky
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I brewed this last Sunday night. Brew went very well, except that I either got more absorption than I accounted for, or a faster boil off rate. Not sure, but only ended up with 5gal in the fermenter, rather than my usual 5.5gal.

OG came in at 1.066, (recipe said 1.061), IBU's came in at 29, SRM ~40. Brewhouse Efficiency comes out around 77%. Not bad for only my 4th AG batch!

I also pitched two packs of US-05, just to make sure that it fermented out relatively quickly.
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Meads: BOMM, JAOM and Tart-Cherry Melomel aging.

 
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Old 12-12-2012, 06:57 PM   #222
BoxBrewer
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Feb 2012
Golden, CO
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Brewing this again today. It's just so tasty!

 
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Old 12-14-2012, 04:58 AM   #223
ShepFL
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Brewed this a 2nd time 2 wks ago - see post about WAY OVERSHOT OG.
Started at [email protected] on 12/2; now down to [email protected] on 12/13
Gonna let it sit for another couple weeks then cold crash and then keg.
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Old 12-23-2012, 02:56 AM   #224
bottlebomber
 
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Ukiah, CA
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Brewed this today.. Everything went pretty textbook only I used 1.5x pale chocolate instead of the regular just to try that malt out. I also pitched Wyeast 1728 slurry.

 
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Old 12-23-2012, 09:43 PM   #225
Benzene
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Sep 2011
Plano, TX
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Brewed this a while back. I liked it a lot. Just now tried a side by side with the original i think i like this recipe better. Thanks for sharing!

 
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Old 12-24-2012, 05:29 PM   #226
BeardedIdiot
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I just kegged my batch yesterday. OG and FG were both a little higher than expected, but fermentation is done. Gravity sample tasted fantastic! Can't wait until this babies carbed up next weekend...
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Kegged: Octoberfest Ale
Kegged: Gumballhead Clone
Kegged: Bee-Cave Haus Pale Ale
Ready to Keg: Milk Stout
Primary: empty
On Deck: planning a Belgian Red Ale and another blonde ale for easy summer drinking.

Meads: BOMM, JAOM and Tart-Cherry Melomel aging.

 
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Old 01-02-2013, 04:10 PM   #227
JohntheKiwi
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Jan 2013
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I brewed this last month and cracked it open this weekend. Delicious! Even did a side-by-side with actual LHMS, very minor differences, if anything this is slightly more chocolatey, and flavor lingers well. Nice job!

 
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Old 01-03-2013, 01:28 PM   #228
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Jun 2012
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Cracked this keg open the night before the New Years party. Damn it was good. It ended up being the most popular beer I brought to the party (also took two pale ales), and that's among people who aren't big into stouts!

This batch is going fast, looks like I might have to brew another one soon...
__________________
Kegged: Octoberfest Ale
Kegged: Gumballhead Clone
Kegged: Bee-Cave Haus Pale Ale
Ready to Keg: Milk Stout
Primary: empty
On Deck: planning a Belgian Red Ale and another blonde ale for easy summer drinking.

Meads: BOMM, JAOM and Tart-Cherry Melomel aging.

 
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Old 01-24-2013, 12:27 PM   #229
Frikkieman
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Jun 2012
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I'm planning on making this recipe next week. I just wanted to know what you guys think about using S-04 yeast instead of US-05. I saw haygood (page 12 of this thread) said he used S-04 and US-05 with good results. So, any thoughts, anyone else used S-04 with good/bad results. I have a lot of S-04 in the fridge and its an effort to go get US05.

Thanks

 
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Old 01-24-2013, 12:43 PM   #230
Marauder
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Jan 2013
Pemberton, NJ
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Quote:
Originally Posted by Frikkieman
I'm planning on making this recipe next week. I just wanted to know what you guys think about using S-04 yeast instead of US-05. I saw haygood (page 12 of this thread) said he used S-04 and US-05 with good results. So, any thoughts, anyone else used S-04 with good/bad results. I have a lot of S-04 in the fridge and its an effort to go get US05.

Thanks
I used s-04 admittedly without enough research on the strain and entirely my fault let it ferment too warm. Note: too warm for this strain is a room temperature of anything over 67, s-04 heats up and the brew will be likely fermenting several degrees over your room temp. Warmer fermentation s04 throws tons esters (some level of esters are excepted and even desired) but s04 has the potential to throw a smurf ton of esters. I felt I should warn you because my basement stays 66-68 at all times which is normally great for ales but my s04 LH milk stout smells like a banana, my incredibly supportive friends now call it the banana bread stout :-( the ester build up when I pulled the airlock and bung to rack to bottling bucket burnt my nose hairs!? Short version s-04 is great, a friend of mine through LHBC uses it all the time(it flocs well) but if you do not have temp control or a place to keep this in the LOW 60s I would stick to the s-05. The s-04 SHOULD turn out great in this beer though, it will just leave it a little "dirtier" and sweeter than the 05 (I like stouts to feel a little more full) which is why I chose to try it out instead, seeing as you already have it on hand I'm assuming you have used it before and probably know all I just told you about temps, so you will probably have a much better product then I do here haha

 
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