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Old 06-25-2013, 02:06 AM   #271
Nagorg
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Dec 2011
DFW, Texas
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IMHO this beer needs to bottle condition about ~8 weeks. It is good at ~4 weeks but the additional time really makes this beer very delicious. The coffee/chocolate/milk notes certainly are more developed with additional time.

I do agree that this recipe produced a very good Milk Stout! This is probably one of the best beers I have brewed and I am not a huge Stout fan.

 
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Old 06-25-2013, 03:15 AM   #272
brewski09
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Sep 2010
columbus, oh
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Quote:
Originally Posted by Nagorg
IMHO this beer needs to bottle condition about ~8 weeks. It is good at ~4 weeks but the additional time really makes this beer very delicious.
I'll agree with that. The few bottles that last that long are excellent.

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Old 08-26-2013, 06:47 PM   #273
D_Nyholm
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Mar 2011
Sayville, NY
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This one is next in my rotation. Can't wait to get to it after all the Belgians and saisons are gone!

 
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Old 08-26-2013, 07:39 PM   #274
SobchakSecurity
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Jul 2013
Silverton, Oregon
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Excellent recipe! Kegged this a week ago, after 28 days in the primary, and the early samples are outstanding.
Will definitely brew again, next time with a split secondary, half on cocoa nibs, half on vanilla beans. And will probably bottle the next batch for some longer term conditioning.

 
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Old 08-26-2013, 09:26 PM   #275
weaselbob74
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Feb 2013
Algonquin, IL
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+1 awesome recipe. Definitely will be brewing this again

 
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Old 08-28-2013, 10:25 PM   #276
JohntheKiwi
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Jan 2013
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So the second time I brewed this it was for a party, and about half the keg was left over. The party pump probably oxidized the crap out of it, and it sat at room temperature for 3 days before being bottled (using proper beer gun). Turns out, even the oxidation and fluctuating temperatures can't ruin this beer! Still delicious! A local brewer in Sellwood, OR tried it, and he is brewing a half barrel to go on tap in a couple of weeks.

 
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Old 08-31-2013, 12:23 AM   #277
FermentusMaximus
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Jun 2013
Providence, RI
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Noob to all grain here. Can anyone give me a heads up on how to treat RO water for this? Would just the one tsp of calcium chloride be sufficient or should I add anything else?

 
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Old 09-01-2013, 06:34 PM   #278
VOCBrewery
 
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Jul 2013
Franklin, TN
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This article should help you understand the basics of water chemistry.

http://www.homebrewtalk.com/f128/bre...primer-198460/

I also use the EZ water calculator. Just plug your numbers in and change the values. It takes about a 1/2 hour to figure out
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Keg #1: Left Hand Milk Stout clone
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Old 09-01-2013, 10:19 PM   #279
FermentusMaximus
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Jun 2013
Providence, RI
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That EZ water calc is nice. How would I plug in the flaked oats and barley? Would I list that as other? Would those really have much of an influence on pH at all?

 
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Old 09-02-2013, 10:30 AM   #280
tipping
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Oct 2011
Coeur d'Alene, Idaho
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What was the mash size for 5 gallon batch?

 
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