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Old 11-07-2012, 02:04 PM   #721
BrewmeisterSmith
 
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Oct 2012
Kalamazoo, MI
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Just a quick update on my version of this. I turned it in to the Bell's 2012 Homebrew competition and it made it to the final round of 12 beers out of 126 total entries. It ended up being a runner up. For the Bells competition, they give you 5 gallons of Michigan pale malt that they brew up into wort. You take it home and do whatever you want to it before submitting. I used the steeping grains listed in this recipe and 10 oz of toasted coconut, using WLP 001. I just brewed up 10 gallons of it hoping I can re-create it. I'm sure it will be very close.

http://bellsbeer.com/blog/

 
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Old 11-07-2012, 04:28 PM   #722
mikecshultz
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Oct 2012
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How many volumes of CO2 are people carbonating at? I am going to bottle this on Sunday.

 
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Old 11-07-2012, 04:35 PM   #723
cublue
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Jun 2012
Denver, Colorado
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OP says 2 volumes. I plan to go a little higher as I like a carb-ier beer. So I am going to go 2.2.

 
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Old 11-08-2012, 02:21 AM   #724
mikecshultz
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Oct 2012
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So I forgot to take the OG when I brewed (my second brew and a few too many beers are my scapegoats). I assume that it was somewhere around 1.060 as that is what it came out to when I put the recipe in hopville. I added an extra 2 oz of lactose, but otherwise follow the op recipe. My fermentation seems to be stuck at 1.026 after 4 weeks, it is stable after two readings 3 days apart. I am wondering if I should try to add more yeast to kick start some more fermentation or if this is as good as it gets. I did not use a yeast starter, I used Denny's favorite and had one of the most violent fermentations I have had yet, which kicked off after about 12 hours. I was gonna bottle this weekend, but i have a witbier that i can bottle instead and leave it in the fermenter for another week. I would love any thoughts you have.

On a side note. It is really tasty. I love the toasty nose it has, and can't wait to get it into the bottle so it can start conditioning

Thanks all!

 
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Old 11-08-2012, 12:09 PM   #725
BullGator
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Apr 2011
Charlotte, NC
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Quote:
Originally Posted by mike_in_ak
The OP says 1.02
Fyi

 
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Old 11-08-2012, 07:41 PM   #726
rideincircles
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Feb 2012
Fort Worth, Texas
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It would seem that if the gravity was targeted for 1.058 and final at 1.020 you get .038 of gravity. From 1.062 to 1.026 is .036 gravity. The recipe mentions a 1 liter yeast starter which could account for the extra fermentation of .02. Sounds like it should be okay, but may have more sugar. Still a rookie in this. I need to check my gravity soon, it's now been 11 days so most of primary fermentation should be complete.
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Old 11-08-2012, 10:46 PM   #727
xeerohour
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Feb 2010
Tulsa, OK
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Darn good beer. Pretty, too.


I made this beer 11 days ago. OG 1.062, FG: 1.016, for an ABV of 6.1%. Really like this one.

edit: anyone know why a pic from dropbox wouldn't show up?
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Old 11-10-2012, 07:53 PM   #728
mikecshultz
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Oct 2012
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I saw some ppl adde cocoa nibs. How did that work out for you? I am planning on soaking 8 oz of nibs I picked up at whole foods in some vanilla rum I got from a distillery while I was on vacation in Mauritius, and then tossing them in the fermenter for a week before I bottle.

 
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Old 11-11-2012, 07:38 PM   #729
Czm
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Jan 2012
, Ok
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Edit: Figured it out. Brewing this tonight looks like.

 
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Old 11-13-2012, 03:46 AM   #730
DrummerBoySeth
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Mar 2012
Knightdale, NC
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I just made a trip to the LHBS and picked up all the ingredients... Gonna brew it soon, maybe this weekend. I decided to add a vanilla bean (maybe 2?) to secondary for about one week. Hope to get a somewhat-sessionable (almost "dessert-ish") beer. Really looking forward to trying this one!
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