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Old 12-10-2012, 05:59 PM   #751
FermentNEthinG
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Sep 2012
Homebrew Haven, NY
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Starters have been churning on the stir plates! Gonna kick off this brew tonight after work.

 
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Old 12-10-2012, 07:20 PM   #752
rideincircles
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Feb 2012
Fort Worth, Texas
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Opened up two bottles over the weekend at 2 weeks in. Hopefully I can make them last a while, because this beer is awesome already.
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Old 12-11-2012, 02:03 PM   #753
Davida
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Jan 2011
Norwood, MA
Posts: 37

Cracked a bottle last night to celebrate the PATS dismantling the Texans. 2 weeks bottle conditioning and it tastes awesome!
I added some bakers chocolate at flame out to get more chocolate finish this time. Yum!

 
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Old 12-16-2012, 10:13 PM   #754
meck1842
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Nov 2011
Fruita, CO
Posts: 30
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I made the extract version of this with minimal variation. The one variation I made was doing 3/4 lb lactose. I figured this would sweeten it up a bit, but it is outrageously sweet. I'm 2 weeks into bottle condition. Do y'all think another couple weeks in the bottle will help the other flavors come out and balance it out a bit?

 
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Old 12-17-2012, 02:33 AM   #755
res291que
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Jan 2012
Thurmont, Maryland
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Quote:
Originally Posted by meck1842
I made the extract version of this with minimal variation. The one variation I made was doing 3/4 lb lactose. I figured this would sweeten it up a bit, but it is outrageously sweet. I'm 2 weeks into bottle condition. Do y'all think another couple weeks in the bottle will help the other flavors come out and balance it out a bit?
Doubtful, but you could probably cold brew some coffee or use a coffee liquor to mix it with if unbearably sweet.

 
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Old 12-17-2012, 03:52 AM   #756
stevefarns
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Jan 2008
Lake Oswego, OR
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Love to hear some feedback from anyone that has racked on nibs or added powder at flame out. Anyone brew both ways and habeas some feedback on how it tastes with and without?
Really looking forward to this brew! Brewed the extract version yesterday. Only 60 days till I try one!
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Old 12-17-2012, 08:14 AM   #757
mike_in_ak
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Apr 2012
anchorage, ak
Posts: 546
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Quote:
Originally Posted by meck1842
I made the extract version of this with minimal variation. The one variation I made was doing 3/4 lb lactose. I figured this would sweeten it up a bit, but it is outrageously sweet. I'm 2 weeks into bottle condition. Do y'all think another couple weeks in the bottle will help the other flavors come out and balance it out a bit?
I have a hard time believing the extra .25 lbs of lactose would make that much of a difference. I wonder if something else was off. What was your gravity when you bottled? Maybe it wasn't done yet?

If all went well, my money would be that it gets a lot better with age. Forget about it for a month. I didn't ration very well, but my 6 month bottles were great.

 
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Old 12-17-2012, 03:06 PM   #758
mikecshultz
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Oct 2012
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Quote:
Originally Posted by stevefarns
Love to hear some feedback from anyone Thayer has racked on nibs or added powder at flame out. Anyone brew both ways and habeas some feedback on how it tastes with and without?
Really looking forward to this brew! Brewed the extract version yesterday. Only 60 days till I try one!
I soaked 8 oz of cocoa nibs in a cup of vanilla rum overnight and threw them into the primary for a week. Added a really awesome chocolate flavor to the beer.

 
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Old 12-18-2012, 01:37 AM   #759
meck1842
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Nov 2011
Fruita, CO
Posts: 30
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Quote:
Originally Posted by mike_in_ak View Post
I have a hard time believing the extra .25 lbs of lactose would make that much of a difference. I wonder if something else was off. What was your gravity when you bottled? Maybe it wasn't done yet?

If all went well, my money would be that it gets a lot better with age. Forget about it for a month. I didn't ration very well, but my 6 month bottles were great.
I'm not sure what the FG was... I brewed it with a friend while teaching him to brew on his equipment and he didn't check when he bottled. I hit the OG on the dot and I know my buddies process was spot on, since after all it was my process

We will give it another few weeks and hopefully it balances out.

It fermented for 2 weeks in the primary and 2 in the secondary at 70 degrees so there is no way it wasn't finished...

 
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Old 12-18-2012, 02:48 AM   #760
mike_in_ak
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Apr 2012
anchorage, ak
Posts: 546
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I mean I really didn't think of mine as "sweet" at all.

 
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