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Old 12-30-2012, 02:54 PM   #771
FermentNEthinG
 
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Woke this morning to find this near-bomb in the shower. Dragged it out for a pic! Fermentation is right at 68. With a 1800 ml starter, I will leave the top just resting on the rim for first 24 hours. Just so it doesn't blow all over my beautiful Belgians.
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Old 12-30-2012, 04:52 PM   #772
OldDirty
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Yipes! What evil, monstrous, yeast did that to your poor fermenter?
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Old 12-30-2012, 05:16 PM   #773
FermentNEthinG
 
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WLP002. English ale. Gonna drop the temps tonight. Try to Calm that thing down.
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Old 12-31-2012, 05:36 AM   #774
pzack
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Quote:
Originally Posted by FermentNEthinG
Woke this morning to find this near-bomb in the shower. Dragged it out for a pic! Fermentation is right at 68. With a 1800 ml starter, I will leave the top just resting on the rim for first 24 hours. Just so it doesn't blow all over my beautiful Belgians.
Hahahaha. That's awesome. Makes for a good story when you are sitting back and sipping on this one.

 
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Old 12-31-2012, 08:00 PM   #775
chronoclast
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Dec 2012
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Has anyone tried this with a late hop addition or even a dry hop?

 
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Old 12-31-2012, 08:25 PM   #776
FermentNEthinG
 
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Gonna start the New Years Eve with this stout. Too easy and too good not to have it on rotation on these chilly days.


Cheers to you folks!
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Old 01-01-2013, 12:08 AM   #777
DrummerBoySeth
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Quote:
Originally Posted by chronoclast View Post
Has anyone tried this with a late hop addition or even a dry hop?
Yes. I did a SMALL late hop addition when I brewed this beer. since the recipe called for 0.8 ounces of Magnum at 60 minutes, and I hate to let leftover hops sit in my fridge, I added the remaining .2 ounces of magnum (I had a 1 ounce packet) at 5 minutes.

I do not think that it made that much difference in the final brew, since the late addition was so small, but this is a very malty (almost sweet) easy-drinking beer that could easily absorb a more aggressive hop schedule.

I even found myself considering upping the hopping rate by about 3X, adding another pound or 2 of amber extract, and fermenting with a Trappist yeast. I think this would make a very interesting base for a "Belgian Stout"
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Old 01-01-2013, 09:17 PM   #778
OldDirty
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I brewed this two days ago and was quite impressed with aromas and flavor of this recipe! The only change I did was to use Scotch Ale yeast for fermentation. Letting this sit for a couple of months is going to be quite hard!
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Old 01-02-2013, 02:28 AM   #779
edroberts
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Finishing my last bottle now from the batch I brewed last February. Seems to peak at 6-9 months.

 
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Old 01-03-2013, 01:36 AM   #780
DrummerBoySeth
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Quote:
Originally Posted by edroberts View Post
Finishing my last bottle now from the batch I brewed last February. Seems to peak at 6-9 months.
Wow, mine is only 4 weeks in the bottle, and it is damn-near amazing already. I hope I can have enough willpower to leave a few bottles around for that long to see how they age.
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