Sweet Stout Deception Cream Stout - Page 79 - Home Brew Forums
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Old 01-07-2013, 01:08 AM   #781
funkadelicturkey
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Feb 2009
beer
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putting this one in the queue, looks like a great recipe. Thanks!



 
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Old 01-12-2013, 04:11 AM   #782
stevefarns
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Jan 2008
Lake Oswego, OR
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I am a full 4 weeks into primary with my batch. Later tonight I am racking into secondary onto 6oz of dark chocolate nibs. I have had them sitting vodka over night to kill any nastiness. Excited to move this to the next step. Hopefully bottling next weekend.


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Old 01-12-2013, 10:01 PM   #783
DrummerBoySeth
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Mar 2012
Knightdale, NC
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Quote:
Originally Posted by stevefarns View Post
I am a full 4 weeks into primary with my batch. Later tonight I am racking into secondary onto 6oz of dark chocolate nibs. I have had them sitting vodka over night to kill any nastiness. Excited to move this to the next step. Hopefully bottling next weekend.
Should turn out excellent. I have not tried nibs with this recipe yet, but that should go very well with this one. Let us know how it turns out.
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Old 01-13-2013, 12:51 PM   #784
Davida
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Jan 2011
Norwood, MA
Posts: 37

I am enjoying a batch of this now bottled 5 weeks ago. I added 4oz of bakers chocolate at flame out. It tastes outstandingly similar to Youngs Double Chocolate. Enjoy!

 
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Old 01-13-2013, 07:14 PM   #785
FermentNEthinG
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Sep 2012
Homebrew Haven, NY
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Have a batch getting ready to hit the secondary. Thought I would try nibs out as well. I have about 10 ounces sitting in some 160 proof vanilla bean infused vodka. Smells great!
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Old 01-13-2013, 07:24 PM   #786
olivergothe
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Mar 2010
Berkeley
Posts: 32

i am pitching this on a nottingham yeast cake. Should i mash at a higher temperature to compensate for the high attenuation of nottingham. I was planning on mashing at 156 unless you guys think that would make it too sweet
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Old 01-17-2013, 04:57 PM   #787
4JBrew
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Nov 2012
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My local hb doesn't have 60/40 wheat. Is the briess 55/45 ok?

 
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Old 01-17-2013, 10:49 PM   #788
edb
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Jan 2008
Chicago
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For those of you kegging this one try this.

Bottle 3 and toss a coffee bean in each one, then drink 1, 2 and 3 days later 1 day gives a nice aroma 2 and 3 days coffee flavor.
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Old 01-18-2013, 05:08 AM   #789
stevefarns
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Jan 2008
Lake Oswego, OR
Posts: 86
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Still haven't bottled mine. Hopefully this weekend. After seeing those nibs above, I should probably call mine chunks. I just broke a couple dark pure chocolate bars into small pieces and racked on top of them. Cant wait to try.
My wife likes coffee stouts, I might try the coffee bean idea in the bottles with a few. I like the idea of experamenting with a few bottles like that.
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Old 01-21-2013, 08:03 PM   #790
4JBrew
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Nov 2012
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I just picked up the supplies to make this bad boy. My LHBS only had Bavarian 65/35 wheat. The amber is a sparkling amber.

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Hoping it comes out nice still. Was able to pick up the Denny's Fav and the German Magnum. This will be first brew that doesn't use a dry yeast.

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