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Old 06-17-2013, 05:10 PM   #861
Thunder_Chicken
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Jan 2013
The Hinterland of the South Shore, Massachusetts
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Your label should read like this:

Deception Cream Stout (TM)*, now with OATMEAL!

*Original recipe by NCBeerNut (whoever that is). Recipe stolen shamelessly and violated repeatedly to suit my own tawdry needs. If it is delicious, thank me - if you don't like it, burn NCBeerNut in effigy on your own lawns, please. Patent lawyers, catch me if you can! Nah nah!

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Old 06-18-2013, 04:22 PM   #862
smyrnaquince
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Dec 2010
Concord, MA
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In other words, quit worrying! Thanks.

 
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Old 06-22-2013, 08:32 PM   #863
alagaren
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Mar 2012
Lund, Sweden
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Tasted this tonight 7 weeks from brew day,and wow this beer is the best beer i have brewed. Its so good that i dont want to share this with anyone,its just to good.

 
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Old 06-22-2013, 09:31 PM   #864
wormraper
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Jul 2011
Tucson, AZ
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thinking this will be my next brew to do ... has anyone tried uping the lactose to a full lb to increase the cream factor?

 
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Old 06-23-2013, 03:52 AM   #865
hulkavitch
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Apr 2012
Salt lake, Ut
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Quote:
Originally Posted by wormraper
thinking this will be my next brew to do ... has anyone tried uping the lactose to a full lb to increase the cream factor?
i did I thought it was great. It does take some time for this beer to come in to its own. Have a lot of patience and let it age.

 
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Old 06-23-2013, 03:56 PM   #866
PackerfaninSanDiego
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Oct 2012
Ramona, California
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so many pages to read through....even though it's the beginning of summer, I need to get some winter brews going. So one month in primary, 1 month in secondary? 1 month in bottles? On a side-note, what does flaked barley do to beer?
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"Was it over when the Germans bombed Pearl Harbor?"

 
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Old 06-23-2013, 07:02 PM   #867
hulkavitch
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Apr 2012
Salt lake, Ut
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Quote:
Originally Posted by PackerfaninSanDiego
so many pages to read through....even though it's the beginning of summer, I need to get some winter brews going. So one month in primary, 1 month in secondary? 1 month in bottles? On a side-note, what does flaked barley do to beer?
i did 2 weeks in primary 1 wk secondary on cacao nibs and then aged it in bottles for 4 months

 
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Old 06-26-2013, 09:21 PM   #868
ChainPain
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Jul 2012
Aveiro, Portugal
Posts: 14

Quote:
Originally Posted by NCBeernut View Post
Wyeast suggests 1056 as a good substitute, but I would use Wyeast 1028 or 1084.
NCBeernut, what package size of 1084 should I use: XL (4.5oz and 100 billions cells) or regular (0.85oz 25 billion cells)?

Thanks in advance.

 
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Old 06-27-2013, 04:13 PM   #869
hulkavitch
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Apr 2012
Salt lake, Ut
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Quote:
Originally Posted by ChainPain

NCBeernut, what package size of 1084 should I use: XL (4.5oz and 100 billions cells) or regular (0.85oz 25 billion cells)?

Thanks in advance.
I know this question wasn't for me but regardless of which pack I use I would make an appropriate sized starter. You can go to mrmalty.com to get that calculation. if you dont want to do a starter use the biggest one available. I started using starters last year and the quality of the beer is much higher when yeast aren't stressed.

 
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Old 06-28-2013, 11:26 AM   #870
ChainPain
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Jul 2012
Aveiro, Portugal
Posts: 14

Hello hulkavitch.

According to that site I need 101 billion cells and 1 starter for half of the recipe, but in Beersmith when I resize the recipe it says 0,5 of the 100 billion package.

Thanks.

 
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