Winter Seasonal Beer Holly (Christmas Ale) - Page 26 - Home Brew Forums
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Old 11-21-2012, 03:03 PM   #251
stompbox
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Aug 2011
Surprise Valley, PA
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Quote:
Originally Posted by mike_in_ak
So the spice tea ingredients added another $18.00. Just sayin.
Mine was less than 10, more like 7 or 8.



 
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Old 11-21-2012, 03:59 PM   #252
tre9er
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Jan 2012
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I have most of it in my cupboard already. I may buy the vanilla bean, usually about $3 for two from the organic market.


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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 11-22-2012, 06:05 AM   #253
mike_in_ak
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Apr 2012
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My organic bean was something like $14 for pack of two. Admittedly, **** costs more here as I can see Russia and what not.

 
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Old 11-22-2012, 07:23 PM   #254
morticus
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Oct 2011
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I'm trying something a bit different. I added the vanilla bean to the secondary instead of the tea.

 
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Old 11-23-2012, 03:02 AM   #255
milepore
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We brewed this on Oct 21.. Fermented in primary for 2 weeks. Made a tea and put into secondary for 1 week, then into keg

Just started drinking this week. Got great reviews from our thanksgiving guests today

Great recipe. Will have to make this a regular.

 
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Old 11-24-2012, 06:28 AM   #256
jmo88
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Sep 2008
Seattle
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Quote:
Originally Posted by mike_in_ak
My organic bean was something like $14 for pack of two. Admittedly, **** costs more here as I can see Russia and what not.
I always buy spices in bulk. Vanilla beans are less than a dollar a piece that way. Prepackaged spices of any sort are a complete rip-off. Don't you have some hippie co-op or a whole foods? My local QFC has an excellent bulk spice section.
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Old 11-24-2012, 03:34 PM   #257
shoshin
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Apr 2012
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Fermented with wlp530 at~68 degrees for 1 month, then bottled. After 1 month in the bottle, served at ~60 degrees, it is spectacular! The spices are layered on some caramel notes, with plum and spice added by the yeast. Highly recommended! I can't wait to see how this ages!
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Old 11-24-2012, 11:41 PM   #258
centex99
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Dec 2011
Buda, TX
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So... I'm thinking of brewing this tomorrow and kegging it. Perhaps dry hopping the spices in the keg vs the tea...
Anyone have any alternatives or suggestions for the special b? I don't have that on hand...
And what about pitching this with nottingham... I have a blonde ale I'm finishing up that I could use the yeast from... or I have us-05 if it'd be better.
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Old 11-27-2012, 03:22 PM   #259
Bradthoc
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Jan 2012
Las Vegas, NV
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Brewed this a week ago. OG 1.075. Really looking forward to making the spice tea and bottling this one. Hoping it will be enjoyable for New Year's Eve!
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Old 11-28-2012, 01:34 AM   #260
jordanelwell
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Oct 2012
Melbourne, VIC
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I brewed this earlier this month, and without thinking racked to secondary after 10 days. It's just been in secondary for a couple of days now – should I just leave it in there until a total of 3 weeks have passed since brewing?



 
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