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Old 09-29-2010, 12:49 AM   #21
DeNomad
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Aug 2010
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Got 5.5 gallons sitting in secondary just now. Just a quick question, would you still recommend 3 weeks in secondary given that I am bottling?

Also I am slightly concerned as my hydro sample at 3 weeks tasted quite sour. Not sure if it's green apple or fruit fly vinegar. I figure try another taste right before bottling and hope it's gotten better by then.
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Old 09-29-2010, 12:53 AM   #22
Walker
I use secondaries. :p
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Quote:
Originally Posted by DeNomad View Post
Got 5.5 gallons sitting in secondary just now. Just a quick question, would you still recommend 3 weeks in secondary given that I am bottling?

Also I am slightly concerned as my hydro sample at 3 weeks tasted quite sour. Not sure if it's green apple or fruit fly vinegar. I figure try another taste right before bottling and hope it's gotten better by then.
long secondary or let it sit long in the bottles.

the point is that this needs time to mature.

I have been dragging my feet and still haven't kegged mine yet!
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Old 09-29-2010, 12:54 AM   #23
the_bird
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I'm gettin' thirsty.......
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Old 09-29-2010, 12:59 AM   #24
DeNomad
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Thanks for the advice Walker! The wort tasted great right before it went in primary. Great colour. I'll have to post a pic in a month or two when it's ready to go.
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Old 10-19-2010, 08:06 PM   #25
Walker
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finally got around to kegging mine last night. Bird... my bad, I totally forgot about priming and bottling it. I'll send you a suitable substitute.

Anyway, I had a sample of it. It wasn't as malty as the last time I made it. Gotta wait for it to chill and carb up and then give a final verdict.
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Old 10-27-2010, 04:29 PM   #26
Walker
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I took a sample of this yesterday, and I am disappointed in this batch. The rich malty flavor of the previous batches isn't there.

There is some history missing in this recipe. The original recipe (which Orfy preserved for me when I was away from the forum) stated the following:

Quote:
Misc
  • Some amount of caramelization is desired in this beer.
    You can either boil it for a loooong time, or remove a
    a couple cups and reduce it in a saucepan while you are
    boiling the rest of the wort. Add this reduction back
    to the kettle a few minutes before flame out.
That part of the recipe didn't get transferred over when I made this "official" thread for the recipe.

Damnit.

I can now say with certainty, that this absolutely needs to be done to get this beer to come out right.

The batch I have is drinkable, and is tasty... but it just isn't what the recipe is SUPPOSED to come out like.

I am editing 1st post in this thread to add that key part back in, with clarification that a long boil (which I *did* do) isn't good enough and an actual reduction of the wort is necessary.
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Old 12-21-2010, 07:36 AM   #27
HavePh8
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Sep 2010
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Hi,
decided to brew this recipe last weekend because I was given some Goldings BC and I'd been wanting to brew a scottish ale. Also helping in the decision is the fact that I'm out of town for the holidays so I figured it would be perfect due to the long fermentation.

Anyways, just wanted to say thank you for sharing and to ask if anyone has tried putting oak or oak soaked in whiskey to the secondary. I'm thinking of racking some of it into a growler with rubber stopper and airlock to try out.

Looking forward to tasting this,
Cheers!


 
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Old 02-21-2011, 06:34 AM   #28
EarthBound
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Quote:
Originally Posted by Walker View Post
Some amount of caramelization is desired in this beer. Remove a few pints of the first runnings of the wort and and reduce it in a saucepan while you are boiling the rest of the wort. Add this reduction back to the kettle a few minutes before flame out.
If I'm doing a 10 gallon batch of this recipe, then I should take about 6 pints of the first runnings? Then boil it down to what, like 2 pints? I haven't done any caramelization for a beer, so your experience may benefit me.
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Old 02-22-2011, 05:36 AM   #29
Walker
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Quote:
Originally Posted by EarthBound View Post
If I'm doing a 10 gallon batch of this recipe, then I should take about 6 pints of the first runnings? Then boil it down to what, like 2 pints? I haven't done any caramelization for a beer, so your experience may benefit me.
I've never paid attention to exactly how far I reduce it down. I just do it until I have a nice syrup.

For 10 gallons, 5 pints of first runnings is a good amount to pull out.
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Old 02-22-2011, 06:08 AM   #30
duffman2
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Yeah I brewed it without boiling any down, and it still came out fantastic. Now I need to brew it again with this method if it makes that big of a difference

 
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