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Old 02-22-2011, 01:48 PM   #31
Walker
I use secondaries. :p
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Quote:
Originally Posted by duffman2 View Post
I need to brew it again with this method if it makes that big of a difference
It does. The difference is significant.
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Old 02-22-2011, 03:48 PM   #32
EarthBound
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I'll be doing some caramelizing, for sure... also oak-aging for a few months and posting the results on this thread.

Thanks for the recipe, Walker.
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Old 03-22-2011, 11:29 PM   #33
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Hey, is that picture from one of Grimms fairy tales?
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Old 03-23-2011, 12:45 AM   #34
Walker
I use secondaries. :p
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Possibly? No idea. It's a really old illustration, but it's Scottish and I think the Grimm's stuck to mainland Europe.
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Old 03-27-2011, 04:06 PM   #35
skeeordye11
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Those that have made this, what was your FG? I'm at 1.022 currently so I'm just wondering how that compares to others.
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Old 03-27-2011, 04:48 PM   #36
DeNomad
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My FD was. 1.015
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Old 06-26-2011, 07:17 AM   #37
sweetpoetatoe
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I've been trying to find a recipe that will age well while im out of town for 2 months doing work up north. Its a bit of a troublesome search through style. I've really been wanting to brew this for awhile now, Do you think 2 to 2 1/2 months would be too much for it or just plain unnecessary?
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Old 06-27-2011, 01:59 PM   #38
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Just wanted to letcha know that I finally tapped this bad boy, and it's a hit. Everyone who has tasted it really likes it. The caramelization is necessary for this recipe, IMO. I did the oak-aging, and I recommend to others that they do it that way, as well.

For an 11 gallon batch, I used 8 oz of peated malt, and I think it is exactly enough. I wouldn't use more than that, for sure. I will definitely use peated malt in other scottish recipes, as well, because I think it's an integral part of this one. I let it age for almost three months, and I think that should be the minimum.

Good job on the recipe, Walker.
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Old 08-13-2011, 09:38 AM   #39
sweetpoetatoe
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I just racked this to the secondary at 3 weeks, and was extremely astounded and enraged at the site of white mold on top, i racked it and left the mold behind anyway, it still smells amazing. This is my first infected batch, in the past I've only had a few bottles here and there. Its extremely depressing too because this is the first occasion where i finally broke down and got a good strain of yeast and had everything prepared to harvest it.
The gravity so far was at 1.022, and it has lost most visible signs of fermentation. Hopefully all will be well. I guess i should be expecting this with new orleans summers, but its still depressing
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Old 09-20-2011, 08:02 PM   #40
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Brewed my first batch today......didn't quite hit 154 for mash, but the OG was spot on, and we'll see. I went with the additional pound of 2-row. My first reduction, and first use of peated malt. Interested to see the outcome. WY1728 pack didn't swell up a whole lot, but that's not a first. It'll do fine, I'm sure. Plan on my usual extended primary, and figure on a longer than usual conditioning.
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