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Old 03-11-2010, 09:34 PM   #31
rayg
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Jan 2010
Mass
Posts: 354
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Quote:
Originally Posted by Mista_Sparkle View Post
UPDATE: Well, I went ahead and bottled it a week and a half ago anyway

Its just starting to get carbonated and its actually delicious! Probably my best beer yet (only out of 5 or something though). Nice and thick, black as motor oil, lots of body with an aroma of brown sugar, a hint of chocolate. Finishes like a bowl of oatmeal :-)

I cant wait until its fully carbonated

This was defiantly worth the effort
Whaaat???? No TWANG?? But it's ten years old!! I can hear the TWANG!
TWANG! TWANG! from here! Like Gene Autry tuning up!

People report stuck fermentations on this group all the time, yet it
it's only when someone says they are using 10 year old extract that
they say it's due to the extract.

Ray
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Old 03-11-2010, 09:42 PM   #32
wendelgee2
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Dec 2008
New York, NY
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I am eating my hat. It's delicious.

 
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Old 03-13-2010, 07:17 PM   #33
rayg
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Jan 2010
Mass
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From the Briess web site:

"The other important note to make is that flavor differences between 2-Row and 6-Row malts are more detectable in lighter flavored, lightly hopped beers. When you don't have flavor masking by specialty malts or hops, that's when you may want to reach for 2-Row base malts. When a beer's flavor intensity is at about the level of an Oktoberfest or beyond, or when a beer is more heavily hopped, the difference between the two malts becomes negligible."

And likely true for "twang" as well.

Ray
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Old 03-14-2010, 11:31 PM   #34
rjgiddings
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Jan 2010
Seattle
Posts: 29

Dude. 10 years old? Are you f'in kidding me? Throw that stuff out. Start with some fresh stuff. At least with fresh ingredients you can start on a level playing field.
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