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Old 02-05-2010, 06:27 AM   #1
dbreienrk1
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Jan 2010
Alexandria, VA
Posts: 383
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I brewed a stout today and I was wondering, how long should I let it sit in the secondary after I transfer next week sometime? I'm saying 12 weeks...any thoughts? The OG is 1.086 - Cheers!

Ingredients:
Munton's Dark Dry Extract - 6 lbs
Munton's Amber Dry Extract - 3 lbs
Crisp Chocolate Malt - 1 lbs
Briess 2 Row Caramel 120 - 1 lbs
Warrior Pellets - 2 oz @ 60 mins
Glacier Pellets - 1 oz @ 60 mins
Tettnang Pellets - 1 oz @ 3 mins
Wyeast Labs London Ale

Process:
Slapped the piss out of the yeast @ ~4 hours
Steeped grains for 30 min @ 155 to 159
Brought to boil & added DME
Added Warrior and Glacier Pellets @ 60 minutes
Added wort chiller @ 20 minutes
Added Yeast Nutrient capsule contents & Irish Moss @ 10 minutes
Added Tettnang Pellets @ 3 minutes
Chilled to 75 in ~10 minutes
Aerated wort between brew kettle and bucket 4 times
Added yeast, closed the lid, and filled the airlock w/ vodka
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Noah
Alexandria, VA
Piedmont Brewing Company
http://www.piedmontbrewingcompany.com/
http://koinz04.blogspot.com/

Primary - Nada
Secondary - Abandoned (for most brews)
Conditioning - Nada
Enjoying - Summit IPA, Cherry Belgian Dubbel, Otto von Bismarck Stout, Richmond Red Ale
Up Next - Belgian Tripel

 
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Old 02-05-2010, 06:36 AM   #2
HSM
 
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Jan 2009
McMurray, PA
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Stout? Where's the roast barley? LOL. Lots o' hops for a stout.

Not sure I'd call it a stout, perhaps call it an Imperal Stout. With a high OG like yours, 12 weeks is reasonable.

I'm sure this will taste very very good!
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Old 02-05-2010, 06:40 AM   #3
northernlad
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Aug 2009
NW
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Sweet pete, 2oz of Warrior! Beware the hammer.

 
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Old 02-05-2010, 06:49 AM   #4
dbreienrk1
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Jan 2010
Alexandria, VA
Posts: 383
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I know, I'm a big fan of hoppy beers...my last IPA had 5 oz in the boil and 2 oz for dry hopping
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Noah
Alexandria, VA
Piedmont Brewing Company
http://www.piedmontbrewingcompany.com/
http://koinz04.blogspot.com/

Primary - Nada
Secondary - Abandoned (for most brews)
Conditioning - Nada
Enjoying - Summit IPA, Cherry Belgian Dubbel, Otto von Bismarck Stout, Richmond Red Ale
Up Next - Belgian Tripel

 
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Old 02-05-2010, 09:26 AM   #5
ramthebuffs
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Feb 2009
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Thats gotta be like an Americanized Baltic porter or somat. Call it whatever you want tho, rdwhahb.

 
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Old 02-05-2010, 03:35 PM   #6
dcp27
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Jan 2010
Medford, MA
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IMO, I'd consider dry hopping it. I think you got too much dark malts in there for any hops to come through.

 
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Old 02-05-2010, 05:25 PM   #7
Yankeehillbrewer
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Dec 2008
Yankee Hill, CA
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I think you should let sit in Primary for at least three weeks, then transfer to Secondary for a couple months, bottle it and wait another two months or more. Just me two cents.
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Old 02-05-2010, 07:30 PM   #8
dbreienrk1
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Jan 2010
Alexandria, VA
Posts: 383
Liked 10 Times on 9 Posts


Quote:
Originally Posted by dcp27 View Post
IMO, I'd consider dry hopping it. I think you got too much dark malts in there for any hops to come through.
Do you really think the hops won't be apparent? I was sort of thinking the same and that's why I added the 2oz of warrior. What would you throw in the secondary?
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Noah
Alexandria, VA
Piedmont Brewing Company
http://www.piedmontbrewingcompany.com/
http://koinz04.blogspot.com/

Primary - Nada
Secondary - Abandoned (for most brews)
Conditioning - Nada
Enjoying - Summit IPA, Cherry Belgian Dubbel, Otto von Bismarck Stout, Richmond Red Ale
Up Next - Belgian Tripel

 
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Old 02-05-2010, 09:45 PM   #9
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


so i think i originally miscalculated your ibus when i first said that, but anyway hops fade with time and with how much dark malts you have in there i have a feeling its going to be a pretty high fg . you have the right amount of bitterness for it, but if you wanted any hop flavor/aroma to come through i don't think you'll get much. I've personally just never seen a recipe with so much dark malt in it.

 
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Old 02-05-2010, 09:51 PM   #10
ChshreCat
 
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Camano Island, Washington
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You're willing to invest 3 months in secondary, but only a week in primary?
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