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Old 05-22-2011, 01:18 AM   #11
kinkothecarp
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Jun 2009
Michigan City & Shanghai
Posts: 204
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Quote:
Originally Posted by Pandaren View Post
Awesome thanks! I'm starting this bad boy tomorrow!
Let me know how yours turns out!
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Check out my new company. Delicious 100% Beef Jerky, shipped to your door!
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Old 07-31-2011, 05:00 PM   #12
donjonson
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Nov 2010
Tampa, FL
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so how did it turn out? is it any good?

 
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Old 08-04-2011, 03:28 AM   #13
Pandaren
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Dec 2010
Pullman, WA
Posts: 81
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Yes, this was the big beer I had for my wedding reception! Didnt have as much time to condition as I was hoping, but I got nothing but good reviews on it. One of her uncles was saying it was his favorite of the beers (an ipa, choc. stout, "Cream of three crops", and this), so it went great, I'd say! Still havnt had a chance to try one myself, though, so I'll have to get back to ya on my own thoughts.

 
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Old 08-21-2011, 01:12 AM   #14
kinkothecarp
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Jun 2009
Michigan City & Shanghai
Posts: 204
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Wow! That's an honor! I never imagined others would be serving my recipes at weddings. I feel like an accomplished recipe maker-uper!

 
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Old 08-21-2011, 03:04 AM   #15
Pandaren
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Dec 2010
Pullman, WA
Posts: 81
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Haha, ya it was a pretty well welcomed! Mine turned out at 10.3% and now has a distinct rich malty tone with hints of toffee at the end. It's a bit thinner than I was hoping for, and has something of a banana flavor (guessing that's an off flavor? no one else seems to notice it...) but otherwise is an excellent brew. I've had less abv beers that tasted hotter than this one, so that's awesome!

 
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Old 08-21-2011, 10:02 PM   #16
MmmmBeer
 
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Feb 2011
Dearborn, Mi
Posts: 107


Any tips to watch out for as I would like to do this one this weekend as a double batch since it sounds delicious!

Meaning would you recommend some Malto Dextrin to help with a more mouthy feel?

 
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Old 08-22-2011, 12:29 AM   #17
Pandaren
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Dec 2010
Pullman, WA
Posts: 81
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Well, it's definitely still getting better with age, so let it condition a good while at room temp. Ya, try out the malto dextrin and let us know the results! Kinda hard if you dont have one w/o to compare too, but I'd guess that could help it.

 
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Old 09-14-2011, 06:53 PM   #18
daksin
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Aug 2011
San Diego, CA
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Think I'm going to brew this up for Christmas gifts this week. I was thinking a month in primary, a month in secondary and a month in bottles. Should that be enough?

I'll also probably go for a starter and the maltodextrin. One question I have is I actually already have a turkey fryer and huge pot, so I could full boil this. Should I add all of the ME at the beginning and go for a full boil? This will probably change up my hops utilization- what do you think I should do?

 
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Old 09-14-2011, 07:17 PM   #19
Pandaren
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Dec 2010
Pullman, WA
Posts: 81
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well, as far as fermenting goes, only a month in bottles will be kind of young, evenn though it's getting extra time in the fermenters: it definitely gets better with age! I did a full boil, and it worked out great for me.

 
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Old 09-14-2011, 07:48 PM   #20
daksin
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Aug 2011
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Would you maybe shorten the time in the fermenters to say 3 each and tack the extra time onto the bottle conditioning? Or skip the secondary? I'm a bit new to all this.

The idea was to give everyone 2 750ml bottles of it, one to drink soon(ish) and one to drink way way down the road. I'd like to have it at least tasty in 3.5 months if that's possible.

 
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