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Old 02-01-2011, 09:38 PM   #41
ralphie
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Sep 2010
Chicagoland Area
Posts: 13

Thanks for your input Shinglejohn. I will definitely give it more time. The first tasting was more of a trial, but I thought that there would at least be a little fizz, although not strong. I was wrong so back to the waiting game. If after 2 more weeks it is still like it is now, what would you recommend?

 
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Old 02-01-2011, 10:57 PM   #42
Shinglejohn
 
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Jan 2009
Cleveland
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Yeast are mysterous and stubborn. sometimes they just need time. two weeks is really a short amount of time, if after two weeks, there is no change you could add a few little grains of dry yeast and recap.

but that is a last resort.

I recomend just waiting.

 
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Old 02-01-2011, 11:00 PM   #43
two_hearted
 
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Apr 2010
Cincinnati, Ohio
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Quote:
Originally Posted by LakeEffect View Post
Maxam,
I wanted to follow up and thank you for this recipe. I brewed this beer over Thanksgiving and it turned out great, very close to Great Lakes. I used your basic grain bill although I used 40L crystal malt rather than 45L. I also upped the bitterness to about 30 IBU:
1 oz Hallertau (4%) 60 min
1 oz Cascade (5%) 30 min
0.5 oz Cascade (5%) 10 min
0.5 oz Cascade (5%) 5 min
I added the honey at flameout and did not add any ginger or cinnamon to the secondary.
Although I was pleased, I may increase the hops a bit more next time to balance the cinnamon a little better. Overall very happy, thanks again for sharing!
Awesome! Glad to hear the results. How is it aging? Is there any left?

 
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Old 02-14-2011, 01:36 AM   #44
LakeEffect
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Nov 2010
Cleveland, OH
Posts: 4

Quote:
Originally Posted by maxam View Post
Awesome! Glad to hear the results. How is it aging? Is there any left?
It's aging well. There's still a few left, stop over and we'll have a couple I'm impressed with the head, I used corn sugar to prime which doesn't always produce a nice creamy head but this batch is very smooth and creamy. Like I said, I'm going to up the bitterness next year and I think it's a winner. Thanks again for sharing!

~~
LE

 
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Old 03-04-2011, 03:00 AM   #45
rudu81
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Nov 2010
cleveland, ohio
Posts: 242

I definitely need to try this. My first ever attempt was a holiday ale, and while it turned out to the liking of SWMBO and her friends, it just wasn't GLBC's.

My plan is to go with maxam's recipe and LakeEffect's hop schedule. I'm curious how this turned out!

 
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Old 08-07-2011, 07:08 PM   #46
FireBrew63
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Nov 2010
Lakebay, WA
Posts: 266
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Want to get this rolling soon so it will be ready for Christmas 2011. Do you just use fresh ginger root grated or sliced?
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Old 08-07-2011, 07:15 PM   #47
usfmikeb
 
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Jan 2011
Leesburg, Virginia
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I might be trying this as well - subscribed

 
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Old 08-07-2011, 07:45 PM   #48
Shinglejohn
 
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Quote:
Originally Posted by FireBrew63 View Post
Want to get this rolling soon so it will be ready for Christmas 2011. Do you just use fresh ginger root grated or sliced?
I use fresh ginger. I've tried it a few different ways. I think this year I'm just going to cut it up and chuck it in the boil. I don't recomed grated, I did that the first time I made this and it was messy.

 
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Old 08-19-2011, 02:08 PM   #49
FalkyBrew
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Aug 2011
Akron, Ohio
Posts: 41

Quote:
Originally Posted by claphamsa
if you boil honey, it becomes sugar, so its a waste, if your gonna boil it just use table sugar. Add honey after primary fermentation is done (or winding down)
If you add it during boil will it result in a higher abv? If so could you add it during boil and in the secondary?

 
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Old 08-20-2011, 06:09 PM   #50
WazzuBrew
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Jan 2011
Bellingham, Wa
Posts: 22

Quote:
Originally Posted by FalkyBrew

If you add it during boil will it result in a higher abv? If so could you add it during boil and in the secondary?
You add honey about 10-15 towards the end of the boil. This pasteurizes it yet you maintain the aroma of the honey.
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