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Old 10-08-2012, 11:11 AM   #141
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Gonna keg mime today and put my other 5 gallons right in the barrel...I'm sure it'll need more than the 8 days this batch took so I'll post as a reference. This was the first beer to be in the barrel so I'm sure the next bat h will probably need 2 weeks or so...
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Old 10-08-2012, 05:25 PM   #142
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pulled a sample this morning to see if its still fermenting and to make sure it dont get too bold.....went from 1.021 to 1.017 this week and has a slight oak tast with a touch of whisky on thee back end...gonna let it go till the middle of the week and take another sample but i'm pretty sure it'll be ready to keg by then! PM me an address an I'll send you a few to critique!
Oh, wow- thank you! PM on the way!!!!!!!!!!!!!!
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Old 10-10-2012, 09:35 PM   #143
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I read somewhere that it helps the mash pH if you mash only the base malt, and steep the dark grains. Has anyone done this, and seen a lower mash pH? Do any specialty grains need to be mashed?
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Old 10-13-2012, 02:29 AM   #144
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I should probably mail Yooper some before this keg evaporates....maybe I should have posted this in drunken rambelings!

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Keg #1 --- ....Empty
Keg #2 --- Highland Brewing- Cold Mtn. Winter Ale
Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter


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Old 10-15-2012, 07:30 PM   #145
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Thank you for posting this recipe Yooper. I brewed this with a friend in mid-September and left it in primary for about 3 weeks then bottled it on Oct 7th. Yesterday the urge was too much and i cracked one open at 8 days in bottle.... Surprisingly it was carbed up pretty good and wow it tastes even better! I need to make more as these will surly be a hit with everyone!! The LHBS was out of 1335 so i went to US-04. That yeast has never let me down yet!
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Old 10-16-2012, 11:34 AM   #146
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I'm not getting the creamy mouth feel I want out of this brew...should I get a creamer faucet? Is beer gas pre-mixed or just even parts co2 and nitrogen?
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Keg #1 --- ....Empty
Keg #2 --- Highland Brewing- Cold Mtn. Winter Ale
Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter


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Old 10-16-2012, 11:52 AM   #147
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I'm not getting the creamy mouth feel I want out of this brew...should I get a creamer faucet? Is beer gas pre-mixed or just even parts co2 and nitrogen?
I don't know anything about beer gas or creamer faucets, so I don't know the answers to that. It's funny that there isn't the creamy rich mouthfeel, though. The flaked grains (oat and barley) seem to make mine really creamy.
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Old 10-16-2012, 12:24 PM   #148
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It is more creamy than any other beer I make and this batch is more than the last so it's probably where it should be....I was just expecting a lil more although it is as creamy or more than any I have bought. I'll be bottling some for a competition soon and get yours on the way and let you be the judge as I'm my worst critic! Thanks again
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Keg #2 --- Highland Brewing- Cold Mtn. Winter Ale
Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter


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Old 10-16-2012, 12:41 PM   #149
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Also, a stout faucet on beer gas will totally give it the creamy head and mouth feel you are looking for. I think that may be the only way to get it that way. You can put almost all beers on beer gas and get that feel. Have you ever had a Boddingtons Pub Ale in the can? Same effect.
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Old 10-16-2012, 10:32 PM   #150
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I really like this recipe but I am new to brewing and don't have the equipment yet to do an all grain batch. I did put this recipe into Brew Smith and had it convert it to a partial mash. Here is what it came up with:

Recipe Type: Partial Mash
Yeast: Wyeast 1335
Yeast Starter: Yes
Batch Size (Gallons): 5.0
Estimated Original Gravity: 1.055
Estimated Final Gravity: 1.015
Estimated IBU: 35.6
Boiling Time (Minutes): 60
Estimated Color: 29.6

1 lbs 6.0 oz Pale Malt, Maris Otter
12.0 oz Oats, Flaked
10.0 oz Chocolate Malt
9.0 oz Victory Malt
7.0 oz Caramel/Crystal Malt - 60L
7.0 oz Roasted Barley
6.0 oz Barley, Flaked
1 lbs Light Dry Extract
3 lbs 4.8 oz Pale Liquid Extract
2.50 oz Willamette

Still Mash at 156 but for only 45 minutes since I'm only have a 4 gallon kettle and mash with 5.7 qts of water.

I substituted Roasted Barley in place of the Black Barley as my LHBS does not carry Black Barley. I want to brew this this coming weekend so it will be kegged and ready for our holiday party on December 1st. Kind of a tight timeline, but based on what I have read here, it should be fine.

Thoughts??
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