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Old 12-07-2011, 08:41 PM   #61
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Yopper,

So this would be a 5 gal batch right? So 6 gal boil? 60 min boil? 60 min mash?
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Old 12-17-2011, 12:35 AM   #62
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Hey Yooper, How you been? Was just looking for a new Stout recipe and found yours here. I am thinking about brewing this one up soon to be ready for February/March before it gets too hot outside. Wonder how this would turn out with some Bourbon Oak Chips added, hmmmm. Anyway it looks fantastic the way it is, will let you know how it turns out.
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Old 12-17-2011, 01:39 AM   #63
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Hey Yooper, How you been? Was just looking for a new Stout recipe and found yours here. I am thinking about brewing this one up soon to be ready for February/March before it gets too hot outside. Wonder how this would turn out with some Bourbon Oak Chips added, hmmmm. Anyway it looks fantastic the way it is, will let you know how it turns out.
We're drinking some right now- I've never oaked it, but it's definitely rich enough to stand up to some oaking. this keg is about gone, unfortunately!
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Old 12-18-2011, 04:38 AM   #64
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I brewed this yesterday to spec. I have decent airlock activity but never really got much Krausen. Today its down to zero Krausen. Is this the British ale II yeast or just the recipe? Ambient air temp is about 65.

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Old 12-18-2011, 01:03 PM   #65
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I brewed this yesterday to spec. I have decent airlock activity but never really got much Krausen. Today its down to zero Krausen. Is this the British ale II yeast or just the recipe? Ambient air temp is about 65.

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I don't know- I usually ferment in buckets so I've never looked to see if there was much krausen. I assume there is, as there is always a ring around the top of the beer, but I have no real idea, sorry!
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Old 12-18-2011, 01:34 PM   #66
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I brewed this about 2 weeks ago. I primary in a glass carboy, and there was a rich, thick krausen on it.
My OG was about 1.056, and after 2 weeks it's only at 1.021. It's been kept fairly cool, so I've got in in a warmer spot hoping for a few more points. It's fairly sweet, so I'm really hoping for those points.
But ya, nice thick krausen. For whatever that's worth??
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Old 12-18-2011, 02:57 PM   #67
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thanks for the replies.

hmm. I'm sure it's a RDWHAHB thing. I'll pull a sample next weekend and see where it's at. I hit 1.056 OG as well - hopefully I can attenuate a little lower than 1.021 - good luck with yours finishing where you want it hope!
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Old 12-19-2011, 09:07 PM   #68
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I ended up rousing the yeast a little bit this morning. I had warmed up the carboy for a couple days, but it only got me one point. It's got some airlock activity, so I'm hoping it's a good sign. I think it started off too cool and the yeast fell out too quickly. This is the first time I've done this, so I'll see how much good it does. (I'm hoping it does at least 5 points worth of good; the beer's just too sweet right now)
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Old 12-19-2011, 10:38 PM   #69
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Yooper, A+ on this. I aged it for 2 month's and forced carbed for 1 month and it's outstanding. Tapped it today with a Pumpkin Spiced Ale for my holiday visitors, and I know it's going to be a hit. Thank You!!!!
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Old 12-22-2011, 01:23 AM   #70
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Just a follow up. I pulled a sample tonight and it looks like I'm right around 1.01, maybe a hair lower. Its tasting really good already - I can tell this beer is gonna be killer after a couple more weeks. Once it's chilled and carbed in won't last long! I just wish I had a stout tap to pour it from. I'm still shocked at how UNeventful the fermentation was.

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