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Old 09-06-2013, 05:15 PM   #11
yadilos
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Apr 2013
Posts: 18

FINALLY picked up the ingredients for this after months of procrastinating. This looks awesome.
Gonna go with S-04 though, like wormraper. Really looking forward to drinking one of these.

 
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Old 09-09-2013, 05:29 AM   #12
nathansoz
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Aug 2013
Seattle, Washington
Posts: 1

I just finished this as my second brew ever! Like NineMillbill I got an OG reading of 1.056 and not the 1.048 that is in the recipe. From what I read, that doesn't sound like too big of a deal...

It should be ready right around the end of October... and it sounds like the perfect November beer.

 
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Old 09-27-2013, 12:36 AM   #13
babelfish
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Jul 2013
Posts: 27
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What kind of fermentation did you guys get with this recipe?? Its Thursday and I brewed this on Tuesday. After about 5 hours there was some slow bubbling in the 3 piece on top of the bucket, but that only lasted about 7 hours and since then its been very inactive. I pulled the 3 piece and peaked inside and could see that there was a healthy head of brown foam at the top and it smelled decent (like beer). I had just expected a longer and more viscous fermentation with the brown sugar and 6 lbs of Amber DME. The Fermentation temperature is about 69 to 70 on the outside of the bucket and i know that the wert was cool enough for the yeast, it was at 70 degrees when I pitched it.
Any comments on how yours went would be great to hear so i know if i should take some sort of action.
Thanks!!!!

 
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Old 10-03-2013, 08:19 PM   #14
TheSmithsEra
 
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Jul 2012
, California
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Can't wait to make this! I'll post the pint once its ready!
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Old 10-13-2013, 12:36 AM   #15
TheSmithsEra
 
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Jul 2012
, California
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Ok I did my take on this recipe with the items I had

6# Sparkling Amber from Briess

Steep @155 for 30 Mins per recipe
.75 Carapils
.75 Biscuit
.5 American Chocolate
1 oz Cane Sugar


1.5 oz Willamette @ 60
1 oz Fuggles @5

1 oz Fuggles @ flameout
.5 oz Willamette @ flameout

2 Liter starter of WLP 041 pitched at 65 degrees
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Old 11-11-2013, 07:19 PM   #16
TheSmithsEra
 
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Update*

Very sad... I tasted this prior to bottling and it was soooooo good. I bottled it and now it taste like boiled rubber in the nose and in the mouth. I suspect using tap water to bottle the beer is the culprit
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Old 11-13-2013, 06:24 PM   #17
TheSmithsEra
 
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Quote:
Originally Posted by TheSmithsEra View Post
Update*

Very sad... I tasted this prior to bottling and it was soooooo good. I bottled it and now it taste like boiled rubber in the nose and in the mouth. I suspect using tap water to bottle the beer is the culprit
Ok after putting the beer in the fridge for a couple days the beer is losing the rubber taste and smell and is evolving a grape like flavor from the yeast... very interesting. I can tell the taste is not melded together yet and still has some funk (no cold crash) I think some time in the fridge will make this bomb

Edit: I noobed all over this beer
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Old 11-15-2013, 12:10 AM   #18
babelfish
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Jul 2013
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I have to concur with everyone here. I let this stuff ferment for 40 days, carb'd it up nice and slow and holy SHI*T it is good. I had three beers on tap and a party the other day and this beer was FAR and away the favorite! I have many requests to have this on tap all year!! It really is wonderful

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Old 11-19-2013, 08:51 PM   #19
TuffBunny
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Oct 2013
Somerville, Massachusetts
Posts: 4


I brewed some of this on 11/11/13. I followed the recipe, but I substituted one 3.3 lb. can of Briess Rye LME for three lbs. of amber DME. The smell of this while it was fermenting was incredibly good. I can't wait to try some. It'll be ready around Christmas time.

RW

 
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Old 11-20-2013, 07:46 PM   #20
TheSmithsEra
 
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two weeks in the fridge and its tasting really good, exactly what I want from a Nut Brown. I'm going to post a picture of the pint once I actually get my second case in the fridge
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