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Old 01-19-2005, 04:49 AM   #11
Jan 2005
In the heart of buckeye nation, now (2012) in Scottsdale, Arizona
Posts: 111
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Thanks for the help, I must've read or heard something about yeast not being able to carbonate come bottling time if it sat in the carboy for too long. Since that isn't the case, I'm gonna try and hold out as long as possible, at least 3 weeks to a month before bottling. I was pretty obsessive about keeping everything sanitary, and I tasted the brew during the transfer. It had kind of a fruity taste at first then a strong coffee flavor at the end, could be pretty promising. Not really sure what to expect though because all though I've had many a stout, I've yet to taste a commercial offering of the Imperial variety.

Thanks again

"drink with good friends, or good-looking strangers"

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Old 01-19-2005, 07:15 AM   #12
Janx's Avatar
Dec 2004
San Francisco Bay Area
Posts: 1,677
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If you want to make sure the beer gets carbonated quickly, you can always add some more yeast when you add your priming sugar. It generally isn't necessary, but it can accelerate the conditioning if the beer has been in the secondary a long time.

Just dissolve some dry yeast and mix it in when you add priming sugar. Make sure everything is boiled/sanitized first
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
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Won't you pour me one more of that sinful Old Janx Spirit

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Old 01-19-2005, 01:23 PM   #13
NUCC98's Avatar
Dec 2004
Providence, RI
Posts: 222

I found another recipe online for an Imperial, so I went to my local HBS last night to get ready. Unfortunately, he was out of grains, so I'll be picking those up tonight. I got all of my hops..."That's a lot of hops" was the comment it was met with. "Well, it's an Imperial, so...." Then I bought my malt....close to 10 lbs. "Woah...that's a lot of malt...." "I ain't scared...hehehe..." If this thing works right, it's gonna rock.
You Won't Find Moments In A Box...And Someone Else Will Set Your Clocks...

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Old 01-25-2005, 02:29 AM   #14
Oct 2004
Baton Rouge, Louisiana
Posts: 7

Hey t1master

I think I recently made just the recipe you have. It was WILD while brewing. I had to use a blowoff hose .. the fermentation lock couldn't hack it. And the time for fermenting, from primary fermentation to secondary were both about doubled. I had it in the primary for about 2 weeks, and the secondary for about three. But let me tell you, this is a wonderful brew. I'm enjoying it now and I'm told it gets even better with age. With mine, I dry hopped also (added hops to the secondary for aroma). I think you are going to love your batch. Enjoy!! I'm now brewing an IPA ... but next .... it's going to be a Barleywine. Only I loved the roasted barley flavor so much, I'm gonna just have to add some to the barleywine. Hey ... I don't care if barleywines aren't supposed to have roast in it. Just tasted so fantastic to me in the stout. Good luck on your brew t1master. Let us know how it come out.

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Old 01-25-2005, 02:44 AM   #15
rightwingnut's Avatar
Dec 2004
New Jersey
Posts: 463
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Originally Posted by kerryhughes1

Hey ... I don't care if barleywines aren't supposed to have roast in it.
That's the beauty of rules!!

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