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Old 11-28-2011, 05:54 PM   #31
Roost3r
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Nov 2011
Brookfield, NH
Posts: 12

Just an FYI, I just recieved an email from Dave Steinman at OtterCreek. He has confirmed that they did indeed acquire the mountain ale recipe as well as the head brewer from the Shed. They will continue to make mountain ale!

Of course, this will not stop me from trying to clone it...
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Old 11-13-2012, 12:21 AM   #32
kappclark
 
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Sep 2006
Southern VT
Posts: 1,590
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Just saw this in the CO Op in Bratt, so I picked up a sixpack ...never tried it before...

I love this beer --so of course I want to brew it !!

almost as much as Dead Guy ... I an going to order the ingredients tonight --

Fo the yeast - I plan to use 1056 (from a starter, of course) ... figure I have it, and wld be a decent substitute for US 05
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Old 11-13-2012, 03:23 PM   #33
ScootersAle
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Feb 2011
Lamoille County, Vermont
Posts: 103
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The new Shed Mountain Ale seems way better to me than I remember. I've not tried this recipe but I think Jester's makes a mighty fine beer. Doesn't taste exactly like the new shed or the old one but pretty darn close. I love making a batch and drying hopping 1/2 of it with Cascade.

Be interested to hear if this gets exact to the new version. Someone should also work on cloneing their IPA
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Old 01-08-2013, 01:01 AM   #34
quigsnshad
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Feb 2011
philadelphia, pa
Posts: 58

Grabbed this as part of a pick your six at a Canals in Jersey. The original recipe on here isn't far off. Smooth, creamy goodness. A perfect winter beer. The recipe here isn't too far off. Time to revisit the full grain experiment.

 
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Old 03-08-2013, 05:53 PM   #35
nissim
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Mar 2013
Posts: 2

I converted this to all grain using beersmith. I'm going to try brewing it soon. The 2.5oz of vanilla extract sounds like really a lot. I was thinking of using fresh vanilla bean. Do you think 2 whole beans would be enough? Have you guys brewed this as in the recipe with 2.5oz vanilla extract in a 5 gallon batch and it's not overpowering vanilla? 2.5oz is 15 tsp. If doing a baking conversion that would be equivalent to 15 whole vanilla beans.

Thanks for the recipe.

 
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Old 03-09-2013, 01:00 PM   #36
Rolling_Thunder
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Oct 2010
New England
Posts: 39
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Believe it or not that amount of vanilla really isn't noticeable. I've used more than that (4 oz.) and still couldn't pick it up...

Good luck and let us know how it goes.

 
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Old 03-09-2013, 07:52 PM   #37
brewnskiinvt
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Mar 2013
Waitsfield, Vermont
Posts: 42
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I recently moved to Vermont and fell in love with Shed Mountain Ale. I just started brewing a few weeks ago, so of course, I wanted to give it a shot!! I used the posted recipe, and also subbed Carastan, but with CaraMunich I. I also used a full ounce for each of the hops. Looks, smells and tastes great so far. Fermenting like a champ at the moment. OG was 1.078, so a lilttle higher than the targeted 1.072, but I'm not complaining.

I'm looking for some advice, however. The posted recipe calls for 2 wks fermentation. Is the full 2 necessary, or can I cut it down some?? Any advice is appreciated!

Cheers

 
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Old 03-10-2013, 12:41 PM   #38
Rolling_Thunder
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Oct 2010
New England
Posts: 39
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I always went the full 2 weeks. The risk of exploding bottles wasn't worth saving a few days to me...

 
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Old 04-21-2013, 01:20 AM   #39
ctfsh9
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Jun 2012
Posts: 5


Just bottled tonight the extract recipe. I used 6oz lactose and 3oz of vanilla. Tasted great, nice creamy milky flavor. Can't wait to try one with carbonation.

 
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Old 04-21-2013, 04:29 PM   #40
Rolling_Thunder
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Oct 2010
New England
Posts: 39
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Wooo Hooo! Gets better with the bubbles. Enjoy...

 
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