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Old 09-27-2013, 08:07 PM   #31
BattleGoat
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I figured that would be the best choice of the three. Thanks!
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Old 09-30-2013, 05:45 PM   #32
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Mine is 23 days old and fully carbed now. It's too easy to drink says my headache this morning!

Note to self: Need to make two batches next time.
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Old 12-24-2013, 05:04 PM   #33
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Hypothetically, let's say the lowest ambient temp I can manage to ferment at is 72 degrees. What in the way of differences in flavor characteristics should I expect from the ideal ferment temp of 68ish?
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Old 12-26-2013, 02:06 PM   #34
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Quote:
Originally Posted by BattleGoat View Post
Hypothetically, let's say the lowest ambient temp I can manage to ferment at is 72 degrees. What in the way of differences in flavor characteristics should I expect from the ideal ferment temp of 68ish?
Probably not much, if any. That isn't a drastic difference in temp, and the roasted malts will likely cover up any off-flavors.
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Old 12-27-2013, 02:26 AM   #35
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Good to hear. Thanks!
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Old 01-16-2014, 08:54 AM   #36
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I aged some for almost 5 months now and all the flavors are really starting to come together. This is an awesome cheapo extract stout recipe.
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Old 12-26-2014, 11:18 PM   #37
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FINALLY got around to brewing this today. Just pitched the yeast and tucked it away to do it's thing about an hour ago. Looks gorgeous, smells great - can't wait to taste the final result! If nothing else, I made sure to take lots of notes, and I feel like my process really improved.

Will do my best to remember to post an update once it's ready to taste.
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