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Old 02-26-2007, 11:12 PM   #1
tubbfan
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May 2005
Joliet, IL
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I brewed a scotch ale recently. Found a Founder's Dirty Bastard extract clone on the web (http://www.sicilianosmkt.com/dirtybastard.html). I did make one modification (by mistake) in that I added 8 oz. of Briess black patent (wasn't paying close enough attention to what I was doing). Anyway, I used While Labs Edinburg yeast, the OG was 1.090, fermented at around 70-72 F for two weeks in primary. I didn't use a starter (although I should have, I know now). It took a day and a half for the yeast to start fermenting, but when it did I needed to use a blow off. When I transferred to secondary, the gravity reading was around 1.012. I kept it in secondary for two weeks and then bottled. FG was 1.010. When I tasted the unfermented beer during the process, it tasted great and heavy! However, I tried my first bottle today (that had been in the bottle for 3 weeks at 72-73 degrees). It was thin and the flavor was only OK. What happened to the body and the flavor during bottling?
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Old 02-26-2007, 11:30 PM   #2
nardonir
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Feb 2007
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At what point did you taste? You said unfermented leading me to believe you tasted before dumping into the primary...

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Primary: Apfelwein, Col. J's Coatimundi Bitter Ale
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Old 02-27-2007, 12:12 AM   #3
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A beer that big needs more time, probably 4-5 months. That's a rather amazing attenuation, by the way.
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Old 02-27-2007, 12:19 AM   #4
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What I meant to say was that I tasted the residual when I racked to secondary and then the residual after bottling.

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Originally Posted by nardonir
At what point did you taste? You said unfermented leading me to believe you tasted before dumping into the primary...

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Old 02-27-2007, 03:18 PM   #5
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Let it age, like david said, big beers need big time, I had a couple of bottles of a scotch ale for two years and they tasted better every month.
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Old 02-28-2007, 12:46 AM   #6
Sneakysnitch
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Apr 2006
Idaho
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The longer it ages the better. I hated the fresh Wee Heavy that won the state fair two years later.
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