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Old 08-13-2012, 07:55 PM   #151
blip01
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Brewed this again on Sat. Hit 1.094 w/ BIAB! I'm going to soak oak cubes and vanilla beans in bourbon, then add to the secondary.
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Old 08-14-2012, 11:34 PM   #152
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Quote:
Originally Posted by EXTROVERT
I brewed this recipe Saturday - my first ever all grain brew. Talk about diving right in. I bought a used three tier brew sculpture from a local guy, 3 10 gallon stainless kettles each with their own burner. It worked great... but, as a newbie, I quickly learned things I need to do differently next time out and I'm worried about how it's all going to turn out in the long run.

First questionable thing I did: I made a yeast starter the day before the brew (long enough in advance?) and I made it small. I only had 4 oz of DME. I had it in a bomber with brown glass, so I couldn't see it very well - but it did develop a head and an aroma so it worked but to what extent I don't know. I poured my wort in the bottle through a funnel then tried to pour my liquid yeast in the same way - duh - the liquid yeast poured on through but the hard yeast (the cake?) just got stuck and I had to force as much through as I could with a sanitized straw. So I don't know if I didn't get enough yeast in the wort in the first place. Is the hard part dead yeast?

Prior to 24 hours my brew surface had developed a small head and the blowoff this morning was bubbling once every four or five seconds... it's only been 36 hours.

So - it appears to be working.

Can't wait to do it again!
Don't worry. Your wort will generally try its best to become beer if you don't do anything adverse to it
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Old 09-04-2012, 03:56 AM   #153
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Originally Posted by Detroiter View Post
Brewed this on New Years Day, racking it to secondary tonight. I soaked about a cup of oak chips in Knob Creek and I am going to transfer it on top of those.

I will let you know how it tastes in another 2 months.
Did those who put liquor in like the result?

I have some oak chips that have been soaking in Laphroig single malt scotch for about 60 days now. I have been aiming to use them is a big stout that I am now planing on brewing this weekend. Seems like many people have added various liquors or vanilla beans to this for success, and I am going to try it with some scotch. Wish me luck.

I have 2 adjustments planed, let me know what you think.
1) Use WLP001 - Should be cleaner and allow more of the scotch smoky flavor to come through is my thinking.
2) Use Maris Otter malt since it has a little higher potential and I have been suffering some efficiency problems since starting AG brewing a 4 months ago.

I am going to begin my starter tomorrow and do a 2 stage step up starter for this.
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Old 09-05-2012, 12:46 AM   #154
Ply318ci
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Got all the ingredients today to brew this. I am using crystal 120 instead of special b since I have that on hand. This is going to be the beer I drink to celebrate the birth of our second child in around 7 months. So right at its prime from what I read. I am gong to take a second runnings (parti-gyle) to do a brown ale or maybe a porter depending on my efficiency. Can wait to brew this RIS is my favorite style.
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Old 09-13-2012, 12:26 AM   #155
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I just brewed this today and did a parti-gyle from this. I got 1.096 OG for the RIS and a OG of 1.040 for the second running. I added some ground coffee to the second running after it cooled below 100 degrees total steeping time of about 10-15 minutes. Can't wait to taste this. Will report back in 2-3 weeks when I bottle the second running. Will be a while before bottling the RIS.
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Old 09-13-2012, 03:36 PM   #156
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Can someone who's bottle conditioned for carbonation chime in to let us non-keggers know if bottling yeast is needed on this one? I've still got a few months before bottling, but would like to know in advance if I can just add some priming sugar or if I'm going to have to add some yeast too.

Thanks!
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Old 09-14-2012, 12:46 AM   #157
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Update on my brew. I pitched Nottingham in the RIS and S-04 in the small stout and now a little over 24 hours later the S-04 (which took off first) has stopped bubbling but did manage to overflow the airlock. The Nottingham is still going strong a bubble or two every second and it way overflowed the air lock. No pictures sorry but I have never had yeast this vigorous before. Can't wait to try it.
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Old 09-14-2012, 03:42 PM   #158
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Quote:
Originally Posted by Riseabovebb View Post
Can someone who's bottle conditioned for carbonation chime in to let us non-keggers know if bottling yeast is needed on this one? I've still got a few months before bottling, but would like to know in advance if I can just add some priming sugar or if I'm going to have to add some yeast too.

Thanks!
I found after the first two batches that adding a little yeast goes a long way in bottling, otherwise it seems this beer is consistently a little less carbonated than I like.
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Old 09-15-2012, 07:05 PM   #159
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I brewed this up a month ago, and planned to age it in a secondary for a few more months. However, I'd like to use the spare carboy for another beer. Is there a significant difference between bulk aging this beer in a secondary versus bottle conditioning for 3-4 months (other than the fact that bulk aging will likely reduce the flavour variability between bottles)?
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Old 09-16-2012, 01:30 PM   #160
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That is what I plan on doing as well. I hear the only real difference is that it ages faster in bulk vs. bottles. Either way a beer that is this big and complex won't be drunk for awhile so I am sure it will age fine no matter what.
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