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Old 05-10-2013, 08:39 PM   #211
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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.
Just an update on this brew. I brewed in Early Sept 2012. Left it on Laphroig soaked oak chips for about 5 weeks, and moved it to a secondary after. In Feb I put it into a keg, but still though it had a sharp flavor and a strong astringent note to it. My OG was 1.092 and my FG was 1.02 for about 10.8% ABV

I tasted it again last night for the first time in months and the beer is excellent. I am a BJCP judge and if the sample I tasted last night were to land in front of me at the competition I am judging tomorrow, there is no doubt I would give it a very high 30's score and in the right mode I am thinking it could go over 40.

It has everything one would want in a RIS, a thick chewy body with distinct roast/coffee/chocolate character. A nice malt backbone with supporting bitterness, just right in my mind, but some judges may ding it a bit for not being bitter enough. The specialty ingredient is Laphroig and it can clearly be tasted in the flavor and noted in the aroma. In addition it has the wood aged barrel character complexity. So overall I am very happy with this beer.

With the temperatures warming to summer levels I am not sure how much I will want to drink this style over the next few months, but I probably will bottle it soon. I am thinking I will have some wonderful holiday gifts here.

Bottom line is if you brewed this beer, I encourage you to wait. I was disappointed in dec/jan time frame as it was hot, boozy, and astringent. That has all calmed do and I can not wait to enter it in the next big competition in my area.

I did a second runnings of a pumpkin stout with this, and I am thinking of trying the brew again. This time I am thinking Gran Marinier could be the play, and if I do it now I could have the pairing ready for holiday gifts.
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Old 05-11-2013, 05:29 PM   #212
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Thanks for the update, brucedelta. Glad it all came together in the end with a little time.
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Old 06-17-2013, 05:00 PM   #213
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Great looking recipe, thanks Marubozo for sharing!


I had a tiny bit of an issue with my primary fermentation that was slightly more vigorous than I expected.

Going to have to try this again with a bigger blow off tube.

(The pic is from day two of primary)
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Old 06-17-2013, 07:35 PM   #214
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Wow and that was WITH temperature control? haha awesome.

I started using fermcap in my boils and primary and its put my mind at ease, not sure if you are against additives but if not you should look into it
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Old 06-18-2013, 03:30 PM   #215
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Wow and that was WITH temperature control? haha awesome.

I started using fermcap in my boils and primary and its put my mind at ease, not sure if you are against additives but if not you should look into it
I'll check fermcap out. Thanks.
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Old 07-22-2013, 03:46 AM   #216
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This brew has been sitting in the secondary with some cold brewed coffee for a while now. It was brewed in January 2013. And I want to bottle it this week. My questions are;

How much priming sugar for this style?

Will it have enough active yeast in it to carbonate properly?

Thanks for the help!!
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Old 08-22-2013, 09:11 PM   #217
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6 gallons in the primary, did BIAB and was a little low on OG and bumped it up with extract, it's a big bag!
I did parigyle(sp) a porter, time to hurry up and wait.
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Old 08-24-2013, 09:42 PM   #218
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I have to admit that I haven't read all 20 plus pages yet so maybe this has been asked already. Which dry yeast would be recommemded for this brew?
Also the question above - how much CO2 should be in the beer?
Thanks!
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Old 08-25-2013, 11:01 PM   #219
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I have to admit that I haven't read all 20 plus pages yet so maybe this has been asked already. Which dry yeast would be recommemded for this brew?
Also the question above - how much CO2 should be in the beer?
Thanks!
S-04 is your best bet. However, S-05 would probably be fantastic as well.

Personally,I love S-05 for this.
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Old 09-07-2013, 11:21 PM   #220
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S-04 is your best bet. However, S-05 would probably be fantastic as well.

Personally,I love S-05 for this.
Thanks for the reply. I have both here so I'll use whicever one takes my fancy on the day

However I've only been brewing with S-05 recently so maybe it's time to go back to S-04 for this one.
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