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Old 12-04-2010, 05:23 PM   #111
tucsonmike
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Brewed this on 10/8/10. Just racked from secondary to keg and WOW this tastes good. It was 58 degrees and not carbed and it still tasted better than a chilled and carbed sierra nevada porter which i tried right after.

Thanks for the great recipe!


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Old 12-08-2010, 09:19 PM   #112
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Originally Posted by tucsonmike View Post
Brewed this on 10/8/10. Just racked from secondary to keg and WOW this tastes good. It was 58 degrees and not carbed and it still tasted better than a chilled and carbed sierra nevada porter which i tried right after.

Thanks for the great recipe!
It's a house favorite in the wintertime to be sure.


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Old 12-09-2010, 12:51 AM   #113
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This is good. Brewed is again (3rd time) and just really like it alot. Munch is the man.
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Old 12-13-2010, 04:31 PM   #114
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What is the FG of this beer supposed to be?
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Old 12-13-2010, 06:33 PM   #115
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In a previous post, I noted that my batch went from 1.064 to 1.022, and with that amount of lactose and malto-dextrin as unfermentables, I thought that was reasonable, and bottled it.
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Old 12-17-2010, 12:43 AM   #116
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Kegged this tonight. Ended with an FG of 1.020. OG was 1.066. Came out really good. Even without the oats. Can only imagine it with the oats. Well done sire!
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Old 01-03-2011, 08:29 AM   #117
Dgonza9
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Brewed this today. Murphy's law in full effect! Stuck sparge. One of my heatsticks popped the GFCI. I was scrambling for sure. Had 11 or so gallons so I miscalculated the sparge a bit. But in the end OG was 1.062. From reading the posts that sounds okay. Sample tastes great so I'm hoping for the best!

Thanks for the recipe. Now it's time for patience. Gonna be hard, though with all the rave reviews. Plus, I went on a bit of an IPA bender so that's all I have on tap.

Cheers.
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Old 01-04-2011, 03:23 PM   #118
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Hey BierMuncher, Just finished my first batch and all went well. Waiting for the fermentation to complete.

I'm curious about what seems to be a rather low fermentation temp? I know you do everything by design so I'm wondering why you selected 60 degrees for fermentation?
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Old 01-04-2011, 08:53 PM   #119
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Hey BierMuncher, Just finished my first batch and all went well. Waiting for the fermentation to complete.

I'm curious about what seems to be a rather low fermentation temp? I know you do everything by design so I'm wondering why you selected 60 degrees for fermentation?
LOL. Nothing scientific. It just so happens when I brewed this beer it was in the winter and my basement temp was spot on at 60. Anything within the "normal" ale fermenting range will be just fine though.
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Old 01-05-2011, 02:04 PM   #120
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LOL. Nothing scientific. It just so happens when I brewed this beer it was in the winter and my basement temp was spot on at 60. Anything within the "normal" ale fermenting range will be just fine though.
Works for me... Thanks!


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