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Old 04-10-2012, 01:30 AM   #221
ThinMan
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Apr 2011
Lascassas, Tennessee
Posts: 39
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I have ended up with a 1.030 FG on Safale 04 after 23 days. Tastes very good, but am a bit spooked on that FG reading. Just put it in the Secondary tonight. Suggestions?

 
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Old 04-15-2012, 03:53 AM   #222
Grinder12000
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Jul 2008
Columbus WI
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I pigged my Pearl today.(27 days) Ended at 1.022 using Pacman. Tasted great. Maybe i'll just screw the carbing and drink it now. LOL

Thinman. No worries. It'll be so creamy no one will notice if it's a little sweeter. I read it's not uncommon to end high.
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Grinders Island Brewery - Pipeline

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West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

 
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Old 04-22-2012, 07:47 PM   #223
RugenBrau
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Sep 2008
Finger Lakes
Posts: 752
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I brewed this back in September and really liked it but it was just a little too sweet for me to sit down and have three or four. When it came to sitting down for one.....no problem. I was going to brew it again and cut back on the lactose. I just found three bottle that I had set away and it is fantastic. I know lactose is non fermentable but aging this porter does wonders for it. Time to brew and bottle a couple of cases for the fall weather.
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Old 04-28-2012, 02:10 PM   #224
Grinder12000
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Jul 2008
Columbus WI
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Rugen. . I used half the recommended Lactose and also cut down on the Carapils as Breiss extract already has it in it. Still a couple weeks but I'll give it a try next week ( the beauty of pigging).
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Grinders Island Brewery - Pipeline

145 batches and counting

West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

 
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Old 05-04-2012, 11:30 PM   #225
Grinder12000
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Jul 2008
Columbus WI
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Three weeks. Tried it. Can you say GREEN? This is what the "Homebrew" taste like. This needs at least 3 more weeks to grow. I did taste a little tiny bit of sourness when surprised me but it was way way green.
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Grinders Island Brewery - Pipeline

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West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

 
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Old 06-14-2012, 01:11 PM   #226
Ettels4
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Feb 2012
, WI
Posts: 21
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Did this one 2 days ago BIAB and got OG1.071. Smells like a chocolate malt milkshake at the top of the fermentor. FWIW 1 cup of maltodextrine weighs 3.75oz or 106.3g. For those who have been using the Wyeast 1028, what kind of attenuation have you been getting on this brew?

 
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Old 07-31-2012, 01:19 PM   #227
dougdecinces
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Jan 2011
Indianapolis, Indiana
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I'm wondering how everyone thinks this would work as a base beer for a peanut butter porter?

 
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Old 08-01-2012, 03:59 PM   #228
Ettels4
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Feb 2012
, WI
Posts: 21
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Probably work as good as any. It's fairly light as porter goes. I bottled mine on 7/11 and tried one 10 days later. It carbed up but the flavor did not wow me. However I am expecting this to get much better with some time on the shelf as others have experienced. Biermuncher's Orange Kolsch didn't wow me at all after 2 wks in the keg however it was awesome after 4 wks. I wouldn't doubt if this one follows a similar course.

How, exactly, does one go about getting the peanut butter flavor into their porter? Have you had a peanut butter porter before?

 
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Old 08-01-2012, 06:29 PM   #229
dougdecinces
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Jan 2011
Indianapolis, Indiana
Posts: 669
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You can buy defatted peanut butter and add it to the boil at knockout or in secondary. A couple people at my homebrew club used it and I fell in love. I'm not sure what it is, but the nuttiness of the peanut butter and, the roast and chocolate from the beer are a good mix.

 
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Old 08-02-2012, 12:47 AM   #230
Ettels4
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Feb 2012
, WI
Posts: 21
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Tried this one again tonight and it is improving for sure. Feels thicker, tastes more roasty and strangely even looks a touch darker. I like where this is going.

Thanks for the info on the P.B. that sounds interesting to say the least. This one would probably be good. Another (I have not yet made) that might be good would be Jamil's Chocolate Hazelnut Porter. Add the defatted P.B. and skip the hazelnut extract... or, what the hell, keep the hazelnut...

Let us know how it turns out.

 
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