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Old 08-11-2012, 01:48 AM   #231
hebbs
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Jun 2012
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brewing this tomorrow and pitching onto the 1028 from ESB recipe. 2 biermuncher rec's in a row, should be a great fall + winter in my house!



 
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Old 09-14-2012, 08:23 PM   #232
Wakadaka
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Mar 2011
Richmond, VA
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just got the ingredients. using willamette since i still have at on in the freezer, and about 4lbs of LME in place of some 2 row and US04. everything else is the same though.

looking forward to a good autumn winter beer



 
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Old 09-21-2012, 06:09 PM   #233
Opd111
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Jan 2012
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Brewed this up...week primary, week secondary and kegged. Good from the start, but each glass gets better and better. Roasty, chocolaty and creamy. Normally I'm an IIPA/Imperial Stout guy, but I will definitely brew this again.

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Old 10-06-2012, 12:16 AM   #234
jdozer
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Jun 2012
Posts: 23

Brewed this today, aside from a stuck sparge it went well, looks and smells fantastic. Looking forward to tasting the finished product!

 
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Old 10-10-2012, 12:51 AM   #235
chalmer9
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May 2011
Cincinnati, Ohio
Posts: 105
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I must've missed something but I don't see an OG for this beer in the recipe. I'd like to make this this weekend.

Thanks

 
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Old 10-10-2012, 01:48 AM   #236
rico567
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Apr 2008
Central IL
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My recipe for this lists an OG of 1.048 - 1.065.
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Old 10-18-2012, 10:34 PM   #237
drop6301
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Apr 2012
Minneapolis, Minnesota
Posts: 13


Hey BM, thanks for the recipe. This will be my first non-kit brew, and am excited about it. In the original post, you say to rack it to a secondary. I was just wondering if there is any particular reason for this, or is it just like most brews that can stay in the primary?

 
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Old 10-19-2012, 03:38 PM   #238
BierMuncher
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Jan 2007
St. Louis, MO
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Quote:
Originally Posted by drop6301 View Post
Hey BM, thanks for the recipe. This will be my first non-kit brew, and am excited about it. In the original post, you say to rack it to a secondary. I was just wondering if there is any particular reason for this, or is it just like most brews that can stay in the primary?
I'm old school. I like racking to a clearing tank. My only bad (mutated) batches have come from beers I left sitting on the trub for extended periods. If you have success with just a primary...no need for a secondary.

 
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Old 10-20-2012, 11:00 PM   #239
Rideandbrew
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Sep 2012
Chicagoland, Illinois
Posts: 55
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Driving home from the LHBS,the smell of the milled grains made my mouth
water.

 
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Old 10-29-2012, 06:42 PM   #240

BM, Any idea what the difference is between malto-dextrin and lactose? Are they interchangable? Does one give sweetness and one give more body?


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