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Old 10-12-2011, 07:32 PM   #2601
FromZwolle
 
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Mar 2010
beecher, il
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honey porter.

 
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Old 10-12-2011, 07:34 PM   #2602
bottlebomber
 
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Quote:
Originally Posted by maxam
Clue 2: Its the main ingredient that makes this different. (other than water).
So your saying that the beers main source of sugars is an ingredient that distiguishes the style?

 
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Old 10-12-2011, 07:44 PM   #2603
two_hearted
 
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Quote:
Originally Posted by bottlebomber View Post
So your saying that the beers main source of sugars is an ingredient that distiguishes the style?
I would say yes to this.

 
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Old 10-12-2011, 09:01 PM   #2604
commonsenseman
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Feb 2011
White Bear Lake, Minnesota
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Braggot?
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"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
__________________________________________
Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

 
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Old 10-12-2011, 09:09 PM   #2605
Gridlocked
 
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Molasses Stout‎?
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Sweetcel: "try this, it was dry-hopped with a lot of climax."

 
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Old 10-12-2011, 10:59 PM   #2606
two_hearted
 
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Quote:
Originally Posted by Gridlocked View Post
Molasses Stout‎?
You're on the right track.

 
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Old 10-12-2011, 11:21 PM   #2607
LVBen
 
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Sweet Stout

 
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Old 10-12-2011, 11:28 PM   #2608
bottlebomber
 
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Chocolate milk stout

 
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Old 10-12-2011, 11:40 PM   #2609
two_hearted
 
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Quote:
Originally Posted by bottlebomber View Post
So your saying that the beers main source of sugars is an ingredient that distiguishes the style?
So this would be the highest % of fermentable sugars

 
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Old 10-12-2011, 11:44 PM   #2610
bottlebomber
 
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Right, right... forgot about that. Time to regroup...

 
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