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Old 12-21-2011, 11:16 PM   #11
MooMooBrew
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Giving this a bump, you really boiled this for 3 hours?



 
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Old 12-22-2011, 12:17 AM   #12
DannPM
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I did!


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Old 12-22-2011, 05:08 AM   #13
MooMooBrew
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What was the intended effect? boil off DMS?

 
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Old 12-22-2011, 05:31 AM   #14
DannPM
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To develop melanoidins for additional color and flavor.
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Old 03-07-2012, 04:14 PM   #15
tennesseean_87
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If d2 is not available, would you recommend D-90 or D-180?
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Old 03-07-2012, 04:27 PM   #16
DannPM
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D2 is equivalent to D180, iirc just a different manufacturer
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Old 05-30-2012, 03:24 PM   #17
mtaylor2k2
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I'm about to brew this beer this weekend, and I had a couple questions:

Did you add the candi syrup and turbinado during the boil, or during fermentation?

Did you bottle condition this beer in normal bottles or champagne bottles?

 
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Old 05-31-2012, 05:08 AM   #18
DannPM
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I added both near the end of the boil. Also, I did bottle condition in normal bottles. Expect to wait about 6-8 months for this to get really good.
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Old 05-31-2012, 02:46 PM   #19
Beernewb
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Quote:
Originally Posted by DannPM View Post
I added both near the end of the boil. Also, I did bottle condition in normal bottles. Expect to wait about 6-8 months for this to get really good.
I have had mine in the primary for 30 days, crash cooling now at 46.

Did you add yeast at bottling?

what temps are you aging this? I plan on bottling after a few days at 46 degrees, letting it come back to room temp to carbonate, then aging it for a few months like you suggest. not sure whether to age it in a converted freezer at 55 or so, or age it at basement temps which will be in the upper 60's to 70 all summer long.

 
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Old 05-31-2012, 07:08 PM   #20
DannPM
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I put it in my cellar which is between 55 to 65 depending on the weather. That seems to work fine for the aging I am doing.


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