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Old 02-05-2013, 02:07 PM   #41
tellyho
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Apr 2011
Braintree, MA
Posts: 163
Liked 16 Times on 15 Posts


Still have a bottle left. Had one last night - more than a year later. Still tasty! No oxidation notes to speak of, and I didn't use barrier caps.

 
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Old 02-06-2013, 01:44 PM   #42
freeride
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Apr 2012
Chicago, IL
Posts: 10
Liked 4 Times on 2 Posts


Quote:
Originally Posted by tellyho View Post
Still have a bottle left. Had one last night - more than a year later. Still tasty! No oxidation notes to speak of, and I didn't use barrier caps.
I brewed this last April, bottled it in November, and have 6 waxed topped bombers sitting in my beer cellar...can't WAIT to crack one or two open this November!

 
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Old 02-08-2013, 01:13 AM   #43
Honda76
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Feb 2011
schererville, Indiana
Posts: 20
Liked 1 Times on 1 Posts


Brewed this way back when, really great brew. Going to pop a bottle this weekend and see how it held up.
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Bottled:Oatmeal stout,Weizenbock
California common,Warrior smash brew
Arrogant bastard clone
Watermelon & kiwi wheat,Belgian blonde
Secondary:Marzen Oktoberfest
Primary:Russian imperial stout

 
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Old 02-10-2013, 05:14 PM   #44
th3NvS
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Feb 2013
Orlando, FLA
Posts: 13

Quote:
Originally Posted by dcHokie View Post
I considered doing some wax on a few bottles also, but laziness won out.

I'd love to hear how yours turns out, keep us posted.
How doyou get the pacman yeast? i can never find it
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Old 02-10-2013, 06:34 PM   #45
dcHokie
 
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Mar 2010
Washington, DC
Posts: 1,591
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Quote:
Originally Posted by th3NvS View Post
How doyou get the pacman yeast? i can never find it
I bought a few packs a couple years ago and have kept washing a few generations of it, but its been released rather infrequently as a Private Collection strain of late. You can culture it from a Rogue bottle, though.
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Old 02-10-2013, 11:17 PM   #46
th3NvS
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Feb 2013
Orlando, FLA
Posts: 13

Quote:
Originally Posted by dcHokie View Post

I bought a few packs a couple years ago and have kept washing a few generations of it, but its been released rather infrequently as a Private Collection strain of late. You can culture it from a Rogue bottle, though.
Yeah still alot to learn just getting started, not there yet. But now that i know that's possible, i will have to learn
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Old 02-20-2013, 10:46 PM   #47
yak80yak
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Sep 2012
Long Island, NY
Posts: 31
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I will be brewing this in the next few days. A local brewery gave me a growler of
3711 slurry so I was wondering if any one has an opinion about using this yeast with this RIS. I will be doing the bourbon oakchips and maybe some anise seed in the secondary

 
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Old 03-04-2013, 11:24 PM   #48
dcHokie
 
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Mar 2010
Washington, DC
Posts: 1,591
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Quote:
Originally Posted by yak80yak View Post
I will be brewing this in the next few days. A local brewery gave me a growler of
3711 slurry so I was wondering if any one has an opinion about using this yeast with this RIS. I will be doing the bourbon oakchips and maybe some anise seed in the secondary
yak, did you end up brewing a stout with the 3711 saison yeast?
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Old 03-05-2013, 08:33 PM   #49
yak80yak
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Sep 2012
Long Island, NY
Posts: 31
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Quote:
Originally Posted by dcHokie View Post
yak, did you end up brewing a stout with the 3711 saison yeast?
I did brew this about 2 weeks ago. 1.093 OG. Very vigorous fermentation in about 3 hrs with the 3711.gonna give it one more week to clean up and then secondary with bourbon/oak chips. I found anise extract at the grocery and will add some of that too. Its very strong so I am experimenting with some stout to see how much to use without overpowering the brew.So far 1 drop in a 16 oz is just a little too much

 
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Old 03-15-2013, 02:23 PM   #50
derikdebo
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Feb 2013
Posts: 1

I have a question, with the mash at 149 your trying to pull as much fermentable sugars, yet in the recipe you added a bunch of unfermentables. I'm just curious as to why you did that. I'm gonna brew this here pretty soon and just want some feedback, thanks.

 
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