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Old 03-10-2012, 10:01 AM   #11
triangulum33
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This sounds really interesting. Yotie, do you think oaking it would add to the beer?
Only 2weeks in secondary? Are you bottle aging it?
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Old 03-10-2012, 04:24 PM   #12
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Quote:
Originally Posted by triangulum33 View Post
This sounds really interesting. Yotie, do you think oaking it would add to the beer?
Only 2weeks in secondary? Are you bottle aging it?
Howdy!

I unfortunately can not edit the recipe as posted; I actually now keep it in the primary for 4 weeks and do no secondary. The molasses takes a while to ferment out, and the beer loves conditioning.

I am bottle aging it, no keg-setup yet. I find hat the brew really shines after 3 months, but is still damned tasty a month into bottle.

I believe oaking would be great, but for that I may suggest adjusting for a lower OG (1.086 or above) so if the brew is less likely to come out "hot" which would clash with oaking. I brewed this up a month and a bit back at 1.086, and it has turned out beautifully with the hops being more apparent.

If you have any questions on the recipe, please ask. This is my favorite recipe, my best for competition, and I believe more people should meet this beer.
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Old 07-29-2014, 08:37 PM   #13
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Here's to hoping I get a response on a two year old thread!!!

Have you thought or tried using buckwheat honey instead of the molasses?

Have you tried using a Blelgian yeast just to add a little background complexity, ie fruitiness?
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Old 03-01-2015, 11:01 PM   #14
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Brewed this last night and everything looks and smells awesome! Only problem occurred during the night when the airlock got blown off and made a nice mess to clean up. Moved it outside, replaced with a blow-off tube this morning and that was blown off within about 10 minutes. This one's going to be awesome! SWMBO was not as impressed as I was though. Name:  ImageUploadedByHome Brew1425250872.911802.jpg
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Old 03-01-2015, 11:06 PM   #15
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One more pic from this afternoon. FYI - I think WLP013 + molasses = C4!Name:  ImageUploadedByHome Brew1425251204.159789.jpg
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Old 03-01-2015, 11:51 PM   #16
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Holy Moley! This one DOES indeed need a blow-off tube. Before I did that I had the rubber gasket blown off of the lid. I also learned that having an oxygen stone really helps the yeast not go crazy. Glad the brew day went well though!

It will obviously want a bit of aging if it is fermenting that hard so smooth out the yeast and alcohol notes. Keep me updated, want to know how it works out for you!
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Old 03-01-2015, 11:54 PM   #17
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Quote:
Originally Posted by bolus14 View Post
Here's to hoping I get a response on a two year old thread!!!

Have you thought or tried using buckwheat honey instead of the molasses?

Have you tried using a Blelgian yeast just to add a little background complexity, ie fruitiness?
Can't believe I didn't see this reply before. Haven't tried with honey, but you would want something strong with buckwheat to cut through the dark grains enough. Belgian yeast could be REALLY neat (WLP Trappist) ontop of it all.
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Old 03-21-2015, 03:12 AM   #18
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Racked to secondary tonight with a reading of 1022. Tastes AWESOME! Reminds me a bit of ten fiddy... I'll bet it'll drop a bit more. Can't wait!Name:  ImageUploadedByHome Brew1426907519.275294.jpg
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Old 03-21-2015, 04:52 AM   #19
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OMG that buckets looks as terrible as mine every time I brew this recipe. I usually end around 1022 but it helps with the high alcohol. Ten Fiddy? I can see it.

Glad it is coming along great! Keep the updates coming bud!
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Old 03-29-2015, 02:30 AM   #20
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Went ahead and bottled tonight. It's going to be a long, hard wait for this one to mature. Ended at 1022. Wasn't what I hoped for but that extra sweetness is probably a good thing with this one.
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