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Old 10-21-2012, 11:26 AM   #11
Mojzis
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Jan 2012
Rochester, NY
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Brewed the original last night. I made some brewers caramel instead of invert, added last 10 min of boil. Also added some cara-pils because I too was worried about the sugar making it too dry. Mashed at 156. I plan on doing the routine bourbon tea that you have up there, along with some raisins in secondary me thinks. Dropped it on a prior cake of US-05, sucker took off like a bat out of hell in 1 hour.

I hope to hand these out for Christmas if its any good!

Will post in a month or two with results

 
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Old 10-30-2012, 08:52 PM   #12
FuelshopMcgee
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May 2009
Spangdahlem, Germany
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Good deal when you say brewed original you mean you brewed Bug's recipe?

 
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Old 10-30-2012, 09:52 PM   #13
Mojzis
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Jan 2012
Rochester, NY
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Yeah i was reading radical brewing and came across the idea of an oatmeal cookie beer. So i googled it and came across Bug's recipe and it seemed pretty solid. Making the spice tea with apple pie moonshine (all i have), hoping it turns out.

 
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Old 11-25-2012, 06:45 PM   #14
waldo711
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Mar 2012
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How long did you leave it in secondary? I've never added fermentables to secondary...I racked it two weeks ago and the air lock still bubbles periodically. The inverted sugar seems to be taking quite a long time to ferment (understandably due to less yeast present). Curious to know what others have experienced.

 
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Old 11-25-2012, 09:23 PM   #15
Mojzis
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Jan 2012
Rochester, NY
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Quote:
Originally Posted by waldo711 View Post
How long did you leave it in secondary? I've never added fermentables to secondary...I racked it two weeks ago and the air lock still bubbles periodically. The inverted sugar seems to be taking quite a long time to ferment (understandably due to less yeast present). Curious to know what others have experienced.
For me, the sugar (caramel for me) went into the boil. The 1/2# raisins I put in the primary after a week, which restarted fermentation for about another week. I bottled after 3 weeks.

 
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Old 11-26-2012, 01:06 PM   #16
max21722
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Oct 2012
Posts: 5

Mine is ready ! I used Wyeast' similar instead of White labs because my carrier only have this brand.
For the grains, I discarded Crystal malt 120 L, trying to keep raisin flavor first.
I forgot the Oats loll ...

Because I wanted to make a raisin beer, I doubled the quantity.

Unfortunately, the raisin flavor is weak not to say missing...
I used these instructions : http://www.ehow.com/how_5819966_brew-beer-raisins.html

I taste all spicy ingredients, but not the raisins.
My beer is comparable with a tea infused with cinnamon, nutmeg and cloves. It taste water and it's not enough carbonated.

I don't know what I missed :O

 
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Old 11-26-2012, 01:38 PM   #17
Mojzis
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Jan 2012
Rochester, NY
Posts: 1,261
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I tried mine last night and I was pleased with the flavor. I got quite a bit of flavor out of the raisins, not too much cinnamon and spice, and only a touch of toasted oats. I don't know why the oats are so faint, i'm a little disappointed in that. Maybe next time i'll use more. Overall though its pretty good. The flavor is subtle, which to me is better than punch you in the face flavor that hides the rest of the beer.


Quote:
Originally Posted by max21722 View Post
Mine is ready ! I used Wyeast' similar instead of White labs because my carrier only have this brand.
For the grains, I discarded Crystal malt 120 L, trying to keep raisin flavor first.
I forgot the Oats loll ...

Because I wanted to make a raisin beer, I doubled the quantity.

Unfortunately, the raisin flavor is weak not to say missing...
I used these instructions : http://www.ehow.com/how_5819966_brew-beer-raisins.html

I taste all spicy ingredients, but not the raisins.
My beer is comparable with a tea infused with cinnamon, nutmeg and cloves. It taste water and it's not enough carbonated.

I don't know what I missed :O
Post the recipe you used, i'm sure we can figure out where you went wrong.

 
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Old 01-07-2013, 02:15 AM   #18
Mojzis
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Jan 2012
Rochester, NY
Posts: 1,261
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I handed these out for Christmas and got great feedback. I think the only thing I would do different next time is to scale down the raisins and up the spices and add to the boil instead of making a tea. The tea gave me a dull, stale, subdued flavor.

 
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Old 01-07-2013, 04:30 PM   #19
max21722
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Oct 2012
Posts: 5

How did you guys added the raisin flavor ?

 
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Old 01-07-2013, 08:39 PM   #20
Mojzis
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Jan 2012
Rochester, NY
Posts: 1,261
Liked 151 Times on 106 Posts


Bought golden raisins, pasteurized them, and added to secondary.

 
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