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Old 11-07-2013, 08:14 PM   #231
ScootersAle
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Feb 2011
Lamoille County, Vermont
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Brewed this a couple times now and really enjoy it. Upped the rye but just wasn't the same.

A little off topic but where did O'Daniel's version go? Looks like that thread (and his account) were deleted.
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Old 11-11-2013, 04:40 AM   #232
Hayseed
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Aug 2013
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Brewed this'n yesterday afternoon and had to sub a few things. Didnt have 120L crystal so I used 3oz 80L instead of the 2oz of 120. I couldnt find flaked rye and used rye malt instead , morebeer said the sub would be fine ?
No Cluster at lhbs so I used Northern and reduced 60 min to 1/2oz and at 15min tossed in 1/4oz.

Hit 1.046 OG right on the button and sample tasted good , a little sweet but I thing that will drop off some .
All in all it tastes good now !!

 
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Old 11-11-2013, 05:04 AM   #233
bluelakebrewing
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Nov 2010
Bellingham, Washington
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This looks like a fun beer.

 
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Old 11-11-2013, 12:27 PM   #234
mb82
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Apr 2012
Charlottesville, Va
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I brewed this up a couple of months ago( infact I am getting low on it). I handed a couple to a buddy, well last night I get an email with what was that beer you gave me. "I found an unmarked bottle in the back of my fridge so I decided to see what it was, it was great. I can only assume you gave it to me since it had no label" As I remember I used Special B in it instead of C120.
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Old 11-12-2013, 08:47 PM   #235
KidLightning
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Jul 2012
Chicago, Illinois
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The first batch of this that I brewed back in April was not only too low in FG (1.040) and too high in IBU (~32) but also ended up with some sort of infection while conditioning in the carboy. By the time I noticed it, however, it had already formed a nice pellicle and didn't have any off smells so I decided to just let it ride (for the past 7 months).

Tasted a small sample over the weekend and it's turned into a pretty decent (accidental) sour, with a nice golden-brownish color. Maybe some sort of Münster Alt?

Anyway, I'm slowly lowering the temp on it (along with a schwarzbier) in my lagering fridge and hoping to get the pellicle to drop. Hoping to bottle this weekend or next.

 
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Old 12-13-2013, 12:46 AM   #236
Hayseed
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Aug 2013
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I just bottled up a batch of the Kiss Yer Cousin and must of done something wrong as it turned out an amber ?
I used the brew in a bag method , and at time couldnt find flaked rye and used rye malt from morebeer , and local shop didnt have 120L crystal (should have ordered that too)so I used 80L .But for the rest I used all the same .
It didnt come out dark like Revvy's in the picture posted.
Any ideas how I can adjust ?
I did however hit the 1.046 SG and a 1.010 FG . The hydro sample was pretty tasty and the rye gave it a dry taste.

 
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Old 12-13-2013, 03:57 AM   #237
tallguybrewer
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Feb 2013
Chapel Hill, North Carolina
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Quote:
Originally Posted by Hayseed View Post
I just bottled up a batch of the Kiss Yer Cousin and must of done something wrong as it turned out an amber ?
I used the brew in a bag method , and at time couldnt find flaked rye and used rye malt from morebeer , and local shop didnt have 120L crystal (should have ordered that too)so I used 80L .But for the rest I used all the same .
It didnt come out dark like Revvy's in the picture posted.
Any ideas how I can adjust ?
I did however hit the 1.046 SG and a 1.010 FG . The hydro sample was pretty tasty and the rye gave it a dry taste.
Revvy's picture is darker than the beer actually turns out. The 80 vs. 120 will make a slight difference, but the beer is really more of an amber or dark amber beer. It'll be fine.
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Old 12-14-2013, 02:27 AM   #238
Hayseed
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Aug 2013
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I couldnt stand the wait !! Today it was 4 days old and I stuck one in freezer for 40mins and it had a nice frothy head and wow !! That is tasty !!

Thank you Revvy !! This is one I wont be without !

 
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Old 01-01-2014, 07:49 PM   #239
davidgsmit
Smithaus Brewing
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Mar 2010
Centennial, CO
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Brewing this for the second time this weekend. This is one of those beers that really strikes a cord with the BMC fans out there, I suspect it may be because of the corn addition.

This time I'm making a split 10 gal batch. I'm going to bump the mash temp by a degree (for some reason my beers attenuate really well), then I'm going to add wlp001 California Ale yeast to the first 5gal, but for the second 5gal I'm actually going to lager this.
I figure there's a good amount of overlap between a typical lager and this beer, so it should turn out really nice. Initially I wanted to use the San Francisco lager yeast but realized that it would probably require a different mash temp due to it's attenuation profile. So instead I'm going to try it with the Mexican lager yeast which seems to come highly recommended as a yeast that shows of the malt profile of a beer quite nicely.

Anybody else try this as a lager?

Thanks for the recipe Revvy!

 
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Old 01-16-2014, 08:54 PM   #240
OzzyBrew
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Apr 2013
Leavenworth, WA
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I Was only able to get 2 lbs of the flaked maize at my LHBS. Will this make much of a difference? I'm not at home to plug the lesser amount into beersmith. Thanks for any replies.
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