Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > American Ale > "Kiss Yer Cousin" Rye Kentucky Common Ale

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Old 03-06-2012, 10:42 PM   #31
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Awesome Dana, let me know how it's received on Saturday!!!

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Old 03-07-2012, 01:43 AM   #32
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Revvy you wouldn't happen to have a partial mash or extract with specialty grains recipe version of this would you? Would love to try this out but just don't have the equipment for all grain at the moment. I have done quite a few partial mashes however so if it could be scaled down to something along those lines I think I could certainly handle it.
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Old 03-08-2012, 05:46 PM   #33
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Wow, my first post and it seemed to have ruffled some feathers. That certainly wasn't my intention. Just for the sake of clarity regarding my original question, I have read a lot about secondary vs primary and have drawn my own conclusions. It's a deep subject with lots of information and many experts with numerous conclusions. My question was not meant to delve into that issue in general but rather how a change in procedure from this original recipe would effect this recipe in particular. The reason I chose to post in this thread as opposed to posting in the primary vs secondary thread was because the information I was seeking was only relevant as it pertains to this recipe. It seems reasonable to me. Very sorry if I was unclear initially. Thank you for your input everyone. Extremely interesting thread. Peace, happy brewing to all.
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Old 03-10-2012, 06:33 PM   #34
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I would again say, your beer is done when its done. People try to fit beer making into their schedule when really you have to work around it. Giving it a little time will almost never hurt it, pulling it to early will, IMO. You just need to taste it and if you like it in 2 weeks then bottle it (or drink it). It probably wont taste like the original that sits for an extra 15 days after that. That extra time will really make a clean beer.
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Old 03-10-2012, 06:47 PM   #35
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I brewed O'Daniel's Kentucky common and it was excellent. I hadn't seen this thread, but it will surely go into rotation. Thanks Revvy for the recipe.
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Old 03-11-2012, 05:54 PM   #36
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Quote:
Originally Posted by Revvy
Awesome Dana, let me know how it's received on Saturday!!!

Went to the fest yesterday. Although I didn't get a prize since they only awarded 1st place, or a legit score (was a bit of a informal competition) it was well received by attendees. Everyone said good flavor, nice finish and no aftertaste. Quite sessionable!
Just what I was going for. This recipe will be one I keep on hand to make at least once a year.
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Old 03-11-2012, 09:11 PM   #37
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On my brew schedule ... looks very interesting
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Old 03-13-2012, 09:39 PM   #38
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"The curse of the Kentucky Common"
Oh no, this beer went from being delicious and exciting to being the bane of my mid-week. I went to bottle up some bottle from the keg for a competition in a few weeks and I found that my father had thrown away a box with all of my pour spouts and tubing! (it was at his house) At least it is under the keg and on pressure.
ell I made 10 gallons so I figured I would bottle up the other carboy I had. I bottled it all before I tasted it, and I have some Belgian yeast mixed in to that half batch. Its not an infection, because it is smooth and not unpleasant, but it was not the character the keg had. More of a corn/rye saison? (does that even exist??).
I can't wait to puy some more tubing to get the easy drinking version back!
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Old 04-14-2012, 09:33 PM   #39
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did you just mash for 60 min? or did you let it go for 75 or 90?
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Old 04-18-2012, 04:27 AM   #40
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Has anyone tried to this beer on a nitro faucet? I need to fill that gap in my pipeline and have been looking for something other than your standard milk, dry, or chocolate stout. Plus a nice crisp session beer is always nice to have once it starts warming up.
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