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Old 10-20-2012, 12:12 AM   #481
mistercameron
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Jan 2011
SD, Ca
Posts: 390
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WOW! This taste like apple pie in a glass.

I actually kegged mine. At 3 days (ferm temp w/ English cider yeast) it's still on the sweet side - more than I was expecting. I'll probably let it keep going another couple days to dry it out some. One thing I notice is that the first sample I pour has very viscous fluid full of cinnamon. I'm guessing the syrup mixture is probably settling out, despite my attempts to shake and invert the keg.

Anyone else have tips for kegging this recipe?

 
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Old 10-20-2012, 12:14 AM   #482
lunshbox
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Nov 2011
Gastonia, North Carolina
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I have been digging around for caramel syrup. I after a while j decided to make my own. This stuff has butter and cream in it. I assume that would cause a problem. What did you guys use?
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Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
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Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red

 
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Old 10-20-2012, 01:38 AM   #483
BenRuss
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Jul 2012
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I have had mine in bottles for 4 days and the two test plastic bottles went psst then bubbled over just a bit. Is it too late to pasturize??? I don't have the room to cold crash. Could I do it at a lower temp for longer?

 
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Old 10-20-2012, 01:39 AM   #484
BenRuss
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Jul 2012
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Sorry, 3 cans of concentrate and the syrup at bottling,

 
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Old 10-20-2012, 02:29 AM   #485
BenRuss
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Jul 2012
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Thanks all, I have gone ahead with pastureization anyway and only list a bottle on the first batch. I was working without a tea towel at the bottom if the pot and my pot has a large aluminum heat pad on the bottom so I likely had a bad bottle or it was getting some weird heat pattern. I am also preheating in the sink at about 115 before hitting the pot.

Test bottles are incredible, I can just imagine it after a month!! Thanks Mike.

 
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Old 10-20-2012, 03:33 AM   #486
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 463
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Quote:
Originally Posted by lunshbox View Post
I have been digging around for caramel syrup. I after a while j decided to make my own. This stuff has butter and cream in it. I assume that would cause a problem. What did you guys use?
It won't cause a problem but there will be 0 head retention. I.e. you will get carbonation, but there may be a film or other fatty substance on the top that may be unsightly. STILL, if it tastes good.....Basically, oil will cause a prob in that way. I wanted to use the heavy whipping cream in a batch...I just haven't yet.

This is why we experiment!

Do it and report back!

 
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Old 10-20-2012, 08:39 AM   #487
Tuckerl
 
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Oct 2010
Kailua, Hawaii
Posts: 62
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Quote:
Originally Posted by mistercameron
WOW! This taste like apple pie in a glass.

I actually kegged mine. At 3 days (ferm temp w/ English cider yeast) it's still on the sweet side - more than I was expecting. I'll probably let it keep going another couple days to dry it out some. One thing I notice is that the first sample I pour has very viscous fluid full of cinnamon. I'm guessing the syrup mixture is probably settling out, despite my attempts to shake and invert the keg.

Anyone else have tips for kegging this recipe?
I had the same problem. I tried shaking the keg a few times to try to redistribute but in the end there was really nothing I could do. After the first few glasses or so you won't see it anymore.

 
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Old 10-20-2012, 01:21 PM   #488
mistercameron
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Jan 2011
SD, Ca
Posts: 390
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Quote:
Originally Posted by Tuckerl

I had the same problem. I tried shaking the keg a few times to try to redistribute but in the end there was really nothing I could do. After the first few glasses or so you won't see it anymore.
Did it dry out fine? I washed and saved the yeast so I can re pitch some, just not sure if its necessary in this case

 
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Old 10-20-2012, 06:15 PM   #489
Fuddham
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Sep 2012
Covington, VA
Posts: 4

I started a batch last weekend using Mike's recipe but used a wine yeast. When the Sg got to 1.006 I racked onto 5 campden and 2.5 tsp P. Sorbate. Stirred well and degassed. The next day the airlock was still working heavly. Added 2.5 tsp more of P. Sorbate, but the airlock is still working heavly. How am I to stop the yeast so that I can backsweeten? I am not planning on carbing.

Thanks,

Scott

 
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Old 10-20-2012, 08:24 PM   #490
Tuckerl
 
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Oct 2010
Kailua, Hawaii
Posts: 62
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Quote:
Originally Posted by mistercameron

Did it dry out fine? I washed and saved the yeast so I can re pitch some, just not sure if its necessary in this case
Yeah, it was perfect. Just had to get through the initial sediment.

 
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