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Old 04-06-2013, 12:12 PM   #511
bigmunchez
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Jun 2012
Perth, Western Australia
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Hi folks
I'm brewing this recipe tomorrow but I've just realised my brown malt is from Simpsons and is roughly twice as dark (300 EBC) as the brown malt listed in the recipe. Does anyone have any experience with this particular brand of brown malt in this (or other similar) recipes?
At this stage my plan is to halve the amount of brown malt and sub in something like biscuit/victory to make up the other half.

Thanks in advance for any help or suggestions

 
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Old 05-13-2013, 12:53 AM   #512
scottvin
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Feb 2012
Hicksville, NY
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If I add the makers to the bottling bucket, do I still need to add sugar for carbonation? Thanks!

 
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Old 05-13-2013, 02:58 AM   #513
passedpawn
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Apr 2009
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I finally got around to kegging my funked-up version of this. Very tasty. Was drinking it tonight, and I'm toasted. Later fermentation with brett B. I've got a brett L version also, kegged and carbed, but I'm not touching that one yet.
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Old 05-13-2013, 04:26 AM   #514
StainlessBrewing
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Sep 2009
Gilbert, AZ
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Just kegged another batch.

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Old 05-14-2013, 01:10 AM   #515
BrewOClock
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Apr 2013
Tupper Lake, New York
Posts: 22


I'm sure its in this 51+ page thread somewhere but can someone tell me what the correct amount of pure vanilla extract is for 5 gallons of this, I have 2 days until racking to secondary and can't get the pure vanilla beans in the meantime. Thanks for whoever helps.
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Old 05-15-2013, 03:12 AM   #516
StainlessBrewing
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Sep 2009
Gilbert, AZ
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Quote:
Originally Posted by BrewOClock
I'm sure its in this 51+ page thread somewhere but can someone tell me what the correct amount of pure vanilla extract is for 5 gallons of this, I have 2 days until racking to secondary and can't get the pure vanilla beans in the meantime. Thanks for whoever helps.
I used 2oz last time of the stuff in the picture but bumped it up to 3oz this time. I hope that helps.
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Old 05-23-2013, 03:47 PM   #517
bbentley40
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Oct 2008
Madison, AL
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So the recipe says add the vanilla beans to the secondary and the Makers at bottling/kegging. But some people added the vanilla beans to the makers for a couple days then poured all that into the secondary. Which is the preferred method? I brewed this Sunday so I will be moving it to the secondary early next week. I forgot to let my boil run longer so I ended up with more wort and missed my OG (got a 1.069).. other than that though I am excited to try this one!
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Old 05-23-2013, 05:09 PM   #518
Brewrifle
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Jun 2012
Austin, Texas
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I soaked two split and cut beans in whiskey for a week and them dumped it all in the secondary (whiskey barrel actually) for 1 week and then transferred to the keg. The vanilla flavor was amazing, but has since subsided after 2 months.
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Old 05-23-2013, 05:13 PM   #519
LLBeanJ
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Feb 2012
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I soaked the beans in about an ounce or so of the bourbon for a few weeks (was only supposed to be a week, but my brew schedule kept getting pushed out and the beans were already soaking) to sanitize them before adding to secondary. The bulk of the bourbon (I used 8 oz.) was added when I transferred from secondary to the keg.

Edit: No, this isn't what I did. I'm remembering incorrectly. Jeez, it sucks getting old.

It was the oak chips that ended up with an extended soaking in the full 8 oz. of bourbon for about 3 weeks before adding to secondary. I can't remember what I did with the vanilla beans. Might've just added them to the end of the boil. I'll check my notes tonight and update this post... again.

Edit 2: Evidently, I soaked the vanilla beans and the oak chips in 8 oz. of bourbon and dumped the whole mess into the secondary for about a week, then I kegged and let it age for 4 months before tapping. Fortunately, I don't need to refer back to my notes to recall that it turned out to be really nice brew.

 
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Old 05-23-2013, 10:03 PM   #520
jknapp12105
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Mar 2012
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Nice

 
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