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Old 12-19-2012, 04:37 AM   #541
dallasdb
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Sep 2010
Aurora, Colorado
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Wobblymadman, I stuck with Notty. Fermentation went absolutely crazy on the second day. I will post a pic in a sec.

 
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Old 12-19-2012, 05:52 AM   #542
dallasdb
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Sep 2010
Aurora, Colorado
Posts: 1,446
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Made quite a mess but probably the BEST SMELLING brew I've ever done.


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Old 12-20-2012, 04:36 AM   #543
shawnleary
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Mar 2012
Posts: 33
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I brewed this last week with only a minor modification to the original with substitutions of crystal 60 with 20 and the yeast brand. my LHBS was out of both. Can't remember the name of the other English ale yeast but the owner told me it was similar and should work fine.

this is my first usage of chocolate malt and oats. or anything other than S 05 yeast. definitely excited about it with all the great posts after tasting.

I usually wait three weeks before racking to bottles, is that third week unnecessary with this brew? would love to cut a week in my turnaround time.

 
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Old 12-22-2012, 04:03 PM   #544
mikeysab
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Aug 2009
staten island
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Brewing this now and it just started snowing. Nuts in the snow, says I for a name.
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Old 12-22-2012, 07:07 PM   #545
Wheelspin
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Aug 2012
Johannesburg, South Africa
Posts: 173
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Brewed my first Nut Brown Ale on Friday.

All good and into the fermenter - until I mixed up a Sweet Milk Stout recipe with the Nut Brown Ale recipe which were lying on the same table side by. The Sweet Milk Stout recipe called for lactose with the boil.

Thinking I had left it out, I quickly boiled 450 grams of lactose up on the stove, cooled it and put it into the fermenter with the Nut Brown.

Late that night I realised my mistake. The lactose was for the Sweet Milk Stout not the Nut Brown

Should I be worried ? Could it turn out good ? What do you guys think will be the result ?

It's bubbling away very briskly right now.

 
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Old 12-22-2012, 07:25 PM   #546
Sippin37
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Oct 2010
Chicago
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What temp did you mash at? Lactose is going to add some body and residual sweetness. So as long as you didnt mash too high I think it could come out good. Let us know though, I am curious. Thanks
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Old 12-23-2012, 01:03 AM   #547
jwm1485
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Feb 2012
milwaukee, wisconsin
Posts: 104
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How much corn sugar do you guys recommend for pruning this?

 
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Old 12-23-2012, 01:17 AM   #548
jwm1485
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Feb 2012
milwaukee, wisconsin
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*priming

 
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Old 12-23-2012, 09:44 AM   #549
Wheelspin
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Aug 2012
Johannesburg, South Africa
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Sipping I mashed at about 158 - 162 F, missed my target of 154 a bit.

Will this also affect it ?

 
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Old 12-23-2012, 01:40 PM   #550
D_Nyholm
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Mar 2011
Sayville, NY
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Quote:
Originally Posted by Wheelspin View Post
Sipping I mashed at about 158 - 162 F, missed my target of 154 a bit.

Will this also affect it ?
Yes. You mashed very high, which created sweetness and unfermentables And then added lactose which adds sweetness and unfermentables. I think the beer is going to be very sweet and stop fermenting over 1.020

 
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