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Old 02-29-2012, 04:42 PM   #11
TopherM
 
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Mar 2011
St. Petersburg, FL
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The extra aging will really tie the beer together....lol.
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Old 02-29-2012, 06:01 PM   #12
sockmerchant
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Dec 2010
Auckland, Auckland, New Zealand
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Cheers guys

Guess we'll wait and see. I suspect even more than quantity... the type of coriander is what's jumping out at me. It's the smaller darker grained stuff. Won't.be using it again.

Live and learn eh
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Old 02-29-2012, 06:07 PM   #13
Drunkenkyle
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Jan 2012
Glendale, AZ
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Quote:
Originally Posted by TopherM
The extra aging will really tie the beer together....lol.
Lol

 
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Old 02-29-2012, 07:21 PM   #14
Croat
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Feb 2012
Zagreb, Croatia
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I also made a mistake with these darker grains. I put once only 7 grams per 5 g and it was way too much.
This is what the good ones should look like.
Click image for larger version

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PS- I heard this type is from India


 
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Old 02-29-2012, 08:24 PM   #15
sockmerchant
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Dec 2010
Auckland, Auckland, New Zealand
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Yeah that's what I usually use. Usually I have a lot of it around as I use it for making Biltong (kinda like jerky).

Alas, I ran out and used
the cooking stuff which I'm entirely unhappy with.
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Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
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