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Old 11-10-2010, 09:37 PM   #11
aphid
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Jul 2010
santa cruz
Posts: 4

2 1/2 months in, it's amazing. Going to start another batch next week with a little less molasses and maybe a touch of allspice.



 
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Old 11-14-2010, 08:18 PM   #12
Shepherd5
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Mar 2010
Chula Vista
Posts: 147
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When you add licorice:

1.) How much do you add?
2.) What kind is used?
3.) When do you add it?

I happen to love the taste of licorice, but I stay away from the cheap stuff. I only eat the stuff that has real licorice extract (I can tell the difference).

Is it harder to get a stout like this to carb up?

Man, I really want to brew this one!


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Old 04-07-2011, 04:23 AM   #13
aphid
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Jul 2010
santa cruz
Posts: 4

This stuff just gets better and better over time.

 
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Old 05-13-2011, 01:04 PM   #14
Cascadegan
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Jan 2011
Seattle/Olympia, WA
Posts: 139
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Quote:
Originally Posted by Shepherd5
When you add licorice:

1.) How much do you add?
2.) What kind is used?
3.) When do you add it?

I happen to love the taste of licorice, but I stay away from the cheap stuff. I only eat the stuff that has real licorice extract (I can tell the difference).

Is it harder to get a stout like this to carb up?

Man, I really want to brew this one!
I don't know about this exact recipe but generally
More ethanol means the yeast are more strained and ethanol doesn't 'hold' gas as well as water does either, so it takes longer

Probably not telling you anything new though

 
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Old 07-08-2011, 12:27 AM   #15
beersteiner2345
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Feb 2010
Posts: 631
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I am wondering how you obtained 66 IBUs from this recipe... with an 11% aa rating on the target hops, I get around 37 IBUs.

I did a similar recipe today with Brewer's Gold hops and I am worried my IBUs are too low at around 33 IBUs... (aa was 9.4% on my hops.)

Or did you do a full boil?

 
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Old 07-08-2011, 05:38 PM   #16
WharfRat
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Jul 2011
Charlotte, NC
Posts: 104
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I am trying this for my first batch (probably will do a quicker batch once I get this out of primary). Mental note to self - get a 6.5 carboy - 1.5 days in and I must have blown off a gallon at least, with no signs of stopping. Using Nottingham's at 65F, and matched the OP's gravity before pitching.

Anyone who has brewed this or similar: any special advice on priming/bottling? I have been reading that carbonation is sometimes tricky with HG beers but the guidance around this seems to run the gamut. Thanks in advance!

 
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Old 07-08-2011, 05:41 PM   #17
beersteiner2345
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Feb 2010
Posts: 631
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Mine is fermenting like mad right now. Glad I did a starter, but I wonder if I should have made a bigger one (I did 1 Quart.)

 
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Old 03-04-2012, 07:27 PM   #18
Nanilynn85
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Mar 2012
Posts: 5

This is going to be my first time brewing the imperial stout, I have 3 madagascar vanilla beans shaved/chopped and sitting in vodka to add to the secondary, any helpful tips?

 
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Old 04-04-2012, 09:45 PM   #19
jkellner29
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Jan 2012
Posts: 39

What is the approx cost of this recipe?

 
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Old 04-05-2012, 01:27 AM   #20
jkellner29
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Jan 2012
Posts: 39

What type of yeast does everyone suggest here, I want to use wyeast liquid, but not sure the strain...



 
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