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Old 11-14-2012, 02:16 AM   #11
moorerm04
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Sep 2011
Oxford, Ohio
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Ok I would have figured it had an oak addition. I am not so much of a fan of it, it's a little over the top for my pallet, I have a friend that is crazy about it, but for $14-4 pack it's a little on the steep end of price. All that smoke and hints of anise are a little too much for me. It isn't a bad beer, and IMO a good example of its style I'm just not big on most any RIS so I couldn't give it a fair judgment.

 
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Old 11-15-2012, 03:12 AM   #12
Option
 
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Feb 2011
Lakewood, Colorado
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If I did this recipe I would definitely go for the barrel aged ten-fidy and put it on oak. That beer is absolutely fantastic!

 
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Old 11-16-2012, 12:17 AM   #13
sgraham602
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Nov 2010
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what was your pre-boil volume???

 
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Old 11-16-2012, 12:19 AM   #14
sgraham602
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nevermind. i see it in the recipe

 
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Old 01-12-2013, 01:30 AM   #15
Oophaga
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Jul 2011
Orlando, Florida
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Anyone else try out this recipe? Or how about an update? I am thinking of brewing it next week.

Thanks

Ryan

 
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Old 04-25-2013, 02:20 PM   #16
sweed
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Jun 2012
Salem, NH
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I need to try this, ten-fidy is one of my favorite beers. I bought 2 4-packs to age, and I would love to do a side by side. I think after my wee heavy is done fermenting, I'll throw this in there, then bulk age for a long time.

 
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Old 04-29-2013, 02:28 PM   #17
ArcticBear
 
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Nov 2011
Branford, CT
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brewed a recipe very similar to this two weeks ago, transferred into secondary last night where it will sit for a month before aging in a keg. i made 11 gallons (over 1 gallon was lost to trub in the primary i believe, there was so much yeast cake it was CRAZY) 1/2 of it will be normal and kegged, 1/2 will be aged on whiskey soaked oak cubes.

starting O.G. for me was 1.102 (boiled 15.5 gallons down to 11ish) and gravity before the secondary was 1.036, i'm hoping it drops a good bit more over the next month. been fermenting consistently between 65-69. if it wasn't for this damn sinus cold i would say the hydro sample tasted amazing, but it tasted like roasted mucous (the mucous was from me, not the beer haha)

looking forward to this for sure

 
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Old 04-29-2013, 02:41 PM   #18
sweed
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Jun 2012
Salem, NH
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I always ferment my big beers for a month. I am going to brew this on Saturday, hopefully my ingredients come in this week from more beer I ordered last week(the free shipping orders take 2-4 bus. days to start shipping). I want to brew on national homebrewing day!

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Old 07-31-2013, 12:25 PM   #19
mtnagel
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Apr 2012
Cincinnati, Ohio
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I'm going on a 3 week vacation soon and am looking for a beer that can sit in primary for at least 5 weeks and this looks like a good candidate!

The plan is to brew ~2 weeks before we leave and make sure everything is going well before we leave. I'd check gravity at around 7 and 10 days just to make sure fermentation is progressing (or done) and then let it ride in primary for the 5 weeks and then transfer to secondary when I get back.

I can actively maintain proper fermentation temperatures when I'm home, but they might rise a bit when I'm gone - I use a water bath. I think my basement may rise to 71 or 72F while we're gone, but maybe fermentation will be mostly over by then. Would that be an issue for this beer?

Anymore updates on taste of this?
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-Matt

 
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Old 07-31-2013, 07:36 PM   #20
ArcticBear
 
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Nov 2011
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found out a problem i had, about 3 brews after this... was that my digital thermometer was off by about 15 degress... meaning my mash temp was way too low, accounting for this beer stalling out at 1.036ish... its going to be sweet, but there should be enough booze to balance it out.

both kegs have been sitting for a little while, one has oak balls in it, i was going to try and taste it last night but i can't find any ball lock liquid posts, or any party taps for that matter...theyve all gone to the gnomes

 
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