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Old 02-25-2013, 01:13 PM   #101
slinkman85
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Jan 2013
Kalamazoo, MI, Michigan
Posts: 5


This was very disappointing, after reading so much positive feed back and cracking the first one after a month in the bottle. I was very surprised by this. The flavors were very far off, very sweet and "weird" tasting. I'm celiac so all I brew is gluten free and I have more than a couple of brews under my belt so I know I did everything right. I'm pointing to the D180, 2 pounds for 3 gal just has to be excessive. Lucky for me I used the O2 lids so maybe after 6 months or a year this "might" mellow out, but I doubt it, won't make this again. And yes, I followed the recipe only adding a small amount of vanilla in secondary.

 
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Old 02-25-2013, 03:29 PM   #102
Cainepolo12
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Sep 2012
Posts: 142
Liked 9 Times on 8 Posts


I brewed the dual spires and added vanilla to secondary and got the very same taste. My guess is that it is the vanilla and not the brew.

 
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Old 02-25-2013, 05:48 PM   #103
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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Slinkman--what were your gravity readings? What temps did you ferment at, what yeast did you use, and exactly how much vanilla did you add? I added 1/2 oz to a 3 gallon batch one time and it took a couple months in the bottle before it stopped tasting like an alcohol-spike A&W cream soda. Is this your first time brewing with vanilla?

 
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Old 03-07-2013, 06:46 AM   #104
PaintedRat
HBT_SUPPORTER.png
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Feb 2012
Fresno, CA
Posts: 162
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I found rolled oats instead of quick oats. What would I have to change? Cereal mash?
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Old 03-12-2013, 01:47 PM   #105
Safa
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Aug 2012
Birmingham, Alabama
Posts: 454
Liked 32 Times on 23 Posts


Quote:
Originally Posted by igliashon View Post
Uh oh, you used dark candi sugar instead of D-180 syrup? You are not going to get anything close to a stout, I'm afraid. I made that mistake once, and I will not make it again! Dark candi sugar is nothing like D-180 syrup; it's more like brown sugar than anything.

I recommend ordering online if the LHBS doesn't have it. It is an absolutely essential ingredient for this recipe, accept no substitutes!
Bottled this batch yesterday. Holy crap it tastes bad. Really bad. I'll leave it and let it do its thing for a couple of months and see how it goes but I can see myself just throwing it all away.

Brewed what will hopefully be the no nonsense stout with the real D-180 and it looks and smells pretty damn good. Got it chugging away. I used Nottingham instead of S-05 since that's what I had on hand. Hopefully it will work!
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Old 03-15-2013, 01:29 PM   #106
robbyhicks
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Nov 2011
Casper, Wyoming
Posts: 152
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I've had my 3gal batch in the fermenter for close to a month, the nitty is still pluggin along and the brew is looking fantastic... Really looking forward to trying this one! Thanks Ig...

 
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Old 03-22-2013, 01:09 AM   #107
Safa
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Aug 2012
Birmingham, Alabama
Posts: 454
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How long does this thing take to ferment!? Mine has been bubbling along for 2 weeks now with no signs of slowing!
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Old 03-22-2013, 01:52 AM   #108
dorklord
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Mar 2010
La Crosse, Wisconsin
Posts: 577
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Quote:
Originally Posted by Safa View Post
How long does this thing take to ferment!? Mine has been bubbling along for 2 weeks now with no signs of slowing!
I have noticed that most of my GF brews seem to take longer than a non-GF version would take.
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Old 03-22-2013, 06:52 PM   #109
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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That's odd, my brews usually finish fermenting and start clearing after no more than a week. I use Fermentis yeasts, though...usually S-04, US-05, and S-33, but occasionally T-58 and WB-06. I also have taken to adding yeast nutrient and whirlfloc, but I can't remember the last time I had fermentation activity go on longer than 10 days.

 
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Old 03-23-2013, 12:25 PM   #110
scaesare
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Nov 2012
Ashburn, VA
Posts: 108
Liked 25 Times on 17 Posts


I've only brewed this twice, but both times my experience has been the same as igliashon's... fermentation activity is largely complete within a week or so...

-sc

 
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