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Old 08-01-2012, 11:57 PM   #171
SavoryChef
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Just added the dried fruit to the Fruitcake Old Ale a couple days ago. It started to bubble in the airlock again.


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Old 08-02-2012, 03:24 AM   #172
Draygon
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I popped a bottle of the Spiced Bourbon Imperial Stout tonight to see how its coming along. It still has a fairly strong star anise taste to it...some if the other spices are there, not too strong though. It doesnt have much carbonation to it, and probably wont given the 13.5% ABV of it. Its very smooth, and will cellar extremely well IMO. Overall I think its coming along very nicely!


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Old 08-02-2012, 02:10 PM   #173
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Quote:
Originally Posted by Draygon View Post
I popped a bottle of the Spiced Bourbon Imperial Stout tonight to see how its coming along. It still has a fairly strong star anise taste to it...some if the other spices are there, not too strong though. It doesnt have much carbonation to it, and probably wont given the 13.5% ABV of it. Its very smooth, and will cellar extremely well IMO. Overall I think its coming along very nicely!
How long has it been bottled? I wouldn't worry about the carbonation at this point....higher grav brews can take months to carbonate/bottle condition. I'm not expecting any carb on the Caramel Quad (10.5 %)'til at least October... and I added fresh yeast at bottling, long with a relatively high vol CO2 amount of priming sugar...
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Old 08-10-2012, 12:29 AM   #174
Shuznuts
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Just bottled the Christmas gruit. Came out just over %10 abv. The hydrometer sample had hints of cinnamon, juniper, with a nice hop bitterness in the background. Not bad for a green beer.

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My 2 l yeast starter



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The mash at 150 for 60 minutes



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The spices measured out



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Ginger beer I drank while brewing this one.

Anyway, hope y'all like it.

 
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Old 08-16-2012, 12:38 AM   #175
SavoryChef
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Fruitcake old ale update:
Just racked it off the fruit. The fruit had no flavor when I tasted it so its all in the beer. The beer taste kinda fruit sour with cinnamon and clove. I can definitely see why this needs to age.
Fg was 1.020 when I added the fruit, it started bubbling again and the gravity was 1.019 when I racked it off the fruit. So not sure how much more abv there will be, maybe 1-2%?
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Old 08-16-2012, 04:41 AM   #176
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Dropping a point is probably only a fraction of a percent, but who really cares...by Christmas it will be awesome! I do recall the fruitcake old ale recipe having some tartness, so it sounds like you're dead on....

I'm itching to crack open one of the caramel quads but I'm restraining myself until it's been bottle conditioning for at least a month and a half or so... (It's only been ~3 wks at this point)
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Old 08-16-2012, 02:55 PM   #177
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What about the sugar in the fruit that fermented out? It had to create a little more abv.
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Old 08-16-2012, 06:26 PM   #178
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Quote:
Originally Posted by SavoryChef
What about the sugar in the fruit that fermented out? It had to create a little more abv.
Remind us of the fruit you added, please?

 
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Old 08-17-2012, 01:55 PM   #179
SavoryChef
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.75# each dried raisins, blueberries, apricots and cherries. I went to the gotmead website and inputted the amounts into their calculator and came up with 2%. But without a full mead recipe who knows.
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Old 09-04-2012, 12:41 AM   #180
Draygon
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Tasted another one of my Spiced Bourbon Imperial Stouts, still very little carbonation (which may stay this way) the Star Anise is still very prominent in it, hoping that still goes down and mellows a bit more in the next few months.

Have we set a ship date for this yet?


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