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Old 11-14-2005, 02:18 PM   #11
DeRoux's Broux
 
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Nov 2004
Beaumont, Texas
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it goes pretty quick, but it may still be there by then? i'm sure that's the extra spice flavor. but, the 7oz is correct in the recipe.

give it a shot!
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Old 04-12-2009, 07:16 PM   #12
Ed_
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Jan 2009
Birmingham Alabama
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Obviously this thread has been dead for a while but I just tried St. Arnold's Christmas for the first time in January of this year and fell in love with it. Tried the extract recipe listed here, let it condition for 2 months prior to bottling and have it in storage now. I did try one after about 3 weeks and can already tell it is going to be phenomenal but would love to hear from anyone who has brewed it to find out what the ideal bottle conditioning time is to really let the flavors blend.

Oh and thanks DeRoux's Broux for posting the recipe from the brew master. I am still amazed that this recipe was out there.

Cheers

Ed
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6.5 gal Primary 1: empty
6.5 gal Primary 2: empty
5 gal Secondary 1: Amarillo Pale Ale
5 gal Secondary 2: empty


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Old 04-15-2009, 05:32 PM   #13
tac0meat
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Jan 2008
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Made the extract recipe from DeFalco's about a year ago. It definitely gets better with age. Every once in a while I come across a bottle mixed up in my storage closet or hiding in the back of the fridge and its always a treat! After 6+ months it seems to smooth out, sounds like you made it just in time to age for Christmas!

 
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