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Old 01-16-2014, 12:15 AM   #101
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I just scored some ECY Bug County. I'm thinking of brewing another batch of ToD to use it in. What do you think?


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Old 01-16-2014, 01:33 AM   #102
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Do it. Add some more black malt too and or some English C150/165. I made, essentially a very underhopped imperial stout heavy on crystal and a decent amount of midnight wheat. Its tasting great at six months.


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Old 01-16-2014, 05:59 PM   #103
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just wanted to share this...my tod clone 6 days in.

its fementing with only bottle dregs
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Old 01-17-2014, 02:26 AM   #104
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Quote:
Originally Posted by Scutrbrau View Post
I just scored some ECY Bug County. I'm thinking of brewing another batch of ToD to use it in. What do you think?
The guy I brew with and I are doing the exact same thing. I'm assuming it will work out fine.
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Old 01-20-2014, 11:15 PM   #105
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The guy I brew with and I are doing the exact same thing. I'm assuming it will work out fine.
Same idea here. You guys pitching the full ecy20 vile into 5 gallons?

To me ToD isn't too funky and ecy20 sounds like that's what it is going to make, funk. But the hope is for a funky stout that could go over some tart black cherries or cacao nibs and oak. We'll see what happens in a year.
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Old 01-22-2014, 02:25 PM   #106
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Beer Geek Nation just put up a video with what looks to be the MoreBeer Tart of Darkness clone recipe using Roeselare.


I'll be working up a 15 gallon batch very very soon!
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Old 01-24-2014, 01:27 PM   #107
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Attachment 1721252 weeks in..

Wondering what your ferm temperature has been. Been almost three weeks for me at 63-65 and I still have activity although it has slowed to a bubble every few minutes. I know Brett likes higher temps in the 70s but with a lack of ferm chamber I rely on ambient temps.
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Old 01-24-2014, 01:35 PM   #108
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I'm around 68 after a month...no airlock action here.. From what I've read after the month mark it starts getting more active.. Pitched roselare and TOD dregs in mine.. This is my first batch with any bugs so I don't know what to expect
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Old 01-24-2014, 04:44 PM   #109
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I brewed the ToD clone from Morebeer in Jan 2013. Fermented with Roselaer. 4 weeks in primary and then racked to secondary until the first week of Jan 2014. I skipped the oak step as I'm not a huge fan of oak. Bottled with corn sugar and a small amount of dry champagne yeast and conditioned for a couple weeks.

Turned out great albeit a little thin. This was my first sour and mashed at around 151. Their instructions at the time didn't mention mashing high which I've since learned that you either need to do with a sour or be prepared to blend to get some body.

So, I do really like it straight but I've been blending it at pour time with about 15-25% of another beer (usually using Sand Creek's chocolate oatmeal stout but a nut brown is good as well).

Now I really need to get another batch going...

Jaz
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Old 01-24-2014, 06:02 PM   #110
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Yeah, souring bugs and Brett really strip the higher chain sugars. Mashing high probably wouldn't have helped. Blending is the key here, I believe.


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