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Old 10-04-2012, 05:16 PM   #1
WiscoMan
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Aug 2012
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Just thought I would share a photo of my small yet effective setup here in my closet. I am going to brew another batch for my primary once I rack whats in the bucket into my carboy.

Any suggestions for a good brew for the upcoming cold weather here in Wisconsin?

Primary (Bucket): Mystery IPA
Little Guy: Experimental Hard Cider w/ US-05
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Old 10-04-2012, 05:48 PM   #2
Homercidal
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It's getting kind of close for a big beer like RIS, or barleywine. Maybe a strong stout? If you like IPAs, maybe a nice American Stout? Or Janet's Brown Ale. It's a nice hoppy brown. Very tasty beer and winner of uncounted awards.

 
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Old 10-04-2012, 05:55 PM   #3
WiscoMan
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I like the idea of a Stout. I need to look into should good recipes with a lot of grain for a partial.

I'm currently drinking a barley brown ale I did back in August so I will wait on brewing another. (although this one tastes amazing)

How difficult/ long will it be to brew a barley wine? I have seen a lot of people post about them on this forum.
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Old 10-04-2012, 06:19 PM   #4
Homercidal
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To be honest, they are more advanced. If you are doing extract, that takes a lot of the 'work' out of it. But you need to pitch a lot of yeast and it takes a while for all of the fermentables to be processed, and it takes a long time for the beer to age. Some barleywines are drank in as little as 3-4 months, but some people let them go for 1 or more years.

 
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Old 10-04-2012, 07:24 PM   #5
HerbieHowells
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Oct 2011
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Man. Fermenting beer at my old fraternity house would have been a non-starter from a sanitation and cleanliness standpoint. Power to you for pulling that off.

I always like a good robust porter in the winter months. I am sure there is a spectacular recipe in the recipe section here.

 
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Old 10-04-2012, 08:45 PM   #6
WiscoMan
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Yea I made sure to keep everything very sanitized plus it helped that the majority of the house was out when I was doing the boil in the kitchen.

I have never considered a porter before...not sure I've even tasted a porter before... What is it like? Sorry if this makes me sound dumb but I am being honest. I love beer and love brewing beer!
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Old 10-04-2012, 09:29 PM   #7
HerbieHowells
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To be honest, it really isn't that different from Stout. Some say that stouts have roast barley and porters do not, but that rule does not work across the board. It is a shame that Deschutes doesn't distribute to Wisconsin (at least according to their map) because their flagship beer, Black Butte Porter, is an amazing beer.

 
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Old 10-05-2012, 04:12 AM   #8
WiscoMan
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Aug 2012
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I do have some left over Safale US-05 that I would like to use on my next batch. Would I be able to make a good Stout with this yeast? I know its not meant for it but is yeast all the difference?
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Old 10-05-2012, 05:58 AM   #9
kaboom133
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Apr 2012
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Yes, you can make a good stout with that yeast, and yes, yeast does make all the difference (or at least some of the difference). Us-05 is a clean transparent yeast, I find it's great for showing off ingredients without distracting with yeast profile.

 
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Old 10-05-2012, 06:44 AM   #10
Pratzie
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How big is that bucket? I'd be worried about a stout for the chance of the blowoff and covering all the stuff in ur closet in roasted stout deliciousness. What about a scottish ale? maybe a 60 or 80 depending on ur preferred malt/hop balance...
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