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Old 10-10-2012, 08:54 PM   #21
zeg
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Jan 2012
West Lafayette, IN
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Quote:
Originally Posted by cbmikey View Post
OK I gotta ask.. what is RIS and ESB?
RIS: Russian Imperial Stout
ESB: Extra Special (or Strong) Bitter


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Old 10-10-2012, 10:05 PM   #22
jfr1111
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Sep 2010
Quebec, Quebec
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A strong old ale (unspiced, of course), around 1.092 OG. I plan on opening a single bomber on Christmas Eve and another on New Year's Eve this year to share with friends and family, leaving the rest to age for the next few years. I even have plans to move the beer two hours away from home to age in a root cellar to guard me from the temptation of opening bottles

I snuck a taste when checking for gravity after a few days (the beer was at 1.054, most of my beers START sub 1.045...), the beer tasted really good: marmelade, red fruits, molasses cookies and butterscotch. I know the butterscotch will fade strongly over time because of diacetyl reabsorption, but I hope some of it stays put in the bottles... it fits these kinds of beers well I think.

 
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Old 10-10-2012, 10:12 PM   #23
DagoBrewer
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Nov 2011
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Thats awesome!! but how do you let it age for a few years? I brewed a barleywine about 1 1/2 years ago and it was spoiled after a year. It was great for 6 months, then i let it sit for 6 more and it was foul, stinky and plain nasty...

 
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Old 10-10-2012, 10:23 PM   #24
jfr1111
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Sep 2010
Quebec, Quebec
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Quote:
Originally Posted by DagoBrewer View Post
Thats awesome!! but how do you let it age for a few years? I brewed a barleywine about 1 1/2 years ago and it was spoiled after a year. It was great for 6 months, then i let it sit for 6 more and it was foul, stinky and plain nasty...
Sanitation. Sanitation. Sanitation.

 
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Old 10-11-2012, 03:47 AM   #25
TromboneGuy
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Jul 2011
Wichita, KS
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Thinking about an Oatmeal Stout (primed with maple syrup). Then a Westvleteren clone. And then another batch of Oktoberfest. Maybe two batches - I love that stuff.

 
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Old 10-11-2012, 03:56 AM   #26
DagoBrewer
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Nov 2011
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Quote:
Originally Posted by TromboneGuy
Thinking about an Oatmeal Stout (primed with maple syrup). Then a Westvleteren clone. And then another batch of Oktoberfest. Maybe two batches - I love that stuff.
I did a stout with syrup last year cuz at bottling time i found that i had NO corn sugar!! I saw a bottle of syrup and said, "thats got sugar in it."
I called it the breakfast stout. Tasted like buttery chocolate chip pancakes!!

 
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Old 10-11-2012, 04:36 AM   #27
daksin
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Aug 2011
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I usually just do one "gift" beer per year (last year was an awesome Belgian Stout), but this year I made 2 different beers (forgot about one and thought 'oh! I need a christmas beer!) and happened to have an epic melomel going. I think everyone's getting a sampler pack (with a few regular beers) with some Golden Barleywine and Tripel, and my very very bestest friends will get two small bottles (probably 375s, maybe just quarter bottle splits) of my 21+% melomel. Nothing explicitly "Christmas" in style as I don't dig spice in beers, but definitely warming beers great around the holidays.
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Old 10-11-2012, 04:38 AM   #28
harrymanback92
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Jan 2012
san mateo, ca
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Oaked Maple Bourbon Porter.
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Old 10-11-2012, 04:46 AM   #29
dryboroughbrewing
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Aug 2011
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I've got an oatmeal stout that I just put into the fermentation chamber, and I'm prepping some oak cubes with bourbon, after a month on the bourbon I'm switching the cubes to maple syrup and then adding them to the stout.

 
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Old 10-11-2012, 04:56 AM   #30
sptaylor70
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Sep 2012
Las Cruces, New Mexico
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Brown ale halfway done now, porter this weekend (with dates added), Irish Red two weeks later, Wee Heavy after that, then a Weizenbock (maybe Schmitz decoction-mashed, maybe with a pinch of cinnamon, nutmeg, and cardamom).
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