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Old 01-22-2013, 01:55 PM   #21
wobdee
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Quote:
Originally Posted by MetallHed View Post
I don't remember it being this sweet though, but also by then I think I was a little .

Also, when I tried yours that you did with this recipe, you had already aged it two years so maybe it does really need that long to develop. Worth it though because it was awesome!

I don't think it should take that long. I've brewed that same stout many times and it tasted great after 1 month in the keg. I'd give it one more month and if it hasn't gotten better I like that burbon idea.

 
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Old 01-22-2013, 03:26 PM   #22
william_shakes_beer
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you could always do a black and tan.

 
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Old 01-25-2013, 03:51 PM   #23
wobdee
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Dry hop the crap out of it and turn it into a Black IPA?

 
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Old 01-25-2013, 08:53 PM   #24
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Quote:
Originally Posted by william_shakes_beer View Post
you could always do a black and tan.
Came to reccomend this, or some other type of mixture. Blending with an IPA on the dry side could be interesting.

 
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Old 01-25-2013, 10:23 PM   #25
MetallHed
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I had a bottle of Dragon's Milk the other night and after that I am rethinking the bourbon idea. lol

Mixing half and half with a simple IPA might be feasible. A 5 gallon batch of 9 lbs two row and some 60L crystal hopped with cascade to around 60 IBUs maybe.

Right now the keg is sitting at room temperature. I'm going to leave it out for a while and use this time to build a keezer. My old kegorator seems to run all the time on even its warmest setting. It's converted from an old fridge so I think it's time for it to move on.
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Old 01-26-2013, 12:28 AM   #26
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My second batch, extract, didn't attenuate for shiz. Since it is bottled I pull out some every now and again for cooking purposes. Almost on my last one now. Sweet Stout Kraut has more than a catchy sound to it.

 
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Old 01-28-2013, 08:16 AM   #27
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Quote:
Originally Posted by Hermit View Post
My second batch, extract, didn't attenuate for shiz. Since it is bottled I pull out some every now and again for cooking purposes. Almost on my last one now. Sweet Stout Kraut has more than a catchy sound to it.
That'd be a last last last resort. I have done that with other beers that had off flavors, but I'm going to experiment with this one to see if I can make it taste good!
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Old 01-28-2013, 07:54 PM   #28
wobdee
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Hop shot?

 
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Old 01-29-2013, 10:43 AM   #29
MetallHed
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Quote:
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Hop shot?
This stuff?

I could do like three shots to raise the IBUs
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Old 01-29-2013, 10:53 AM   #30
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It appears that Hop Shot should be boiled to achieve bitterness (the oils in the resin still need isomerization). I would not add that to a finished beer - particularly a sweet stout.

Nor would I add bourbon. I generally dislike strong bourbon flavors in beer, but more to the point, I get a sweet note that I doubt would complement an already sweet brew.

I would brew a low OG, dry, bitter stout and blend 50/50. Shoot for 1.040-ish and 30-40 IBUs, with a healthy dose of roasted barley and high alpha bittering hops.
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