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Old 02-03-2013, 02:15 AM   #21
strantor
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Jan 2013
Katy, TX
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Interesting development #2:

I took the stuff to the weekly LHBS get-together/brewing demo/beer tasting event, and got overwhelmingly positive reviews. A few people went back for seconds. The common theme was along the lines of "It's very interesting. I wouldn't want to drink pint after pint of it, but it's very good taste." I didn't hear a single nay say. Very surprised.

After hearing people say good things about it, it tasted a little better to me as well. I think my first impressions were having a psychological toll on my second impressions. I now give it a 6 out of 10. But I think some who tasted it may have rated it higher.

 
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Old 02-03-2013, 02:29 AM   #22
Wakadaka
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Mar 2011
Richmond, VA
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yeah this isn't too bad of an idea tbh. terrapin makes a beer called liquid bliss which is brewed with peanuts or pb (can't remember which), and it tastes just like a reese's to me. they use a porter as the base beer, which i think would hold up a lot better than a pale ale.

do you have more info on the recipe? something like that will probably take a long time to possibly a VERY long time to age into maturity. If it went from a 0 to a 4 to a 6 already, then i would recommend holding on to some for 6 months to a year and see how it comes along.

i've never used pb or chocolate chips, but 2 lbs and a half a tub sounds like a ton.

 
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Old 02-03-2013, 02:56 AM   #23
strantor
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Jan 2013
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Quote:
Originally Posted by Wakadaka View Post
do you have more info on the recipe?
Ok I was using a Brewer's Best American Pale Ale kit. I followed the directions until It said to dump all 5gal into the fermenter.

I pitched the yeast and dumped 3 gal into the regular fermenter. Dumped ~1.5-2 gal into the white bucket shown, and this is where our story begins...

I melted the 12oz (I think I said 2lbs before; now I'm consulting my notes) of Nestle chocolate chips and ~24oz creamy JIF in a medium saucepan with 1/2gal water. The JIF never completely dissolved; I eventually gave up trying to stir it in.

After it cooled down enough not to kill the yeast (completely unscientific temperature unit, as well as measurement technique), I threw it in with the ~2gal of APA.

measured gravity 1.070

Continued following BB kit instructions.

Fermented 4 days, then bottled (no more bubbles). strained through strainer then through strainer + paper towels before bottling. FG 1.016

Tasted after 6 days, death.

Tasted after 16 days, much better.

Quote:
Originally Posted by Wakadaka View Post
something like that will probably take a long time to possibly a VERY long time to age into maturity. If it went from a 0 to a 4 to a 6 already, then i would recommend holding on to some for 6 months to a year and see how it comes along.
I'll hold on to a sample. Right now all I have is in the fridge. Should I take it out and age in the closet, or leave it in the fridge?
Quote:
Originally Posted by Wakadaka View Post
i've never used pb or chocolate chips, but 2 lbs and a half a tub sounds like a ton.
yeah, I fudged the numbers apparently.

 
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Old 02-03-2013, 03:00 AM   #24
ken_manke
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Jan 2013
Katy, TX
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Quote:
Originally Posted by strantor

You're in Katy? Me too! I'll be a Texas Homebrewers today @ 4:00 for the weekly demo. I'm bringing some of this funky crap, as a "gag"
If I wasn't in Dallas today I would have swung by for a taste. Just moved back to Katy and getting into the brew scene. My second batch will be done in march and might need some constructive feedback.

 
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Old 02-03-2013, 03:06 AM   #25
brigbrew
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Oct 2012
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Quote:
Originally Posted by November

So I should cancel the nacho-beer?
Hell, no! I'm drinking my jalapeņo cream ale right now! Perfect nacho beer!
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Old 02-03-2013, 03:37 AM   #26
Ostomo517
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Nov 2012
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Quote:
Originally Posted by strantor View Post
yeah, I fudged the numbers apparently.
Bazinga!

 
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Old 02-03-2013, 02:15 PM   #27
ktblunden
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Quote:
Originally Posted by strantor View Post
Fermented 4 days, then bottled (no more bubbles). strained through strainer then through strainer + paper towels before bottling. FG 1.016
For future reference, throw away kit directions when it comes to fermenting. 4 days is just not long enough for the yeast to fully do their job. I would let it go two weeks at least on the yeast.

 
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Old 02-03-2013, 02:22 PM   #28
BobbiLynn
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Nov 2012
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I'm laughing so hard, I'm crying. Please just let it condition longer.

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Old 02-03-2013, 02:26 PM   #29
Oldskooler
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LMAO, sorry about your beer though
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Old 02-03-2013, 02:31 PM   #30
brewsnthelou
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Thank you for sharing this, and kuddos for your creativity! But those pictures gave me the willies!
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