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Old 09-17-2009, 08:19 PM   #121
Donner
 
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i have a quick aging question. I've had the beer on the yeast for three weeks (well, almost three weeks). Would it be better to transfer to a keg and let age or into a secondary carboy for another few weeks before kegging and carbing?

If storing in a keg, should i carb it and let it age in the fridge or pressurize and let it stay at room temp to age?

thanks
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Old 09-18-2009, 04:52 PM   #122
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Just cracked one of these open from last year. Last fall when the beer was fresh it was VERY high in melanoidins and very cloying. I'm guessing I should have used more bittering hops and mashed a little lower.

Now the beer, 6% ABV, tastes an awful lot like a doppelbock. Still a slightly cloying, but rather drinkable. It's got a lot of caramel, dried fruits, and apricots. It would be good with a nice heavy autumn or winter meal.
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Old 09-18-2009, 11:15 PM   #123
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I'm getting ready to go brew this right now. This will be my third BM recipe.
The Guinness and Newcastle clones were both very tasty, I'm sure this one will be as well!
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Old 09-21-2009, 02:53 AM   #124
BierMuncher
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Quote:
Originally Posted by Ice9 View Post
I'm getting ready to go brew this right now. This will be my third BM recipe.
The Guinness and Newcastle clones were both very tasty, I'm sure this one will be as well!
Your nights are getting cool enough up in IN. If you can...drag the secondary outside to a shady pot and let this beer lager for several weeks.

 
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Old 09-21-2009, 03:24 AM   #125
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Quote:
Originally Posted by BierMuncher View Post
Your nights are getting cool enough up in IN. If you can...drag the secondary outside to a shady pot and let this beer lager for several weeks.
Or the empty fridge in my garage!

Still supposed to be in the 80's this week up here.
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Old 09-21-2009, 04:49 AM   #126
brrman
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Mine is going to secondary tomorrow - been in primary for 3 weeks. I tasted a hydro sample and it was friggin amazing.
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Old 09-24-2009, 08:55 PM   #127
brrman
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OMFG - This tastes amazing!!!! I used San Fran Lager yeast and it tastes like a genuine Oktoberfest. Fantastic!

The beer was so clear I didn't even secondary it - went straight to keg... Now I wish I had brewed a 10 gallon batch...
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Old 09-24-2009, 09:10 PM   #128
BierMuncher
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Quote:
Originally Posted by brrman View Post
OMFG - This tastes amazing!!!! I used San Fran Lager yeast and it tastes like a genuine Oktoberfest. Fantastic!

The beer was so clear I didn't even secondary it - went straight to keg... Now I wish I had brewed a 10 gallon batch...
Excellent

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Old 09-26-2009, 12:11 AM   #129
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I've got a 2 gallon cooler I use for doing partial mashes, and found some 60% Pale / 40% Munich liquid extract so I tried my hand at a partial mash recipe for this:

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.00 gal
Estimated OG: 1.049 SG
Estimated Color: 12.4 SRM
Estimated IBU: 13.0 IBU
Brewhouse Efficiency: 67.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Munich Liquid Extract (13.2 SRM) Extract 55.56 %
2.00 lb Vienna Malt (3.5 SRM) Grain 22.22 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 11.11 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.56 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.56 %
1.00 oz Tettnang [3.20 %] (60 min) Hops 7.1 IBU
0.50 oz Tettnang [3.20 %] (45 min) Hops 3.2 IBU
0.50 oz Tettnang [3.20 %] (30 min) Hops 2.7 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale



Any feedback? I plan on brewing this on Sunday (9/27).
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Old 10-06-2009, 08:24 PM   #130
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I just finished brewing the Centennial Blonde this past Saturday, and am starting to look at future brews. This Saturday is likely going to be the SWMBO Slayer, well, just because of the name! But after that, I have been wanting something richer. The weather is just starting to turn here in Texas.

Couple of questions on this recipe:

1. There are two grain bills from BM, the original in post #1 and another simpler version with fewer grains given by percentage. I'm assuming I would need to figure the actual weight of the individual grains to match the same total weight of the first recipe? And is there any flavor difference.

2. What was the intended mash temperature? The first post indicates you were heading in the direction of 156 to 158. Is that what works best?

3. I have Hallertau available and noted it was recommended as a replacement. Should I computer to get similar IBU's at the same ratio's for the different additions?
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