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Old 12-04-2005, 11:35 PM   #11
ScottT
 
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Aug 2005
Hurst, Tx
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Isn't that much sugar going to thin out the beer and make it taste cidery? Yes, you'll have high ABV but you can't make good beer with sugar. You need to use barley. Too late I know but I surely wouldn't have done it.

Let us know how it turns out.
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Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


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Old 12-04-2005, 11:48 PM   #12
justbrewit
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Oct 2005
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i know thats alot of sugar to add. this is kind of a last batch for germany and a test batch. i'm actually using 2 strains of yeast, here's the 2 that i used(harvested from 4 bottles of homebrew)

Wyeast #1332 Northwest Ale Yeast. One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation: high. Apparent attenuation: 67-71%. Optimum temperature: 65-75.

Wyeast #1084 Irish Ale Yeast. Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation: medium. Apparent attenuation: 71-75%. Optimum temperature: 62-72.

also has 6lbs of golden LME and some steeped grains. 5 types of hops:

1 oz of Yakima Magnum hops aau 14.4%(60 mins)
1 oz Northern Brewer (Leaf) aau 9%(45 mins)
1/2 oz centennial hops aau 8.5%(30mins)
1/2 oz Cascade hops aau 5.7%(15 mins)
1/2 oz liberty hops aau 3.6%(5 mins)

it was weak to begin with so i figured i'd bump it up. like i said its a test batch so i really don't care what happens to it. i also added some nutmeg and cloves(whole) to make it a little spiced.
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