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Old 04-22-2013, 02:50 PM   #11
solbes
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Jul 2011
Ramsey & Akeley, Mn
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Agree with a lot of suggestions above, especially the MO base malt.

I was just going to add that what you brewed will taste better given some age. Even my lower gravity Irish Dry Stout that just kicked tasted far better after it smoothed out in keg for a few weeks.
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Old 04-22-2013, 04:33 PM   #12
Rake_Rocko
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Mar 2012
Wilmington, Illinois
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Beers with high gravity, or lots of dark grains age very well especially if they are dark and of high gravity . Stouts and the like should always be aged so everything can blend together nicely.

 
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Old 04-22-2013, 09:17 PM   #13
TheHairyHop
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Jan 2013
Camerino, Italy
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Thanks for the tips guys. I'll be sure to let you all know how the next batch comes out. The funny thing is, I was ready to start brewing some spring beers, but it started snowing again!
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Old 06-17-2013, 02:53 AM   #14
TheHairyHop
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Camerino, Italy
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So, after this long wait I can confirm that the stout came out well. I used Scottish ale yeast and I don't regret it. It's taken a while for the beer to age out well, but it finally has. Next time I'll use less oatmeal and toast it, but I'm sipping on it right now and enjoying it thoroughly. Cheers
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Old 06-17-2013, 04:36 AM   #15
Beernik
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Jun 2009
Lopez Island, WA
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I agree, if you're using English yeast and English hops, you might as use Marris Otter too. It will be grainier and maltier.

I use 8oz Roasted Barley, 8oz Chocolate, & 12oz Special B.
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