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Old 06-02-2009, 03:28 PM   #111
TampaTim
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Dec 2008
Tampa, FL
Posts: 74

Just brewed this Saturday.

Well pleased with the results. Hit all the marks for temps, volumes, gravities.

It looked like rain out, so I moved the keggle into the garage to cook. The heat drew spiders out of their hiding places. I pulled no less than three brown spiders out of my mash/sparge water. And when I went to turn on the water for my wort chiller, my Step-Father thwarted a Black Widow making a charge for the finished wort.

 
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Old 06-04-2009, 02:25 PM   #112
MagicLarry
 
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Feb 2009
East Boston, MA
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Love stouts, gotta give it a try.
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Old 06-17-2009, 01:31 PM   #113
bsay
 
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Jul 2008
Fort Collins
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Entered this in a small local competition. Took 3rd with a score of 40.
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Who says you can't brew all-grain indoors?
Brewing 2.5 gal batches with a 2gal cooler MLT in my cramped apartment. Pictures coming soon!

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Old 07-13-2009, 06:25 PM   #114
uncleozzy
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Sep 2008
LI, NY
Posts: 168

Quote:
Originally Posted by uncleozzy View Post
Fermented with Nottingham, so even with the high temps (up to 73 or more at one point), ester production wasn't out-of-control (just a touch of fruit).
Just wanted to update this. I tasted this yesterday, after about a month in bottles, and I was, apparently, wrong. Tastes like a chocolate-covered banana. On the upside, I could pass it off as a halfway decent Dunkelweizen, since the roasted character is so subdued. The mouthfeel is outstanding, though, and I can see how this would be a good stout without the ester overkill, although I think I would like a little more roast.

It was the first brew in a new place and, needless to say, I've addressed the temperature-control issues. Oh well!

 
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Old 07-13-2009, 07:03 PM   #115
bsay
 
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Jul 2008
Fort Collins
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Quote:
Originally Posted by uncleozzy View Post
Just wanted to update this. I tasted this yesterday, after about a month in bottles, and I was, apparently, wrong. Tastes like a chocolate-covered banana. On the upside, I could pass it off as a halfway decent Dunkelweizen, since the roasted character is so subdued. The mouthfeel is outstanding, though, and I can see how this would be a good stout without the ester overkill, although I think I would like a little more roast.

It was the first brew in a new place and, needless to say, I've addressed the temperature-control issues. Oh well!
Next time, try US-05. That's what I used and not a hint of banana or other crazy flavors resulted.
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Old 07-18-2009, 02:41 AM   #116
bkov
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Jul 2008
jersey
Posts: 987
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can someone who brewed this with both the irish ale and us05/notty compare the two? i rather use us05 or notty but if the irish ale version is much different and recommended, i can use that

 
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Old 08-10-2009, 02:56 AM   #117
SmokinJohn
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Nov 2008
Posts: 11

Just finished a batch of this. The hydro sample was great, and I hope good things are to come from this beer! Hope to have the kegging system going when this beer is ready!

 
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Old 09-10-2009, 09:38 PM   #118
Hammy71
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Sep 2008
, Maryland, The Tax Me State
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Just blew my 5 gallon AG batch I brewed several months ago. I used Notty and have to say the stout turned out awesome. By far the most popular brew with my BMC friends. Has a nice 'chocolate' flavor and beautiful color. Gearing up to brew a 10 gallon batch in a week or two.

 
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Old 10-04-2009, 06:07 AM   #119
CaliBrewin
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Jul 2009
Sacramento, California
Posts: 183
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brewed this today but used S-04.

gotta say, this brew looks impressive already.

i plan on fermenting for 10 days, to bottle. then try it a week later.

will keep you all updated on how this one turns out.

very excited

 
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Old 10-08-2009, 04:33 AM   #120
bkov
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Jul 2008
jersey
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brewed 10gallons of this, one batch with us04 and the other with notty. i slightly prefer the one with notty but there very similar

excellent brew, but next time ill probably cut the chocolate malt down from 8oz to 4oz. although, mine is still young.

 
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