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View Poll Results: 08-08-08 What to do?
Brew on 08-08-08 161 40.45%
Drink on 08-08-08 237 59.55%
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Old 10-17-2007, 07:16 PM   #31
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Quote:
Originally Posted by DeathBrewer
i vote brew and save to be opened on 8/8/08

+1 on the 1.088, too


I agree with everything DeathBrewer says. Including the mug thingy.


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Old 10-17-2007, 07:16 PM   #32
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What I am thinking is a 1.088 with about 80 IBUs. Mash high to give it a good mouth feel - thick and velvety, maybe 154 -156 degrees. I usually have mashed lower but the judges at the nationals wanted more mouth feel, so this would give it to them, while keeping the beer at a level you could survive drinking. Use an English 2-row, like Crisp MO, keep the specialty grains at about 20% with 10% or so being roasted grains mixed between chocolates and roasted. Use higher colored crystals to get the plum/raisin tones so it mellow well with the sherry tones of aging. Maybe hops at 60, 10 and end. Use Horizons, EKG or something like that. Boil for a couple hours to concentrate the wort, maximize extraction and form melanodians (or however you spell it). I want a brew that will be finished enough to drink in 8 months, but with the strength to lay down for a few years.

Folks who had my RIS in Denver, what do you think?

I am getting thirsty...


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Old 10-17-2007, 07:38 PM   #33
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Count me in on this one.
The description above sounds great.

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Old 10-17-2007, 07:41 PM   #34
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All sounds fantastic to me!

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Old 10-17-2007, 07:43 PM   #35
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Wouldn't adding melanoidin malt help with the maltiness as well?
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Old 10-17-2007, 07:45 PM   #36
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Default 08-08-08

I've added the poll.
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Old 10-17-2007, 07:48 PM   #37
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DRINK on 8/8/08!
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Old 10-17-2007, 07:50 PM   #38
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Brew over New Year's!
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Old 10-17-2007, 07:52 PM   #39
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Quote:
Originally Posted by Evan!
Wouldn't adding melanoidin malt help with the maltiness as well?
Yes, but I figure I will be boiling this pig long anyway. For an extract brew I would say definately throw in the melanoidin malt, but in the All-grain I could call it black or white.
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Old 10-17-2007, 07:53 PM   #40
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Quote:
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Brew over New Year's!
That would be as fine a way to celebrate the new year as I can think of.


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