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Old 11-06-2007, 06:47 PM   #11
Sir Humpsalot
Sir Humpsalot's Avatar
Nov 2006
Posts: 4,005
Liked 88 Times on 70 Posts

Originally Posted by the_bird
I've got a sack coming on Friday!

LOL!!! Add that to the things that sound dirty thread!!
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

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Old 11-06-2007, 08:49 PM   #12
Sep 2006
Seattle, WA
Posts: 272
Liked 3 Times on 1 Posts

I think its nifty in IPAs. Gives them a more nutty flavor.


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Old 11-08-2007, 02:09 AM   #13
Jul 2007
Newark, De
Posts: 26
Liked 1 Times on 1 Posts

I am purchasing some Maris Otter LME and standard MO malt tomorrow for a recipe I'm putting together tonight. From what I read, it seems that a good 12%Barley Wine awaits my brew pot. Either that or if I can't wait a year to drink it than a strong English Christmas Ale around 8%.

Secondary: Irish Red Ale
Just bottled: Tripel @ 8.6%
On tap: Pumpkin Ale, Chocolate Stout, Coriander Red

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Old 11-08-2007, 07:16 PM   #14
Jul 2007
Folcroft, PA
Posts: 66
Liked 1 Times on 1 Posts

I just started cracking open a smoked weizenbock i made with M/O as the base and it is damn tasty.

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