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Old 08-14-2008, 12:16 AM   #11
431brew
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Craig,
I am only going to try a 2.5 gal batch to make sure I like it before I go full batch. I could probably swing a partial mash for this using info from this site and from my books, don't you think? If I screw it up, it will only be 2.5 gals!

Thanks,
Chris
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Old 08-14-2008, 01:12 PM   #12
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Quote:
Originally Posted by 431brew View Post
Craig,
I am only going to try a 2.5 gal batch to make sure I like it before I go full batch. I could probably swing a partial mash for this using info from this site and from my books, don't you think? If I screw it up, it will only be 2.5 gals!

Thanks,
Chris
Sure a partial mash is not much more complicated than steeping grains.
Still I would recommend making a full 5gal batch. If you can make an extract + grains 5gal batch you can make a partial mash 5gal batch. And 2.5 gallons goes much too fast.

I try to keep beers from several batches available in my store room and I always find myself looking for the second case of a good batch only to realize I am just finishing the second case. I've never really found myself wishing I had made less of beer.

Craig
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Old 08-14-2008, 05:35 PM   #13
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Quote:
Originally Posted by CBBaron View Post
Sure a partial mash is not much more complicated than steeping grains.
Still I would recommend making a full 5gal batch. If you can make an extract + grains 5gal batch you can make a partial mash 5gal batch. And 2.5 gallons goes much too fast.

I try to keep beers from several batches available in my store room and I always find myself looking for the second case of a good batch only to realize I am just finishing the second case. I've never really found myself wishing I had made less of beer.

Craig
Good points, I'd like to make this although I am purely extract brewing right now. This would be a good opportunity for me to gain some additional brewing experience. I am buying kegs this week, so can fill one of them up! Thanks for any help with the recipe conversion.

Chris
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2. Porter



Keg Conditioning:
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Fermenter #1:
none

Fermenter #2:
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Last edited by 431brew; 08-14-2008 at 05:38 PM.
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Old 09-18-2008, 01:56 AM   #14
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Does "Hops at 60" mean you add it at the beginning or the end?
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Old 09-18-2008, 12:24 PM   #15
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Does "Hops at 60" mean you add it at the beginning or the end?
It means at the beginning of the 60 minute boil.
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Old 01-02-2009, 09:06 PM   #16
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Pretty good stout. Would have to say that I definately like it better after a few weeks in the keg. Not as bitter as some stouts. The oatmeal works well. Now I'm trying to figure out how to make a chocolate coffee stout that is as smooth as this. Good beer.
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Old 06-26-2009, 05:23 PM   #17
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I have this fermenting right now in the primary. I didn't have willamette hops, I used some columbus, all I had, and used enough to get the same bittering level figuring that 60 mins will not provide any flavor anyway. Hopefully it will turn out ok.
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Old 09-05-2009, 05:53 PM   #18
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My batch has been on gas for 1 wk, and is really a nice blend (as you
mentioned) without the harshness that normally smacks you in a stout.


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Old 09-11-2009, 04:38 PM   #19
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What is "batch sparging"?
I have heard this term before, and wanted to know if it's better.
Quote:
Originally Posted by CBBaron View Post
Yes, 2 equal sparges.


I have gotten more positive comments about this beer than any other beer I have made. It seems everyone likes it.
I will have to brew it again as I'm all out.

Craig
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Old 09-17-2009, 11:08 PM   #20
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just curious on what type of fermentation people saw on this one, i was bubbling like made the first day or so, now almost nothing...realize that's not a true indicator but just curious if others saw the same
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