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Old 04-14-2009, 06:02 PM   #41
ArcaneXor
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Nov 2007
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Wow, this beer matures AMAZINGLY fast. The fruitiness I commented on in my last post has all but faded. Instead, there is an enjoyable roastiness that took its place. I am now very glad that I used Pale Chocolate instead of "regular" chocolate malt, since I really dislike strong roastiness, but this is perfect. At one week on the bottle and pleasantly petulant, I would rate this a strong 39/50. I will definitely be brewing this beer again, and cannot think of anything in particular that I would change at this point. Maybe add some extra Carapils for extra mouthfeel, but that't about it.

Thank you Orfy - this one is a winner!



 
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Old 04-15-2009, 01:57 PM   #42
Philsc
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Mar 2009
Ontario
Posts: 150

Whoa. I wanted to do a porter but don't have any black malt so I decided I would do a mild instead. Casting about for a tried and tested recipe, I came across this thread. As luck would have it, I have all the ingredients. Quite good luck too considering the positive feedback this recipe has received.

One question, though. People are saying that this is to drunk young. In the case of people who bottle their brews, how long/short should one leave it in the primary before bottling?

I'm thinking 15 days. Wild guess though. I have not mastered the Jedi skill of judging when the secondary fermentation is over.

Phil



 
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Old 06-08-2009, 11:22 PM   #43
Philsc
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Mar 2009
Ontario
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This is uncommonly good.

Thanks for the recipe, Orfy.

I'm going to try your porter next.

 
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Old 06-09-2009, 11:28 AM   #44
Orfy
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Sep 2005
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Hi Phil, thanks.

I missed your last question 15 days is perfect.
Hope you like the porter.
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Old 06-12-2009, 05:34 PM   #45
jacksonbrown
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Mar 2008
Madison, WI
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Brewing this up tomorrow (finally). Just two question: what's a good fermentation temp for this, high or low; and what Vols level should I aim for? Thanks!

 
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Old 06-13-2009, 06:57 AM   #46
Orfy
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Bottom end of the fermenting range volumes depends on your efficiency and boil rate also if you are going US or UK measurements.

I go for 30ish litres in the boil kettle so I can get 23L in the fermenter but if my efficiency is down I'll get less in the fermenter.
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Old 06-13-2009, 07:38 PM   #47
jacksonbrown
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Mar 2008
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Batch sparging at this moment. I should clarify that by vols I meant carbonation level. I'd think low, like around 2, yes?

 
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Old 06-13-2009, 09:04 PM   #48

Quote:
Originally Posted by jacksonbrown View Post
Batch sparging at this moment. I should clarify that by vols I meant carbonation level. I'd think low, like around 2, yes?
I like mine around 1.3-1.5 personally. But try it at 2 and see how you like it. If you're only used to more highly carbed styles even 2 will seem quite low.
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Old 07-08-2009, 02:52 PM   #49
jacksonbrown
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Mar 2008
Madison, WI
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Carb'd at 1.8 vols, and have been drinking this for about a week now. It's delicious! It's mellowed out a bit from a week ago and the malt profile is really shining through. I love a good easy going beer like this, something I can enjoy two pints of and still walk in a straight line (that's right, I'm a light weight, what of it?!). Kudos.

 
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Old 07-12-2009, 02:35 AM   #50
aardvark
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Apr 2008
California
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I have a yeast cake from a Blond that I did with California Ale Yeast. Any thoughts on how this recipe would turn out if I used that yeast cake rather than Nottingham?



 
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