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Old 08-30-2009, 04:28 AM   #41
JohnnyO
 
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I brewed this recipe today, and I'm stoked to see how it turns out. I hit my temps on the mark, but threw in a full ounce of the Chinook by accident. Also, my software screwed up a bit and I ended up with near 6 gallons in the primary. Hit the OG with 1.050, so I'm not complaining.
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Old 08-30-2009, 07:28 PM   #42
niquejim
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Quote:
Originally Posted by CharlosCarlies View Post
Just kegged this today. I'm impatient and always burst carb, so the carbonation isn't quite what it should be yet...but either way this beer is absolutely fantastic! It's definitely going to be a house staple. I wouldn't change a single thing.

Thanks Jim!
Quote:
Originally Posted by JohnnyO View Post
I brewed this recipe today, and I'm stoked to see how it turns out. I hit my temps on the mark, but threw in a full ounce of the Chinook by accident. Also, my software screwed up a bit and I ended up with near 6 gallons in the primary. Hit the OG with 1.050, so I'm not complaining.
I'm glad you like it. I just brewed my dry stout yesterday, but as the weather cools I'll do this one again

 
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Old 09-21-2009, 02:15 PM   #43
JohnnyO
 
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I was hoping to bottle up this batch this past weekend, but was unable to. We did a complete gut-job on our kitchen and I don't have a sink. I did, however, take my first sample. FG weighs in at 1.016. I think that puts me at around 4.4% ABV. I drank the sample, and thought it was delicious.

This being my first stout, if I get the batch into bottles this coming weekend, would they be good to go by the last weekend in October? I understand that the carbing process typically takes between 2-4 weeks, but the flavors of a stout, will they be mellowed and balanced in that time frame?
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Fermenting: Munich Helles, Mole Porter, White IPA, SMaSH 2Row/Jarrylo
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On Deck: TBD

 
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Old 09-21-2009, 07:40 PM   #44
niquejim
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With a little over 4 weeks you'll be fine. I've had a keg gone is less time

 
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Old 09-21-2009, 08:06 PM   #45
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haha awesome!!
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Old 11-22-2009, 05:25 PM   #46
Rick500
 
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What are you guys carbonating this one to? 2.0 or so?

Recipe looks tasty.

 
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Old 11-14-2010, 10:17 PM   #47
firefly765
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Quote:
Originally Posted by niquejim View Post
I usually use S-04, US-05 or Nottingham. While all being a little different, they will all work. I want to try it with Irish Ale yeast, but have not had the opportunity yet
I'm 80% through a keg of this with 1084 & it's awesome!

 
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Old 11-15-2010, 12:46 AM   #48
niquejim
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Originally Posted by firefly765 View Post
I'm 80% through a keg of this with 1084 & it's awesome!

You're only on the other coast, so save one and come visit

 
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Old 12-27-2010, 03:43 PM   #49
Old_E
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Just wanted to let you know how good this is! Best beer I've brewed to date. I made a few minor changes, but everyone who tries it gives rave reviews.

Also, I think this would be awesome if put on some chocolate nibs in the secondary. May try that at some point.

Thanks for the Reicpe!

 
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Old 02-02-2011, 09:27 PM   #50
400d
 
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how did you ferment this? how long in primary and at what temps? how long in secondary?

could I use target hops instead of chinook?

thanks
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