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Old 05-30-2012, 07:19 PM   #541
letmeholleratya
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Dec 2011
Eugene, Oregon
Posts: 85
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Quote:
Originally Posted by SirElven
Is there something I could use other then Nottingham? I used this before and it seemed to have alot of yeast suspension. Or could I cold crash it and have it fall out? Any help would be great really want to do this brew Sunday!
I used 1056 and it turned out fine. Brewed it again for a camping trip in a couple of weeks. Gonna be tasty

 
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Old 05-30-2012, 07:25 PM   #542
evandena
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Dec 2011
Madison, WI
Posts: 821
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Quote:
Originally Posted by SirElven
Is there something I could use other then Nottingham? I used this before and it seemed to have alot of yeast suspension. Or could I cold crash it and have it fall out? Any help would be great really want to do this brew Sunday!
My notty brews clear up, but it takes a while. After a couple 3 weeks in keg, it's crystal.
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Old 05-30-2012, 11:19 PM   #543
SirElven
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Mar 2012
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Thanks guys!!!

 
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Old 06-02-2012, 04:06 AM   #544
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
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just wondering if anyone has tried to add a little smoked malt to this recipe? did a quick search but couldn't find any info....but then again, i didn't search ALL 55 pages! can't wait to get this one fired up...

 
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Old 06-05-2012, 12:29 PM   #545
SirElven
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Mar 2012
Posts: 9

Brewed this Sunday and can't wait, fermentation kicked off like crazy!!

 
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Old 07-31-2012, 01:16 PM   #546
dougdecinces
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Jan 2011
Indianapolis, Indiana
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I'm wondering what everyone would think of this as a base beer for a peanut butter porter recipe?

 
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Old 08-01-2012, 02:38 PM   #547
MrOrange
 
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Jul 2011
Louisville, KY
Posts: 303
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Just bottled up 3 1/2 gallons of this yesterday and the sample tasted awesome. I took the other 2 gallons and separated them into 1 gallon carboys. 1 gallon got 1/4 lb of tart cherries and the dregs from a Jolly Pumpkin Bam Noire and the other on got the dregs from a Jolly Pumpkin Biere de Mars. Super excited to taste both of those in about 6 months. I'm hoping for that tasty leathery brett character from the Bam Noire and some sourness and brett from the Biere de Mars.
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Old 08-12-2012, 01:38 PM   #548
scratchex
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Jul 2011
Austin, TX
Posts: 21


Ed,

Been following another thread which lead me to this one. Your recipe is VERY close to my porter (glad to see I'm doing something right!) I'm using Crystal 80L vs. 40 but for the most part our ingredients are pretty similar. I'm a coffee junkie so I ended up adding 10oz of a specific type of coffee (iced tody) to mine. I added the coffee during kegg'ing and it tasted amazing. It was a popular brew amongst friends. The coffee was the perfect amount. I plan on brewing it again but I may add bourbon chips to it as well just to experiment.

Thanks for the great posts I'm very tempted to try your recipe & see how bourbon chips would taste.

On another note, was wondering if you're part of Austin ZEALOTS?

 
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Old 08-13-2012, 02:14 PM   #549
MrOrange
 
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Jul 2011
Louisville, KY
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Very sad to say that I checked on the 3 gallons I bottled up and noticed a nice little pellicle in each bottle. This probably has something to do with cross contamination of my equipment since I have been brewing a lot of sours and funky ales. I am worried that all of the malto-dextrine will be to much food for the bugs and create bottle bombs. I opened one and as of now the taste is fine but it was a total gusher so I have moved all of these beers to a rubbermaid tub for storage. I guess I will give them a try sometime down the road and see how the taste has developed, that is if they don't start exploding first
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Old 08-18-2012, 11:20 AM   #550
dtow2
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Mar 2012
Windber, PA
Posts: 47
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Well last night I just finished up my robust porter. :-(
I'll need to start on another batch this weekend. I'm gonna do a ten gallon batch and put half on tap and half in bottles :-)

 
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