American Porter Bee Cave Brewery Robust Porter - Page 57 - Home Brew Forums
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Old 09-17-2012, 12:24 AM   #561
Petekiteworld
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Jan 2012
Burlington, Vermont
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Definately use a blowoff!



 
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Old 09-17-2012, 10:13 PM   #562
crisputer
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Sep 2010
Dayton, TN
Posts: 41
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Edwort... simply amazing! I'll be brewing this one over and over again. Along with all your others of course. :-)
Thank you!



 
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Old 09-18-2012, 02:23 PM   #563
RussH
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Oct 2010
Victoria BC
Posts: 58
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I kegged this beer after 10 days of fermentation. I have never force carbonated a beer (shaken the snot out of it) before, but did it with this one, because I wanted it to be ready for my clubs porter event on Sunday.

It is fantastic. I was able to try it side by side with another brewer's version. I found his to be more coffee like, while mine is very chocolatey. I'm not sure if it makes a difference, but I kept the dark grains out of the mash until Vorlauf, on the advice of Gordon Strong.

So, Ed - Great beer thank you so much for sharing.

One thing I still can't figure out though, how does anyone manage to age this tasty beast??
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Old 09-18-2012, 03:55 PM   #564
geckholm
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Jan 2012
Naperville, Illinois
Posts: 241
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ok, more or less new to this, brewed this over the weekend and have what may be an odd question. With the malto-dextrine, if I add gelatin to the fermenter, post fermentation, will it have an adverse impact to the malto-dextrine?

 
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Old 09-27-2012, 05:24 PM   #565
duckmanco
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Sep 2010
VA
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Brewed this up today with the following subs:

-mash temp of 154 with safale s04
-omitted malto dextrin
-1 bittering addition of warrior instead of the other two hops as that's what I had on hand.

I also missed my OG due to a lack of boil off, wound up with 6 gal post boil instead of the 5.5 I was looking for. Oh well, hit 1.058 either way, can't wait to taste this one in a month or more.

 
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Old 09-30-2012, 12:44 AM   #566
jb1677
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Jan 2012
Columbia, MD
Posts: 155
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I plan on brewing this tomorrow with the recipe as listed in post 1. This will be my first all grain batch, I am going with BIAB for pure simplicity.

I have also managed to get away with pitching a pack of dry yeast right into cooled wort on my previous beers. I am thinking that if this hits above 1.060 that 1 pack dry might not be enough, that I could double pitch..... but the stories of vigerous fermentation have me worried. Any recomendations? (I know starter would be best but just no time at this point!) I guess I could pitch 1.5 packs of Nottingham......

 
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Old 09-30-2012, 01:44 AM   #567
FuzzeWuzze
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Jun 2012
Newberg, Oregon
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For those of you adding vanilla, how much? 2 beans split open and scraped? Trying to figure out how much I wanna use but don't know where to start

Also just brewed this and came out at about 1.066 about 5.25 gallons.

 
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Old 09-30-2012, 09:24 PM   #568
Petekiteworld
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Jan 2012
Burlington, Vermont
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Has anyone tried dryhopping this recipe?

I'm planning on racking half onto 2oz cascade for 10 days

 
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Old 09-30-2012, 09:38 PM   #569
jb1677
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Jan 2012
Columbia, MD
Posts: 155
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Brewed this today, first all grain attempt. Hit 1.064 using BIAB and pitched 1.5 packs of Nottingham on top of the foam/wort in fermenter. It looked and smelled great while mashing and boiling - cant wait to try this one in a month or so.

EDIT: Its been close to 24 hours since pitching, temp is ~60, its fermenting but slow, just a few bubbles here and these from a visbile perspective. Its in a bucket so I can t be certain but using a flashlight through the lid tells me that it has not risen much.

I got all worried about too vigerous of a fermentation and now I worry because its so slow :-)

 
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Old 10-01-2012, 11:06 PM   #570
Petekiteworld
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Jan 2012
Burlington, Vermont
Posts: 186
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Bottled mine today at 1.014, sample tastes unreal! Thanks for the recipe



 
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