Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Porter > All-Grain - Bee Cave Brewery Robust Porter

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Old 02-15-2013, 12:38 AM   #631
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Carraffe ll is a good substitute for the black patent.
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Old 02-16-2013, 05:10 PM   #632
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Many thanks wyoast will give it a try, mike_in_ak is there any need to insult me because of my punctuation,? I am on this chat forum through my phone app and cant be bothered with flickin back and forth fir punctuation marks get a life mate and enjoy the brewing. .....
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Old 02-17-2013, 05:20 AM   #633
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Why put in any effort at all? It's the Internet!

(Sent from my mobile telephone device.)
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Old 02-17-2013, 11:32 AM   #634
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Exactly i work 7 days a week usually upto about 14 hours a day and on the rare occasion i get a day off i like to make my homebrew i appreciate any help or advice i get from here if i wanted immature behaviour and snide remarks i would go on facebook so like i said befor get a life and enjoy the brewin cause obviously u got way to much time on ur hands
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Old 02-23-2013, 05:48 AM   #635
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If your google skills were better maybe you could work fewer days a week because you wouldn't have to repeatedly reinvent the wheel?
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Old 02-24-2013, 08:52 PM   #636
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Mike, your really making yourself look like an arse.
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Old 02-24-2013, 09:05 PM   #637
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I agree that my Internet use standards and expectations are higher than most and not in keeping with current values.
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Old 02-24-2013, 09:06 PM   #638
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No your just angry in AK.
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Old 02-28-2013, 03:42 AM   #639
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Such a vigorous fermentation I had to duct tape the stopper down!

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Old 03-04-2013, 02:20 PM   #640
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I brewed this back in January, as had a very vigorous fermentation even though I kept the temperature in the low 60's. I just kegged it last night. When I tasted my gravity sample, it tasted somewhat "hot" and harsh to me. My calculated ABV is 6.4%, so I'm not sure if what I was tasting was due to the higher-than-normal alcohol content, or if I might have some fusel alcohols present. The fermentation was vigorous enough to suggest it may have produced some off-flavours, but I fermented at the same temperature as all my other ales (basement, in a plastic pail full of water, covered with a wet t-shirt).

Has anyone else detected somewhat "harsh" flavours in this recipe initially? Will this age out? Will the CO2 help it mellow? Is this normal for this recipe?
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