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Old 11-09-2011, 06:32 AM   #11
ddrrseio
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Sep 2011
Palo Alto, CA
Posts: 310
Liked 15 Times on 14 Posts


i made this earlier this year with brown ale yeast due to availability and i was very, very happy. it was unremarkable 2-4 weeks after bottling but really developed over the next 2-3 months and has been a real crowd pleaser.

 
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Old 11-09-2011, 10:33 AM   #12
Turfmanbrad
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Jun 2011
Nottingham, MD
Posts: 155

I did an altered version of this, and like you said, it took a while to find it's footing. Didn't even carb for 4 weeks. Now it's the perfect breakfast tailgate beer!
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Old 11-12-2011, 01:56 AM   #13
urbanmyth
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Nov 2011
Twin Lakes, WI
Posts: 1,001
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Making my first batch ever this weekend with this recipe.

 
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Old 12-20-2011, 01:39 AM   #14
Adacarda
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Jul 2011
Ephrata, PA
Posts: 32

This is a great beer, brewed it back in September and I think its at it's prime now. This one needs a month at the minimum to condition IMO. Almost everyone who tried it has really enjoyed it!

 
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Old 12-20-2011, 02:08 AM   #15
urbanmyth
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Nov 2011
Twin Lakes, WI
Posts: 1,001
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Mine has been carbing for a little more than two weeks now. I cracked one at a week and a half. It was REALLY hot. Couldn't taste anything past the ethanol except a hint of maple. Hoping it cools off in time for New Years.
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Old 12-21-2011, 02:29 AM   #16
Adacarda
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Jul 2011
Ephrata, PA
Posts: 32

Yeah mine was really hot too at two weeks as well. Let it mellow for a few more, It should be fine by new years.

 
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Old 12-21-2011, 05:46 AM   #17
urbanmyth
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Nov 2011
Twin Lakes, WI
Posts: 1,001
Liked 60 Times on 48 Posts


Groovy. Thanks a bundle.
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Aur Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.

 
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Old 06-13-2012, 02:52 AM   #18
Homebrew4Scott
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Jun 2012
Houston, Texas
Posts: 11

Brewed this up on Sunday, substituted the maltodextrin with brown sugar....looking forward to this in a few weeks
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Old 06-26-2012, 12:12 AM   #19
Homebrew4Scott
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Jun 2012
Houston, Texas
Posts: 11

So I brewed this about two weeks ago. . . one week in the primary, and another in the secondary. . . . the beer is still really cloudy. Anyone have trouble like this or am I being impatient, I have thought about adding a bit of gelatin to clarify.

Thoughts?

Scott

 
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Old 06-26-2012, 02:41 PM   #20
Delaney
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Jul 2011
Montreal, Quebec
Posts: 503
Liked 15 Times on 15 Posts


Quote:
Originally Posted by Homebrew4Scott View Post
Brewed this up on Sunday, substituted the maltodextrin with brown sugar....looking forward to this in a few weeks
Uhm maltodextrin is an unfermentable sugar, whereas brown sugar is a fermentable sugar. You cannot substitute brown sugar for it and achieve the same results, because the brown sugar will ferment, resulting in a higher ABV% and a drier beer than if you had used maltodextrin.


If your fermentation is finished, and you have access to a fridge, I would suggest cold crashing your beer for a few days to encourage flocculation.

 
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