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Old 03-11-2011, 08:47 PM   #131
nootay
 
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Mar 2010
Dayton Virginia
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So ill probably be moving this to seconday to bulk age for about 6 months next week. i have never used a carboy with beer brewing. when bulk aging, i would assume i have to worry the oxygen getting in the beer. how do you guys secondary in carboy? do you somehow get co2 in the carboy first? i have a kegerator so i guess i could just use a gas quick disconnect, depress the little knob on the inside and hold it over the opening of the carboy before i transfer this?

 
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Old 04-02-2011, 03:11 AM   #132
nootay
 
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Just got around to transferring to secondary. Gravity was 1.046! I figured two packets of yeast would have knocked this out by now. Will let it sit a week and see if it moves any more.

 
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Old 04-09-2011, 08:16 PM   #133
motobrewer
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still in the secondary, and it's been just over 3 months since i brewed this (just under 2 since i racked to 2ndary), but i pulled a sample last night.

it's incredible. that big hop presence has faded and it's developed some deep bourbon and coffee notes. alcohol is just a bit noticeable but doesn't take away from the drinkability.
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Old 05-31-2011, 01:00 PM   #134
grundig5
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Oct 2010
NYC
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Thanks for the recipe! Enjoyed the 90 minute boil in the 95 degree nyc heat. Into the fermenter at 1.110 and looking forward to it for the fall/winter.

Any updates from anyone else who made this recently?
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Old 06-19-2011, 12:05 AM   #135
BBKing
 
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Oct 2009
Canton, IL
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I've been looking for a good RIS to brew for winter. Its June, I probably wont get around to brewing this until mid/late July. Will it be decent to drink after our first snow, probably late November/early December? Thats only about 4 months of aging.
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Old 06-19-2011, 11:17 PM   #136
r2eng
 
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Mar 2008
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My $0.02:

I loved it after 2 months. It's good, but MUCH better after a longer time.
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Old 06-20-2011, 01:59 PM   #137
grundig5
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Oct 2010
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After 3 weeks in primary I racked it to a keg to age for a bit. The hydro sample was amazing, like bittersweet chocolate hop syrup. I think it was at 1.035, so about 9.8%. Again thanks for the recipe, it's fantastic!

 
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Old 06-27-2011, 02:52 AM   #138
Jebu1788
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Sep 2009
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I helped a friend brew this recipe once and it turned out awesome. Ever since then I've been using 1lb of Special B in all my stouts. I think that's really the touch that puts this over the top! (That, and the 24.5lb grain bill...)

Anyway, great recipe!

 
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Old 06-27-2011, 01:38 PM   #139
motobrewer
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so, I brewed this end of december, and it's been sitting in the secondary at basement temps (low 60's) since mid February.

it was excellent mid-april. i took a sample about a week ago, and it just seems kind of...muddled. don't know how to describe it. r2, i remember you saying something about how this goes from good to bad to awesome, is this what you're talking about?
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The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

"A Wicked Beverage," New York Times, April 10, 1894

 
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Old 09-01-2011, 02:43 PM   #140
grundig5
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Oct 2010
NYC
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Just an update if anyone is considering making this, DO IT! Brewed this May 29 so I'm a bit more than 3 months out and its unbelievably good. The body is so thick and the aroma is just unreal. The keg is almost gone already but I have 20 bottles to store for awhile, thankfully. This is definitely something I will make annually and I cant think of anything to change. Thanks!

 
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