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Old 10-01-2013, 08:15 PM   #281
r2eng
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Mar 2008
Eagle, Idaho, Idaho
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Quote:
Originally Posted by motobrewer View Post
...for whatever reason, out of the primary, it was great - two months later, it was....not great. 9 months after that, it was incredible.
This is what I have found brewing this many times. It's really good at first, then get's odd. At about a year, it becomes really fantastic.
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Old 10-02-2013, 11:28 AM   #282
johngaltsmotor
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Dec 2010
Toledo, Ohio
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Thanks guys, I guess I'll keg and carb it, get in a few pints now and when it seems to have lost something I'll just give it a timeout for a few months. At least now I'll know that if it seems to lose that something special it's only temporary.

 
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Old 10-02-2013, 04:33 PM   #283
johngaltsmotor
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Dec 2010
Toledo, Ohio
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Followup question for those who have brewed this: how well would it take to being dry hopped?

I brewed this to use up the remainder of last years homegrown hops so it should be well over 100 IBU. It tastes great going into secondary, but I'm considering tossing some whole leaf hops into the keg and dry hopping it.

Thoughts? Opinions?

 
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Old 10-03-2013, 11:56 AM   #284
johngaltsmotor
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Dec 2010
Toledo, Ohio
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Okay, last question on this: Nitrogen or CO2?
This is my first stout so I've got no reference to judge which would be better. But I've already got a Nitrogen tank and I'm going past the gas supply today so I could get it filled easy.

 
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Old 10-03-2013, 12:21 PM   #285
eulipion2
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Sep 2006
Hawley, PA
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Personal preference, CO2. With a little age on it, it'll be plenty smooth and creamy without nitrogen.
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Old 10-04-2013, 02:51 AM   #286
looneybomber
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Feb 2012
lawrence, ks
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Dry hopping then letting it age 1yr seems somewhat wasteful only because you'll lose quite a bit of beer if you use enough ounces of hops to make a difference. IMO, anything dry hopped should be drank fairly soon and not aged for a while, but I'm sure there's exceptions.
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Old 10-04-2013, 02:55 AM   #287
r2eng
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Mar 2008
Eagle, Idaho, Idaho
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looneybomber is right - the dry hop would be wasted if aged.
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Old 11-03-2013, 10:22 PM   #288
moviebrain
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Nov 2010
Chicago, IL
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I wanted to chime in here with my batch just shy of its 2 year anniversary. At the 8 month mark it was a bit sharp, around 1 year and the hops dropped off just enough to get in step with the alcohol and malt backbone. About 4 months after this it was out of balance again, the hops dropped off entirely too much and the alcohol bite just didn't keep up with the malts.

Tonight, using a bottle to whip up my Beer Bacon Beef Chocolate Chili, I had another taste. It has once more hit a high note rebounding from the earlier tasting. I almost regretted putting it in, but it's a fantastic chili and now has another fantastic ingredient to match.

I will be brewing this again in about 2 weeks. I can't wait.

 
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Old 11-04-2013, 04:04 PM   #289
inda_bebe
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Jan 2012
orange, ca
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i did a 4 gal. batch of this recipe and missed my target and got an OG 1.092. Its been 7 weeks and the gravity is 1.032. i was thinking about brewing a 2 gallon batch to add more alcohol and heavier body to blend to the one i currently have aging right now.

any tips or suggestions?

 
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Old 11-04-2013, 06:14 PM   #290
johngaltsmotor
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Dec 2010
Toledo, Ohio
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I had to take 4 22s last night and bottle some, otherwise I'm afraid I'll forgot and the keg will blow before I realize it.
I went to a cellar party Friday and tasted Bourbon County 2007 through 2012 so I'm hoping to actually save some of this for multiple years to compare. It's interesting to hear how it ebbs and flows over time.

Question: anybody ever tried to black and tan this? I tried last night and it just blended (but was still delicious). I'm not sure if it was my (inebriated) technique, or if it's just too dense to float on top.

 
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