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Old 04-26-2006, 05:59 PM   #11
Cheesefood
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Jul 2005
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If you'd like, I'll do a swap with you so you can try it before you brew it.
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Old 04-26-2006, 06:11 PM   #12
BeerLuvnGrl
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Apr 2006
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oh id love to taste it.. none of ours is ready yet.. couple more weeks..
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Old 04-26-2006, 06:33 PM   #13
Cheesefood
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Forgot to mention.

Walker had asked about autolysis from keeping it in the primary for 3 months. There was no detectable autolysis, but even more interesting is that the gas factor is a lot lower.

Typically, homebrew gives me wind that will blow the covers off of me, but not this batch. I think that giving the wort extra time to ferment means that the yeast ate up all the fartables.
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Old 04-26-2006, 08:30 PM   #14
Lil' Sparky
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Feb 2006
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I think I need to try this one. If I were to do an all-grain version, I think the grain bill would be something like:

7-8 lbs of 2-row
2-3 lbs of wheat
1 lb Caramel 60L

Does that sound about right? I think that wheat DME is blended 60/40 wheat/barley, not just pure wheat.

Any ideas about a good dry yeast that would work well?

 
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Old 02-03-2010, 06:20 PM   #15
raveskdr
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Jan 2010
Arlington, VA
Posts: 17

I know this thread is ancient, but I would like to revive it with a few questions. I just bought the ingredients for this one, it looks great (less sweet than the original, plus bourbon which rules). If you have brewed this and can help, I'd really appreciate it.

1) Did you ferment for the full 3 months in 1 carboy/bucket? I don't mind waiting, I just wanted to make sure.

2) If I use a bucket, I won't have a blowoff tube. Will this present a problem? (boomboom).

I am going to use Basil Haydens bourbon as opposed to MM, as it's my favorite bourbon. Thanks for the help (especially on the 2nd part, I don't want to ruin the beer and create a royal mess).

 
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Old 02-21-2010, 08:49 PM   #16
raveskdr
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Jan 2010
Arlington, VA
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Just brewed the Boom-Boom yesterday. I cut the vanilla additions in half. I am looking forward to see how this turns out.

I decided on 3 weeks in the fermenter and then 3 weeks in bottle.

 
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Old 05-11-2010, 04:05 PM   #17
raveskdr
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Jan 2010
Arlington, VA
Posts: 17

It has been several months now, so I figured I would post my thoughts, just in case anyone wants to come along and brew this. Thank you for posting the original recipe cheese.

This was a hit with a lot of people. I was a tad bit underwhelmed. However, I think I can make some slight tweaks to make it better.

First, I only added half the vanilla it called for. Mistake. With the upped hops from the original recipe, the vanilla faded away. Yes, the vanilla is expensive, but worth it to put in the whole amount. After a month + in the bottle, it registers a good bit on the nose, but very little in the taste. Surprisingly, Williams Sonoma sells real vanilla extract and it is cheaper than anywhere else I tried.

The hops were very prevalent when the bottles were fresh. It dialed back once it was aged for awhile, which is to be expected. I liked it with that fresh hop kick on top of the vanilla caramel.

Finally, I added 2 full shots (~3 ounces) of bourbon to the beer. That was a waste. It does not register on nose or in taste whatsoever. I would at least double, if not triple, that amount.

Cheers.

 
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Old 05-11-2010, 06:58 PM   #18
mitch171
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Sep 2009
Finger Lakes, NY
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Quote:
Originally Posted by brackbrew View Post
I don't know how vanilla would marry with the body and composition of an ale. I know a great many porter and stout recipes that use vanilla to sweeten it and add some complexity, especially against a sometimes malty-sweet profile.

Good luck and let me know how it turns out if you brew a vanilla ale!
Just wanted to point out that porters and stouts are ales.

 
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Old 10-22-2010, 02:31 PM   #19
bigirishape
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Oct 2010
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Quote:
Originally Posted by Cheesefood View Post
Typically, homebrew gives me wind that will blow the covers off of me, but not this batch. I think that giving the wort extra time to ferment means that the yeast ate up all the fartables.
I just had to mention that the term "fartables" almost simultaneously made and ruined my day.

My real question regarding the recipe will be in the beginner forum where it belongs

 
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Old 10-22-2010, 04:19 PM   #20
Crimsonwine
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Oct 2010
Chicago, Illinois
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Is this a 5 gallon recipe?

 
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