Spice, Herb, or Vegetable Beer Mint Chocolate Stout - Page 4 - Home Brew Forums
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Old 09-26-2010, 05:37 AM   #31
pbarning
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Apr 2010
Michigan
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Anyone try mashing at 156?



 
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Old 10-02-2010, 03:44 PM   #32
CrAzYmOuSe
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Jan 2010
6degreescoolerthanhell
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I'm trying this today and mashing at 156. I think I'd rather have it a little sweeter. Going to soak minced mint leaves in vodka until kegging. We will see how it turns out.


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so, half-naked, I grabbed my machette and went to the door. Lord behold, it was another bottle of Pale Ale.

 
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Old 10-07-2010, 01:13 AM   #33
Captain_Bigelow
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May 2009
Los Angeles
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Quote:
Originally Posted by dummkauf View Post
Just stumbled across this one and it sounds interesting. Has anyone aged this? Do the mint flavors fade as quickly as they do with hops when you dry hop a beer?
I was wondering the same thing. Does anyone have an answer?

 
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Old 10-21-2010, 05:47 PM   #34
Liquid_Center
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Oct 2010
Virginia
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Originally Posted by Captain_Bigelow View Post
I was wondering the same thing. Does anyone have an answer?
I believe dry hopping is for aroma & adds little or no bitterness...

 
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Old 10-22-2010, 12:55 AM   #35
dummkauf
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Dec 2009
Minneapolis MN
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I was referring to the mint flavor, not the hops.

Anyone???

 
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Old 10-22-2010, 02:04 AM   #36
JasonToews
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Jun 2010
Abbotsford BC
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what were your strike temps? and how much water for mash and strike?

 
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Old 10-22-2010, 02:13 AM   #37
dummkauf
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Dec 2009
Minneapolis MN
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Quote:
Originally Posted by JasonToews View Post
what were your strike temps? and how much water for mash and strike?
Is that a question to me???? I have never brewed this, i was just curious about how the mint flavors fade, or if they do???, but apparently no one has an answer to that question.

 
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Old 10-22-2010, 03:43 AM   #38
JasonToews
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Jun 2010
Abbotsford BC
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sorry it was meant for eschatz

 
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Old 10-22-2010, 11:07 AM   #39
Liquid_Center
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Oct 2010
Virginia
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Quote:
Originally Posted by dummkauf View Post
I was referring to the mint flavor, not the hops.

Anyone???
I was referring to your comparison to dry hopping. I would think if you want a long lasting Mint flavor you'd be better off boiling the leaves in the wort for 30 minutes and leaving them in the primary. Just my 0.02...

 
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Old 10-26-2010, 02:31 AM   #40
CrAzYmOuSe
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Jan 2010
6degreescoolerthanhell
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In a couple days I am going to add my mint. I minced it and it has been soaking in vodka ever since. I check it today and it smells fantastic. I think I am just going to dump the whole thing in. I'll be drinking towards Thanksgiving so I will keep you updated on the brew and the life of the mint.


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so, half-naked, I grabbed my machette and went to the door. Lord behold, it was another bottle of Pale Ale.

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