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Old 12-08-2013, 02:15 PM   #281
mysteryshrimp
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Dec 2012
Acworth, Georgia
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Nothing to do about it now. Wait until about 3 days after it stops bubbling and taste it. Your bitterness might be a little off, you might get some cooked corn or vegetable qualities from Dimethyl Sulfide. I have seen a pellicle on liquid extract, so you could get an infection. It's hard to know what will happen until you taste it.


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Old 12-08-2013, 07:41 PM   #282
Robisbrewing
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Dec 2013
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Thanks for the response Mystery. I suspected this is where we were headed- wait and see.

I had come to think liquid malt was the unhopped equivalent of the beer kits I have been brewing. I have never boiled those and never had an issue. Are these analogous?

I had to google Dimethyl Sulphide. Do you think the smell might have been in the malt off the shelf (and I missed the chance to boil it off) or that by not boiling I missed the chance to kill any Dimethyl Sulfide producing bacteria in the malt? I am just asking so I know what is happening next time I cock up a brew

So far airlock smells good although its mainly a hops smell.



 
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Old 12-13-2013, 05:40 PM   #283
hokieguy95
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Oct 2013
Bedford, Virginia
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What about using all DME for this recipe. I have just been taught that most LME is a waste of money because your paying for alot of water.

 
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Old 12-13-2013, 05:43 PM   #284
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Quote:
Originally Posted by hokieguy95 View Post
What about using all DME for this recipe. I have just been taught that most LME is a waste of money because your paying for alot of water.
Sure can, I made this almost two years ago with all DME, still very tasty (having moved a couple times since, I still find surprise bombers tucked away in the basement).
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Old 12-13-2013, 05:50 PM   #285
hokieguy95
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Oct 2013
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Originally Posted by dkennedy View Post
Sure can, I made this almost two years ago with all DME, still very tasty (having moved a couple times since, I still find surprise bombers tucked away in the basement).
Wha'dya say? About 6 to 6.5 lbs total DME?

 
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Old 12-13-2013, 05:59 PM   #286
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I don't have my notes handy, but that sounds about right, pretty sure that I went through at least two 3 pounders.
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Old 12-13-2013, 06:37 PM   #287
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Anyone try adding some lactose to this? Seems like it would be good with some added body and sweetness. No?
I made something very similar to this and added lactose. VERY good sweet stout.

 
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Old 12-22-2013, 10:42 PM   #288
histo320
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Nov 2008
Manteno, IL
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I'm looking to remake this recipe for the first time since my original post. I have since converted to All Grain but I am limited to 12 lbs of grain due to only having a 5 gal mash tun. Anyway, my question is how many Vanilla Beans should I use and what is the process is getting the most flavor out of the Vanilla Beans.

So far I know to split them length wise, soak in Bourbon, then add to secondary. How much Bourbon should you use and how long and do you just add the Bourbon and Beans to the Secondary?
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Old 12-22-2013, 10:47 PM   #289
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Quote:
Originally Posted by histo320 View Post
I'm looking to remake this recipe for the first time since my original post. I have since converted to All Grain but I am limited to 12 lbs of grain due to only having a 5 gal mash tun. Anyway, my question is how many Vanilla Beans should I use and what is the process is getting the most flavor out of the Vanilla Beans.

So far I know to split them length wise, soak in Bourbon, then add to secondary. How much Bourbon should you use and how long and do you just add the Bourbon and Beans to the Secondary?
Just enough bourbon to cover the vanilla beans. As for how many beans, that's up to you. Two or three should probably be sufficient and just dump the bourbon and beans in the secondary. Note that the vanilla flavor WILL fade with time.

 
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Old 12-22-2013, 10:53 PM   #290
herc1354
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Dec 2012
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Quote:
Originally Posted by histo320 View Post
I'm looking to remake this recipe for the first time since my original post. I have since converted to All Grain but I am limited to 12 lbs of grain due to only having a 5 gal mash tun. Anyway, my question is how many Vanilla Beans should I use and what is the process is getting the most flavor out of the Vanilla Beans.



So far I know to split them length wise, soak in Bourbon, then add to secondary. How much Bourbon should you use and how long and do you just add the Bourbon and Beans to the Secondary?

Funny you ask as I've had a hard time getting the vanilla to come through, but this is what i have done.

While the beer is in primary fermentation I put the oak chips, about 10-12 oz, in a mason jar, I hen poor enough Bourbon to cover the top of the oak. For the Vanilla I find the best vanilla, I get mine from Penzey Spices, split length wise and scrape out all of the goodness, then all of that goes into the Bourbon oak mixture and give it a good shake. When it cones time for secondary every bit of what is in the mason jar goes into the carboy.

Oh and I have used as much as six Mexican Vanilla Beans



 
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