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you are ab-using [QUOTE]blah blah blah[/QUOTE] to reply to ouchdrummer.
Please remove excess text as not to re-post tons
[QUOTE="ouchdrummer:809126"]nice, i just did real heavy imperial porter, its in its second as well, with charred oak chips in it. I've been doing all grain because i feel the texture is just so much better than extract recipes. How do you roll, all grain or extract? And do you shop at modern home brewer outside porter? If not where do you buy your stuff? We've only been doin it for about two years now, or just under two years, so we've done a bunch of clone recipes, ya know, just getting the feel of what things to change in recipes to achieve certain flavor/texture. But i think we've done 8 original recipes so far. Mostly heavy stuff, coffee porter, a couple different imperials, and a couple pale-ish ales to try and have stuff that is ready to drink faster. How about lambics? Have you done any of those? I started reading about them and havent done any yet. I guess you have to culture your own yeast for a couple years to make one, but as i understand it, once you do that you can use that same yeast for numerous batches, with each one having slightly different characteristics. Do you know about this? Am i saying it correctly? So listen to this idea, i brew all my beer with my buddy Aaron, and we came up with this idea to brew using those flavor trippin berries. Have you heard of those? They make anything that's bitter or heavily acidic REALLY sweet, so we are gonna brew with the cheapest super high alpha acid level hops, with the hope that the berries will make the hops taste great as opposed to real crappy so we will spend very little on our hops. Granted, this beer would be a very strange one and we are not gonna focus on it, its more of an experiment than anything. We haven't done anything that required the belgian corker, everything we do is cap-able. How much did you spend on your corker? Have you ever aged anything in barrels? I have been looking at prices for sherry barrels, port barrels, and scotch barrels. Trying to figure out which would be a good place to start. We were thinking about using chips from a port barrel in our imperial to round out the strong dark taste with a little light sweetness... and we've even played with the idea of charring the barrel chips first (like we are doing with the oak chips) and seeing if the resulting smoked flavor will still retain the sweet port essence. God i love beer. I love brewing it even more than i love drinking it. [/QUOTE]
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