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Old 10-07-2011, 11:34 AM   #161
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So I'm thinking of building up the yeast with an 80/-. Now I'm wondering how long it would take to get through primary so that I could harvest the yeast and pitch it to my 12-12-12 within a week of harvest.

Thinking out loud here (and looking for input too)

Planning to ferment a bit low maybe 60-62 degrees, and debating between WYeast 1728 and this East Coast strain that smokinghole turned us on to. I wonder if counting on 3 weeks in Primary is enough....

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Old 10-07-2011, 11:56 AM   #162
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Fermenting in the 60s I would figure for 2-3 weeks. Probably more like three weeks to actually finish to be on the safe side.

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Old 10-07-2011, 12:17 PM   #163
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So I'm seeing a Thanksgiving brew day in my future.....

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Old 10-07-2011, 12:19 PM   #164
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Seeing the comment on my recipe above me thinks I might need some help with this recipe.

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Old 10-07-2011, 12:43 PM   #165
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I would start with 6.5 gallons at strike and then sparge with 5. First runnings collected minus the 2 for your reduction will be around 2.5 gallons. I'd say total would be 3 gallons from the reduction plus first runnings, plus your sparge, maybe 8 gallons in the boil if you push it.

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Old 10-07-2011, 01:07 PM   #166
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Quote:
Originally Posted by statseeker View Post
I would start with 6.5 gallons at strike and then sparge with 5. First runnings collected minus the 2 for your reduction will be around 2.5 gallons. I'd say total would be 3 gallons from the reduction plus first runnings, plus your sparge, maybe 8 gallons in the boil if you push it.
I see a new and larger brew pot in my future too......
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Old 10-07-2011, 01:24 PM   #167
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I've got this showing up today for the 2 gallon caramelization. I think that technique may start finding it's way into more of my beers now that it should be easier with that pot.

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Old 10-07-2011, 03:45 PM   #168
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Is anybody in Canada willing to swap with me ? I understand that no one in the US would want to pay the incredibly high shipping costs to Quebec (only to have the bottles seized at customs...). I wouldn't ship beer to the US either anyway.

Sorry to be a bit OT here.

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Old 10-08-2011, 01:13 AM   #169
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I'm sitting here trying to decide what to do with my base malt. I have a full sack of MO and maybe 10lbs left from my open sack. I have a bunch of beer planned in the coming months. So I was thinking when I get my specialty malts I'd just order myself like 14lbs of Golden Promise and split my base between MO and GP. That doesn't sound like a bad idea. I think a blend of the two would work well.

Also as we discussed in case of a lack of maltiness I am looking at some dark crystal. As it stands I'm thinking this for my recipe. I did my shopping on the common sites and I found More Beer to be my vendor of choice. It's a $28 grain bill not including the other half of base malt from my on hand maris otter.

7.5gal into fermentor:

14lbs Maris Otter
14lbs Golden Promise
8oz British Roasted Barley
8oz British Crystal 165L

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Old 10-08-2011, 05:37 AM   #170
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Is 150 a good mash temp? I was thinking that is low.

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