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Old 08-26-2012, 11:37 AM   #71
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How long are you guys mashing @ 152? I'm doing a brew in a bag of this today so its higher water ratio. You think 75 minutes or just go with 60? I have no way to test the conversion..

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Old 08-26-2012, 05:15 PM   #72
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If you are unsure then do the 75 minutes, its only a difference of 15 minutes

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Old 08-26-2012, 10:00 PM   #73
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I am a biab'r as well and I always do a 90 minute mash. Made this a few moths ago and it was awesome!

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Old 08-30-2012, 12:41 PM   #74
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I just brewed this recipe based on the CYBI clone and information in post #1. It's the coolest ale fermenation I've done, slow and steady airlock. I'm using Wyeast 1056 at 62F-63F, temperature plot below:

graph.jpg

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Old 08-30-2012, 01:08 PM   #75
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Quote:
Originally Posted by DSmith
I just brewed this recipe based on the CYBI clone and information in post #1. It's the coolest ale fermenation I've done, slow and steady airlock. I'm using Wyeast 1056 at 62F-63F, temperature plot below:
Dude, major nerd points for using a data logger to track your ferm chamber temp. I don't want to derail this post so do you explain how you set this up somewhere in this forum? I have done similar stuff for work using a labjack data aq with load cells and LVDT's.

At any rate, what do you have your temp controller set at? Mine is set at +/- 1 deg. And I tape the sensor to the carboy.
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Old 08-30-2012, 01:27 PM   #76
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Quote:
Originally Posted by BullGator View Post
Dude, major nerd points for using a data logger to track your ferm chamber temp. I don't want to derail this post so do you explain how you set this up somewhere in this forum? I have done similar stuff for work using a labjack data aq with load cells and LVDT's.

At any rate, what do you have your temp controller set at? Mine is set at +/- 1 deg. And I tape the sensor to the carboy.
It's a Love TSS2 controller on a chest freezer with the temperature probe on the side of the carboy with insulation over it. More details on on Posts #80, #83 & #84 on this thread:

http://www.homebrewtalk.com/f51/another-tss2-controller-box-build-195713/index9.html

The data logger is an Extech EA15 with the (2) type-K thermocouples that came with it. I do work with industrial heat transfer equipment and my company has these small data loggers and 60-input Agilent ones & hundreds of high accuracy thermocouples. This is my 2nd fermentation with the Love TSS2 controller and seeing the data really helps know what to expect. I was using a Johnson A419 before this as discussed in the thread.

My cooling setpoint is 63F and 0.5F differential. The heater would come on if the fermenter dropped to 61.5F and would increase the temperature to 62F.

I'm hoping for a really clean fermenation and a beer that is similar to Dead Guy.
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Old 09-07-2012, 03:21 AM   #77
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Quote:
Originally Posted by DSmith View Post
I just brewed this recipe based on the CYBI clone and information in post #1. It's the coolest ale fermenation I've done, slow and steady airlock. I'm using Wyeast 1056 at 62F-63F, temperature plot below:

Attachment 73868
Checked gravity after 2 weeks (kept at 63F for about a week until airlock bubbling was almost stopped and raised to 66F) and got 84% attenuation with Wyeast 1056. I plan on at least 4 weeks total in primary and bottling with about 2.3 vol CO2. It ended up being a little bigger beer than anticipated but maybe a rebrew will be to mash a few degrees higher.
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Old 10-08-2012, 03:32 PM   #78
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has anyone mixed 1/2 crystal 10 and 20 to mimic the crystal 15?

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Old 10-08-2012, 03:56 PM   #79
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I used Crisp Cara Malt (17L) to substitute the Carastan Light Malt (about 15L). I bet you could blend them pretty successfully or just use the 20L malt.

I bottled my batch made with Weyermann Light Munich (6L), Rahr American 2-Row (1.8L) & Crisp Cara Malt (17L) and the color might be a little lighter than commercial Dead Guy ale. I plan on posting a pic in a few weeks when it's bottle carbonated.

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Old 10-26-2012, 08:05 PM   #80
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Quote:
Originally Posted by DSmith View Post
I used Crisp Cara Malt (17L) to substitute the Carastan Light Malt (about 15L). I bet you could blend them pretty successfully or just use the 20L malt.

I bottled my batch made with Weyermann Light Munich (6L), Rahr American 2-Row (1.8L) & Crisp Cara Malt (17L) and the color might be a little lighter than commercial Dead Guy ale. I plan on posting a pic in a few weeks when it's bottle carbonated.
Great beer!

gelatin-results.jpg
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