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Old 07-26-2005, 01:32 AM   #11
Janx
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Quote:
Originally Posted by rixport
Wow.. wanna borrow 5 bucks? How in the world can a brewer that takes himself at all serious (as I've noticed you do) do without such a basic piece of equipement.. now you're gonna probably tell us you dont have a thermometer! wow.. amazing..

No disrespect meant..

Ken
Wow, Ken. If you really knew me at all, you'd know I don't take myself too seriously at all, especially as a brewer...which is why I don't bother with a hydrometer. It's all about the fun to me.

I guess I should say, I take the aspects of it seriously that really make my beers better. Gravity readings do not fall into that category. To each his own, and you're welcome to disagree. You won't be the first.

Sorry I missed this guy. He's a spitfire. Did he go the way of the Dodo in my absence?


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Last edited by Janx; 07-26-2005 at 01:39 AM.
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Old 02-20-2006, 10:08 PM   #12
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Janx, why the 12 gallon recipes? I can see 11, to get about 5.5 gallons in the fermenter or keg. But 6 seems like you would be wasting quite a bit because it won't all fit in a keg.

I dryhop in kegs and there is no way I could get 6 gallons in with a hop bag....just curious....



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Old 02-20-2006, 10:16 PM   #13
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It just seems to be the amount I can conveniently boil and end up with using a converted keg. It varies batch to batch. If the runnings aren't sweet, I cut em off. If they stay sweet, I let em flow and try to boil it down more.

It works really well with the 14 gallon demijohns I use for a primary. It works great with 6 gal carboy secondaries. I almost always get two of those full after whatever is left behind in the primary.

It is kind of a PITA with the kegs. A lot of times, I just get a really light keg that I carbonate up and drink quick. Somethimes, a bigger batch (say if I end up with 13+ gallons) makes for 3 nicely filled kegs. I have a bunch of them so it doesn't end up being a big deal.

I dry hop in the secondary, too, so that helps...

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Old 02-20-2006, 10:19 PM   #14
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Okay, got ya!

I'm glad you put this link in that other rye thread...I've been wanting to brew this for a long time. I recently got a few more bottles of Hop Rod Rye and after drinking that I think it is time to brew one.

I'm gonna scale down the recipe in Promash and go for it.

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Old 02-20-2006, 10:33 PM   #15
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Right on. Make your own invert sugar if you're going to use it (I would). There's a thread about it here somewhere if you haven't done it before.

And a rippin starter of the While Labs California V really is the yeast for the job.

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Old 02-21-2006, 02:48 AM   #16
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wow that sounds good. wish my lauter tun wouldnt have broken in the middle of my rye-PA...but i made some last minute adjustments and turned it into a rye pale ale that is really good so far.

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Old 02-26-2006, 05:44 PM   #17
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Must... Brew... Huge... Rye... Recipe!!!
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Old 01-02-2009, 05:11 PM   #18
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Anyone else brew this batch? I don't see any mash schedule listed at all... I'm really just curious what temps he mashed at... I was thinking 122*F for 1 hour and 152*F for one hour...

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Old 01-02-2009, 05:22 PM   #19
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You dredged up a pretty old thread, so I don't know if you'll get any solid answers.

I'd try a 60 minute single infusion mash around 151°F.

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Old 12-13-2010, 06:37 PM   #20
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I made a few modifications to this recipe (different hops, zest of 2 grapefruits in boil) and brewed it in late September. It's been in bottles for 3 weeks now and is absolutely fantastic - easily the best beer I've ever brewed. This is on the same level as the best commercial IIPAs. Doesn't taste much like Hop Rod Rye (it's less spicy and more floral/citrusy), but I don't care! Thanks for the recipe.



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