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Old 06-02-2009, 09:54 PM   #11
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Yes...mostly dead is partly alive.

6.9% for the Perle and 7.7% for the Saaz. But, then again, I'm open to suggestions.
Have those Saaz been tested for steroids?


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Old 06-02-2009, 09:58 PM   #12
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The 7.7% is the US version...would the czech @ 4% be a better fit? Although it shouldn't make a difference for bittering, right?



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Old 06-02-2009, 10:31 PM   #13
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The 7.7% is the US version...would the czech @ 4% be a better fit? Although it shouldn't make a difference for bittering, right?
Yeah, I was just joking. But yeah, that late in the boil or at flameout you are getting aroma anyways, so your fine.
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Old 06-03-2009, 01:33 PM   #14
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Another suggestion: Instead of fermenting the Mostly Dead Guy on the Pacman than pitching the Centennial Blonde onto the yeast cake, I would do the reverse. Your Dead Guy clone is a higher OG than the Cent. Blonde and would therefore benefit from the "step-up" by fermenting the Cent. Blonde first.

Also, the Cent. Blonde is the lighter of the two beers (I'm guessing...its about as light as you can get, and lighter than the real Dead Guy). Conventional wisdom says that when repitching you should start with light beers/low OG and go to darker/higher OG beers.

My 0.02

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Old 06-03-2009, 01:53 PM   #15
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I went and reread my original...it wasn't as clear as it could have been

Blonde is (and has been) up first (brewing Sunday!)

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Old 06-03-2009, 03:40 PM   #16
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It's been a while since I had one, but I remember Dead Guy being on the sweet and malty end of things. What's your mash temp? Did I miss it? A little high I would think, 156?

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Old 06-03-2009, 03:44 PM   #17
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I would think a little high...certainly not low-- I don't think this should be dry at all.

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Old 06-03-2009, 05:17 PM   #18
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156°F? There is never a reason to mash that high IMO. Use grains that will give a bigger malt profile or yeast that will leave a bit of sweetness, not temperatures that will result in tons of dextrins.

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Old 06-03-2009, 05:37 PM   #19
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156°F? There is never a reason to mash that high IMO. Use grains that will give a bigger malt profile or yeast that will leave a bit of sweetness, not temperatures that will result in tons of dextrins.
That's where I mash my Dead Guy clone- very high, at 156. I've gone up to 158 for a "thick" British beer I was making, but that's the only time I go above 154 or so.
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Old 06-03-2009, 05:43 PM   #20
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156°F? There is never a reason to mash that high IMO. Use grains that will give a bigger malt profile or yeast that will leave a bit of sweetness, not temperatures that will result in tons of dextrins.
What would you recommend then? 153-152 ish? I don't think anything less than 150 would do.

As an additional update, current hop schedule looks like this:

0.75 oz Perle (6.9%) 60
0.75 oz Perle (6.9%) 45
0.5 oz Perle (6.9%) 10

And sitting on the fence with the Saaz. This should
bring the IBUs up to just over 30.


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