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Old 11-02-2008, 01:46 AM   #11
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Originally Posted by bmarley5780 View Post
I think in this thread someone stated brew day to glass in 10-14 days...If you have a keg system

http://www.homebrewtalk.com/f66/cent...10-gall-42841/
Well, I've decided to go with this one but have a few questions. It says to use Nottingham yeast but I don't have that available, what should I use instead: click here for what I have available.

Also, I am wondering about the "Pale Malt (2 Row)" as to what I should use (I'm taking that is the extract?) . Here is what I have available to me.

And lastly, how much and what type of sugar should I use for bottling?
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Old 11-03-2008, 02:02 PM   #12
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Well, I've decided to go with this one but have a few questions. It says to use Nottingham yeast but I don't have that available, what should I use instead: click here for what I have available.

Also, I am wondering about the "Pale Malt (2 Row)" as to what I should use (I'm taking that is the extract?) . Here is what I have available to me.

And lastly, how much and what type of sugar should I use for bottling?
Bump.....
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Old 11-03-2008, 02:33 PM   #13
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You have selected an all grain recipe. There is no extract in it. IMHO, you have bit off more than you can chew for a first recipe. Find an extract hefeweizen recipe that uses no more than two kinds of extract and one hops addition.

As a general rule of thumb, prime with 1 oz of dextrose per gallon.

Read How to Brew - By John Palmer (twice). It will help immensely.

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Old 11-03-2008, 02:42 PM   #14
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Originally Posted by imaguitargod View Post
Well, I've decided to go with this one but have a few questions. It says to use Nottingham yeast but I don't have that available, what should I use instead: click here for what I have available.

Also, I am wondering about the "Pale Malt (2 Row)" as to what I should use (I'm taking that is the extract?) . Here is what I have available to me.

And lastly, how much and what type of sugar should I use for bottling?
Replace the 2 row with 4.5lbs DME or 6lbs LME and steep the other grains at 155F for 45 minutes. For yeast use any high atten. British or American strain.
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Old 11-03-2008, 05:00 PM   #15
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You have selected an all grain recipe.
D'oH!

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Replace the 2 row with 4.5lbs DME or 6lbs LME and steep the other grains at 155F for 45 minutes. For yeast use any high atten. British or American strain.
And this will make it a partial mash recipe then since I'm using the malt extract? Sorry for the questions....first time and all.
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Old 11-03-2008, 05:47 PM   #16
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D'oH!


And this will make it a partial mash recipe then since I'm using the malt extract? Sorry for the questions....first time and all.
Yes. Just follow Tele's directions, and you should be good to go. Good idea to read Palmer's book ASAP too.
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Old 11-03-2008, 06:02 PM   #17
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Yes. Just follow Tele's directions, and you should be good to go. Good idea to read Palmer's book ASAP too.
Thanks. I'll definitly look for the book. I've got about four or five home brew how too books I'm paging through right now.
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Old 11-03-2008, 08:14 PM   #18
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D'oH!


And this will make it a partial mash recipe then since I'm using the malt extract? Sorry for the questions....first time and all.
Actually if you follow that thread there is an extract version.
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Old 11-05-2008, 04:26 PM   #19
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As a general rule of thumb, prime with 1 oz of dextrose per gallon.

Read How to Brew - By John Palmer (twice). It will help immensely.
Instead of dextrose, what's the rule of thumb for using corn sugar?
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Old 11-05-2008, 04:27 PM   #20
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Instead of dextrose, what's the rule of thumb for using corn sugar?
The same.

Corn sugar= dextrose.
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