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Old 03-26-2014, 09:23 AM   #11
FatDragon
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Originally Posted by kingwood-kid View Post
An addendum to part II, if I may. You can brew one batch through the mash and boil (no flavor hops just yet), split at flameout and hopstand the two batches separately. You could, of course, hopstand one half and continue to boil the other half, which would allow the second half to both concentrate and to have hops added at a more traditional schedule
I did this same sort of thing on an Imperial India Red a few weeks ago. 5L PP buckets as fermenters mean I can hopstand in the fermenter. I boiled down to four gallons of wort with first wort and bittering hops, then while still boiling I scooped the wort one Pyrex liter at a time into the buckets, which held hop bags with different steeping hop bills. Will be dry-hopping all batches tomorrow and bottling a few days later.

I had planned on a writeup and might still do one, but it looks like this thread might cover most of it. Wish I had seen it sooner so I didn't feel the need to reinvent the process.
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Old 03-26-2014, 08:24 PM   #12
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Great thread, thanks! I've done some of this: separate yeasts, spice one half, dilute at bottling. I'll suggest two more: add LME to one half at flame-out, or add hop tea in the fermenter or at bottling. Experimenting is half the fun! (The other half is drinking good beer!)

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Old 03-28-2014, 03:30 AM   #13
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GREAT ARTICLE!

Awesome of the op to post and then have it published, a really novel approach of using a solid base mash and then steeping grains as necessay to make totally different beers.

This one's going to be copied and stored for future reference, a LOT of great adaptability and ideas in it.

Thanks OP!

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Old 03-30-2014, 02:07 PM   #14
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Thanks for all the kind words!

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Originally Posted by FatDragon View Post
I did this same sort of thing on an Imperial India Red a few weeks ago. 5L PP buckets as fermenters mean I can hopstand in the fermenter. I boiled down to four gallons of wort with first wort and bittering hops, then while still boiling I scooped the wort one Pyrex liter at a time into the buckets, which held hop bags with different steeping hop bills. Will be dry-hopping all batches tomorrow and bottling a few days later.

I had planned on a writeup and might still do one, but it looks like this thread might cover most of it. Wish I had seen it sooner so I didn't feel the need to reinvent the process.
When I wrote this up, I couldn't believe no one had done so already, because it seemed like a perfect idea. I knew others had to be doing something like this, but wanted to put it out there to help those who hadn't thought of it yet.

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Great thread, thanks! I've done some of this: separate yeasts, spice one half, dilute at bottling. I'll suggest two more: add LME to one half at flame-out, or add hop tea in the fermenter or at bottling. Experimenting is half the fun! (The other half is drinking good beer!)
Those are great ideas. I'll add them to the OP at some point.
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