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Old 05-01-2008, 01:28 PM   #221
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Originally Posted by BierMuncher
I'm planning on keeping in kegs (cellar temp) for about 3-4 months (maybe on some oaks chips) after a good 5-6 weeks in the fermenter.

Then it's into the chiller on the gas for two weeks and into bottles using the BMBF.
I was thinking at first that I would be bottling this stuff. I don't drink BW's much so why have a keg taking up space in the kezzer when I could have something else in there.

But Now I think I will keg it. I like how much better and clear my beers have been since I started kegging.

So far I'm thinking that I will ferment for 6-8 weeks then rack to a clearing tank and oak it for 3 months then keg it and let it at 60-65* until about 3 weeks before the swap. Then I will chill it, carb it and bottle it.


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Old 05-01-2008, 02:56 PM   #222
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I'll probably do 1 month in the primary bucket then leave it in the carboy for 2 (maybe with oak) before bottling. No kegs yet so we're going to have to hope the yeast still have something left.

Craig



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Old 05-01-2008, 03:17 PM   #223
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well I caught myself up on this thread while sitting in a conference bridge for a T1 port. I've got a chubby thinking about this one....it's gonna freaking rock

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Old 05-01-2008, 05:36 PM   #224
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I may have my chest freezer/cold conditioner by then (fingers crossed that SWMBO doesn't veto). If that is the case....I think I will primary until done (2 weeks or so, I think) then secondary for a month (both at about 70). Then into a keg at around 60 until ship day (possibly with oak chips, haven't decided yet). Bottle on ship day with counter-pressure.

How does that sound?

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Old 05-01-2008, 06:26 PM   #225
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Quote:
Originally Posted by Couevas
I may have my chest freezer/cold conditioner by then (fingers crossed that SWMBO doesn't veto). If that is the case....I think I will primary until done (2 weeks or so, I think) then secondary for a month (both at about 70). Then into a keg at around 60 until ship day (possibly with oak chips, haven't decided yet). Bottle on ship day with counter-pressure.

How does that sound?
You will want to leave something this big on the yeast for at least a month. It's not about just fermenting down, it's about cleaning up too.
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Old 05-01-2008, 07:25 PM   #226
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Sweet, stopped by the LHBS to get some supplies. They had plenty of centennial hops in stock. I already have the cascades and am going to use some of my stash of Bravo for the bittering addition.

For all in the Atlanta area, BrewDepot/BeerNecesities in Alpharetta has all these hops in stock and cheaper than you can get from the big online stores.

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Old 05-01-2008, 07:31 PM   #227
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Is that the shop that Alton Brown went to when he did his episode of Good Eats on homebrewing? I think it is.

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"No soldier can fight unless he is properly fed on beef and beer."
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Old 05-01-2008, 07:32 PM   #228
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Quote:
Originally Posted by Beerrific
Sweet, stopped by the LHBS to get some supplies. They had plenty of centennial hops in stock. I already have the cascades and am going to use some of my stash of Bravo for the bittering addition.

For all in the Atlanta area, BrewDepot/BeerNecesities in Alpharetta has all these hops in stock and cheaper than you can get from the big online stores.
For above reply.
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"No soldier can fight unless he is properly fed on beef and beer."
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Old 05-01-2008, 09:21 PM   #229
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It's official.

my friend and i are doing a reiterative mash using two mash tuns. the first runnings will be the barleywine and the second runnings for a nice, hoppy small beer.

sweet

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Old 05-01-2008, 09:30 PM   #230
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Quote:
Originally Posted by DeathBrewer
It's official.

my friend and i are doing a reiterative mash using two mash tuns. the first runnings will be the barleywine and the second runnings for a nice, hoppy small beer.

sweet

Well now you've gone and put the thought in my head...


DAMN YOU.....


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