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Old 03-24-2014, 07:08 AM   #21
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I used a LME. Wasn't a dry extract. As far as gallons go I used 5.5gallons of water through out whole process.

3G to steep. 1 gallon to rinse steeped grains in sac. Added 1.5g to fermenter. Ended up with 4g.

Should I have added more water to get it to 5.5 after the boil?




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That's weird because the difference from LME to DME along w/ the volume change got me right to 1.130 in Beersmith...Meh...who knows?

The recipe is designed for you to yield 5.5G, not start with that amount. So yeah, typically what you'd do is just top it up to 5.5 right before you pitch. Give it your best effort, I have a feeling several of us are curious to see what's gonna happen. Keep us posted
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Old 03-24-2014, 07:59 AM   #22
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Originally Posted by jbaysurfer View Post
That's weird because the difference from LME to DME along w/ the volume change got me right to 1.130 in Beersmith...Meh...who knows?

The recipe is designed for you to yield 5.5G, not start with that amount. So yeah, typically what you'd do is just top it up to 5.5 right before you pitch. Give it your best effort, I have a feeling several of us are curious to see what's gonna happen. Keep us posted
The OG could be off as a result of poorly-mixed wort: my quick Beersmith check gave me 1.118 for 12lb LME, 4 oz. brown sugar, and 4 gallons of water.

It seems to me if an extract brewer is keeping track of his numbers, OG sampling is unnecessary - the sugar you get from the extract will essentially always be the same, but because of poorly-mixed wort, new extract brewers get freaked out by their OG readings varying significantly from the recipe. Taking OG readings for the practice is nice, but extract kit instructions should probably come with a disclaimer that your OG reading is likely to come out wrong unless your wort is perfectly mixed.
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Old 03-24-2014, 07:19 PM   #23
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Originally Posted by jbaysurfer View Post
That's weird because the difference from LME to DME along w/ the volume change got me right to 1.130 in Beersmith...Meh...who knows?



The recipe is designed for you to yield 5.5G, not start with that amount. So yeah, typically what you'd do is just top it up to 5.5 right before you pitch. Give it your best effort, I have a feeling several of us are curious to see what's gonna happen. Keep us posted

Thanks for the tips. It is fermenting away pretty vigorously right now. I will definitely post again when I find out more.


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Old 03-24-2014, 07:21 PM   #24
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The OG could be off as a result of poorly-mixed wort: my quick Beersmith check gave me 1.118 for 12lb LME, 4 oz. brown sugar, and 4 gallons of water.



It seems to me if an extract brewer is keeping track of his numbers, OG sampling is unnecessary - the sugar you get from the extract will essentially always be the same, but because of poorly-mixed wort, new extract brewers get freaked out by their OG readings varying significantly from the recipe. Taking OG readings for the practice is nice, but extract kit instructions should probably come with a disclaimer that your OG reading is likely to come out wrong unless your wort is perfectly mixed.

imageuploadedbyhome-brew1395688801.185380.jpg

That is the kettle I used and when I transferred it I out my fermenter under the ball valve and opened it up. I figured the gravity pour dropping down about 3 feet plus shaking it was enough aeration and mixing to get an accurate gravity read and solid fermentation.

What do you think?
D


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Old 04-06-2014, 11:25 PM   #25
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Hey so just transferred the imperial red into secondary and gravity was 1.026. Definitely isn't a sugar bomb. Has a nice hopped profile but solid malt backing. Added 1.5oz blend of simcoe, centennial and chinook for dry hopping. 2 more weeks and I'll keg this bad boy.

Looks like it finished fermenting without any plateaus or anything.




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Old 04-07-2014, 08:09 PM   #26
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Hey so just transferred the imperial red into secondary and gravity was 1.026. Definitely isn't a sugar bomb. Has a nice hopped profile but solid malt backing. Added 1.5oz blend of simcoe, centennial and chinook for dry hopping. 2 more weeks and I'll keg this bad boy.

Looks like it finished fermenting without any plateaus or anything.




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That's fantastic. Congrats! I'm mildly surprised it went that well for you just since beers that big so frequently don't finish out without lots of coaxing. That's 104 pts of 130 that fermented out= 80% attenuation. Nice work...
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Old 04-07-2014, 09:04 PM   #27
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Nice job. I think that brown sugar helped a lot. How's the alcohol, does it taste hot??


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