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Old 04-27-2012, 03:24 PM   #11
eppo
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I cant wait to brew this beer now! I'm going to use a washed slurry of WLP001.
Now i'm thinking of other things that i might have to do to brew this...
Currently i have a 10gallon Home depot cooler mash Tun, was thinking of making one out of a keg for this beer, but, i feel real comfortable with my current system, so i may just use as much grain as i can with my system and substitute some DME for whatever is missing...
not sure what would be the better solution. does Austin homebrew or northern brewers DME or LME have good fermentability? would i be better off changing my mash tun for this recipe?
questions questions....

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Old 04-27-2012, 04:51 PM   #12
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I should have mentioned that I took JZ's recommendation of substituting DME for half of the 2-row so I didn't have to worry about maxing out my equipment. If I had it to do over again I would mash thicker, I think, and not use so much sparge water. I'm not sure how long the boil went but I know I spent over an hour boiling down before I began my "official" 60 mins.

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Old 04-27-2012, 04:57 PM   #13
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I mashed insanely thick when I did mine, so I was still able to hit 75% efficiency with a split batch sparge on a 1.110 OG and only a 60 minute boil.

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Tap 1: Flanders Brown Tap 2: Pumpkin Ale Tap 3: Rye IPA Tap 4: Wee Heavy Tap 5: Apfelwein

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Old 04-27-2012, 05:55 PM   #14
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Think i'm going to go with my setup and use 5lb of DME.
Hmm, now i see there is a shortage of Amarillo hops....
should i just use more Chinook to substitute?

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Old 04-27-2012, 06:59 PM   #15
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both Austin & Northern Brewer have leaf Amarillo.

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Old 04-28-2012, 10:07 PM   #16
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Btw, i just did a hydrometer test today & it's at 1040! Yikes, brought the temp up & will rouse the yeast daily in hopes of getting it down. The good news is the sample was delicious. A little hot on the alcohol side but still quite tasty.

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Old 04-28-2012, 11:42 PM   #17
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Quote:
Originally Posted by hogwash
Btw, i just did a hydrometer test today & it's at 1040! Yikes, brought the temp up & will rouse the yeast daily in hopes of getting it down. The good news is the sample was delicious. A little hot on the alcohol side but still quite tasty.

As long as your fermentation temps were good, that will age out.
Hope you can get the gravity down a bit. How long has it been fermenting?
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Old 04-29-2012, 12:44 PM   #18
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It's been about a month but I haven't been that disciplined on keeping the yeast active. I got a little cocky with my new oxygen set up and the yeast cake & thought that would be enough for it. I might just dump a fresh pack of yeast in there to finish it out, haven't decided yet but with 20ish points to go I think that might make the most sense.

My temps were good and I'm sure the hot flavors will mellow. My plan is to secondary for a couple months, then bottle and let sit until early January.

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Old 04-29-2012, 03:10 PM   #19
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My recent barley wine with wlp090 cake and only bucket shaking came out tasting great out of the 3 week primary, it went from 1.085 to 1.012. I did add a touch of corn sugar on day 2 of the ferment to hopefully dry it out and that seemed to work quite well. Just pitch a 1.113 imperial stout on a s-04 cake last night and it was fermenting within the hour. I love re-using yeast.

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