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Old 06-08-2010, 06:35 PM   #141
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BBQ...
Low and slow is best. 200*F for 12-16 hours is a BBQ dream!

Steak...
Hot is good. Real Hot is better. Laying the steak on the surface of the sun for 30 seconds, flipping it over for 20 and calling it a day is nirvanah!


PTN

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Old 06-08-2010, 08:05 PM   #142
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Originally Posted by babalu87 View Post

18 X 6 = 100+ gallons of wort, CB can you boil THAT much?
No... I'm gonna top out about 80-85 ish.

HLT and BK are 45 gal each but you're not gonna fill 'em right to the top.
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Old 06-09-2010, 11:30 AM   #143
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Thats still really good.
We'll only need to have two maybe three other keggles boiling the balance of the wort.

So the final count on steaks is what 5?
Maybe I'll throw an e-mail out on the steaks later today.

Need to know by mid-day Friday, thats when the trip to the butcher is being made.

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Old 06-09-2010, 12:43 PM   #144
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Ah, do we have yeast-bugs?

How the hell is 60 gallons of beer going to get bottled in time for the Lambic to go into the barrel?

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Old 06-09-2010, 03:22 PM   #145
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Good freakin' question.

We'll have the bugs

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Old 06-09-2010, 03:24 PM   #146
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Was there a final decision on how we were going to bottle the consecretion? Were we adding a bottling yeast AND priming sugar? I think we're gonna have to... no?

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Old 06-09-2010, 03:57 PM   #147
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I aint suggesting **** since its not my beer but I have a thought.

You
Pull a sample tonight
Take a gravity reading
Throw some bread yeast in there.
Put it in a warm place (better yet on a stir plate for 24-36 hours)
Crash it out
Take another gravity reading

If it drops considerably I wouldnt add any bottling sugar, just some US-05 and bottle it up.
You add botting sugar AND there are some unfermentables that havent been eaten up yet you can haz bottle bombs , strong bottle or not.

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Old 06-09-2010, 06:07 PM   #148
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Late to the party, worked till 3, just woke up.

Ok, as far as bottling, I plan on using my bottler. I get your concern vis a vis oxygenation but it isn't a problem in practice. I was initially surprised that you raised the question but I watched the video again with a critical eye and it does appear to splash the wine all over the place. All I can say is that the video makes it look FAR worse than it is in real time. Wine makers OBSESS over keeping oxygen away from their product and wouldn't consider using a device like this if it create that problem, and for small wineries who can't afford a 50K bottling line a 5 spout filler is the standard. If your worried about it we can rig up some way to flush each bottle with CO2. Even if we had 2 - 3 beer guns going at once it would take all weekend to do 60 gallons.

As far as steaks, my buddy Drunken is coming, put me down for 2.

And as far as the hops... I have that pound bag of unopened stuff. It's been downstairs in the freezer since I got it. I'll bring it unopened and we can toss it in the oven at Brians that day and as a group determine how much they need to cook. I'm figuring an hour or two in a real slow oven will drive off the volitilie aromas.

PTN

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Old 06-09-2010, 06:22 PM   #149
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Two steaks it is

Open the bag of hops and give them a smell.
What kind are they or do you know?

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Old 06-09-2010, 06:30 PM   #150
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How offended would people be if I jst bottled my share tomorrow or Friday night? Just to get it out of the way? Frank said he simply wants his share in cornies. If I can do mine ahead of time and we drop Frank's share in two cornies, then that's a big chunk outof the way right out of the gates

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