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Old 10-03-2012, 12:00 PM   #101
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I use this method and this helps confirm it, great photos and clear instruction You get an A young man.

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Old 04-07-2013, 08:00 PM   #102
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This web forum rocks. I just did my first AG batch on Friday, and had some questions. I got all my answers in this thread.

Thanks to all!

Gary

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Old 04-07-2013, 11:06 PM   #103
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Bilbo taggins

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Old 01-22-2014, 12:56 PM   #104
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Great tutorial, cleared up some questions I had about my move to AG. Thanks!

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Old 01-22-2014, 01:54 PM   #105
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This IS a great thread !! I am a BIAB brewer, so some of it is not 100% applicable to my system, but it is all nicely documented and if I ever decide to mash differently, I will start here. Can I ask about 3/4 cup of priming sugar? My last 2 batches of brown ale were disappointing .. not from taste so much as carb and head. I used a calculator which gave me the sugar amount for the style and desired volume of CO2, but it was less than I like in a beer. How do you figure 3/4 cup? Is it from a calculator?

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Old 06-21-2014, 11:46 PM   #106
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Thanks much opp. This tutorial helped me get through my first AG batch.

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Old 06-22-2014, 02:41 AM   #107
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Just set my brother up with a mash tun so he may begin all grain brewing. I made a great nut brown ale very similar to this recipe and this would be a great one for him to try out.


Sent from my iPhone using Home Brew

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Old 06-23-2014, 04:19 AM   #108
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Quote:
Originally Posted by calvey View Post
If you're going to be packaging this beer within a couple of weeks, it'll be fine, just let it settle. Any mechanical advantage you have toward clarity will be offset (bigtime, in my opinion) by the chances of infection and oxidation that come with racking to another vessel.
I wish that this home brewing myth would die. Oxidation is only a major problem after been has been filtered. The chance of oxidizing a beer that still contains yeast cells is slim to none. The amount of oxygen that is picked up during racking to a secondary fermentation vessel is very very small, and any oxygen that is picked up will be rapidly scrubbed from the beer by the yeast cells that are still in suspension. Another thing that home brewers overlook is that green beer contains dissolved CO2. Anyone who has ever racked beer to a secondary fermentation vessel has experienced what appears to be a restart of fermentation. What one is seeing is dissolved CO2 coming out solution. That off-gasing is purging oxygen from the fermentation vessel.
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