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Old 11-24-2012, 07:06 PM   #1081
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hey, i'm getting ready to do my first porter.

can anybody think of any value, either way, of using Irish Moss in a porter to clear it?

either yes, or no?

TIA
Irish moss or whirlfloc...unless you enter a comp or care about cloudy beer... Forgeddaboutit!
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Old 11-24-2012, 07:09 PM   #1082
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I think I heard a few here mention the Brooklyn brew shop kits? Just went into Bevmo to grab a hard cider and they had bourbon dubbel recipe kits on sale here for $5 so I picked one up. But if you guys say you tried one and its good, I may swing back by.

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Old 11-24-2012, 07:11 PM   #1083
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https://plus.google.com/hangouts/_/973a37171d8e4af71401ddc85ea91a6e389f31b8?authuser= 0&hl=en


Some one let me know if that works. you will have to sign into google+
not being rude... pot on boil and need to pay attention
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Old 11-24-2012, 08:09 PM   #1084
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not being rude... pot on boil and need to pay attention

no problem. my pot was boiling too but i was like 10 minutes in
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Old 11-24-2012, 08:28 PM   #1085
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I pitched mine cold

i'm way too OCD... I saved one of my old yeast tubes, boiled it, and sanitized it.

at the very start of brew day, i put whatever percentage, of whatever yeast, in there and let it sit out until it goes into the fermenter. this way it is at, or pretty close, to room temperature by then.

then, i wash, rinse, and re-sanitize, the yeast tube.

another thing i did, is i weighed an empty white labs tube (51g), and a full white labs tube (90g), giving the net weight of the content (39g).

so, i know that when mrmalty says I need .3 or .4 of a tube of yeast, what the total net weight of the yeast and tube i'm pitching will be.

so, if i want .4 (40%) of a tube, then it's (3.9g * 4) + 51 = 66.6 g (rounded up to 67g).

much more precise, at least for me, than using the old eyeballs.
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Old 11-24-2012, 09:09 PM   #1086
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Irish moss or whirlfloc...unless you enter a comp or care about cloudy beer... Forgeddaboutit!
This.. absolutely this
I have not had any luck with fining agents an this small of a batch. just let her sit a week and clear. The yeast also seem to keep working and clean up after themselves this way, leaving a "cleaner" taste

Someone was talking about SMaSH brews? Has anyone extensively played with marris otter? I have done a couple of smash brews with it and a couple of beers, I really love the results. Really considering lagering it sometimes soom.
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Old 11-24-2012, 10:56 PM   #1087
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Brooklyn Brew Shop was mentioned, I'm ready to bottle my forth and fifth batch; drinking my second. Tasty stuff.

image-2014245045.jpg  
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Old 11-24-2012, 11:38 PM   #1088
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Brooklyn Brew Shop was mentioned, I'm ready to bottle my forth and fifth batch; drinking my second. Tasty stuff.
Used them for our first brew, IPA. Turned out great!
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Old 11-25-2012, 12:02 AM   #1089
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Brooklyn Brew Shop was mentioned, I'm ready to bottle my forth and fifth batch; drinking my second. Tasty stuff.
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Originally Posted by bmwmunk

Used them for our first brew, IPA. Turned out great!
You guys try the bourbon dubbel?
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Old 11-25-2012, 12:10 AM   #1090
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Quote:
Originally Posted by dadshomebrewing

i'm way too OCD... I saved one of my old yeast tubes, boiled it, and sanitized it.

at the very start of brew day, i put whatever percentage, of whatever yeast, in there and let it sit out until it goes into the fermenter. this way it is at, or pretty close, to room temperature by then.

then, i wash, rinse, and re-sanitize, the yeast tube.

another thing i did, is i weighed an empty white labs tube (51g), and a full white labs tube (90g), giving the net weight of the content (39g).

so, i know that when mrmalty says I need .3 or .4 of a tube of yeast, what the total net weight of the yeast and tube i'm pitching will be.

so, if i want .4 (40%) of a tube, then it's (3.9g * 4) + 51 = 66.6 g (rounded up to 67g).

much more precise, at least for me, than using the old eyeballs.
I may do this now. I used dry yeast up until last night but that was a 25 Plato barleywine so one vial was the proper pitching rate haha.
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