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Old 01-07-2013, 11:26 AM   #1881
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Has anyone ever used Munich in an American pale/brown ale? I have a pound laying around that I need to use

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Old 01-07-2013, 11:32 AM   #1882
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Doing my first 1 gal experimental batch this week. Used the recipe converter on beersmith to make it smaller. I've only ever used yeast smack packs and the converter tells me to use Two grams of dry yeast. Two questions. Does that sound like enough? And do I just drop the dry yeast in or should I hydrate it first?

Cheers!

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Old 01-07-2013, 12:58 PM   #1883
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Originally Posted by bellmtbbq
Has anyone ever used Munich in an American pale/brown ale? I have a pound laying around that I need to use
Sure, Munich with fuggles, Willamette, Saaz the list goes on. Munich is very malty so just keep that in mind.
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Old 01-07-2013, 01:57 PM   #1884
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Has anyone ever used Munich in an American pale/brown ale? I have a pound laying around that I need to use
Everytime...LOVE Munich. In my last two brews (Pale Ale, IPA) I did 20% Munich in each. I'm a big hop head so having a stronger malt helps to create some balance. Adds a nice orange color to it as well
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Old 01-07-2013, 03:22 PM   #1885
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Originally Posted by mikegee View Post
Doing my first 1 gal experimental batch this week. Used the recipe converter on beersmith to make it smaller. I've only ever used yeast smack packs and the converter tells me to use Two grams of dry yeast. Two questions. Does that sound like enough? And do I just drop the dry yeast in or should I hydrate it first?

Cheers!
Hydrating yeast is a personal thing. Some guys say its a must, some guys report better results, others will say it doesn't matter either way. Personally, I don't hydrate and get good results.

Yes, 2 grams sounds about right for any beer that's 1.060 OG and under for a 1 Gallon batch.
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Old 01-08-2013, 02:11 AM   #1886
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How do you other 1-gallon folks deal with liquid yeast? I'd like to expand my one-gallon horizons beyond what I can do with dry yeast.

Specifically, I'm wondering about Wyeast smackpacks. Do you pitch the whole thing? Do you save some? If so, how?

Any info is greatly appreciated!

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Old 01-08-2013, 02:33 AM   #1887
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How do you other 1-gallon folks deal with liquid yeast? I'd like to expand my one-gallon horizons beyond what I can do with dry yeast.

Specifically, I'm wondering about Wyeast smackpacks. Do you pitch the whole thing? Do you save some? If so, how?

Any info is greatly appreciated!
I haven't used wyeast since I started doing small batches, but the first thought that came to mind was to have a small mason jar with some starter wort in it and pitch what you need and put the rest in the jar and place the jar in the fridge until you need it again. Just make sure everything is sanitized very well.
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Old 01-08-2013, 02:49 AM   #1888
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Since there was some interest, I tasted the fermented maple syrup today. It doesn't taste bad, but I didn't get a hint of maple from it. It is possible that this is because it is very young and the strong alcohol flavor is overwhelming it.

I'm going to age some to be sure, but my first impression was watered vodka. Disappointing.

A simultaneous batch I was running was cranberry wine. Just ocean spray cranberry juice with some sugar to up the gravity. Nicely smooth, and a nice cranberry flavor. Pleasantly surprised this time. I expected this to go horribly sour with the sugar fermented out. If anything, the impression of the sour cranberry flavor has mellow a great deal.

It's still to young really, but I put a couple bottle away to age. It should be fantastic in a few months.

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Old 01-08-2013, 03:25 AM   #1889
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A simultaneous batch I was running was cranberry wine. Just ocean spray cranberry juice with some sugar to up the gravity. Nicely smooth, and a nice cranberry flavor. Pleasantly surprised this time. I expected this to go horribly sour with the sugar fermented out.
Dude... That sounds like hooch! Lol
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Old 01-08-2013, 03:37 AM   #1890
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Dude... That sounds like hooch! Lol
Meh, it finished at 10.4% abv. I've made way stronger stuff.
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