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Old 02-12-2008, 04:00 PM   #1
Jah
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Default Bee Cave Brewery Haus Pale Ale? help!

I would like to brew a partial mash version of this seemingly mythical beer but have a few questions. When Ed says he pitches the yeast with no hydration or starter does this mean he goes directly into the carboy(don't let it sit in 80 degree for a while) because ive always been told not to do this. It also seems like he doesnt even rack to secondary. Would it hurt to rack to a secondary rather than crash cooling it? Any input would be greatly appreciated.
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Old 02-12-2008, 04:20 PM   #2
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the yeast is dry nottingham - no need for a starter. now a lot of people will suggest that you rehydrate but i've never bothered and it's never been an issue - i tihnk it just cuts down the lag time a bit but the dry yeast gets pretty hydrated pretty quick when you chuck it into 5+ gallons of wort.

i'll let someone who's actually brewed this recipe respond to the secondary question!

PS: i'm looking to make this at some point, would like to see your PM recipe when you have it!

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Old 02-12-2008, 06:06 PM   #3
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I racked my AG version to secondary - best beer I've made yet.

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Old 02-12-2008, 07:20 PM   #4
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Default Orginally posted by EdWort

You might be able to do a mini mash with 5 lbs. of light DME.

Heat 3.5 qts of water to ~168/169F in a pot.
Heat a gallon of water to ~170 in another pot.
Add 2lb. of Vienna and 1/2 lb. of Crystal 10L (crushed grains) to the pot with the 168/169F water and stir very throughly.
Put lid on that pot, placed in oven at 150F.
Let it sit for an hour.
Pour the water (now wort) into your brew pot through your strainer. Put grains back into pot.

Pour the 170F water into the pot where your grain is, stir throughly, let sit for 10 mins. Pour that wort into your brew pot through your strainer.

You'll get 50-60% efficiency with that partial mash method.

Add additional water, extract, and hops to the brew pot and proceed like usual.





i intend on using the mlt i made for partial mashes, in any case it sounds like a winner to me
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Old 02-12-2008, 07:24 PM   #5
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Ed kegs his beers so the keg itself acts as the secondary. If you rack to a secondary carboy after fermentation is complete(use that hydrometer!), the rest of the sediment will fall out of suspension and you'll be left with a nice clear beer.

If you can cool it any way at all during the secondary period(7-10 days), it will work even better. I just put mine in the garage during the winter.

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Old 02-12-2008, 07:33 PM   #6
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ah - forgot that the PM recipe was right in the recipe thread. i've been looking at doing EdWort's kolsch as well and got confused!

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Old 02-12-2008, 08:34 PM   #7
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Quote:
Originally Posted by blacklab
Ed kegs his beers so the keg itself acts as the secondary. If you rack to a secondary carboy after fermentation is complete(use that hydrometer!), the rest of the sediment will fall out of suspension and you'll be left with a nice clear beer.

If you can cool it any way at all during the secondary period(7-10 days), it will work even better. I just put mine in the garage during the winter.
So you want secondaries too be cool? I just left mine in the same area as my primary at 66-68*F while dry hopping
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Old 02-12-2008, 09:28 PM   #8
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I have made that one a few times.

Have a batch going right now. The plan is three weeks in primary. Then rack to serving keg or bottle.

Piece of cake.

For temp control, if you can run the high krausen fast bubbly phase at 60-65°F.

Once the bubble slow down let it sit around 70 or so.

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Old 02-12-2008, 10:35 PM   #9
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Looks like you have plenty of help. Thanks guys for jumping in.

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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Old 02-12-2008, 11:32 PM   #10
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Quote:
Originally Posted by EdWort
Looks like you have plenty of help. Thanks guys for jumping in.

Thanks for a terriffic, easy recipe.
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