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Old 10-31-2012, 08:32 PM   #61
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I dunk sparged. MAN, do I recommend dunk sparging!! .
A big plus one there. Dunk sparging is easier, IME and I got really good efficiency doing it.

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Well,here we are 8 days later,& It only dropped one point to FG1.012. & it still is very cloudy. Tastes good though,no yeast flavor. Hop flavors getting quite good,very fresh tasting. I'll give it till friday or saturday morning to settle more before it has to get bottled to be in time for thanksgiving.
I'm thinking of using wirlfloc or the like next time. I have no place to cold crash,so I may have to just bottle settle this batch.
Yeah, I'd recommend whirl floc when using a mash of any type. You get a lot more break/proteins from a mash as opposed to extract and the whirlfloc or Irish moss will really help with that.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 10-31-2012, 09:15 PM   #62
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I figured since five star's PBW & starsan work so well,I'd use this from them; http://www.midwestsupplies.com/super-irish-moss.htmlI def need to get the fine hazy stuff from the crush to settle out after this.
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Old 10-31-2012, 09:25 PM   #63
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Never used the super moss, but I'm sure it works just as well or better than regular moss. Just whirl floc tabs, they're easy and they work well.

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-31-2012, 09:30 PM   #64
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I guess either one would do it. But the super moss sounded a lil better to me. 1/4tsp last 10 minutes of the boil with that one. I'll find out on the next batch coming up soon.
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Old 11-02-2012, 06:07 PM   #65
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Ok,finally bottling day! Cleaned & sanitised the bottling bucket after filtering my jug of starsan. Heating up 2C of water for priming solution now. Forgot the battery for the scale though. I got this shot glass measuring thing from bed,bath,& way beyond that has ounces,tsp,& TBSP markings. I got the 5oz bag of dextrose from the kit,& it needs 4.6 oz per tastybrew priming calculator for 2.52 vco2. Since I know about how much that'll be,this'll be a good test of the lil measure. I also have a couple cases of bottles I went through & cleaned again as well. One less thing to worry about. An update will come after bottling.
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Old 11-02-2012, 10:04 PM   #66
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Ok,well.nordeast,I think you're right about the amount of trub.etc one gets from any kind of mash vs extract. I strained all going into primary,& only got 47 bottles out of the batch a couple minutes ago. The primary bucket feels a lil heavy too vs extract trub amount. I did find it easier tio get the last drop of brew out of this pm vs extract batch though. The pm beer separates from th etrub during racking easier with pm ,from my observations. Now the wait begins. The aroma was out freaking standing. Lots of malt & hop aroma while bottling! I think I'm going to like pm!
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Old 11-02-2012, 10:15 PM   #67
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Ok,well.nordeast,I think you're right about the amount of trub.etc one gets from any kind of mash vs extract. I strained all going into primary,& only got 47 bottles out of the batch a couple minutes ago. The primary bucket feels a lil heavy too vs extract trub amount. I did find it easier tio get the last drop of brew out of this pm vs extract batch though. The pm beer separates from th etrub during racking easier with pm ,from my observations. Now the wait begins. The aroma was out freaking standing. Lots of malt & hop aroma while bottling! I think I'm going to like pm!
You didn't mention the flavor! How's it taste going into bottles?
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Old 11-02-2012, 10:22 PM   #68
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Sorry girl,I forgot. My bad babe. It tasted like the malt was progressing faster than an extract would in terms of greenness. The hop flavor/aroma from the cascade hops used waas...I know this might sound weird...But the hops smelled/tasted more like a finished beer! Does that make any sense to you? The partial mash def made q difference in terms of malt & hop flavors in green pm beer vs extract. This pm beer smelled & tasted like it had progessed further,faster than extract in terms of greenness. Is it just me or do you understand/get this result??? Seriously...
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Old 11-02-2012, 10:33 PM   #69
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Sorry girl,I forgot. My bad babe. It tasted like the malt was progressing faster than an extract would in terms of greenness. The hop flavor/aroma from the cascade hops used waas...I know this might sound weird...But the hops smelled/tasted more like a finished beer! Does that make any sense to you? The partial mash def made q difference in terms of malt & hop flavors in green pm beer vs extract. This pm beer smelled & tasted like it had progessed further,faster than extract in terms of greenness. Is it just me or do you understand/get this result??? Seriously...
Interesting description, but I think I know what you're saying. Sounds really good, actually!
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Old 11-02-2012, 10:41 PM   #70
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It does indeed smell/taste like the pm brew is better than extract in terms of progression of aroma & flavor. It is less "green" than extract equivalents,imho. Boy,does beer & vodka feel good after bottling...
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