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Old 12-02-2012, 01:38 PM   #41
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So I brewed a yeast starter for tomorrow's ESB. I also kegged an ESB, and finished a keg of ESB.
Did I happen to mention that I like ESB's?

-a.
You and me both

Just did my first AG, BIAB, 2.5 gallon, batch to ferment in one of my old Mr. Beer LBKs, yesterday and was shooting for a, sort of, ESB. A little higher gravity but using 2.25 kg Maris Otter, 250 g crystal 70, 125 g of chocolate wheat and 250 g of brown sugar. Nugget (12 g) for bittering, Kent golding and Fuggles (10 g each @ 15 min, 8 g each @ 5 min).

Hit my post boil OG (1.068) absolutely perfectly, surprised the sh!t out of myself, and just hoping my mash temps weren't too high. Sample was definitely promising so even if I get a high proportion of unfermentable sugars it'll just be a low ABV, but quite nicely balanced, beer.


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Old 12-02-2012, 01:46 PM   #42
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nope... made it up all by myself.

i'm doing some experimenting. i'm making a series of one gallon batches using mostly the same ingredients, and adjusting the grains and amounts to be appropriate to the style.

Last week was a porter, so it was basically this + some black patent.
Next week an amber ale, so this - chocolate, and adjusting the crystal malt to 80L or maybe 90L.
Then the pale ale, which is this, minus the chocolate.

in each case, adjust the hop treatments, and amounts, to hit approximately the style guidelines, and stay fairly "middle of the road".

i'm trying to get my baseline "American Brown's" worked out, so i can then add/subtract, etc., and know what to expect.

Once I get these done, i will either shift to "british brown" or "yellow" or some other logical, related groups.
Great ideas there thanks. What about the yeast?How do you adjust the amount? Can you buy smaller pouches/viles?


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Old 12-02-2012, 01:54 PM   #43
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Great ideas there thanks. What about the yeast?How do you adjust the amount? Can you buy smaller pouches/viles?
i buy white labs yeast, and the vials are screw top, so they are closeable. i also figured out the net weight of the content by weighing a full vial, an empty vial, and taking the diff.

i can get precision within a gram of the amount of yeast, and then i round UP to the nearest gram, to be sure i have enough.
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Old 12-02-2012, 03:13 PM   #44
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Brewed - Whisky Barrel Stout

Bottled - 3 Philosophers Clone (All Grain)

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Old 12-02-2012, 04:17 PM   #45
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Bottled - 3 Philosophers Clone (All Grain)
Which recipe did you use? How did it turn out?
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Old 12-02-2012, 04:43 PM   #46
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Originally Posted by dadshomebrewing

i buy white labs yeast, and the vials are screw top, so they are closeable. i also figured out the net weight of the content by weighing a full vial, an empty vial, and taking the diff.

i can get precision within a gram of the amount of yeast, and then i round UP to the nearest gram, to be sure i have enough.
Great. Thanks I'll give that a go.
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Old 12-02-2012, 05:35 PM   #47
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for what it's worth, i can save you a little math. the net weight of the product is 39 grams in a vial of white labs yeast. so 3.9 grams is one tenth of a vial, and mrmalty.com is going to give you your yeast calculation in tenths. just multiply.

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Old 12-02-2012, 05:36 PM   #48
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Post Road IPA. 6 oz of centennial and cascade in 11 pounds of grain. And a whole lot of bottling chores.

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Old 12-02-2012, 05:38 PM   #49
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Which recipe did you use? How did it turn out?
Tastes pretty good, obviously not carbonated yet. I actually had it in the secondary for a year. LOL I can dig up the recipe and post it.
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Old 12-08-2012, 02:52 PM   #50
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Amber Ale this weekend for me, i think.

That is, if I get to brew. I may have to work.



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