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Old 05-23-2010, 12:09 AM   #161
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I'm thinking of making this my first AG beer. Since I am still reading and learning how to do an AG I have one stupid, but important question. With the single infusion mash, how much water do I use???? Do I use as much as I can boil or is there a method I am missing to calulate the mash amount?

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Old 05-23-2010, 12:14 AM   #162
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Quote:
Originally Posted by Jason_Merritt View Post
I'm thinking of making this my first AG beer. Since I am still reading and learning how to do an AG I have one stupid, but important question. With the single infusion mash, how much water do I use???? Do I use as much as I can boil or is there a method I am missing to calulate the mash amount?
That can vary depending on your system, the recipe and personal experience but about 1.5 quarts per lb of grain is a good starting point.
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Old 05-23-2010, 01:15 AM   #163
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Thanks. I'm sure I'll have more questions when I start this one in a couple of weeks.

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Old 06-18-2010, 07:39 AM   #164
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Brewed This and 2 others from you Ed...Excellent Batches my Friend!

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Old 07-06-2010, 07:11 AM   #165
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well I just ordered the ingredients for this one. It'll be my first kolsch.

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Old 07-08-2010, 01:49 AM   #166
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Brewed this yesterday and checked my new fermentation chamber this afternoon and the thing is fermenting. I've never had blowoff before, but this thing was spitting yeast. Don't know if this is common for Kolsch yeast. I hope it's not infected... Oh well. i can see why my chest freezer has been keeping the beer at the upper end of the differential (68°). Looking forward to giving it a try.

I do want to ask one thing. I usually let my beers sit for four weeks before kegging. I've never been able to cold crash. Should i let this beer sit for longer than 10 days at 68° and then cold crash or would it be better to go ahead and cold crash for longer? I don't have enough experience to know if this yeast will clean up after it's cold crashed like other batches i've done.

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Old 07-08-2010, 03:38 PM   #167
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I used Wyeast Kolsch and mine blew out of the airlock as well. This yeast, from my experience, is fairly tough to clear. My keg has been in the kegerator for about a month now and its still a bit hazy. I would cold crash it for sure if you have the capabilities before kegging.

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Old 07-08-2010, 03:41 PM   #168
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would adding gelatin to the keg help clear a beer like this? I've used it many times before with my other beers. Is there a reason i couldn't use it to help clear this beer if i can't get it to clear via cold crash?

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Old 07-08-2010, 04:16 PM   #169
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Next time I make this beer, I plan on using gelatin. I don't see why you couldn't. Not sure why I didn't it do it with the current batch I'm drinking either.

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Old 07-29-2010, 07:51 PM   #170
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I'll be brewing this up this weekend, and I have a question: The last brew I made with a high percentage of pilsner malt recommended a 90 minute boil (for DMS). I got my grain from Brewmasterswarehouse; it's Briess Pilsner. Should I stick with the 60 minute boil or bump it up to 90?

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