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Old 09-15-2007, 02:55 AM   #11
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More beer porn :-) Here's a shot of the glass full. It's still pretty green and needs another week or two to clear, but look at that head. Good lord!

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Old 09-15-2007, 04:04 AM   #12
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More beer porn :-) Here's a shot of the glass full. It's still pretty green and needs another week or two to clear, but look at that head. Good lord!

Freeeekin Awesome! Wait till it is a 8 weeks old. It's a mighty fine brew!

Congrats on a job well done!
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Old 09-30-2007, 03:16 PM   #13
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Hey Ed

I am going to do a half batch of this sometime during the week. I am going to get the yeast in a starter tonight. Supplies on hand are the deciding factor of the batch size. I'm a couple pounds short of pils to be able to do the kolsch and the octoberfest. So instead of looking at it in the negitive, I decided it was really win-win. I get about a case of tasty Kolsch while making a nice healthy yeast cake to dump the octoberfest onto.

Any words of advice or things you noticed in the brewing of this beer? Hints help and tricks are all welcome.

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Old 09-30-2007, 08:48 PM   #14
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Hey Ed

Any words of advice or things you noticed in the brewing of this beer? Hints help and tricks are all welcome.
Make a good starter and watch your fermentation temps. After it gets going it likes to ferment at the colder ranges of Ale yeasts. I use my freezer with a controller for it.
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Old 10-01-2007, 04:38 AM   #15
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Excellent! Right now my basement is running in between 64 and 66 depending on how warm it gets outside so a trip downstairs after it gets going will do the trick.

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Old 10-04-2007, 12:27 PM   #16
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Hey Ed

Ended up being only a few miles from the brew store on Tuesday so I picked up a few extra pounds of grain to make a full batch of Kolsch. As we have descussed before I am having an efficiency problem that I believe is water related. But upping the recipe 10% I thought I would hit the mark. Well I after the mashing I had everything in the boil pot I could tell I was so I added a half pound of lite DME to bring it up.

I wanted to stay try to your brewing philosophy and not add honey or any number of things that would have brought up the gravity. This was about my only option at that stage of the game. The other three recipes of your that I have brewed all went short on the OG as well. Would adding some prepared DME to there secondaries work to bring them up? I generally miss by a point, meaning...

Haus ale is suposed to be 1.051 and I ended up with a 1.041 I didn't bump the Haus, Stone, or IPA and generally fell this same point short. Would say 3/4 lb of DME per in the secondary work to bring me up to grade and still keep the beers fairly true to what they are suposed to be?

Thanks for all the help and the recipes Ed.

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Old 10-04-2007, 12:44 PM   #17
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I would not add any DME to the beer, espcially if it has not yet been boiled for some time. Adding it to the secondary will just be introducing new fermentables and I'm not sure how it would turn out.

If you want to add DME to bring up the O.G., the time to do it is in the last 15 minutes of the boil.

Stick with the all grain and work on your technique. Your efficiency will improve.

Describe your mashing technique. That's where you need to focus your efforts.

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Old 10-05-2007, 12:10 AM   #18
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I had figured that the DME would have to be boiled for 10 minutes as if your were making a starter, but if I can improve efficiency through technique that is obviously the better choice.

I crush using a barley crusher. I have read where yourself and others talk about setting it a bit more coarse then factory to the one o'clock position. On the crank side this is actually 11 o'clock as 1 oclock wouls make it a finer setting.

I start with water treated with "five two" to bring my water ph to 5.2, depending on the mash temp needed, I bring the water to 168 to 172. I put about a gallon into the 10 gal. rubbermaid mashtun, then dump in my crushed grain. I then add enough water to bring it to 1.25 -1.5 qts. per pound of grain. (I shoot for 1.25, but sometimes it takes a bit more to hit correct temp.)

I stir at about ten minutes and then at about 20 At 30 minute mark I add 3qts of water that is at mash temp and start recirculating. I usually get it through about 4 gallons of reciculation then run it into my catch pot.

Next I come in with the remander of the water at or slightly above mash temp. Stir and let sit for 10 then stir and let rest another 5-10 minutes then recirculate another 3-4 gallons worth before running off to my catch pot.

Then it's onto the boil. Do see problems with this? Trust me when I say I hope you see a huge glaring error that can be corrected to make my efficiency be where it should.

Thanks again Ed

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Old 10-05-2007, 01:00 AM   #19
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I preheat my 10 gallon cooler with hot tap water. I then add all my mash water to the cooler, then the grain a bit at a time while stirring till it's all added. I check temp then and am usually spot on. I will stir two more times before adding any sparge water. Sparge water is 170 degrees. On the second batch, I add the water, stir, wait ten minutes, stir, then vorlauf. I've never recirculated more than two quarts (I use a plastic beer pitcher from the Wurst Fest), before I open the valve wide open.

Are you getting any flour when your grind?

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Old 10-05-2007, 01:40 AM   #20
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Quote:
Originally Posted by EdWort
Are you getting any flour when your grind?
I get some as well as a small portion of grain that gets no crush. I have wondered about the dusty flour and thought that maybe the grain was extra dry. The only problem with that is that the turn over of stock for my LHBS is high. That store does a LOT of business. Lots of the young people from the many collages in town and the surrounding area shop there as well as us older guys. So I can't believe that the grain has a chance to get dry beyound what its shipped at. I have been to your area and I would say our humidity is about the same so that should give you an idea of what the air is like here. It's just hotter in your area!!

I will be brewing on sunday and though I was planing on a red I will brew one of your recipes instead using the method you described to see what happens. The haus pale would be a good choice as I can pitch onto a yeast cake. My brew log says that the Haus will be more then ready to rack over by sunday.

How long do you wait from mash-in until you take your first wort? Is my time frame of stir at 10 then 20 and then volauf at 30 correct? Should I be waiting longer?
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