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Old 10-24-2012, 01:14 PM   #1511
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Originally Posted by D_Nyholm View Post
What the heck is going on in there? Looks like salad dressing! I've never had a carboy look like that in the 20 or so batches I've made!
I was thinking the same thing...what on earth is that?
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Old 10-24-2012, 01:24 PM   #1512
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I was thinking the same thing...what on earth is that?
My guess is he used a Whirlfoc tablet and those are the proteins.
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Old 10-24-2012, 01:47 PM   #1513
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Yes I did use a tab of whirlfloc, maybe should have used half? Its settling now.

Again Biermuncher you're the man

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Old 10-24-2012, 01:52 PM   #1514
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Yes I did use a tab of whirlfloc, maybe should have used half? Its settling now.

Again Biermuncher you're the man
You use one full tablet for a 5 gallon batch. You are fine. I just brewed this beer a month ago and I had very similar looking beer at the bottom of my bucket when I cold crashed.
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Old 10-24-2012, 02:10 PM   #1515
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I'm brewing this up this weekend. My sister in law has requested a "Maple Cream Ale" for her birthday in mid-December, so I'm going to brew this up and add in a few ounces of concentrated maple extract right before bottling/kegging.

I went with the California Lager yeast, because I'm looking for a clean, crisp, highly-attenuated beer, with moderate flocculation so I can get it nice and clear with no haze. I'm going to primary it for 3 weeks, then cold-crash, hit it with some gelatin, then add the maple extract and carbonate it for a week or so. Can't wait to see how it turns out!

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Old 10-24-2012, 11:16 PM   #1516
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Brewed this last wednesday. Used popcorn (grains, not popped) and, although they seemed intact after mash, gravity was spot on. Airlock bubbled like crazy for a few days and there seems to still be action in that carboy as of now.

I forgot my irish moss so I will try a cold crash and gelatin combo on saturday (10 days primary, 3 days cold crash, keg for carbonation and to be consumed on the 10th).

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Old 10-25-2012, 02:34 PM   #1517
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Is it not necessary to mesh out with this recipe?
Thanks

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Old 10-25-2012, 03:14 PM   #1518
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Quote:
Originally Posted by moboy
Is it not necessary to mesh out with this recipe?
Thanks
Mash off is largely a matter of personal preference. People either do them or not. The argument against is usually about tannin extraction and the argument for is mostly about making the sugars more dissolute and easier to rinse from the grain bed.

IMO; this is a 90 min mash and the enzymes are probably pretty bored at the end because they have done their thing so, I do a mash off raise just for the solubility thing. It probably helps too if you have trouble holding temp in your MLT because of the "extra" 30 min at Sacchrification rest although I don't seem to be afflicted in that regard.
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Old 10-25-2012, 11:05 PM   #1519
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This thread has some serious legs!

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Old 10-27-2012, 09:07 PM   #1520
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Any thoughts on adding some Falconer's Flight instead of Crystal? How do you think it would come out? I would keep it around the same IBUs.

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