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Old 01-24-2013, 02:42 PM   #1621
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Brewing today with halletaeur we shall see

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Old 01-24-2013, 04:04 PM   #1622
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Originally Posted by MarcusKillion View Post
I do not want to hyjack this thread but I am interested in your BIAB thing . I brew small amounts , a couple pounds or so for adding to no boil kits . I just crush them as normal and steep them in a gallon or so of water for 45 minutes and pour through a strainer into bucket . Would this be about the same end as BIAB ?
I guess the basic principal is the same as long as your temperatures are right. I don't get the whole thing about adding an extra pound either. I have actually done that and had to eventually back off because my numbers were a little high (but what's so bad about that?). Since I got a refractometer it's so easy to monitor the mash I get 80% all the time but sometimes have to mash a little longer.
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Old 01-29-2013, 01:38 AM   #1623
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Has anyone brewed this beer with White Labs American Ale yeast (WL060)? Curious to know if it gives any lager like characteristics that would satisfy some of BMC drinking friends.

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Old 01-29-2013, 02:13 AM   #1624
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What about brewing with frosted flakes instead of corn flakes..?

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Old 02-02-2013, 10:53 PM   #1625
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I'm going to brew this using White Labs San Francisco lager yeast. Then I got to thinking I have 50lbs of pilsen sitting around. What if I used the pilsen instead of 2row? Never done a lager before so I'm wondering what kind of difference it would make

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Old 02-02-2013, 11:49 PM   #1626
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just a note on Minute Rice . the stuff is rather pricey . i went to Aldi and got a 1 LB 12 OZ box for I think $1.65 and 14Oz for .99 . I cooked some up to see how it tasted and it was about the same as the minute rice which I think is $4.53 for 14 OZ .

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Old 02-02-2013, 11:56 PM   #1627
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Quote:
Originally Posted by StinkyVp View Post
I guess the basic principal is the same as long as your temperatures are right. I don't get the whole thing about adding an extra pound either. I have actually done that and had to eventually back off because my numbers were a little high (but what's so bad about that?). Since I got a refractometer it's so easy to monitor the mash I get 80% all the time but sometimes have to mash a little longer.
I just brewed my version of a cream ale and was going to mash at 148 for 75 minutes . had it just right and decided to add a bit more hot water as it dropped a degree and went up to 154 . After topping off at 6 gallons I got 1.056 and was shooting for 1.053 so pretty close .
I am going to post my recipe to see what others think of it . Next one I am going to try this recipe as it is simple and cheaper and looks good .
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Old 02-04-2013, 06:29 PM   #1628
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Well, I brewed this yesterday. It was my very first AG brew session. I made the mistake of waiting till the last minute to cut slots in my manifold... big mistake. 4 dremel blades later, only had two pipes slotted. So I went and bought a stainless steel screen and 20 minutes later, boom, Mash-tun is done.

I made two big mistakes. One - I didn't pre-test my fittings and completely forgot to plumbers tape them, so everything leaked. Had to pull the fittings out of my stock-pot and cooler and tape em up.

Two - I did not pre-check my thermometer accuracy. The thermometer in my kettle was 10 degrees high. Which meant when I started my mash, the temps were 10 degrees to low. I ended up having to add 1.5 gallons of hot(er) water to bring it up to 154 degrees. AFTER it had sat at 144 for an hour. I have no clue how that will affect the outcome at all. But I let it set at 154 for an hour and 20 minutes too.

On the plus side, my mash-tun held temp awesome!

6 lbs - 2 row
2.5 lbs flaked corn
1 lb minute rice
3/4 oz. Willamete and Crystal @ 60.

My boil never did get "roiling", but it boiled, for 90 minutes.

The resulting wort is... nasty looking. Like frothy mud. But I chilled it, OG was 1.050 on the nose. Pitched at 60 degrees and stuck it in my closet.

Here's hoping! I'll post back when I get to drink it

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Old 02-05-2013, 10:41 PM   #1629
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not that I am any expert in the matter but I would say a low mash temp will not matter any since you raised it up. ( now we wait for the experts to chime in ) I also mashed my cream ale at 154 but beer smith said to use 148. Willamette and crystal sound tasty. My wort was also that color except when I was siphoning it into fermenter then it was almost clear .
I bet it turns out quite tasty .

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Old 02-05-2013, 11:24 PM   #1630
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Quote:
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Which meant when I started my mash, the temps were 10 degrees to low. I ended up having to add 1.5 gallons of hot(er) water to bring it up to 154 degrees. AFTER it had sat at 144 for an hour. I have no clue how that will affect the outcome at all. But I let it set at 154 for an hour and 20 minutes too.
You may end up with a more fermentable wort, which will leave your beet dryer. Not a bad thing for this recipe, I usually mash this beer at 148-150 which is perfect for me. What I would be more concerned with is your lack of a good boil. I'd say its about time to invest in a good outdoor burner. You can get a turkey fryer for cheap this time of year! A good rolling boil is key for good hot break, good hop utilization, and the reduction of DMS. Just my $0.02
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