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Old 05-22-2010, 01:40 PM   #611
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Pulled a hydro sample, tastes like a decent beer to me. Little sweeter than I expected though, but it is flat and I'm accustomed to hops but I'm sure this will be my family's favorite.

Started at 1.046 (Did better than I expected) but finished at 1.008. Cold crashing it now and then popping in some gelatin later tonight.

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Old 05-26-2010, 01:13 AM   #612
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I waited to pass judgment until it was fully aged and properly carbonated. Very nice indeed. My father had a few sips (had to go to church) and told me it was similar to Budweiser only much, much better. KUDOS to OP, to reignite my interest in all grain as I have had some less than optimal results of late.

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Old 05-26-2010, 01:56 AM   #613
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Decided that I'm going to make a half batch of this for my first all grain brew on Memorial day. I tried to go back through the posts, cause I know there was one regarding the 90 min boil, but what was the conclusion on that? Whats does the extra 30 minutes do? The 90 minute mash, makes it dryer correct?

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Old 05-29-2010, 06:57 PM   #614
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Did a 11 gallon batch of this today, AG, BIAB. 1.047 OG. I've done 23# of grain in my bag before and was nothing like this 17# grain bill. That flaked rice and corn sure do absorb water. Glad I planned a separate dunk sparge step in my session. Nailed things today, strike temp, preboil volume postboil volume. A little high on the OG.

Let that mash sit out until after the brew was done, then pitched in 2# of 2 row and .25# of 60L and topped off with 2 gallons of water for 149F mash in a sealed cooler. We'll see what we get on Monday, going for a belgianesque sour with it.

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Old 06-01-2010, 10:51 PM   #615
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Decided not to gelatin it, but after spending over a week in the cold it was still pulling a bit hazy and developed a sweet taste that shouldn't be there. Decided to transfer to a secondary because when I went to move it i stirred up a **** load of yeast and didn't want all of that into the bottles. Just beginning to krausen again. I hope I hit .005 or less.

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Old 06-02-2010, 09:28 PM   #616
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I read this whole thread at work! And i have a question.

I had it fermenting at about 72 degrees to about 78 degrees for the first week while my johnson temperature control unit came in, this is the second week of fermenting and i now have it right at 66 degrees (it is awesome how accurate the johnson is). However can i expect alot of off flavors due to the first week? I had it in a bath of water and interchanged ice to cool, also had the fermenters covered with wet shirts and a fan. I really hop it clears up seeing i made 11.25 gallons, and it is for a bmc drinker friend of mine coming from new jersey.

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Old 06-02-2010, 09:48 PM   #617
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Probably be the best ever due to all that TLC!

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Old 06-12-2010, 07:56 AM   #618
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Brewed this today and forgot to add the minute rice after I got the two row and corn from BMW...whoops. Realized it right when I finished sparging. Missed my gravity by a few points but went ahead with the brew anyways. Anybody else make the same mistake before? How'd it turn out? Thanks.

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Old 06-12-2010, 11:58 PM   #619
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Quote:
Originally Posted by mattjmac View Post
Brewed this today and forgot to add the minute rice after I got the two row and corn from BMW...whoops. Realized it right when I finished sparging. Missed my gravity by a few points but went ahead with the brew anyways. Anybody else make the same mistake before? How'd it turn out? Thanks.
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Old 06-13-2010, 07:10 AM   #620
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Quote:
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You won't know the difference not having brewed it yet. It'll be just fine.
word. in fact you might just suck it down faster!
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