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Old 02-10-2010, 12:26 AM   #111
Schlenkerla
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No gelatin needed. The AE will clear that sucker up good. Look at the other posted pictures.

If still want to add gelatin, do this while kegging. So rack from the 2ndary to the keg on top of some gelatin.

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Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

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Last edited by Schlenkerla; 02-10-2010 at 12:30 AM.
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Old 02-13-2010, 08:59 PM   #112
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Ready to rack to a secondary with the AE..The bottle says 1 tspn per 5 gallon. Do I just put a tspn of the stuff in the secondary and rack on top of it. Or is there a process like with the gelatin of adding water boil etc

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Old 02-13-2010, 08:59 PM   #113
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O and do i shake (aerate) the secondary after like i had to do when i added the yeast in the begining

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Old 02-13-2010, 09:03 PM   #114
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Ready to rack to a secondary with the AE..The bottle says 1 tspn per 5 gallon. Do I just put a tspn of the stuff in the secondary and rack on top of it. Or is there a process like with the gelatin of adding water boil etc
Yes - Just put a tsp in the 2ndary then rack to it w/o splashing.

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O and do i shake (aerate) the secondary after like i had to do when i added the yeast in the begining
WHATEVER YOU DO, DON'T DO THIS! Absolutely no shaking. You don't want to oxidize nearly finished beer.
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BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
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Old 03-06-2010, 03:11 AM   #115
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themcnabs - Your inbox is full, so I'm posting your PM here...

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Originally Posted by themcnabs
I am hopeing to catch you as I am brewing this tomorrow. I am making 10 gallons and am worried about the hops. I am going to use Magnums (13.1) to bitter and Willamette (4.9) for flavor and aroma. With the low alcohol content I am really worried about over hoping this. Do you have any suggestions?
Yes run the calculations in this website. Enter the recipe this into this website. Then tweak the quantity in oz to hit 18 IBU. Select any hop you want and plug in the 13.1 for bittering (60 min) and the 4.9 for flavor and aroma. You won't need much to do a 60 min boil and hit 18 ibu.

http://hbd.org/cgi-bin/recipator/recipator

If you do this and follow the boil times you will have a perfect beer, no matter what you substitute on the hops.

Good Luck!
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BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

Last edited by Schlenkerla; 03-06-2010 at 03:37 AM.
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Old 03-08-2010, 05:59 PM   #116
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I'm a lazy @ss so don't secondary my beers. Is there any reason I can't throw the AE in the primary after primary fermentation is completed?

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Old 03-09-2010, 01:48 AM   #117
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I'm a lazy @ss so don't secondary my beers. Is there any reason I can't throw the AE in the primary after primary fermentation is completed?
Yes. You want the beer to be done and relatively clean before adding the AE.

The AE will break down the complex sugars that can't be done by yeast. Assume the yeast works its way down to 1.006 and stops. The rest is unfermentable dextrines or complex sugars. The AE breaks down the residuals so that it ferment all the way to 1.000.

It will be dry and very crisp, no adjunct tastes will exist like corn that is so common in cream ales.
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BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
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Old 03-09-2010, 06:22 PM   #118
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What about using a Kolsch yeast from Wyeast? Some people use it for psuedo-lagers. What would the difference in taste be?
I'm also considering Pacman yeast since I'm told it's like US-05/WLP001/WYeast 1056 but on a rampage.
Thanks
-Chris

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Old 03-10-2010, 12:19 AM   #119
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What about using a Kolsch yeast from Wyeast? Some people use it for psuedo-lagers. What would the difference in taste be?
I'm also considering Pacman yeast since I'm told it's like US-05/WLP001/WYeast 1056 but on a rampage.
Thanks
-Chris
Give it a try. I like the idea of the Kolsch...
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BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
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Old 03-11-2010, 12:08 AM   #120
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Give it a try. I like the idea of the Kolsch...
I'm ordering my ingredients tomorrow for this. Since it just got really warm here yesterday, I'll probably be fermenting somewhere around 72* now so I don't think a Kolsch would be a good idea. It's either American Ale like you used or the Pacman yeast. I just tried a Rogue Dead Guy ale that uses Pacman yeast though and it was disgusting. I know it's a completely different style of beer though. Thanks for the great recipe! I'm still deciding if I wanna add more flavor(than standard budmillercoors) by triple hopping like you did or doubling hopping and steeping just a small bit of honey malt before the boil
-Chris
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