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Old 02-11-2011, 12:27 AM   #51
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The neighbor just asked me to brew 10 gallons of this for a wedding. Naturally, he'll have to buy all the ingredients and do the work under my direction.

I guess most of the people he shared it with prefer it to the real thing. :P

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Old 02-11-2011, 01:51 PM   #52
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Im going to be brewing this based on the original post with only a few modifications being 1) 2 lbs of flaked corn, 2) cluster hops instead of chinook (cluster is what yeungling uses) and 3) wyeast 1007 German Ale yeast. I have brewed a couple of beers with the San Fran lager yeast and it always tasted a little too fruity to me (personal taste). After alot of searching people are saying the german ale yeast brewed around 50 F is SUPER clean and closer to a true lager than the san fran yeast brewed at ideal temps. As always, Ill post the results in a month or so

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Old 02-11-2011, 02:47 PM   #53
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Quote:
Originally Posted by ekjohns
Im going to be brewing this based on the original post with only a few modifications being 1) 2 lbs of flaked corn, 2) cluster hops instead of chinook (cluster is what yeungling uses) and 3) wyeast 1007 German Ale yeast. I have brewed a couple of beers with the San Fran lager yeast and it always tasted a little too fruity to me (personal taste). After alot of searching people are saying the german ale yeast brewed around 50 F is SUPER clean and closer to a true lager than the san fran yeast brewed at ideal temps. As always, Ill post the results in a month or so
Why not go for 840 since you would be at lager temp anyway??
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Old 02-11-2011, 03:18 PM   #54
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2 reasons, im impatient and I am concerned by ferm. chamber is gonna struggle to hold it at laggering temps (36-40F) for a month. I will eventually do a lager after I have spent some time adding extra insulation to it so it doesnt have to work so hard

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Old 02-11-2011, 03:36 PM   #55
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Only reason I asked because 840 recomended temp is 50 to 55.. Good luck

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Old 02-11-2011, 04:27 PM   #56
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Yea I was looking into lagering but i think ill try a slow conversion into it. The lowest I have gone so far is 60F.

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Old 02-11-2011, 05:05 PM   #57
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Quote:
Originally Posted by ekjohns View Post
Im going to be brewing this based on the original post with only a few modifications being 1) 2 lbs of flaked corn, 2) cluster hops instead of chinook (cluster is what yeungling uses) and 3) wyeast 1007 German Ale yeast. I have brewed a couple of beers with the San Fran lager yeast and it always tasted a little too fruity to me (personal taste). After alot of searching people are saying the german ale yeast brewed around 50 F is SUPER clean and closer to a true lager than the san fran yeast brewed at ideal temps. As always, Ill post the results in a month or so
Well, the only real tip I can give you is to probably go with a 90 minute mash.

I did an iodine test @60 minutes and the corn just wasn't converted yet.

Let us know how it turns out.
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Old 02-16-2011, 10:54 PM   #58
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Well, the only real tip I can give you is to probably go with a 90 minute mash.

I did an iodine test @60 minutes and the corn just wasn't converted yet.

Let us know how it turns out.

I am wondering if that was the problem with the last 2 batches I made. I only mashed for 60min no iodine test. I will have to go pick some up.
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Old 02-16-2011, 10:58 PM   #59
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Or do a cereal mash if you aren't using pre-gelatinized flakes.

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Old 02-22-2011, 03:52 PM   #60
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Glad to see that this thread has had some activity here lately and people are still brewing and enjoying it. Please continue to post your results and changes. This recipe was really just a jumping off point meant to be tweaked and retooled along the way. Cheers!

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