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Old 10-17-2008, 07:01 PM   #21
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Mass produced swill beer Bud/Miller/Coors. Cream Ales are a good bet for that crowd, since they are scared away by even the photo of a hop or anything dark.

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Old 10-17-2008, 10:01 PM   #22
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Thanks! Sounds just like my wife. I'm thinking this brew would be a match for her!

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Old 07-19-2010, 03:30 PM   #23
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I would have to say this brew has been a collaboration of unique and odd events to date for me brewing. I will just start a shortened version of this “Off Day” so not to lose everyone before I get to my ultimate question.

The day started off like a normal day so the wife and I setup to brew this beer for the first time. Everything started off fine until we had unexpected guests which took my attention off the brew though out the day. First I missed the start of boil hop addition by 20 minutes so I extended the boil a little. Then I forgot to sanitize the carboy (It was washed though), of course the beer was already sitting inside with the yeast added by the time I noticed.

Figured DWRHAHB and finished cleaning up and storing the equipment away. Two days went by with little to no activity in the carboy then it decided to wake up. It blew the top off the fermenter 7 times before I threw on a make shift blow-out tube.

Still I figured relax this could be normal with this brew so we waited 3 weeks then I added gelatin and attempted to keg 4 days later.
Yes I said attempted to keg because I am not sure what you call racking beer syrup… Still kegging? When we filled the keg it was all this light syrup type of ooze. I hit the original gravity but after seeing the ooze forgot to take the final but by the looks of it I am a little scared of this creation.

Now to the question(s) at hand: Did an infection get into this making it thick, Should I even bother aging this to drink later or do I clog my drains with beer syrup I created?

For a little background I use a Coleman extreme cooler mush tun with a cpvc manifold and hit all my temperatures listed in the recipe. Boiling took forever to start due to a dirty burner so a lot of heat was applied for a long time. Also even with the gelatin this thing is no where near clear. I do have some pictures if needed.

Thanks in advanced…

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Old 10-06-2010, 04:28 PM   #24
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Yoop, would you please convert this to an extract recipe?

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Old 10-07-2010, 07:52 PM   #25
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Yoop, would you please convert this to an extract recipe?
I don't think I can. Maybe you could use corn sugar for the corn, but I don't think there is any sub for maris otter or biscuit malt in extract form. Possibly a partial mash with the corn, a couple of pounds maris otter and the biscuit malt in a grain bag, and then making up the fermentables with light DME- but I've never tried that so I'm unsure of how close it would be.
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Old 10-07-2010, 08:44 PM   #26
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Okey doke; thanks for thinking about it.

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Old 03-07-2011, 01:41 AM   #27
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most of us would want to have yooper as the neighbor next door who says "come over and have a beer anytime". i just printed out that recipe and changed my haus cream ale. i'll use tettnanger instead of saaz since that's what i have, but that looks good. you're right about the extract conversion. they suck

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Old 03-29-2011, 01:29 PM   #28
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I made a very similar cream ale a few months ago...10 gallon batch, first 5 gallons was good(kegged) Second 5 gallons, I wanted to mix it up a bit so 3 days before bottling I threw .25 oz of hops and there and dry hopped it. Then I primed it with Honey instead of corn sugar (was all out), and it turned out Awesome! It is amazing what a little bit of hops and honey can do to a beer. mmm, I can't wait to go home and have one tonight

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Old 06-16-2011, 04:33 AM   #29
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My local HBS does not have Biscuit Malt, is there a subsitute?

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Old 06-17-2011, 05:44 PM   #30
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My local HBS does not have Biscuit Malt, is there a subsitute?
Victory malt would work, or some toasted malt.

I'm making this today, with a few changes.

I'm using regular two-row, and subbing .5 pound of pale wheat malt in. So, it's 7.5 pounds two-row, and .5 pound pale wheat. I'm also using nottingham yeast, and fermenting at no more than 62 degrees. I don't have any hersbrucker, so for bittering I'm using cluster. Other than that, it's the same!
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