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Old 11-17-2010, 10:55 PM   #61
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Originally Posted by Bosium View Post
Dog hair in the mash, á la Tasty McDole?
psssh... of COURSE not. I'm very careful with my mash. What kind of brewer do you think I am that I'd let dog hair get in my mash!

it was in the boil
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Old 11-21-2010, 02:52 PM   #62
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I just did this one last night. 2nd partial mash i have done and used a new 3 gallon cooler. Considering using new equipment everything went smooth. I used White Labs CA ale yeast WLP001 though. I will get back to you on how it is. Thanks for posting.

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Old 11-22-2010, 02:26 PM   #63
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The first keg was gone in 3 days, guys... Insanity!

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Old 12-21-2010, 12:38 AM   #64
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I just did this one last night. 2nd partial mash i have done and used a new 3 gallon cooler. Considering using new equipment everything went smooth. I used White Labs CA ale yeast WLP001 though. I will get back to you on how it is. Thanks for posting.
WOW just tasted this one just now. It's amazingly good.
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Old 12-21-2010, 04:56 AM   #65
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Two ?'s on this.

How many smack-packs did you use and did you use a starter?

and

When do you add the extract? Beginning or end of boil?

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Old 12-21-2010, 02:34 PM   #66
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It says to add the extract the last 10 minutes of the boil. I highly recommend brewing this one. I got nice and buzzed off this one last night because I couldn't put it down. For what it's worth I did not use a starter on this one.

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Old 12-22-2010, 03:22 AM   #67
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I'm a bad boy. I've never made a starter. Ever. I do believe in the benefits of them though and think it's a good idea.

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Old 01-18-2011, 04:13 PM   #68
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I have 3 stouts fermenting right now, I think its time to brew this one again. This was the fastest keg I have ever gone through.

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Old 02-06-2011, 11:22 PM   #69
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I'm thinking of making this recipe but am a bit concerned about dead space in my 9 gallon mash tun. Would it affect the brew much to mash at a 1.5 or 2 water-to-grist ratio instead of 1.25, so I can get a little more volume in the mash tun?

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Old 02-07-2011, 03:52 AM   #70
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I do all my beers in a tun made from a 10 gallon coleman cooler, even the ones that only use a couple lbs of grains. I've never had an issue with the deadspace. If you're using a rectangular cooler, it might be different though.

I like to shoot for 1.25, but since I SUCK at hitting my mash temp, I'm sure I usually end up closer to 2 when all is said and done from adding hot or cold water to adjust.

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