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Old 10-22-2008, 12:54 AM   #611
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Originally Posted by pedipano View Post
Hi Ed,
I'm jus waiting for Cascade Hops to come to try this one. It have great compliments.
Although I wanted to make this recipe identical, I just have acess to Crystal malt 40L.
Do you have any suggestions?
[sorry for my english]
Make it with about 6 oz. of the Crystal 40L. It will be a bit darker, but should turn out tasty!
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Old 10-22-2008, 01:59 AM   #612
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I crash cool to about 35-38 then I keg.

How bout some bottlers chiming in. Do ya'll crash cool, then rack to bottling bucket for bottling, then storing the bottles at room temp for conditioning?
I am a bottler. I usually do a week to 10 days primary. Then do a secondary for a week or 2. I rack the beer from secondary to bottle bucket and bottle with 3/4 cup of corn sugar. I let the bottles condition 2-3 weeks at room tempeture 60-70 degrees in my basement before drinking them. I currently have no way of crash cooling so I cant tell you if that works. If you want to clear it up, use a little gelatin as described in other posts (use advanced search). But be forwarned it will knock down alot of the yeast, and may effect flavor in a yeast sensative beer. The beer will still bottle carbonate if you use a teaspoon of gelatin. Any gelatin use I do is in secondary and for no more than 5 days.

I have a large chest freezer, but between buying batches and paying bills, I havnt bought a temp controller yet. If I get the temp controller I will try a crash cool and try to bottle. I dont see why it wouldnt work, but have never tried it. Then again after I buy the temp controller, I will probably buy some kegs as they are cheaper than the temp controller and I already have a large full C02 tank.
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Old 10-23-2008, 03:03 AM   #613
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I have a temp controlled freezer but I am still bottling. I guess for this one Ill just let it sit at ~68 for an extra week or 2 and then bottle as normal. Once Ive bottle conditioned a couple weeks Ill crash cool the bottles for a week before I start consuming. Gonna be tough to let this one sit another month but I have an IPA Im about to bottle and about 5 gallons of Dunkel and English Brown left to hold me over. Guess its time to brew more haus pale ale cause I think this first batch will be gone before a new one is ready.

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Old 10-23-2008, 03:42 PM   #614
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Well, Monday I crash cooled after 10 days fermenting....



Had a little mishap with it.. A little vodka from my airlock dribbled into the carboy when it sucked back, after I placed it in the cooler. But, from what I've read here I shouldn't worry...

Yesterday I Kegged, set pressure, and put back into cooler......



I did have to sample it.. Cold and flat, but very tasty...

This one should turn out nice

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Old 10-23-2008, 03:48 PM   #615
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Congrats! Now wait about a week.

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Old 10-23-2008, 04:41 PM   #616
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Thanks..... Can't wait till next Wed.

I don't recall seeing whether you used any priming sugar going to keg or not.

I didn't use any....just wanted to ask you to make sure.

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Old 10-23-2008, 04:51 PM   #617
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I don't recall seeing whether you used any priming sugar going to keg or not.
Nope. That's one of the benefits of forced carbonation. No sediment from conditioning.

Once the keg is carbed and aged a bit, the beer will drop very clear.
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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Old 10-23-2008, 05:32 PM   #618
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Great! Thanks Again!

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Old 10-23-2008, 05:37 PM   #619
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Ed- What was the color on the vienna you used. Brewed this about a week and a half ago, its tasting great but yours appears to be darker than mine.

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Old 10-23-2008, 05:49 PM   #620
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Ed- What was the color on the vienna you used. Brewed this about a week and a half ago, its tasting great but yours appears to be darker than mine.
Good question. I have no idea. Mine is from a 55# sack of Vienna from Best Malz of Heidelberg, Germany.

Got any pics?
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