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Old 08-07-2011, 06:24 PM   #1461
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Quote:
Originally Posted by kyle6286

Last question,

Did you do a late extract, or did you just dump it all in at the beginning?
Dumped it in the beginning.
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Old 08-07-2011, 10:23 PM   #1462
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Thanks Biermuncher. I just put this on tap. It is getting rave reviews, and is an awesome beer for this heat wave!!!

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Old 08-09-2011, 02:24 AM   #1463
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If i want to get more body and malt flavor what malt do i have to add?

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Old 08-09-2011, 02:41 AM   #1464
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Quote:
Originally Posted by chavatj
If i want to get more body and malt flavor what malt do i have to add?
Just mash higher... 156 to 158 will give you a full body with residual sweetness.
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Old 08-09-2011, 06:25 AM   #1465
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I just kegged this brew maybe 2 and a half weeks ago and its great.

It's best to let this carb up properly and sit for atleast 2 weeks to get the best taste possible.

If under carbed just like any beer the hops come out a lot more bitter. By letting the beer properly carb up and age for 2 weeks the beer really mellows out and is fantastic.

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Old 08-09-2011, 01:14 PM   #1466
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Quote:
Originally Posted by brewjunky View Post
I just kegged this brew maybe 2 and a half weeks ago and its great.

It's best to let this carb up properly and sit for atleast 2 weeks to get the best taste possible.

If under carbed just like any beer the hops come out a lot more bitter. By letting the beer properly carb up and age for 2 weeks the beer really mellows out and is fantastic.

What did you carb at? I just made this for the first time a couple days ago. I'll be kegging it in 3, maybe 4 weeks.
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Old 08-09-2011, 08:20 PM   #1467
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Mine has been on CO2 at 40* and 11 psi for about a week and I've noticed a slight harshness that I attributed to water. Could be it's under carbed.

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Old 08-09-2011, 08:21 PM   #1468
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That should give me 2.4 volumes of CO2. Is that too low for this style?

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Old 08-09-2011, 08:23 PM   #1469
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According to http://www.tastybrew.com/calculators/carbonation.html. 12 psi at 40* should be good. They recommend 2.45 volumes for a blonde ale.

Edit: Tasty brew also has a priming calc for the bottlers.

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Old 08-09-2011, 08:42 PM   #1470
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Quote:
Originally Posted by Clifton
Mine has been on CO2 at 40* and 11 psi for about a week and I've noticed a slight harshness that I attributed to water. Could be it's under carbed.
I always notice a harshness or astringent bitterness with this brew until it's been in the keg for a few weeks. I have guessed it was carb bite because I've never noticed this when bottling, only when force carbing in the keg. Could be that the beer is green also.
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