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floydk · 09-13-2012, 03:27 PM

One more question, if I plan to force carb this beer, should I let it ferment longer? and does a secondary vessel get me anything with this one? Looking forward to this beer, smelled great coming out of the airlock this morning.

jmd1971 · 09-13-2012, 05:36 PM

No need to secondary most beers IMO. Certainly not with this one. Fermentation time should be confirmed by a hydrometer reading, not whether you're force or bottle carbing. I'd take a reading after 2 weeks & see where you stand. If down where you're happy with it, carb away!

Slyko · 09-14-2012, 05:01 AM

I used this recipe as a base when adding raspberry. It turned out great!

I've brewed this baby 5 times now!

Simply tweaked the original yeast to the Wyeast 1056 & added 40 oz. of whole raspberries! It came out very pink with a subtle taste of the fruit. Nothing overpowering like a fruit extract. Very satisfying. Very refreshing!

I have the Orange Blond in line next.

BM for President x3!

**thorbatron** · 09-14-2012, 05:07 AM

Going to brew ten gallons of this beer Saturday and it will be my first all grain attempt, but I have a couple of questions about what beer smith is telling me to do. I have a boil volume of 13.2 gallons with a mash of 21.56 qts. at 167.9 F and a 2 step batch sparge of 3.4 gal and 6.72 gallons ill be using a 70qt MLT. Contrary to what beer smith is telling me to do ive read that it's better to have two equal amounts between the mash and sparge water, so I'm just trying to verify which is the better method for my first batch sparge. Any info/advice is greatly appreciated.

**Fordzilla** · 09-14-2012, 01:33 PM

I am new to all grain brewing, but a mash temp of 168 seems far too high.

floydk · 09-14-2012, 02:09 PM

Quote:

Originally Posted by Fordzilla

I am new to all grain brewing, but a mash temp of 168 seems far too high.

I think that's the strike water temp, that will then level off to the 150 mark when combined with the amount of grain that he's using.

**thorbatron** · 09-14-2012, 03:04 PM

Ha, still getting used to proper terms and what not, but yes I meant strike temp rather than mash temp.

**terrapinj** · 09-14-2012, 05:37 PM

Quote:

Originally Posted by thorbatron

Going to brew ten gallons of this beer Saturday and it will be my first all grain attempt, but I have a couple of questions about what beer smith is telling me to do. I have a boil volume of 13.2 gallons with a mash of 21.56 qts. at 167.9 F and a 2 step batch sparge of 3.4 gal and 6.72 gallons ill be using a 70qt MLT. Contrary to what beer smith is telling me to do ive read that it's better to have two equal amounts between the mash and sparge water, so I'm just trying to verify which is the better method for my first batch sparge. Any info/advice is greatly appreciated.

the sparge volume is based on the amount of water you need to get you to your preboil volume after you collect your 1st runnings. most people split the batch sparge into two equal volumes when they double batch sparge but determine the strike volume based on their desired water:grain ratio usually in the range of 1-2qts of water per pound of grain. 1.5qts/lb is a good starting point

**TrubDog** · 09-15-2012, 12:39 AM

My first keg of CB just kicked, so I guess I better plan for another (Mmmmmmm it sure was good!).

Why is it the last glass always seems the best?

jmd1971 · 09-15-2012, 01:16 AM

I've totally switched to having session stuff on tap. After having a 6.5% the saison on tap, I found myself yearning for something like the CB. All hail the CB!