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**jtkratzer** · 12-24-2012, 03:56 PM

Quote:

Originally Posted by he-brews

I wanna say that i made this batch exactly to the recipe about 2 weeks ago and kegged it last night, honestly the first one i made and the only thing i changed was a a pound of rice syrup solid DME and I can say I think i like the last one i made better

No need for rice or any other adjuncts with this beer. The recipe as posted is always a crowd pleaser, but I read good results with MO and wanted on try that as I'm into seeing how different grains affect flavors.

**jtkratzer** · 12-24-2012, 03:58 PM

Quote:

Originally Posted by crushingblackdoom

Brewed up a 10 gal batch of this today. My 1st 10 gal brew. Did an overnight mash to cut some time off my day. What an amazing success! Hit all my numbers dead on, quick heats,waking up and firing your SPARGE water rather than your mash water is awesome! I'm using S04 + starter on this one with similar hope of it being done & delicious by NYE. Been wanting to brew this one.
Hafta confess though. I upped the base malt a few pounds and asjusted the recipe to suit. And I tossed about an ounce of roasted barley into one of my tuns after vorlauf.
My blonde just got dirty :]

Having a three vessel HERMS system, my sparge water is ready as soon as I go from mash temp up to sparge temp, usually less than 20 degrees and that goes quickly with a 5500w element.

**241** · 12-26-2012, 03:29 AM

Just wrapped up my first all grain brew in a bag (BIAB) using this recipe.

I started with 7.5 gallons. Mashed in at 158, mostly stable 150 F temps in my boil kettle for 60 minutes, had to bring it up 3 F near the end. Pulled the bag afterwards and let it drain over a bucket for 15 minutes while I brought my wort to a boil.

Then I squeezed the bag nice and good and added remaining runnings from the grains. Followed the rest of the directions for hop additions, added a half whirfloc with the last hop addition at 5 minutes, cooled and siphoned to the fermenter while the notty hydrated. Pitched and now sitting in the fermenter.

Love the color and clarity from the hydrometer sample I got. Tasted great.

If I would have changed anything I would have started with more water to account for trub and boil off. Still dialing that in. Would have started with 8 gallons.

Never used notty, how long does it take to really get going?

I attached a pic collage from the day...

**241** · 12-26-2012, 04:21 PM

Quote:

Originally Posted by 241

Never used notty, how long does it take to really get going?

Never mind, already going nuts

NoTrubble · 12-26-2012, 05:40 PM

So I originally consumed this too early which made me think it was ****. Now after aging it for a while I find that I'm almost out of it! And to top that off it's too cold outside to do another one right now.

**HBrew71** · 12-26-2012, 08:29 PM

Quote:

Originally Posted by NoTrubble

So I originally consumed this too early which made me think it was ****. Now after aging it for a while I find that I'm almost out of it! And to top that off it's too cold outside to do another one right now.

I have noticed that this one (actually most beers) always peek after about three weeks in the keg. I usually make another batch when it is ripe because this one goes fast. Little cold weather wont stop me

NoTrubble · 12-27-2012, 01:13 AM

I don't have adequate temperature controlled room for making beer during winter. I got a stuck fermentation on my Tripel X recipe I made a couple of weeks ago. I got a heating pad on low underneath of it. Hopefully it will finish out even though it may take some time. The tell tale signs of yeast activity are starting to show again as the primary is clouding back up with slight action on top. I'm hopeful.

dallasdb · 12-27-2012, 01:55 AM

Quote:

Originally Posted by NoTrubble

I don't have adequate temperature controlled room for making beer during winter. I got a stuck fermentation on my Tripel X recipe I made a couple of weeks ago. I got a heating pad on low underneath of it. Hopefully it will finish out even though it may take some time. The tell tale signs of yeast activity are starting to show again as the primary is clouding back up with slight action on top. I'm hopeful.

How cold were you fermenting when it got stuck?

NoTrubble · 12-27-2012, 02:54 PM

We got a sudden cold snap and the carboy dropped down into the low 60s. It was kinda cold crashing out and clearing up which is why I thought it was done. It's back up to around 74-76F after getting it off the floor while maintaining the heating pad under it. It's nice and cloudy once again! :0)

egsb · 12-27-2012, 06:19 PM

Brewed this for Christmas and it was a big hit at the party. Will certainly brew again, thanks!