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Old 02-28-2013, 03:09 AM   #2721
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Ibrewdit... Which one did you prefer if you don't mind me asking and how did you add raspberries? Thanks
Not sure which I prefer. Raspberry just became nice and tart. Really made the blonde for my wife, not my favorite style. She loves both but esp raspberry.

Headed them to ~180 held for a few mins and then dropped them in secondary siphoned from primary on to them. In secondary for a week.
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Old 02-28-2013, 01:17 PM   #2722
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I've got a few questions about the yeast and fermentation periods of this recipe. Re: yeast, I had to use Fleishmann's instead of Nottinghams. (I know, I know.) Would that affect the the temperature or length of primary fermentation? Re: fermentation, I've been reading that for ales some people lengthen primary and skip secondary before bottling. Any experiences with that? Right now I've got the 5-gallon extract version in primary.

This is my third beer and first post to HBT. (Total noob.) Thanks for the help!

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Old 02-28-2013, 02:12 PM   #2723
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I was wondering if anyone could help me. I'm gonna brew 10 gallon of this tomorrow and I'm gonna use RO water. Can anyone tell me exactly how much gypsum or calcium to add to my water? Also should I try and use a yeast protein?

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Old 02-28-2013, 02:13 PM   #2724
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I was wondering if anyone could help me. I'm gonna brew 10 gallon of this tomorrow and I'm gonna use RO water. Can anyone tell me exactly how much gypsum or calcium to add to my water? Also should I try and use a yeast protein?
I only use RO water and do not add anything.
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Old 02-28-2013, 02:18 PM   #2725
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I also use 100% RO water, in addition to 2% acidulated malt added to the mash, I add 1tsp calcium chloride and 1tsp gypsum to the mash water, nothing to the sparge water.

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Old 02-28-2013, 02:19 PM   #2726
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Really! I thought that there had to be nutrients in the water for the yeast to feed on, I have a tester and my water goes from 160 ppm down to about 10 when I check my RO water?

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Old 02-28-2013, 02:20 PM   #2727
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Ok Allen, ill try that, that sounds like a pretty good start for me thanks guys

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Old 02-28-2013, 02:23 PM   #2728
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Ok Allen, ill try that, that sounds like a pretty good start for me thanks guys
If you haven't already, check out the water chemistry primer in the brew science forum (I would link it, but I'm on my phone). It has a lot of useful information dealing with this topic.
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Old 02-28-2013, 03:18 PM   #2729
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I'll do it thanks a lot man!!

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Old 03-01-2013, 04:41 AM   #2730
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Is the reason the extract version doesn't use caramel and vienna just because they are only there for colour in the AG version and that the extract provides enough colour?

Thanks
Ayup!
Never got an answer on this. Was wondering if my theory about the lack of specialty grains in the extract recipe is correct. Thanks.

Ayup
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