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Old 03-19-2013, 05:54 PM   #2821
FATC1TY
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Quote:
Originally Posted by idrinkstuffnthings
Any problem using Pilsen malt instead of 2 row?
Shouldn't be. Will be lighter and will need to be boiled for 90 min to drive off the Dms.
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Old 03-19-2013, 07:53 PM   #2822
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If i would use larger amoun of centennial to reach desired IBU level and use rest of centennial and cascade only for aroma addition at 5 min or even flame out, would it be different beer? Or even use magnum for bittering? Just wondering about these different addition times lately

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Old 03-20-2013, 12:52 AM   #2823
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I borrowed this recipe and made some minor changes, to apply it to BIAB.

I've brewed 5 consecutive batches (5.5 gal finals) .. and I'm tasting the second one now.

The first one, I didn't modify the steep time. 60 mins.

Pretty much came out like all the comments I've read in the early stages of the thread.

Second batch, I steeped for 90 mins. and changed to Wyeast 1056.

BINGO.


higher OG (1.049)

let it sit on the yeast in the primary for 14 days (FG 1.009 on day 14, day 13, and day 12.)

simple simple simple rack to bottling bucket on 3/4 cup table sugar boiled in 2 cups of water.

bottled about 46~ or so 12 0z. bottles.

let them sit for 14 days, then chilled.

Now, I compared one side-by-side to a local Pale Ale. (Boulevard.)


mine is more complex, full, and better flavor.

I've got 3 more batches in various stages of primary, secondary, and bottle conditioning. This recipe is a home-run.

final numbers overlap Pale Ales.

Thanks, guys.

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Old 03-20-2013, 03:20 AM   #2824
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Nice work BillyMojo. I actually brewed this tonite myself, just pitched WL001 that I built up a starter for two days ago. OG was right on the money. Can't wait to keg it. The best part is I still have enough hops and specialty grains to brew another 5 gal batch. Thanks Biermuncher!

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Old 03-21-2013, 05:45 PM   #2825
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I made this a week ago and hit 1.040 as starting gravity, but after a week and a half at perfect conditions in a temp controlled freezer, ive only gotten down to 1.020. That's only 2.5 abv but I dont care if itll taste ok. Any ideas on what went wrong?
Hydrometer sample is pretty weak.

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Old 03-21-2013, 05:47 PM   #2826
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Quote:
Originally Posted by cridden
I made this a week ago and hit 1.040 as starting gravity, but after a week and a half at perfect conditions in a temp controlled freezer, ive only gotten down to 1.020. That's only 2.5 abv but I dont care if itll taste ok. Any ideas on what went wrong?
Hydrometer sample is pretty weak.
Did you pitch enough healthy yeast and did you oxygenate? Also high mash temps.
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Old 03-21-2013, 07:02 PM   #2827
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mashed at 154 for 60 mins, shook the sh%$ out of fermenter for 10 mins, and pitched a rehydrated Notty for 5 gallons.
gonna try it again this weekend and see if i can spot what went wrong.

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Old 03-21-2013, 08:10 PM   #2828
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I brewed this an fermentation was done after 9 days so I kegged it and force carbed it. Tried it last night after being in the keg for a few days to carb up. My first sip was kind of bland but then I got a very odd taste... sort of like old skunky beer. My wife says it tastes like Budweiser and I have to agree. I used the exact grain bill and hop schedule but used a fresh smackpack of 1056. I mashed at 152 for 60 if I remember correctly. I am wondering if mashing for 90 would make any difference. Any insight? I have a 3 keg set up and I fly sparge, if that helps

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Old 03-22-2013, 03:31 AM   #2829
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Quote:
Originally Posted by Komocabo
I brewed this an fermentation was done after 9 days so I kegged it and force carbed it. Tried it last night after being in the keg for a few days to carb up. My first sip was kind of bland but then I got a very odd taste... sort of like old skunky beer. My wife says it tastes like Budweiser and I have to agree. I used the exact grain bill and hop schedule but used a fresh smackpack of 1056. I mashed at 152 for 60 if I remember correctly. I am wondering if mashing for 90 would make any difference. Any insight? I have a 3 keg set up and I fly sparge, if that helps
Budweiser has the flavor of acetaldehyde, which can be perceived as sour apple (kind of like Jolly Roger candy). That off flavor is caused by fermentation issues such as low pitching rate, low oxygenation of wort, or not letting the yeast complete its process (clean up). Perhaps you pulled it off too early??? Anyway maybe it will dissipate a bit if you give it time.
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Old 03-22-2013, 03:50 AM   #2830
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Yeah, I'm hoping that it will clear up a bit. If it does then I will be happy because its a cheap beer to brew... I've been trying to make a good session brew... I'll let it sit in the keg for another week and pour off another pint

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