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Old 04-04-2013, 12:31 PM   #2891
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Originally Posted by Jake8078 View Post
So, I got 50 pages in, but I haven't seen an answer to the question I have.

The first post states that it can be done with 4 days in primary and 5 days secondary, but I didn't see anyone commenting on having used that same aggressive schedule when they made it.

I brewed this on Sunday (3/31), and having had too many parties lately, my rolling stock of homebrew has been obliterated, so I'd like to get this on tap ASAP. The rest of my keezer build is coming in on Monday 4/8.

I made a few mistakes when I brewed this (my first AG batch), including doubling the hops (was looking at the 10g batch) and only hitting a mash temp of 141 (I ended up deciding to mash for 2.5 hours as a result). My OG came out to only 1.031. I think I've rectified the cause of these problems, but wanted to mention in case it was relevant. I also used S-05 yeast.

So, my questions are:

Assuming fermentation is completed as measured with hydrometer,

1.) Is transferring to secondary necessary? I know there are a lot of opinions out there on using secondaries in general, but looking for input on how it applies to this situation. I don't have gelatin, so I wouldn't be using any.

2.) Is 9 days total too short from kettle to keg?

I'm thinking that, whether I do a secondary or not, I will place in Keezer on 4/9 for 48 hours to drop some yeast out of suspension, and then transfer to keg on 4/11 and burst carbonate.

Thanks for any advice!
I ended up going to bottle after a total of 10 days. 6 in the primary and 4 in the secondary. I agree (after doing it myself) that the secondary didn't add much for clarity. But I still had some activity in my secondary. If I had gone straight to bottle after 6 days, there would have been some massive explosions in my closet. I even checked the gravity over 3 days and it read .012, .010, .010. After 4 days in the secondary, it dropped to 1.008. Good luck, hope the brew turns out well.
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Old 04-04-2013, 01:18 PM   #2892
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Thanks for the responses, guys!

I usually don't check gravity until bottling either, since I'm usually 3 weeks, so I've never actually done it while in the primary. I have a wine thief but the brew is in a bucket. My only concern is letting in air for several days in a row. Is this not as much of a concern as I think?

I could probably mitigate it somewhat by leaving the bucket closed and sticking some narrow tubing through the hole for the airlock and using it like a pipette.

Edit: I think I got my answer from another thread

"Bingo. CO2 is heavier than air, so opening your bucket every once in a while isn't a big deal. That CO2 cushion will keep your beer relatively safe."

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Old 04-04-2013, 01:46 PM   #2893
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I've gone 10 days grain to glass with no secondary for a party- 7 days in the bucket and two in the keg at 30 psi to carb.


It was a bit cloudy but very tasty. We didn't drink it all at the party and it cleared up nicely after a few more days in the keezer

I always use Notty on this beer and turn it over fast when I make it (I upped the grain bill slightly to make it just a bit higher ABV)

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Old 04-04-2013, 02:04 PM   #2894
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I've gone 10 days grain to glass with no secondary for a party- 7 days in the bucket and two in the keg at 30 psi to carb.


It was a bit cloudy but very tasty. We didn't drink it all at the party and it cleared up nicely after a few more days in the keezer

I always use Notty on this beer and turn it over fast when I make it (I upped the grain bill slightly to make it just a bit higher ABV)
Thanks! This is encouraging. In the extract batches I've made in the past, I noticed notty takes off really fast. I accidentally bought the S-05, as I thought that was the required one, but I like this yeast anyways so I'm not too worried about it. Maybe I'll reuse this yeast cake and pitch both notty and S-05 into a split 10g batch for my next brew, if I finish making my keggle in time to do a double batch.
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Old 04-04-2013, 02:39 PM   #2895
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I'm a noob still messing with 1 gallon batches on my stove and doing the batch sparge thing with a mesh strainer.... could I just scale back 80% across the board and expect to get in the ball park? I understand it will be lower efficiency, etc, but I am just looking to get close.

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Old 04-04-2013, 05:32 PM   #2896
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Quote:
Originally Posted by Jints07
I'm a noob still messing with 1 gallon batches on my stove and doing the batch sparge thing with a mesh strainer.... could I just scale back 80% across the board and expect to get in the ball park? I understand it will be lower efficiency, etc, but I am just looking to get close.
The recipe is scalable, so I'd say take a look at either recipe and divide the grain by the total size of the recipe. That will give you your grain bill for a 1gal batch. As for hops, you'll want to scale them down to give you the same IBU's in your batch size.

EG:

In the 5gal recipe it calls for 7lbs of pale malt. To scale that: 7/5 = the lbs of pale malt for a 1gal batch--> 1.4lbs
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Old 04-04-2013, 05:43 PM   #2897
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Quote:
Originally Posted by Jints07
I'm a noob still messing with 1 gallon batches on my stove and doing the batch sparge thing with a mesh strainer.... could I just scale back 80% across the board and expect to get in the ball park? I understand it will be lower efficiency, etc, but I am just looking to get close.
If I were trying to do a one gal batch I would do something along the lines of this:

Grains & Adjuncts
Amount Percentage Name Time Gravity
1.40 lbs 80.00 % Pale Malt (2 Row) US 75 mins 1.036
0.15 lbs 8.57 % Cara-Pils/Dextrine 75 mins 1.033
0.10 lbs 5.71 % Caramel/Crystal Malt - 10L 75 mins 1.035
0.10 lbs 5.71 % Vienna Malt 75 mins 1.036

Hops
Amount IBU's Name Time AA %
0.05 ozs 11.68 Centennial 60 mins 10.00
0.05 ozs 9.68 Centennial 35 mins 10.00
0.05 ozs 3.89 Cascade 20 mins 5.50
0.05 ozs 1.28 Cascade 5 mins 5.50
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Old 04-04-2013, 06:00 PM   #2898
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Quote:
Originally Posted by Hawaiibboy View Post
If I were trying to do a one gal batch I would do something along the lines of this:

Grains & Adjuncts
Amount Percentage Name Time Gravity
1.40 lbs 80.00 % Pale Malt (2 Row) US 75 mins 1.036
0.15 lbs 8.57 % Cara-Pils/Dextrine 75 mins 1.033
0.10 lbs 5.71 % Caramel/Crystal Malt - 10L 75 mins 1.035
0.10 lbs 5.71 % Vienna Malt 75 mins 1.036

Hops
Amount IBU's Name Time AA %
0.05 ozs 11.68 Centennial 60 mins 10.00
0.05 ozs 9.68 Centennial 35 mins 10.00
0.05 ozs 3.89 Cascade 20 mins 5.50
0.05 ozs 1.28 Cascade 5 mins 5.50
Thanks a TON! {shuffles off to go buy ingredients}

And your comment about the IBU balancing just made a light go on in my noob head, thank you.
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Last edited by Jints07; 04-04-2013 at 06:09 PM. Reason: spelling: added "s" to ingredients
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Old 04-04-2013, 10:44 PM   #2899
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I brewed this 3 weeks ago and pulled a pint from the keg tonight and it tastes pretty darn good for a light beer. The only change I made to the original recipe was the yeast. I used 1056. I ended up with 4.6% abv. My FIL will really enjoy this. I think some flame out hop additions might be good for this one. I'm thinking .25oz of Centennial and a .25oz of Cascade at flame out would be a nice touch.

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Old 04-05-2013, 12:49 AM   #2900
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Brewing this tomorrow for a summer quaffer, won't last long though...

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