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Old 01-18-2011, 02:22 AM   #91
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Originally Posted by hefeluver View Post
Ok.Just put 10 gallons of this in the fermenter. I subbed CaraMunich for the Crystal 20 and used 2 row for the base malt. I used 2 oz Columbus 12.2 @ 60, 1 oz Columbus @ 30 and 2 oz Amarillo 7.5 @ 5 min. I calculate 49 IBU's. The wort tasted great, my OG came in at 1.053
Well the nottingham ignited about midnight, when I got up this morning at 4 a.m. it was tearing through it like Sherman through the south, fermentation bottle working like a washing machine. It warmed up here the last few days, so the house is about 70 dg, about the upper end for nottingham
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Old 01-26-2011, 01:51 AM   #92
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I just kegged this, and didn't dryhop this time. It's still really, really good! I'm happy with the small change I made, with chinook for bittering and .5 ounce of chinook at 5 minutes.

I know it's only two weeks old right now, but I still had a good sized sample just to check!

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Old 01-31-2011, 01:23 AM   #93
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alright, I just racked 10 gallons of this to secondary. It was pretty clear coming out of the primary already. interesting color. I thought it would be darker, it was more of an Amber/Orange. I dropped 2 oz of Columbus pellets in for dry hopping. we will give it a week or so, then keg it

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Old 02-10-2011, 01:54 AM   #94
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i just filtered and kegged and cold crashed 10 gallons last night. I force carbed overnight at 30 psi, and I just finished backing it down to 12 psi. I'm at 3.5 weeks.

Yoop, if your reading this thread, i havent sampled this yet, when would be best to start serving ??

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Old 02-13-2011, 08:33 PM   #95
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Weeee just brewed this yoop!

Changed it up just a bit so interested in seeing how it comes out. I hopped with the same amount of cascade in OP but hopped it in at different times. A quarter went in at 5min, a quarter went in at 10min, an eighth went in at 15 and an eighth went in at 20 and so on and so forth. I put larger quantities up front for a better bittering taste and kept the 1/2oz at 5min and flameout for good aroma. I pitched Thames Valley and put an oz of cascade in for primary dry hopping.

Gonna rack to secondary after 10 days and age 1/2 on white oak for 2 weeks then compare. Thanks for the recipe and I hope I didn't butcher it too much!

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Old 02-14-2011, 01:22 PM   #96
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Brewed the 2nd batch of this on Saturday but changed a little from the first. LHBS was out of Cascades so I used centennial and modified for a little higher IBU. Hops were 9.1% (cascades last time were 7.5) so I did 1oz for 60, 1oz for 30, 1/2oz for 10 and 1/2oz for 5. I have 1 more ounce for dryhopping. OG was 1.053 and bubbling nicely! Great beer Yooper!

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Old 02-14-2011, 01:27 PM   #97
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Quote:
Originally Posted by hefeluver View Post
i just filtered and kegged and cold crashed 10 gallons last night. I force carbed overnight at 30 psi, and I just finished backing it down to 12 psi. I'm at 3.5 weeks.

Yoop, if your reading this thread, i havent sampled this yet, when would be best to start serving ??
I drink it pretty young, but it improves while we're drinking it. Probably 6 weeks is a good guideline.
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Old 02-14-2011, 06:30 PM   #98
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I'm new to this and wondering, why do you brew grains around 154f instead of boiling them?

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Old 02-14-2011, 06:36 PM   #99
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Specifically, you're only doing a part of "brewing," in this case termed mashing. Mashing is when the enzymes in the malt are used to convert the starches in the grain to sugar. This takes place at a temperature range (usually from the high 140s to mid 150s, Fahrenheit). If you go over 170F, you will denature (destroy) the enzymes, and no wort (the liquid that is fermented to make beer) will be produced.

NB: boiling comes later, which is used to utlilize hops, etc. I suggest you go through the pertinent chapters in John Palmer's How to Brew, free online at his website.

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Old 02-14-2011, 06:45 PM   #100
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Thanks! That helps.

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