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Old 05-01-2012, 12:11 PM   #511
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Quote:
Originally Posted by jtaguy
By the looks this is your primary!? Mine was in the secondary in the picture. It clears up a lot...Looks like it should at this point. My primary was in plastic and I used a Blow off tube instead of an airlock for the primary fermentation. This was good until it exploded...lol...not that bad but it did. Had a mess to clean up after work but all is well now and I'm on the way to a great beer. This should deliver as I said earlier a 7.2% Dead Guy...Thirsty just thinking about it.
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Old 05-01-2012, 01:42 PM   #512
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Follow Yooper's guidance and ferment at (or as close to) 60 degrees. I used a beer tub with water and frozen bottles for two batches until I found a small fridge that fits a single carboy.

I ferment my Pacman beers at 60 degrees for two weeks, let it rise to 70 for a week, then drop it down to 40 to settle, clear, and keg. Total time in the fermenter is four to five weeks (depending on my schedule).

Moving forward, I wil never use that tub again.

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Old 05-01-2012, 06:00 PM   #513
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I use a chest freezer with external temp controller. So it is easy to change my temp. Never used the water tub set-up.

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Old 05-25-2012, 01:20 AM   #514
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Kegged since Monday. Could only get to 1024 final gravity from 1069. Taste is OK but still carbing up Definitely not a rogue dead guy.

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Old 05-25-2012, 04:21 PM   #515
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Might try this one this weekend. Maybe a two brew weekend, given the holiday.

Thanks for the recipe Yoop. Gotta ask... where in da UP are you from?

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Old 05-25-2012, 09:05 PM   #516
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Might try this one this weekend. Maybe a two brew weekend, given the holiday.

Thanks for the recipe Yoop. Gotta ask... where in da UP are you from?
Right in the central UP, on the Wisconsin border.

I like this beer, but I haven't made it in a while. I added it to my "to brew" list.
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Old 05-25-2012, 09:40 PM   #517
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This is now a regular with me. I like it better than the commercial beer it's cloned from, whatever it is (definitely not a Maibock, which I've had, and am not especially fond of).

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Old 05-30-2012, 04:05 PM   #518
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I brewed this last Friday. Currently in the fermentation chamber at 64-65 degrees. The only change I made was using S-05 (2 packets, dry pitch) in place of the Pacman. It's still bubbling away although it has finally slowed down. I usually primary for 3 weeks before even checking it but I think I'll take a gravity reading at 2 weeks this time around. S-05 seems to get right after it in my experience.

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Old 06-20-2012, 04:48 AM   #519
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Just wanted to update with results. I am very impressed with how this turned out. It is a near dead ringer (pun absolutely intended). Really appreciate this recipe Yooper, thanks for posting it. I am admittedly apprehensive about online recipes but if anyone has any reservations, you can cast them aside. This one is a winner to be sure. Sometimes a pic is worth a thousand words so...







Just straight up awesome. I just had a Dead Guy at a local pub last night to get the flavor profile in my brain and when I knocked this one back, I could swear it was pulled from the same tap.

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Old 06-22-2012, 12:45 AM   #520
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This beer is tasting great. It has a kick. My friends and family really like it. Yooper did great on the recipe.

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