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Old 02-04-2013, 07:28 PM   #251
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A month shouldn't do anything but help flavor. In my experience I find that the bitterness becomes much more smooth and less....raspy then when consumed earlier. However I also have highly carbonated water which contributes to the bitterness. After a month I find it tastes the best for my hoppy beers. Once again YMMV.

I don't keg but have read a bunch of times that the first pour or two will be sludgy from the gelatin. I believe some people shorten the dip tube? I might have the wrong term since I don't even know what one is!

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Old 02-04-2013, 08:55 PM   #252
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Originally Posted by Chris7687 View Post
...Sorry all on the thread hijack. Just trouble shootin my cloudy Fire Rock clone here!
Forgiven.

Gelatin should be added to the beer while it is still at room temperature. Adding dissovled gelatin to a chilled beer will instantly turn the mixture into jello and it will sink to the bottom. True, it will eventually attract and bind with the protiens that are causing your beer to cloud, but it will be much more effective if the gelatin is allowed to fully blend with unchilled beer...and then chilled.

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Old 02-04-2013, 09:18 PM   #253
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I'm going to give that a shot next. How long does it usually take to clear?

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Old 02-06-2013, 02:51 PM   #254
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I'm going to give that a shot next. How long does it usually take to clear?
My last batch was two weeks in the primary. Straight to the keg with gelatin. Into the chiller at 30PSI for 36 hours. Drop the gas to 12PSI. Taste for carbonation levels. Kegged it on Sunday, by Friday, my third pint was rolling very clear. After an additional week, it was crystal clear and effervescing.
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Old 02-06-2013, 02:54 PM   #255
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Posted a page back, and got lost.

Have a whole sack of 2.0L Pale Ale Malt to burn through.

Is there a simple conversion I can add to the recipe to use the Pale Ale Malt instead of the Marris Otter and still get approximately the same beer? Perhaps add 1/2 lb of Biscuit or something?

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Old 02-06-2013, 03:20 PM   #256
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Posted a page back, and got lost.

Have a whole sack of 2.0L Pale Ale Malt to burn through.

Is there a simple conversion I can add to the recipe to use the Pale Ale Malt instead of the Marris Otter and still get approximately the same beer? Perhaps add 1/2 lb of Biscuit or something?
The difference would be negligeable if used as is...but two things you may do:

1) Toast 2 pounds of the base malt at 350 for 30 minutes.
2) Raise your mash temp by 3-4 degrees.
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Old 02-06-2013, 03:21 PM   #257
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The difference would be negligeable if used as is...but two things you may do:

1) Toast 2 pounds of the base malt at 350 for 30 minutes.
2) Raise your mash temp by 3-4 degrees.
Thanks! I'll try the toasting this time to see what I get.

Would you recommend toasting milled or unmilled?
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Old 02-06-2013, 05:15 PM   #258
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Thanks! I'll try the toasting this time to see what I get.

Would you recommend toasting milled or unmilled?
You toast unmilled. (specifically cited from radical brewing by Randy Mosher)

Here's a good link that shows the process:
http://barleypopmaker.info/2009/12/0...ng-your-malts/
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Old 02-10-2013, 08:23 PM   #259
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Brewed this one up yesterday. Ended up neither toasting nor upping my mash temperature. It was already my first 10+ gallon batch, first AG and first time using my mill, so I left well enough alone.

I think I did alright. Used BeerSmith. Scaled down the grain bill for 10.5 gallons into the fermenters, but left the hop additions alone.

Didn't calculated my thermal mass of the tun right (forgot the copper manifold), and forgot to account for cooling of the grain below room temperature due to milling outside. Came in with 25 qt of strike water and all the grain, ended up at 149.8F. Quickly dumped in my emergency strike water at 190F, and it only got me a 1F rise. Quickly got more 190F water ready using two pots on full blast and a bowl in the microwave. Hit 154.5F, then sealed it up and let it ride. Topped up, then the manifold clogged. Went to vorlouf and got only a trickle. Gave it a Fonzi smack and it knocked fee.

Did 1 sparge of 6.5 gallons. Forgot to compensate for the extra liquid I added to get the temp up at mash in.

Came up with est pre-boil 12.6 gal of 1.045. Actual 13.1 gal of 1.042, 3 pts low. Figured I'd boil 10-15 minutes before first hop addition to get the gravity back up. Didn't work out; forgot to adjust boiloff rate for the new springlike weather. Came out with 11.5 gal of 1.049, again 3 pts low. Called it good enough, pitched the starter, and they're already going to town less than 20 hours later.

Was a fun recipe. Color looks very close to what I see on my monitor. Smells great. The additions every 10 minutes were a bit of a pain without a hop spider, but I guess that's next on the list.

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Old 02-18-2013, 01:14 AM   #260
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Transferred to secondary yesterday, only because all 6 kegs were still in use and I needed the buckets back for another batch. Already within the range of expected FG. Started the Centennial dry hopping.

Picked up two more kegs today, but one needs poppits and both need o-rings. Half is getting kegged, half bottled for aging and gifts. Initial tasting seems promising, even this early.

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