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Old 04-06-2013, 04:34 AM   #531
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My HBS accidentally milled and combined all my grain before I could toast it. So I just pulled out 2 lbs of grain from the bag and toasted it. Beer turned out great! Another option would be to replace those 2 lbs with Vienna.
I used Victory instead of home toasting the malt with great success.
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Old 05-02-2013, 02:34 AM   #532
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So I'm really stoked to be making this beer on Saturday, especially since I've been reading about it for months.

I've got 1 oz each simcoe and amarillo as pellet and 2 oz each as whole hops. Any thoughts on when best to add which type (pellet vs whole hop?) Doubt it will matter, I think this is going to be a freaking blast to brew!!

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Old 05-02-2013, 03:14 AM   #533
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So I'm really stoked to be making this beer on Saturday, especially since I've been reading about it for months.

I've got 1 oz each simcoe and amarillo as pellet and 2 oz each as whole hops. Any thoughts on when best to add which type (pellet vs whole hop?) Doubt it will matter, I think this is going to be a freaking blast to brew!!
Definitely dry hop with the whole leaf and bitter with pellets. This should keep your IBUs closer to what is calculated.
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Old 05-02-2013, 11:31 AM   #534
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Definitely dry hop with the whole leaf and bitter with pellets. This should keep your IBUs closer to what is calculated.
Thanks, Sippin! Can't wait to make this. I'm a lifelong Chicagoan living in exile in the western suburbs.
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Old 05-02-2013, 02:52 PM   #535
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Thanks, Sippin! Can't wait to make this. I'm a lifelong Chicagoan living in exile in the western suburbs.
Haha! I'm a lifelong NW Burber living currently in the city. I know how it is to be both places, each has its advantages and disadvantages.
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Old 05-02-2013, 03:39 PM   #536
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About to mash out in Bucktown in Chicago (4 more minutes). Awesome day to brew. Enjoy the lakewalk. I brewed it last year and loved it. I think it may be my only repeat brew.

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Old 05-04-2013, 07:34 PM   #537
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Just got done brewing this one. Thanks Dude!! and all other helpful commenters.

I put 1/2lb melanoiden but otherwise followed the recipe and got just over 5 gal OG 1.050 so I'm a very happy boy. Plus I made up 5 gal apfelwein during mash!!!

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Old 05-06-2013, 12:53 AM   #538
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This recipe looks great. Thanks for all of the info.

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Old 05-07-2013, 01:37 PM   #539
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I made this using a 1L starter of Wyeast 1056, it took off within 12 hours or less. The airlock bubbled for about a day or so then stopped. I've had it in a swamp cooler with water in the garage where the temps get down to about 58°F at night and up to around 63°F during the day (I expect this to stay consistent for the next week or so). Does anyone think I'm fermenting too cool? I know that during the height of fermentation the temp inside the fermenter can be several degrees above ambient.
I think it will be alright, guess I just need to fret about something...

Thanks in advance for any help.

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Old 05-15-2013, 02:14 AM   #540
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Went through a few dozen pages, and search wasn't helping out...

I know 05 is a nice clean work house that is very consistant for me...

Just curious if anyone has tried wlp007 for a tad drier or wlp051 for a fuller body?

Just looking for some ideas before I brew this sunday.

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