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Old 04-23-2012, 02:19 AM   #131
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Brewing this tomorrow as my second BIAB (I've done a bunch of partials/extract). Added a pounds or so more 2 Row just to give the recipe a bit more weight according to Beersmith, but the basics as posted sound rock solid.

I'm looking forward to trying it, BierMuncher!

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Old 04-23-2012, 03:32 PM   #132
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well my finished product was much darker and I got just under 10 gallons of end product.

I used standard 2row.

I may have to repitch as in my tiredness I made a rookie mistake and pitched my yeast too early.... I believe the temp was 78, I was measuring by the output of the wort chiller and not the temp of the wort, so when I brought it inside to split it.... the wort was still 100F, so 45 minutes later I split it and pitched it.

forgetting it was still 78F.


Well we will see what happens, else I will get some more cali ale and repitch.

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Old 04-24-2012, 03:41 PM   #133
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ok, so I split a single white labs California yeast vial between two 5 gallon batches, and 20 hours ~ later I had two vigorous active fermentations underway.

I saved a bit of the original yeast from the vial and added some extra wort I got from the grains after I boiled it and cooled it. Talk about trub heh, I also saved enough wort from the runnings after I sparged. It was enough to fill four sanitized grolsch bottles and I have them in the fridge now.


I originally thought the color of the wort was much darker then what it was supposed to be, however from cold crashing the un-hopped and un pitched wort, I can tell it is just the sediment and trub from the pellet hops that is suspended in the liquid.

I do believe I will be making my bottom pickup tube on the side instead of the center bottom due to the trub and gunk that I saw in there after a boil... sheesh..

Needless to say I am curious to see how much really settles out.

Pics posted soon.


P.S. the sample tasted excellent.

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Old 04-30-2012, 08:18 PM   #134
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Looking good, I split this between two 6 gal glass carboys... I know im in the process of switching to plastic, their damn heavy and dangerous.

The carboy that had about 3 1/2 - 4 gallons stopped today which is 8 days, the second which has been in the ferm chamber I built at a constant 60 then ramping to 64 over a week, is still bubbling, I am assuming it is attenuating along. I used the recommended yeast.

Should I just leave the one in the chamber going for another 9 days or should I rack it to a clean carboy to clarify for 9 days then crash cool it down to 38 and rack it into a corny keg and leave it for a week???

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Old 04-30-2012, 08:28 PM   #135
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I brew a similar recipe to this, use two row and 60L. 1 Oz centennial @60, .5 centennial @10, cascade .5 0z flame out.

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Old 05-02-2012, 09:10 PM   #136
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I brewed this up with wyeast american ale II and dry hopped with an ounce of cascade (I was drunk and just poured the whole pack in). It came out pretty awesome! The beer has been in the keg for almost 4 weeks and it never cleared, I guess because of the yeast strain. But its pretty freaking awesome.

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Old 05-28-2012, 03:49 PM   #137
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Brewed 10 gallons of this the other day. Subbed US-04 yeast for that tad bit of malt.
Also tried my cleaning up my water for the first time, so I'm quiet excited to see the results.
Thanks for the recipe.

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Old 06-12-2012, 12:32 AM   #138
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Default First HBT recipe and first keg :)


So with 14 pages of reviews thus far I figured we should give this one a shot. Went to my local brew store and bought my extract components, as well as dropping about 400.00 on kegging equipment. So its all you guys fault!! So this will be our first kegged beer. I will post pics of my Keezer soon but here is the extract recipe we went with.

Steeping Grains 45min steep
1/2lb Carapills
1/4lb Caramel Crystal Malt 60L

Malts
3.3 lbs Muntons Light Malt 70 minutes
3lbs Xlight DME 20 minutes

Hops
2oz Pearle 70min
1oz Cascade 15min
1oz Cascade 10min
1oz Cascade 5min

Yeast
Wyeast 1056

OG 1.050

Yeast went crazy for about 4 days and has been quiet ever since, We have always used a secondary for 1-2 weeks but I am thinking I may move this straight to a Keg and force carb it on the 13th since it will have had just over 2 weeks to get its fermentation all done.

I will let you all know how it turns out.

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Old 06-14-2012, 04:01 PM   #139
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Anyone use Nottingham? I have two packs in my fridge and hoping to brew this weekend and don't have time to get to lhbs....

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Old 06-14-2012, 05:56 PM   #140
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Quote:
Originally Posted by jasert39
Anyone use Nottingham? I have two packs in my fridge and hoping to brew this weekend and don't have time to get to lhbs....
I think notty would work fine.
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