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Old 09-14-2009, 07:26 PM   #91
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Has anyone tried this with the white labs manchester ale strain? It's rumored to be the Newcastle strain.

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Old 09-14-2009, 09:04 PM   #92
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Originally Posted by bmckee56 View Post
It is still a bit cloudy
It will clear, it just needs some more time in the keg.

Mine should be ready this coming Sunday, but wow am I getting anxious to try it
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Old 09-15-2009, 02:37 AM   #93
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Originally Posted by strohs View Post
It will clear, it just needs some more time in the keg.

Mine should be ready this coming Sunday, but wow am I getting anxious to try it
Yep. A good 2-3 weeks at 37 degrees in the keg will do wonders to clear almost any medium gravity beer.
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Old 09-19-2009, 12:21 PM   #94
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It is indeed clearing and I had some friends over last night and the first comment I received was "WOW...... did you really make this stuff your self!"

So I did take credit for brewing it, but the real credit goes to all the posters in this thread and especially "BierMuncher" for the original recipe.

I now however have another problem...... I need to start brewing larger batches of beer, cause now the word it out that I make a decent brew!

Thanks to all!

Salute!

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Old 09-21-2009, 02:55 AM   #95
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Quote:
Originally Posted by bmckee56 View Post
I now however have another problem...... I need to start brewing larger batches of beer, cause now the word it out that I make a decent brew!

Thanks to all!

Salute!
Oh what a tangled web we brew.
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Old 09-24-2009, 02:57 AM   #96
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Here's my take on a 5 gallon batch extract recipe.

Ingredients

Amount Item Type % or IBU
6.12 lb Pale Liquid Extract
0.50 lb Cara-Pils/Dextrine
0.41 lb Caramel/Crystal Malt - 20L
0.41 lb Caramel/Crystal Malt - 60L
0.41 lb Caramel/Crystal Malt - 80L
0.25 lb Chocolate Malt (450.0 SRM)


0.50 oz Target [11.00%] (60 min) Hops 21.4 IBU
0.25 oz Goldings, East Kent [5.00%] (15 min) Hops 2.4 IBU

1 Pkgs Whitbread Ale (Wyeast Labs #1099) Yeast-Ale


I haven't made this one, so use it at your own peril, but I started with Biermuncher's recipe and converted it in beersmith. I took out the Roasted barley because it came to 0.04 lb. That's like, 4 grains
Has anybody tried this yet? I was looking for a partial mash newcastle clone but I came across this link and thought I might try this extract recipe instead. It looks like it would be impossible to convert this recipe into a partial mash due to the amount of non-fermentables.
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Old 10-08-2009, 06:06 PM   #97
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I brewed this last weekend and my Og came out perfect. All is going well in the primary, but I think when I was measuring my grains out I added too much roasted barley. Hints of coffee are hitting hard when I've tasted my hydrometer samples. The color is off a bit too, but I'm hoping that once it clarifies it will lighten up.

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Old 10-08-2009, 06:12 PM   #98
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Just had one of these from over a year ago. Still holding strong and bright as ever.

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Old 10-08-2009, 06:22 PM   #99
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Alright, I brewed this ale on Sunday 10-4 all came out well. My og was 1.040 and I pitched my starter. I used whitebread yeast. Anyways, I was concerned on Tuesday b/c my airlock stopped bubbling, but I know that doesn't always mean that ferm has stopped. I took a gravity reading on Tuesday and I got 1.016. I took another today and it's still at 1.016. I have a packet of Nottingham, but I don't want to pitch it unless I have to b/c I want to keep the mild flavor from the whitebread yeast strain. What should I do?!

Thanks in advance,
J

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Old 10-08-2009, 06:55 PM   #100
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You don't need anymore yeast. Leave it be. I'd let that thing sit for two weeks before racking to another vessel to clear up. 1016 is a decent finishing gravity for a brown...it will lend some residual sweetness. Nonetheless, you're likely to pick up another point or two over the next few days.

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