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Old 04-20-2011, 02:46 PM   #81
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Fermentation activity was going strong the next morning and was done in about 2 days. I haven't taken a FG reading yet, but I'm wondering how long to keep this in primary. Fermentation temps have been between 65 and 68F. I'll probably let it stay on the warm side as some sort of ale-based diacetyl rest (??). I see you primaried for 21 days and secondaried for 7. I've never primaried for that long (usually between 7 and 14 days depending on the beer), but I'll follow your method. Can you give me some reasons why you chose such a long primary?

Thanks!

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Old 04-20-2011, 03:45 PM   #82
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Gives the yeast plenty of time to reabsorb some of their byproducts, plus I've found that bulk aging like that tends to give me good beer faster than aging in the bottles.

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Old 05-12-2011, 05:47 PM   #83
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This has been a hit with any beer lover I've given it to. I'm almost done with my keg, and I'm already considering bumping my list of things I want to try down a notch so I can get 5 more gallons of this prepared. Thanks for the awesome recipe!

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Old 05-13-2011, 06:19 PM   #84
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Quote:
Originally Posted by ChshreCat View Post
I just brewed up a batch of this on Sunday that's going to the HBT comp and NHC this year.

I made some adjustments to it though. If it comes out good, I'll post the recipe.

I was wondering how the adjustments turned out?
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Old 05-13-2011, 07:11 PM   #85
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I've made this twice as an all-grain recipe, which I converted as follows:

6.00 lb 2-Row Pale Malt 48%
3.00 lb Munich Malt 24%
1.00 lb Crystal Malt 60L 8%
1.00 lb Special B Malt (180.0 SRM) Grain 8%
0.50 lb Biscuit Malt (23.0 SRM) Grain 4%
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4%
1.50 oz Fuggles [4.00 %] (60 min) Hops 16.3 IBU
1.50 oz Fuggles [4.00 %] (10 min) Hops 5.9 IBU
Total Grain 12#
Mash at 152 to 154 for 60 minutes.

For yeast, I've used S-04 and Wyeast 2450 (Denny's), and I think I prefer Dennys. YMMV.

Cheers!

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Old 05-13-2011, 08:35 PM   #86
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Quote:
Originally Posted by RugenBrau View Post
I was wondering how the adjustments turned out?
Flavor was good, but the color was a little light. Not quite ready.

Quote:
Originally Posted by frazier View Post
I've made this twice as an all-grain recipe, which I converted as follows:

6.00 lb 2-Row Pale Malt 48%
3.00 lb Munich Malt 24%
1.00 lb Crystal Malt 60L 8%
1.00 lb Special B Malt (180.0 SRM) Grain 8%
0.50 lb Biscuit Malt (23.0 SRM) Grain 4%
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4%
1.50 oz Fuggles [4.00 %] (60 min) Hops 16.3 IBU
1.50 oz Fuggles [4.00 %] (10 min) Hops 5.9 IBU
Total Grain 12#
Mash at 152 to 154 for 60 minutes.

For yeast, I've used S-04 and Wyeast 2450 (Denny's), and I think I prefer Dennys. YMMV.

Cheers!
If someone can compare this with the original and if it's about the same, I'll copy your recipe to the main page as an all-grain version and give you props for it.
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Old 05-13-2011, 11:37 PM   #87
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Quote:
Originally Posted by ChshreCat View Post
If someone can compare this with the original and if it's about the same, I'll copy your recipe to the main page as an all-grain version and give you props for it.
No man, don't be giving me no props, it's your recipe. I made some wild-a$$ guesses about amber extract, that's all.



ETA: Hey, now I'm curious. Next time I brew this (I'm out right now, due to problems with having made a popular beer), I'll send you a few bottles. I'd like to find out how it compares.
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Old 05-15-2011, 07:35 PM   #88
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Hey All,

I just brewed this and its awesome. But I'm gonna try a slightly modified version but I think I may be overcomplicating the recipe a bit

Here's what I was thinking

4.4 lbs light lme

1.1lbs dark lme
0.5 lbs crystal 80L
0.5 lbs munich 80L
-----I added these to compensate for not having amber lme

0.5 lbs carapils
1 lbs special B
0.5 biscuit mal
0.5 pale 6 row

-------------------------
Think this is a good idea? Any opinions?

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Old 05-19-2011, 12:37 PM   #89
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Quick question - how long would it take for this beer to be fully ready and not green? My sister has just requested a beer for her post-wedding picnic, giving me just over 6 weeks' time. I know some browns can still be a little green at that point; is this one of those, or would I be OK if I kegged it around 4 weeks and carbed for 2 or 2.5?

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Old 05-21-2011, 01:12 AM   #90
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Terrible image, but I'm loving this brew
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