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Old 07-19-2012, 01:08 AM   #441
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Just popped open my first bottle of this brew. It came out high on the OG so its a bit stronger, over 7% if I remember correctly. All I can say is wow, what a delicious brown. It's still quite young, they've been in the bottles only about a month, so I expect it can only get better from here, now the test of patience.

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Old 07-19-2012, 06:41 PM   #442
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Has anybody run into a watery taste with this really young?

I brewed a second batch, and although I hit all my numbers, it tasted watery when I took a hydrometer sample.

Seems I got a FG of 1.010 so slightly low.

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Old 07-20-2012, 12:11 AM   #443
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Quote:
Originally Posted by thx997303
Has anybody run into a watery taste with this really young?

I brewed a second batch, and although I hit all my numbers, it tasted watery when I took a hydrometer sample.

Seems I got a FG of 1.010 so slightly low.
Yeah, my first try with this recipe seemed a little thin to me too. I'm going to throw a little Munich in it next time to big up the mouth feel.
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Old 07-21-2012, 04:05 PM   #444
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Far from watery or dry with mine, but it finished at 1.012 and had a starting gravity of 1.067. It is very good, with a great body. Maybe your water profile affected the body?

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Old 07-21-2012, 07:07 PM   #445
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Just mashed in. 1-Gallon AG batch (yes, I only do 1 gallon batches, big whoop wannafightaboutit?). Strike temp met at 158, hit 154 after doughing in, wrapped up in sleeping bag and set the timer for 60 minutes. Updates to follow...

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Old 07-21-2012, 08:02 PM   #446
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Mashed for 1 hour. Just checked and temp of mash was 148. Looks like I lost some degrees from the 154 mash temp :/

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Old 07-21-2012, 08:08 PM   #447
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Mashing out (BIAB). Just stirred until I hit 170 and letting sit for 10 min. Will then begin boil and hop additions, ok folks?

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Old 07-21-2012, 09:02 PM   #448
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Pre-Boil


Boil

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Old 07-21-2012, 09:59 PM   #449
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Just pitched yeast. Starting gravity 1.051. Sample tastes nice, sweet, malty, and caramel. I reckon this is gonna be a fiiiiiiine brew.

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Old 07-21-2012, 11:48 PM   #450
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In the fermenter, setting the chamber to 65

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