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Old 09-13-2011, 03:24 PM   #151
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Wow! Fast reply! Regarding the IBU, I must be blind or something. Maybe it is just cuz I'm on my phone though...

I wouldn't pitch it on the whole cake, just to be clear, as I figured esters were right for the style but didn't know if 1084 had the "right" (or enough) esters. I'll probably take the advice though and go with S04, if nothing else just because I haven't used it yet.

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Old 09-13-2011, 08:31 PM   #152
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I'm 30 min into my mash on this recipe right now. Brewing outside for the first time ever on possibly the last 80+ degree day of the summer. This is great.

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Old 09-13-2011, 09:15 PM   #153
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I'm 30 min into my mash on this recipe right now. Brewing outside for the first time ever on possibly the last 80+ degree day of the summer. This is great.
I cant wait til we get down to 80°, I love winter brewing!
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Old 09-14-2011, 10:56 PM   #154
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Brewed 10 gallons One with Notty and one with S04 bot got stuck around 1.2 To top that off they are both shooting plenty of astringency. So much for using Mash 5.2

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Old 09-18-2011, 11:51 PM   #155
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Just placed an order for this. Going to use some Pale Chocolate instead with WLP005.

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Old 09-18-2011, 11:52 PM   #156
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I cant wait til we get down to 80°, I love winter brewing!
I hear you, we had our first cool day Friday at 89 with 60% humidity.
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Old 09-19-2011, 04:47 AM   #157
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I hear you, we had our first cool day Friday at 89 with 60% humidity.
I get a kick out of people who can actually use their hose or cold tap on the sink for chilling down wort with an IC, my cold water most of the year is above 100 degrees, no such thing as a cold shower in AZ.


Many have also never enjoyed outdoor brewing here in the summer, the mash temps can go up if you aren't careful, I have resorted to a wet towel and a fan to make a swamp cooler to keep my mash at 149 degrees on a saison this past summer.
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Old 09-24-2011, 01:02 PM   #158
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not sure what happened, not used to working with such a small grist I guess, but I added 164 degree water and only mashed in at 150. my basement is 73 degrees....anyway, i don't have any lactose lying around, but i was wondering if a little bit of dme to the boil might help in replacing some of the reduced maltiness i'm going to get from the reduced temps in the mash.

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Old 09-24-2011, 02:52 PM   #159
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Settign up my equipment to brew tomorrow and I just discovered my smaller cooler is missing so all I have is a 52quart rectangle available. How much of a pita will it be to keep the mash temp in range with a 1:1 on such a small grain bill in my larger cooler?

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Old 09-24-2011, 05:49 PM   #160
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You could mash at 1.25:1 and heat a bit higher you can always stir it down to the right temp.

Easier to lower the temp than trying to raise the temp.

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