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Old 03-02-2012, 08:17 PM   #231
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Well, I kegged mine on Tuesday night. Forced carbed for the first time and I think I over carbed. But since I have been letting pressure out over the last few days, it has been getting better. I think it tastes great though. Ill be surprised if the keg lasts too long. Already planning my next brew! BTW how do I know when I get to 1.8 volumes??

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Old 03-02-2012, 08:28 PM   #232
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Well, I kegged mine on Tuesday night. Forced carbed for the first time and I think I over carbed. But since I have been letting pressure out over the last few days, it has been getting better. I think it tastes great though. Ill be surprised if the keg lasts too long. Already planning my next brew! BTW how do I know when I get to 1.8 volumes??
I'm not a kegger but I know there are calculators out there that tell you how much psi to set the regulator based on the temperature of your kegerator/keg. I'm sure google should score a few hits.
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Old 03-03-2012, 06:34 PM   #233
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Well, I kegged mine on Tuesday night. Forced carbed for the first time and I think I over carbed. But since I have been letting pressure out over the last few days, it has been getting better. I think it tastes great though. Ill be surprised if the keg lasts too long. Already planning my next brew! BTW how do I know when I get to 1.8 volumes??
I printed this one out, laminated it and hung it in my kegerator

Force carbonation chart
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Old 03-03-2012, 06:41 PM   #234
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Making this tomorrow, az. Probably gonna use EKG, and maybe willamette. US-04, as I'm out of notty.

45 minutes for the bittering addition?

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Old 03-03-2012, 08:48 PM   #235
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Making this tomorrow, az. Probably gonna use EKG, and maybe willamette. US-04, as I'm out of notty.

45 minutes for the bittering addition?
I like both those hops! keep me posted on how you like the beer with them.

Yes the bittering addition is at 45 minutes, one of these days I'm going to FWH this one to see how it tastes with the smoothness I seem to get from it.
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Old 03-20-2012, 09:57 PM   #236
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I used willamette for a mild and loved it.

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Old 03-21-2012, 06:13 PM   #237
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I just kegged this one last night. Had to make a few adjustments due to availability at the LHBS, and ended up going with Wyeast Yorkshire instead of Notty. Hydro sample tasted great! I know, I know ... it's like those Allrecipes.com reviews where people comment "I love this recipe, except I add X, Y and Z." Not the same, but this recipe was an inspiration for sure!

It was also my first time kegging, so I'm impatient. I didn't rock it, but I set it to 20 psi for a couple days at 44 F in the fridge, then I'll lower that to serving pressure (around 7 or 8). Can't wait to sample!!

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Old 03-22-2012, 12:59 PM   #238
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I just kegged this one last night. Had to make a few adjustments due to availability at the LHBS, and ended up going with Wyeast Yorkshire instead of Notty. Hydro sample tasted great! I know, I know ... it's like those Allrecipes.com reviews where people comment "I love this recipe, except I add X, Y and Z." Not the same, but this recipe was an inspiration for sure!

It was also my first time kegging, so I'm impatient. I didn't rock it, but I set it to 20 psi for a couple days at 44 F in the fridge, then I'll lower that to serving pressure (around 7 or 8). Can't wait to sample!!
I think you did just fine, I substitute ingredients all the time to use up what I have or what I can get.

There are some recipes that I have never brewed to the letter, and because I liked the results with my subs I just brew it with the substitutions from there on out.
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Old 03-22-2012, 01:54 PM   #239
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There are some recipes that I have never brewed to the letter, and because I liked the results with my subs I just brew it with the substitutions from there on out.
Isn't it great being a homebrewer?
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Old 03-22-2012, 04:51 PM   #240
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Going to brew this again next weekend. I have had no time to brew in many months, cant wait! I am thinking of using Wyeast London ESB this time around and FWH... any thoughts?

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