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Old 10-12-2010, 11:30 AM   #241
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Originally Posted by RDatsun View Post
Brewed this ! Dont have Beersmith Used 5 lbs of Amber 1 lbs of Wheat both DME .Steeped grains @156 Degrees .75 Caramel/crystal 60 L .75 Chocolate 350 srm).50 Roasted barley (300 srm).50 Lbs.Lactose at 10 min .3/4 oz of Yakima Magnum .Did use whirlfloc.Only reason didnt follow this recipe is cause had this Dme and Yaks already wasnt goin to LHBS for 1/2 of Wheat or try to get German.Anyway could some1 tell me what my og and fg might come out since I no The extra 1/2LBS Amber DME will change it!Would def. appreciate it Thanks ,Rdatsun BTW Its sitting in tub on ice ! Will post how turns out thanks.Wondering if shoulda cut back on roasted Barley
A bit difficult to read because of the sentence structure, but it appears the only thing you changed was increasing the amber by 1/2 lb and decreasing the wheat by 1/2 lb. The OG and FG will be the same as the OP's.
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Old 10-16-2010, 08:53 PM   #242
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I am almost done brewing this today, just waiting for it to cool off. I used my 5 gallon beverage cooler for the first time to do a PM and it was kind of a nightmare to get the right temp. And in the end I'm not even sure what temp I actually was at, three different thermometers showing 3 different temps, 148 150 and 163. I hope it was somewhere in the middle there. The two low temps were glass therms and the high temp was my instant read digital. I think i'm going to get a new digital instant read, one of the ones I've seen recommended by people here. Otherwise using the cooler was pretty awesome compared to trying to maintain temp in my bottling bucket.

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Old 10-17-2010, 06:58 PM   #243
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Here's my latest pint off the keg of this. After the head subsides to this nice layer it really sticks around the whole time. Very good beer. I'll be making this again soon!

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Old 10-18-2010, 01:01 AM   #244
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OT

I have sad, sad news. I had to dump mine. Every last one of the remaining ones, out of fear for safety...

Note to self ( and reminder to others ) - if in the course of brewing you end up with 4 gallons of beer because you were obsessing over keeping all sediment out, don't forget to recalculate your priming sugar / DME.

Taste - SUPER. Nearly explosive concoction of CO2 from over carbing - hilarious, but not so super. I could take the utmost care in a light, gentle pour, and the action of drinking agitated the brew enough to make a head form think and stiff enough to set the bottle cap on. While a neat trick, I was scared that I was facing over primed bottle bombs.

But fear not - have the goods for another batch on hand - and Saturday is looking like a good day to brew .....

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Old 10-18-2010, 01:03 AM   #245
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Time to start kegging?

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Old 10-18-2010, 01:03 AM   #246
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You could have uncapped to let out CO2 then recapped once they had off-gassed a bit.

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Old 10-23-2010, 03:44 AM   #247
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Just bottled up 5 gal tonight! OG 1.065 FG 1.020. These numbers are a bit high due to the lactose, but not by much. Smelled awesome. I have a sample in the fridge chilling.

Will report back after a few weeks in the bottle.

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Old 10-23-2010, 10:45 PM   #248
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Bottled up 5gal today too. Hydro sample tasted incredible. Used an extra half pint in a batch of homemade ice cream. Lord have mercy.

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Old 10-25-2010, 09:18 AM   #249
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This recipe sounds so delicious! So I have just bought the ingredients to make the extract version (This will be my first stout!!!). The only thing I haven't bought is the yeast, as the shop only had a very limited selection. I already have the Danstar Nottingham, and wyeast London Ale III™ 1318, so which would you suggest?

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Old 10-25-2010, 01:07 PM   #250
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I used Nottingham with mine and I think it will be great.

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