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Old 03-03-2012, 06:24 PM   #171
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Brewing this recipe today as a partial mash – anyone know if a partial mash should use the same 75-min mash-in time as the all-grain recipe calls for?

Edit: for anyone else doing the PM, the answer is yes - I hit the preboil target spot-on, though I did have to add 1lbs 2 oz of DME to hit the target OG.

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Old 03-03-2012, 11:51 PM   #172
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Quote:
Originally Posted by jwbeard
Brewing this recipe today as a partial mash – anyone know if a partial mash should use the same 75-min mash-in time as the all-grain recipe calls for?
I did a 60 min mash on my PM version posted above, met my target OG, came out tasty!
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Old 03-12-2012, 08:08 PM   #173
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Tapped a keg of this incredible brew this weekend. We did AG and after the 21 day primary we racked into the secondary and added homemade vanilla extract (2 tahitian vanillia beans, diced and soaked in an once of vodka in a mason jar for 21 days). It is one of the best stouts I've ever had.

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Old 03-20-2012, 07:37 PM   #174
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OG of 1.067 FG of 1.020. Used WL004 and mashed at 154* no sparge. Grain bill increased by 25%. I'm really looking forward to this.one

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Old 04-02-2012, 01:51 AM   #175
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Has anyone had any trouble getting this beer to carbonate? I have had mine in the keg force carbonating for almost 2 months and there is very little carbonation. I checked the keg, it's fine. The other kegs (4) are fine. It's just weird.

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Old 04-02-2012, 07:01 PM   #176
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is there a point instead of adding the lactose in fermentation instead of at bottling/kegging?

it's commonly written that yeast struggle with higher OG, but not clear if that's referring to fermentable sugars or everything in there.

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Old 04-02-2012, 07:19 PM   #177
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I don't know if that's the issue, I'm force carbing these, I just can't get it to absorb any co2. I've tried cranking up the pressure and it doesn't seem to help.

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Old 04-02-2012, 08:31 PM   #178
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I am planning on force carbonating as well. One more week in secondary. What temp is keg/beer at while attempting force carb?

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Old 04-02-2012, 08:38 PM   #179
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38 degrees. I've made 30 gallons of this, for some reason this one batch just won't carbonate, no matter what I do. It tastes great, just a little flat.

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Old 04-02-2012, 10:23 PM   #180
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Quote:
Originally Posted by Irishwrench
I am planning on force carbonating as well. One more week in secondary. What temp is keg/beer at while attempting force carb?
Search the forum for carbonation chart. But itncomes down to, the lower the temp the lower the needed pressure because the colder liquid will absorb the co2 easier. So I Carb at a higher pressure because I don't have room in the fridge.
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