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Old 08-15-2011, 02:41 PM   #101
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Haha that is weird. Whats crazy is that I had all my grain measured out and put in my grinder, when somehow the small table it is on tipped over, spilling my grain all over the floor. Luckily my floor was clean, and I swept up most of it, but probably .2 of a pound was missing or went under stuff. Still got 1.070

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Old 08-15-2011, 07:06 PM   #102
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yep. I lost a little bit dumping the entire mash into a bucket to try to open up the weave on my braid. Still hit 1.070. I have no idea how. Like I said, I expected it to be way under. Who knows. Stars must have been in alignment.

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Old 08-27-2011, 11:09 PM   #103
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I just picked some fresh cascades. I have 3 pounds of it. Going to brew a batch of this with some and dry the rest. What do you all suggest? Use the fresh at 5x amounts for both the 15 and 5 min additions? Or just the 5?

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Old 08-28-2011, 07:51 PM   #104
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Boiling this as I type. Had trouble with my first runoff again. Once I have problems, then the liquid starts to cool, which makes it run slower, which ends up cooling the mash more, which makes it run slower, ad infinitum. Once I added the hot sparge water things loosened up, but I am afraid I will end up with a ton of trub in the bottom of the fermenter again. But it turned out good last time, so I am not too worried. When fermentation is complete I am going to dry hopagain, this time with an ounce of both centennial and cascade. Great stuff.

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Old 08-28-2011, 10:28 PM   #105
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I ended up with an OG of 1.078. I think a little too vigorous a boil. Added a gallon of water when I pitched the yeast, the carboy looked at about the right level. I need to get my equipment calibrated.

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Old 09-26-2011, 12:03 AM   #106
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i pitched this on to a cake from a 1.040 beer, and added 1 packet of dry yeast sine my OG came in over 1.070. it went crazy in 4 hours, but it pooped out. I had 1.018 on 9/20 and i am at 1.016 today. i am rousing the yeast, but I think i am suffering a bit from premature fermentation....never tried the beano trick, wondering if I should now or at least rack to a secondary to prevent autolysis off flavors...

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Old 09-26-2011, 12:23 PM   #107
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it might be done - you're pushing 80% attenuation right now going from 1.070+ down to 1.016

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Old 11-02-2011, 02:15 PM   #108
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Ed - What type of efficiency is this recipe built for? Sorry if I missed it somewhere.

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Old 11-02-2011, 07:14 PM   #109
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All my recipes are rated at 75% efficiency. It's strange how some of the bold items have disappeared from my recipes.

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Old 11-12-2011, 06:34 AM   #110
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Mighty fine Beer!! Thank you.

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