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Old 10-10-2013, 01:52 PM   #201
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Originally Posted by GeorgiaMead View Post
I'm wondering how long should this stay in primary? Beersmith says 4 days then transfer to secondary for 10 days then bottle... And seasoned brewers have conflicting views cause I'm up for the task
I did 10 days primary.... 7 days secondary no dry hops.... Then 7 days with dry hops

Worked for me... If you dry hop for over 10 days you are pushing the limit and it could partake some vegetable flavors
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Old 10-10-2013, 02:17 PM   #202
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Ok thank y'all fermentation has slowed down to very little airlock activity, so I'm thinking ten days will be good and then 2 weeks in secondary and 5 days of dry hops

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Old 10-10-2013, 06:03 PM   #203
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No need to transfer to secondary. Just dry hop right in the primary. Less chance for infection/oxidation and less cleaning to do!

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Old 10-10-2013, 07:45 PM   #204
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I do wines meads an ciders. So infection/ oxidation I am not worried I am very efficient at transferring to secondary and so forth

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Old 10-11-2013, 08:17 AM   #205
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I can't wait to make this beer I try to brew 2 gallon batch extract of Darth Vader brew happy happy

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Old 11-18-2013, 05:35 PM   #206
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Going to make this today.

Sent a partial recipe to the LHBS (sans base malt and hops). Didn't include the recipe name or anything else except the word "CDA". Got the bag back with "Should Have Worn a Rubber CDA" Sharpied into the side. Clearly, somebody recognized your recipe!

Problem is, I didn't plug it into BeerSmith before sending off the recipe, so I got the exact amount of specialty malt you specified here. Looks like you're building off 65% mash eff at 1.066, but I'm getting 78-80% at in the 1.060's and below. I'm going to keep it at the recipe as listed, but fully expecting this to hit 1.077 (75%) - 1.082 (80%) on my rig. If I were to dial it back to 1.066, it'd probably be far too malty.

It'll be a doozie at 7.6% - 8.1% ABV. Can't wait.


UPDATE: Scratch all the high-grav mess above. I realized that the LHBS gave me a bag of evenly-mixed grains at exactly 5#. Scaling the recipe in BeerSmith to 80% and 1.066, I hit:

1# 9.6 oz Carafa III
1# 9.6 oz Crystal 15
12.8 oz Special Roast
--- Total 4#

Scooped off exactly 1# of the mixture and will be (hopefully) putting it towards my re-brew of this.

Also, I'm out of US-05. Had hoped to brew this two weeks from now, after an LHBS run, but all of my other planned recipes take US-05 as well. Guess I'll be using Nottingham instead, as I have 9 packets on-hand.

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Old 11-18-2013, 08:03 PM   #207
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Perhaps you've already done it and in that case you can ignore this, but getting completely homogeneous mixtures of solid particles isn't the easiest thing, so I wouldn't assume that taking off 20% of it will still result in what you expect. Of course brewing isn't an exact science, so it will probably be fine, but just wanted to let you know.

Couldn't you have just increased the batch size? Of course there are reasons why you may not have wanted to that too.

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Old 11-18-2013, 09:17 PM   #208
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Quote:
Originally Posted by mtnagel View Post
Perhaps you've already done it and in that case you can ignore this, but getting completely homogeneous mixtures of solid particles isn't the easiest thing, so I wouldn't assume that taking off 20% of it will still result in what you expect. Of course brewing isn't an exact science, so it will probably be fine, but just wanted to let you know.

Couldn't you have just increased the batch size? Of course there are reasons why you may not have wanted to that too.
Already bringing to boil, so indeed too late, but... yes and no on the increasing batch size.

Boiling down to 10.5 gallons. Moved it up to a 90 minute boil, so volume out of the tun was closer to 13.6 gallons.

My tun can certainly deal with 15 gallon batches up to about 1.075, but a 20% larger batch probably wouldn't have fit in the keggle for a 90 minute boil (16.32 gal), and it would have been very tight at 60 minute even (15.36 gal).

Plus, my fermentation chamber only has room for 20 gallons (4 buckets), and I put 10 gallons of a scotch heavy in there yesterday.
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Old 11-18-2013, 09:44 PM   #209
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Put this on my list

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Old 11-18-2013, 09:51 PM   #210
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First tasting the from the kettle..

Definitely roasty. Not acrid like I expected.

Felt it needed something to provide a light, fresh note to keep it on the IPA side and away from Porters. Trying to stay away from this one having an overpowering Ruination hoppiness, and more of a Two Hearted floral hoppiness to balance the backbone.

Switched out the flameout 2oz of Cascade for 0.2oz Cascade and 1.8oz Centennial.

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