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Old 09-26-2012, 09:09 PM   #271
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A lot of coolers list the volume under the concave top as part of the total volume. Of course, you can't use that for mashing. I can get about 9.5 gal. in my 48 qt. cooler.

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Old 09-30-2012, 08:09 PM   #272
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Brewing this now. Used a keg as a mash tun for the first time. Wrapped it in a moving blanket, lost 4 degrees over an hour. Can RDWHAHB cause I'm on call. I'm sure it'll be fine.

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Old 10-25-2012, 02:08 AM   #273
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Hi everyone I will be brewing this tomorrow. I have a 2L starter that i put on the stir plate monday night and this morning i began to cold crashing in my fridge. But I have read a lot of people having difficulty getting their FG inline with Denny's 1.013. My question is do you all think the 2l starter would be enough? What is the best temp to ferment this fav 50 yeast?

First time using this yeast strain and I want to ensure my fermentation goes well. I also use yeast nutrient in the boil and aerate with O2 to help my fermentations.

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Old 10-25-2012, 03:54 PM   #274
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I ferment in the low 60s. If you're concerned about your FG being high, drop the mash temp to 150 and let it go for 90n min. instead of 60. Plan on 3 weeks in primary.

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Old 10-25-2012, 07:46 PM   #275
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I'll be putting this on tap Friday I think. Hyrdometer taste from primary was excellent, very very hoppy. Hoping it has a strong nose when it pours from the tap as well after the dryhop

Thanks again for an excellent recipe.

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Old 10-25-2012, 07:51 PM   #276
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I've got this all kegged up now. It's not totally carbed but getting there. We ended up doing 10 gallons and the last hop addition (1.5 oz Mt Hood) I wrote as 0.5 so we ended up just DHing the extra hops. They were whole leaf and I ended up clogging my siphon and the keg dip tube. Ugh. All said and done, it is a very delicious beer. The hop combination is very interesting and not like any other IPAs I have had, but not in a bad way. I will definitely be brewing this again.

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Old 10-26-2012, 02:01 PM   #277
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Questions: 1) Thinking of lowering the % of rye malt. It seems a bit high but then I've never used it. Is it very spicy like rye bread?
2) If I can't get Mt Hood hops from the LHBS, are there acceptable substitutes?

Thanks for responses.

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Old 10-26-2012, 08:44 PM   #278
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Brew as is then make changes. If you must, use Hallertau in place of Mt. Hood.

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Old 10-26-2012, 09:02 PM   #279
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OK. I'm up for experimenting. Thanks.

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Old 10-27-2012, 04:33 PM   #280
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Quote:
Originally Posted by TrubHead View Post
Questions: 1) Thinking of lowering the % of rye malt. It seems a bit high but then I've never used it. Is it very spicy like rye bread?
2) If I can't get Mt Hood hops from the LHBS, are there acceptable substitutes?

Thanks for responses.
1.) don't do it. How do you know it's too much until you try it? I made many test batches of the beer and if less rye made it better, the recipe would have less rye! At least try it as is before you change anything.

2.) Hallertauer
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