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Old 02-15-2012, 09:46 PM   #21
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Maybe this is a dumb question, but what should the sort volume be? Noob alert!

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Old 02-15-2012, 10:35 PM   #22
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I'm not familiar with the term sort volume, what exactly are you looking to find out?

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Old 02-15-2012, 10:48 PM   #23
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I meant wort. Sorry, this is my firts time.

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Old 02-15-2012, 11:27 PM   #24
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Ah that makes sense, I thought you were possibly asking about volumes of co2 pressure and overlooked the obvious typo lol sorry about that.

It is for 5.5 gallons net, post boil.

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Old 02-16-2012, 07:04 PM   #25
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Thanks for the help. First time... fingers crossed.

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Old 04-03-2012, 05:04 AM   #26
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I just brewed this up last month. I cracked one open early, last week. I have to say, it was great. I added a some sweet and bitter orange peel. Like I said, it was great. I am looking forward to the upcoming weekends of indulgence. Thanks for the recipe!

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Old 04-03-2012, 06:43 AM   #27
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Hey that's awesome man. I'm glad you enjoyed it!

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Old 04-09-2012, 10:01 PM   #28
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Anyone care to translate this one to an extract kit for me? That blood red color is awe inspiring.

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Old 08-14-2012, 04:33 PM   #29
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Hey, this looks like a really interesting recipe. I've been intrigued by using Belgian yeast recently, and have never seen a heavily Munich based recipe with Belgian yeast. Do you have any other recent thoughts on what a good alternative, available yeast would be?

Also, how long did you ferment/age this one before it got really good? I'm hoping I could brew this and have it drinkable by Oct. 1st.

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Old 11-17-2012, 08:44 PM   #30
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Thank you for the recipe I am going to brew this tomorrow but change a few minor things.

8lb light Munich
2lb. Carahell
2lb. Belgian pale
1oz Hallertau @60
1oz Liberty @30
WLP 575 Belgian Style Ale Yeast Blend

I will post my results when finished.

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