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Old 04-07-2010, 04:17 AM   #221
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Originally Posted by msa8967 View Post
Is using a secondary for the beer after 2 weeks still advised? I have had this going in the primary for 16 days now and have read many posts in other parts of the forum that using a secondary is not really needed and can become a problem. This is the first batch of this recipe I have made so I would like to make sure I don't screw it up at thios point.
I fermented mine kind of low and the krausen didn't even THINK about falling for week and a half. I'm doing a second batch and I'm going to wait till it looks like it is starting to clear before moving it.
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Old 04-16-2010, 01:50 AM   #222
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Default Partial Mash SWMBO Slayer


I'm looking to do partial mash version of this beer. I put together these ingredients and was wondering if anyone could comment on whether they think this will produce something close to the all grain version. I would be putting the DWE in at the beginning of the boil and adding the LME just before flameout. Your thoughts are appreciated!

3.33 lb extra light LME
1.00 lb DWE

2.00 lb Wheat Malt
1.75 lb Pale Malt (2 Row)
0.50 lb Crystal Malt
0.50 lb Wheat, flaked
0.25 lb Caravienne malt

1.00 oz Williamette Hops

1 Pkgs White Labs WLP400

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Old 04-29-2010, 04:14 PM   #223
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I made this again a couple of weeks ago. This is mt 3rd all grain batch. This time I got the mash temp right on the money at 154 deg. F. Pre-boil gravity was ~1.04, post-boil was 1.052. I didn't use a Belgian yeast, I had some US-05 on hand so I used that, I measured the gravity after about 2 weeks and it was 1.010. It's clearing in the secondary right now and I plan on bottling it this wekend. I'm looking forward to it in about a month or so. I'll post again to publish the results. Wish me luck!

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Old 04-29-2010, 09:34 PM   #224
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This will be a completely different beer with US-05. Probably an awesome beer still, but very different.

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Old 04-30-2010, 05:23 PM   #225
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This will be a completely different beer with US-05. Probably an awesome beer still, but very different.
I'm hoping I'll like it. I screwed up my first batch by mashing it waaay to hot. Well, it was my first all grain attempt after all. The beer still came out drinkable it was just a little on the tangy side I'm guessing due to the yeast. I used WLP410 - White Labs Premium Series Belgian Wit II and because I mashed it too hot the F.G. only went down to 1.020. I have much higher hopes this time.
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Old 05-16-2010, 03:15 PM   #226
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Making this right now! Its a great Sunday morning here in FL and My wife is excited to try this one. I am about 30 mins into the mash. It is sitting a little warmer, at 158.

Can anyone tell me if I will get alot of off flavors with a ferment at 68-70 rather than at 65?

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Old 05-20-2010, 05:15 PM   #227
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Is this the 115WL from midwest? Its doubled in price since initial post

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Primary 3: Graff Apple Cider
Conditioning: Midwest Supplies Cream Stout

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Old 05-21-2010, 05:35 PM   #228
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Mother of all that is holy.

I brewed this back on April 24th, and it's STILL in primary with the airlock bubblin' away every couple of seconds!!!

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Old 05-21-2010, 08:39 PM   #229
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Mine is slowly chuggin away in the swamp cooler at about 65 degrees. Slow and steady. I can't wait to get the wifey hammered on this and sLAY her!

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Old 05-23-2010, 04:24 AM   #230
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Ugh, checked the SG after 29 days and it's still 1.020 - and STILL bubbling! (But tasting great!)

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