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Old 02-28-2013, 02:54 PM   #1181
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I was thinking about making this with the homemade syrup from that post as well. I am a little concerned that the 290F syrup isnt dark enough. I dont care for the 300F syrup because i think it taste burnt. Do you think the burnt flavors would carry over? You said you used 2 pounds of the 290F, what percent of fermentables is that?
Sorry, when I said 2lb of of syrup I actually meant 2lb of cane sugar that I turned into the syrup that ended up in the fermentor, so the syrup weight would have been a bit more. I don't remember the percent out of the total fermentables but it was similar to the recipe.

As someone else mentioned you might want to just go for the CSI stuff since it gets such great reviews, the only reason I didn't go that route is due to time constraints and painful shipping rates to NL Canada. Next time I definitely will though, and should be able to post a comparison.
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Old 02-28-2013, 03:12 PM   #1182
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7 weeks in, While not officially on TAP it's been on CO2 and chilled for a week. I have it on a "secret" picnic tap inside the kegerator and enjoyed a sample every couple days. Will be a awesome brew within the month.

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Old 03-01-2013, 11:48 AM   #1183
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Tradition smadition. I've been playing around with the base malt in the old world recipe for quite some time now. Vienna/Pils Vienna/Munich, Pils/Munich. The differences are there but not super noticeable. I'd rather branch out from using W12 as an inspiration rather than make an exact copy. Then tailor it specifically to my personal tastes.
Here here...salute!
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Old 03-01-2013, 11:59 AM   #1184
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7 weeks in, While not officially on TAP it's been on CO2 and chilled for a week. I have it on a "secret" picnic tap inside the kegerator and enjoyed a sample every couple days. Will be a awesome brew within the month.
How long are you guys aging this. I find it difficuilt to wait a year before drinking.
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Old 03-01-2013, 12:30 PM   #1185
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How long are you guys aging this. I find it difficuilt to wait a year before drinking.
Don't get emotional or impulsive; you will be richly rewarded. CSI has tested the hell out of this recipe - if he says 12 months, you can believe it.

OTH- you can taste along the way and see for yourself how it ages. The trouble is you may not have any left by the time you see it rise to its full potential.

This is not the kind of brew you do for the first time for a party or event - its more of a Zen thing. Patience and careful observation is required.
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Old 03-01-2013, 03:54 PM   #1186
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Default Half Batch


Does anyone see any problems in doing a half batch of this? I don't have big boy equipment to handle all the water and grains, so could I just cut the ingredients in half and follow the same procedures?
Also, in doing a half batch I imagine I will be fine in a normal 6 gallon fermenting bucket for primary, because of the high amount of gases produced in initial fermentation, but when I rack to the secondary should I consider putting it in a smaller vessel to reduce the risk of oxidation?

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Old 03-01-2013, 05:04 PM   #1187
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I'm hoping that out of a 30 gallon batch atleast 20 of it makes it to the one year aging anniversary... With a goal of 10 of that making it to 18 months...

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Old 03-01-2013, 05:14 PM   #1188
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Does anyone see any problems in doing a half batch of this? I don't have big boy equipment to handle all the water and grains, so could I just cut the ingredients in half and follow the same procedures?
Also, in doing a half batch I imagine I will be fine in a normal 6 gallon fermenting bucket for primary, because of the high amount of gases produced in initial fermentation, but when I rack to the secondary should I consider putting it in a smaller vessel to reduce the risk of oxidation?
I'd hate to sit on this for that long for only a case.. Why not do a partial mash and sub in some Pilsen DME?
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Old 03-01-2013, 05:51 PM   #1189
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Well it's taken over a month and a half, but I'm finally starting to see some carb in my bottles.

Going to have to start another [double] batch soon...

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Old 03-01-2013, 08:17 PM   #1190
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I'd hate to sit on this for that long for only a case.. Why not do a partial mash and sub in some Pilsen DME?
I am new to brewing so changing stuff up makes me worry that I will screw something up. If I brew a half batch and sub in additional DME how much should I use? And is there an argument for using DME over LME?
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