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Old 01-20-2012, 11:58 PM   #531
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Cool. Thanks!

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Old 01-21-2012, 12:33 AM   #532
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Quote:
Originally Posted by bajabrewer7 View Post
How about I lower the grain bill to end up with ~7.5 abv? would that help to have it "ready" in a couple of months?
Yes, but it won't be nearly the same beer.
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Old 01-21-2012, 12:44 AM   #533
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Make the original. It will be good then.

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Old 01-21-2012, 01:38 AM   #534
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Quote:
Originally Posted by bajabrewer7 View Post
How about I lower the grain bill to end up with ~7.5 abv? would that help to have it "ready" in a couple of months?
Well it wouldn't be the same beer then. That's like looking at a recipe for spaghetti and saying "how about I use alfredo sauce instead of marinara?" Not really spaghetti anymore is it?
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Old 01-22-2012, 02:34 AM   #535
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Brewed mine today.
Beersmith showed me an OG of 1.088 ended up 1.080
Here's the pic of my syrup from boiled down first runnings.

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Old 01-22-2012, 03:05 AM   #536
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Five hours after pitching! WOW!

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Old 01-22-2012, 05:29 PM   #537
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Pitched at 67 degrees. 16 hours later, 77 degrees free rise

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Old 01-23-2012, 08:03 PM   #538
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So I brewed my interpretation on this yesterday. Used 11 pounds instead of 13.5, couldn't find dark candi sugar so I had to go with clear. Caramelized the first .75 runnings. Ended up with 1.072 gravity and 5.8 gallons into the fermenter. I must have done something wrong as the hydro sample tasted a bit bitter... Perhaps I burnt the first running, although the caramel it created didn't have this taste, I boiled for nearly 90 minutes. I was careful of the mash temperatures but perhaps I somehow released tannins from the grain, I don't 'know.. It's fermenting as I write this so I'll give it a chance to do its thing and we'll see what comes out.. Anybody else have this problem?

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Old 01-23-2012, 08:07 PM   #539
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Never judge a beer on the hydro sample taste. Your yeasties haven't done thier thing yet. They do some amazing things.

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Old 01-23-2012, 08:36 PM   #540
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I tend to always get a bit of bitterness in hydro samples. You have every bit of hop acid there in the beer and most of it is floating on the surface. There is no alcohol present for the solvent action to in a sense dissolve it into solution as well. Also the CO2 produced from fermentation will drive off some hop compounds. You beer just has not been scrubbed by the fermenting yeast yet.

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