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Old 12-07-2012, 03:03 AM   #31
UnderThePorchBrewing
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AG version please!!!
I pick this recipe to follow, just need AG
Thanks
if I remember correctly 1 lb of DME is approx 1.67 lb grain averaging 70% efficiency. so 4 x 1.67 = 6.68 lb grain that you would need to approximately add to the 9 lb of MO
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Old 01-20-2013, 12:17 AM   #32
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I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.

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Old 01-20-2013, 12:51 AM   #33
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Quote:
Originally Posted by hethacker12
I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.
The current thinking is to not use a secondary. An extended time on the yeast allows the yeast to clean up the fermentation byproducts. there are no offsetting benefits from getting off the yeast any off the yeast. I secondary only lagers and sours. I've kept beers in primary for as long as 6 weeks if I didn't have a free keg.

That all said, don't worry, you'll be fine.
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Primary -
Long Winter's Nap Barleywine

Conditioning -
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Cream of Three Crops Cream Ale
Flanders Red
Jolly Pumpkin Bam Biere clone - sort of
Cyser

Tap 1 - Tripel
Tap 2 - American Wheat
Tap 3 - House Mild
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Bottles - Long Winters Nap Barley Wine - 2012 & 2013, & some odds and ends

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Old 01-20-2013, 02:30 AM   #34
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I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.
7 days is not quite ideal but secondary for a month or so should be ok then bottle. there should be enough yeast in suspension with only a week to finish off the beer well. if there is a layer of yeast in the secondary after a few days it is ok. I usually do 2 weeks then the secondary for a month. when bottling stir up some yeast and transfer to the bottling bucket. will be a long wait but worth it. enjoy.

My 2012 batch is doing great, is 6 months in bottles and tastes close to the 2011 which is at its peak and phenomenol. this is a fantastic beer age 12 to 18 months.
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Old 02-27-2013, 01:15 PM   #35
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A buddy and i made this about a month ago. numbers came in a little low, but not too far off. racked to secodary last week, sample tasted great! cant wait for this to be ready.
what is the typical age you are all drinking this at?

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Old 04-08-2013, 01:39 AM   #36
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Anyone out there?

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Old 04-08-2013, 03:12 AM   #37
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A buddy and i made this about a month ago. numbers came in a little low, but not too far off. racked to secodary last week, sample tasted great! cant wait for this to be ready.
what is the typical age you are all drinking this at?
6 months is usually when I drink it. it is young but very good. always save some to age. I have some (4 to 6)from each yearly batch in June '09, '10, '11, '12, and am waiting until the Holidays next year ('13) so have 5 yrs worth to sample a flight with friends
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Old 09-02-2013, 10:46 PM   #38
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Do you add the DME to the mash tun and mix it in?

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Old 09-03-2013, 11:07 AM   #39
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for this I usually add the DME at the beginning of the boil to the boil pot. DME is already converted no need to mash

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Old 09-05-2013, 05:27 PM   #40
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for this I usually add the DME at the beginning of the boil to the boil pot. DME is already converted no need to mash
Ah ok.

The original recipe said "Mash at 154*F for 60 minutes. Add DME with about 10 minutes left."

I thought that meant add it with 10 mins left in the mash.
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