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Old 10-17-2009, 12:18 AM   #11
Issius
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I'm guessing you're asking the poster, but I got the juice by pureeing the watermelon in a blender and then straining through a cloth. You can squeeze out a lot of juice that way, just avoid getting too much pulp, its a pain in the ass because it'll just be more mess in your primary and it doesn't contain as much flavor.

My beer is about a week old in bottles (used DME for priming sugar, if it means anything) and it tastes sweet in the middle and finishes with an almost cucumber taste. Very smooth. I think its going to turn out really nice, though I don't really get any watermelon right now so maybe I did something wrong?

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Old 10-18-2009, 06:39 PM   #12
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So how did you get the juice from the melon in a blender or some other way?
Chopped it up with a knife, then mashed in a bowl with a mashed potato masher. Then strained.
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Old 01-04-2010, 07:41 PM   #13
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Me being still somewhat new to conversions - is there any way that we could convert this recipe for those of us who only do extract?

Thanks!

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Old 04-21-2010, 10:51 PM   #14
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Yeah, I will be making this.

What is the best way to squeeze the juice out? Cube it and then stick it in a juicer?

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Old 04-22-2010, 03:13 PM   #15
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Originally Posted by MarcJWaters View Post
What is the best way to squeeze the juice out? Cube it and then stick it in a juicer?
If you have access to a juicer, I'm sure that would work. But I...

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Originally Posted by DubbelDach View Post
Chopped it up with a knife, then mashed in a bowl with a mashed potato masher. Then strained.
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Old 04-23-2010, 01:49 AM   #16
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What you did there... I saw it.

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Old 04-23-2010, 02:16 PM   #17
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Quote:
Originally Posted by MarcJWaters View Post
Me being still somewhat new to conversions - is there any way that we could convert this recipe for those of us who only do extract?

Thanks!
3.75 lbs liquid pilsner extract or 3 lbs dry pilsner extract
3 lbs liquid wheat extract or 2.4 lbs dry wheat extract

If you know the liquid is fresh I would go with that but if not I would use dry malt. There are no specialty grains to steep so this recipe is nice and easy. The rest of the process remains the same.
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Old 06-03-2010, 03:35 PM   #18
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I am just starting all grain so I am a little new on the mashing process...Do you have notes on what temperature you mashed at? And how long you mashed? Thanks.

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Old 06-07-2010, 02:35 PM   #19
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I am just starting all grain so I am a little new on the mashing process...Do you have notes on what temperature you mashed at? And how long you mashed? Thanks.
Without looking, I'd wager I did 152F or so for 60 mins.
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Old 06-07-2010, 02:40 PM   #20
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The new logo looks nice!

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