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Old 10-15-2012, 07:19 PM   #981
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Wow that's strange. What was your mash temp and are you sure your thermometer is calibrated?
I don't remember the exact mash temp, but I think it was a little high. I have it sitting in a freezer with a temp controller set at 65 which keeps the liquid at 67. Is there any way to fix this?
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Old 10-15-2012, 07:23 PM   #982
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I don't remember the exact mash temp, but I think it was a little high. I have it sitting in a freezer with a temp controller set at 65 which keeps the liquid at 67. Is there any way to fix this?
Now that you're this far along, it won't hurt to raise the temp to around 70, swirl the fermenter, and say a few prayers. Last resort you can add some amylase (try a teaspoon only to start) and check back in a few days.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 10-15-2012, 10:22 PM   #983
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Glad it tastes good but dang that's low. Did your mash temps drop?
were a bit to low when I started the mash....I got them up, but probably took too long resulting in alot of fermentable sugar. Live and learn I suppose
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Old 10-16-2012, 01:34 PM   #984
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Made a 1/2 batch of this using the BIAB method and pitched yeast last night . Hit my mash @ 156 and OG was a little high @ 1.70. Pretty excited to try this in a few weeks! I'm trying to keep the temp low 60's with a frozen 2L bottle and moving blanket.

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Old 10-16-2012, 01:35 PM   #985
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Mine is getting better as it sits in the keg. It's about 3 weeks old at this point, can't remember off the top of my head

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 10-16-2012, 05:34 PM   #986
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Those of you who have added bourbon to this, have you added to bottles? if so, what is the rough percentage do you add to a 5g batch usually?

I just tasted this and will be bottling next week, it tastes delicious!!!

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Old 10-16-2012, 11:35 PM   #987
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I mis-posted this in a thread for gluten free beers so....oops. Anyway, question is the same. How can I modify this wheat batch.

I have two questions on the back of this. I'm trying to make a Harvest Wheat due to well, I got a great deal on some still fresh summer wheat all grain components and I'd like to use them. BUT!! I want to change it up and add sweet potato, pumpkin, craisins and wild rice to the grains for a flavor change. My questions are as follows:
1. How much grain should I remove in a 5 gal batch recipe to add this in? I was thinking about 20-25%, but I don't mind making a stronger 5 gallon batch. the beer strong. (For fall/winter, it is desirable.)
2. Making things from wild rice, and not having wild rice flake, do I just boil it like I would instant rice to gelatinize it and then add it in the mash?
3. Planning on adding spice as well: cinnamon sticks, clove, all-spice powder, fennel on the pattern above. Has anyone ever added this to a wheat beer?
4. The syrup, molasses and maltodextrin...I'm assuming this is relative to a dubble and not needed in a wheat style brew?
5. While I'm slapping the style in the face, I plan on dry hopping this and floating some craisins in it for about 4-5 days in secondary. Any thoughts?

PS -- my first all grain 5 gallon batch btw. Batch sparging in used equipment I need to test for water leakage, so if that changes anything...fire away.

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Old 10-17-2012, 02:07 PM   #988
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Just brewed this up last night. It smells delicious. Cant wait to try it out in a few weeks!

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Old 10-17-2012, 04:02 PM   #989
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Just brewed this up last night. It smells delicious. Cant wait to try it out in a few weeks!
Replace "few" with "six", minimum.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 10-18-2012, 11:30 AM   #990
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Yep, sorry should've clarified. I planned to keep in primary for 3 weeks (maybe a month), then off to bottles for 2-3 more before trying one.

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