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Old 04-09-2012, 05:13 PM   #41
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Has anyone brewed this with vanilla beans and not extract? I have a few nice ones and was going to soak them in vodka. How does the vanilla come through?

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Old 04-09-2012, 05:45 PM   #42
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Originally Posted by AlkiBrewing View Post
The recipe I have calls for two weeks primary @ 62 degrees and two weeks secondary no temp listed. My basement is not heated and stays @ 58-59 degrees. Would letting it ferment at that temp be an issue?
I would pitch closer to 70-72 and let it get started for a day or two and then drop it into your basement. If you keep it off bare concrete and just let it rise as it ferments, you should end up around 62 degrees for the first week and then it should drop a bit during the second week and floc out nicely.
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Old 04-10-2012, 03:41 PM   #43
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Locus415, thanks for the info. That sounds like a good plan giving the yeast a day or two to get started then moving to the basement.

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Old 04-13-2012, 07:24 PM   #44
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I know this calls for 150 mash temp, is that the same temp to use for sparge?

Thanks

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Old 04-13-2012, 08:49 PM   #45
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Quote:
Originally Posted by homebrew44
I know this calls for 150 mash temp, is that the same temp to use for sparge?

Thanks
When you sparge you want to get your grain bed to 168 to 170. So you have add your sparge water at a higher temp to get to those temps.
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Old 04-13-2012, 09:05 PM   #46
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Does 150 sound low for the mash temp for this recipe.

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Old 04-13-2012, 09:09 PM   #47
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No a 150 mash sounds fine. If you want a sweeter brew you can go to 154. But I would stick to 150.

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Old 04-17-2012, 01:10 PM   #48
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Any chance I can cheat by splitting the difference and use Crystal 60? I'm on the hook to brew a few batches and this is the only recipe I have that needs 40 or 80.

If not, no biggie. It's more laziness than anything else.

**Edit** We decided to brew the oatmeal stout also, so it'll be worth it to brew the recipe as is.

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Old 05-31-2012, 06:22 PM   #49
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So I'm brewing this recipe this Saturday, and when I went to my brew shop, they were all out of the California Lager yeast! They didn't even have the white labs equivalent. SO, since this beer IS a cream ale, I just got white labs WLP080 - Cream Ale Blend. Do you think this will substantially change the flavor of the beer? I think it might work well, actually, but I am still a novice at this whole thing.

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Old 05-31-2012, 06:55 PM   #50
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I'd use both crystal 40 and 80, each adds a different flavor.

As for the yeast, it'll be close, but not quite exact. Ferment it in the low 60s, and you'll be fine

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