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Old 09-18-2009, 12:31 AM   #181
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By adding the spices as a "tea", how can you do this with the very fine spices? I see the very fine spices leeching out of a tea bag.

Also, when using beersmith to scale the recipe down to 5 gallons, what mash profile should I choose? I use a 15 gallon keggle to mash in and I do a batch sparge.

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Old 09-18-2009, 05:41 AM   #182
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Quote:
Originally Posted by Yuri_Rage View Post
Taste it first - it may not need anything. If you find that it needs something, add a little at a time until it meets your expectations.
That just makes entirely too much sense. Thanks, Yuri.
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Old 09-18-2009, 06:38 AM   #183
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man i was so excited about this beer. but i bottled it today and it taste like i used lemonade as my base. completely sour i just hope it mellows out enough to drink in a few weeks.

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Old 09-18-2009, 07:32 AM   #184
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yuri- did you just use the standard 3/4 cup priming sugar at bottling?

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Old 09-18-2009, 12:20 PM   #185
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Quote:
Originally Posted by dmbnpj View Post
By adding the spices as a "tea", how can you do this with the very fine spices? I see the very fine spices leeching out of a tea bag.

Also, when using beersmith to scale the recipe down to 5 gallons, what mash profile should I choose? I use a 15 gallon keggle to mash in and I do a batch sparge.
The "tea" refers to boiling the spices in some water to sanitize. The boiling water extracts the spices flavors and you have a sanitized, spice flavored, solution you can safely add.
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Old 09-18-2009, 10:18 PM   #186
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Cool, thanks. Would it be beneficial to use ground ginger instead of ginger root since it is in a fine powder that will boil well in that "tea"?

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Old 09-19-2009, 08:49 AM   #187
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Quote:
Originally Posted by ThinBlueLine View Post
yuri- did you just use the standard 3/4 cup priming sugar at bottling?
I keg.
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Old 09-19-2009, 06:40 PM   #188
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If anybody that has bottled this could answer, I know I'd appreciate it.

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Old 09-19-2009, 07:23 PM   #189
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Sorry for the smart ass answer. Use 5 oz of dextrose to prime a 5 gallon batch.

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Old 09-19-2009, 07:25 PM   #190
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Hah, it's okay.

Thanks for the info.

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