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Old 07-29-2013, 07:00 PM   #131
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I have some extra maple syrup. I suppose I could use that instead of the dark brown sugar

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Old 07-29-2013, 10:54 PM   #132
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Quote:
Originally Posted by Dangeruss
I have some extra maple syrup. I suppose I could use that instead of the dark brown sugar
You could, but check the ingredients first....also liquid versus dry will have a different equation
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Old 07-31-2013, 12:38 PM   #133
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Default Fly sparging


I think I'm going to brew this week but I'll be fly sparging (most people seem to be using BIAB). Will I have any issues with a stuck sparge if I use the rice hulls?

Graham crackers tend to become a thick sticky mess when saturated...

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Old 07-31-2013, 06:26 PM   #134
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Quote:
Originally Posted by -Osiris-
I think I'm going to brew this week but I'll be fly sparging (most people seem to be using BIAB). Will I have any issues with a stuck sparge if I use the rice hulls?

Graham crackers tend to become a thick sticky mess when saturated...
Rice hulls are never a bad option....as for graham crackers, put have of the grain in first, let it rest for a few minutes put in the graham crackers then put in the rest of the grain (don't stir from the bottom...that should do it.
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Old 08-03-2013, 02:50 PM   #135
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Im brewing this tomorrow..well a variation of it.. using graham crackers..then vanilla beans soaked in bourbon for secondary..

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Old 08-03-2013, 09:58 PM   #136
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Im brewing this tomorrow..well a variation of it.. using graham crackers..then vanilla beans soaked in bourbon for secondary..
I need to warn you. I just did this recipe to a T and it tasted amazing when transferring it to secondary. When it came to adding the vanilla bean, I didn't notice that the bean that I got was bourbon soaked. It went from an amazing graham cracker beer to a bourbon beer that doesn't have graham cracker taste at all anymore.

If that's what you are looking for, then cool. I was not looking for that, so I was GREATLY disappointed.
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Old 08-03-2013, 10:10 PM   #137
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Quote:
Originally Posted by MedicMang

I need to warn you. I just did this recipe to a T and it tasted amazing when transferring it to secondary. When it came to adding the vanilla bean, I didn't notice that the bean that I got was bourbon soaked. It went from an amazing graham cracker beer to a bourbon beer that doesn't have graham cracker taste at all anymore.

If that's what you are looking for, then cool. I was not looking for that, so I was GREATLY disappointed.
How much bourbon did you use? I was thinking 2oz?
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Old 08-04-2013, 12:55 AM   #138
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How much bourbon did you use? I was thinking 2oz?
I soaked it in vodka actually. The problem was that they were already bourbon soaked. I didn't know until I bottled and tasted it. Then I checked the label of the beans and it said bourbon soaked. Boooooo.
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Old 08-04-2013, 12:59 AM   #139
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Quote:
Originally Posted by MedicMang

I soaked it in vodka actually. The problem was that they were already bourbon soaked. I didn't know until I bottled and tasted it. Then I checked the label of the beans and it said bourbon soaked. Boooooo.
Amazing that it would bring out that much flavor with just two beans? I'm making a stout so I'm thinking I might be ok.
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Old 08-04-2013, 04:06 PM   #140
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Brewing this one again, as we speak. Had some fermentation temp issues on the first go 'round, which resulted in drinking liquid band-aids. Hopefully things go better today.

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