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Hey eveybody,
I made this recipe up trying to clone a Luma (a dry hopped carlsberg) using ale yeast. I ended up getting a different...
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Took 1/3 mash and boiled it for 20 min while mash out temp was being achieved in the kettle. Added it back in while kettle was at 165F...
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Not sure what a mash-out decoction is process wise, but the decoction drove your better than expected efficiency, plus a little more...
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Yeah just ordered some for my next brew. My mash usually is 145F for 45min and then step up to 158F for another 45. And I typically use...
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NAhh no infections. Ive been doing this a long time and I know what that tastes like. Both FG were taken at roughly 66F so no correction...
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So I brewed a version of this 3x now. Both basically had the same stuff, 6 lb pilsner, 2lb flaked rice. The first I used US-05 and 1/4...
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So do I really have to use brewers yeast or will my moms sourdough junk work?
No really...
I just blew through 20 lbs of sugar and...
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