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Old 02-23-2011, 11:51 AM   #151
Bjornbrewer
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Jul 2008
St. Clair Shores, MI, USA, Earth, Sol System, Milky Way
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Quote:
Originally Posted by wookiemofo View Post
and I'd rather not prime since I want exact results.
According to Guinness, they krausen all their beers and never force carb, so priming would be more "exact" (or whatever that means).


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Old 02-23-2011, 01:19 PM   #152
wookiemofo
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Feb 2010
Minneapolis, Minnesota
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Would that give me a lot of byproduct and clog up the restrictor plate?



 
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Old 02-23-2011, 02:29 PM   #153
Bjornbrewer
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St. Clair Shores, MI, USA, Earth, Sol System, Milky Way
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I know that some people who naturally carb in kegs will cut the dip tube about 1" short to avoid sucking up sediment. I was just letting you know that natrually carbing is closer to what guinness is actually doing...I really don't think it matters if you're pushing with Nitogen anyways.
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Old 02-23-2011, 03:46 PM   #154
Coldies
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Oct 2010
Carlsbad, CA
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Quote:
Originally Posted by wookiemofo View Post
I think that sounds easy. CO2 at 30psi for 24 hours, then Beergas at 28psi for 2 weeks?

That would give it a couple weeks to condition as well
Yeah it really is. Give it a few hours on beergas and you will be good to start pooring. But yes after a day or 2 it is fine. In regards to clogging your restrictor plate I forgot to mention before I go over to beer gas I take off the restrictor plate and pour a pint to get rid of the settled sediment and then put on the restrictor plate. BAM! Guinness in your garage!

 
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Old 03-02-2011, 09:51 PM   #155
rocco336
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Jan 2011
Greensboro, NC
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Looking forward to this one, brewing it to commemorate getting a keezer built! Even got a Guinness tap handle and faucet to dispense with! Going to brew sunday and hoping this comes out good.

 
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Old 03-04-2011, 01:29 AM   #156
wookiemofo
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Feb 2010
Minneapolis, Minnesota
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Wow, I can't believe how awesome this stuff tastes. And it's only been kegged for 4 days!

Couldn't resist and had to pull my first pint ever off nitro... I can't believe I have this in my basement.

 
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Old 03-04-2011, 07:34 PM   #157
kitemanks
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Feb 2009
Maize,ks, Kansas
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Wookiemofo,

The closer to 150F you get the drier the beer will be, The 152F works out good for me. If you find its to dry in your opinion bump the sarach. conversion up a couple of degrees. Thats the main effect of the mash temp on this recipe.... When you couple that with the long protien rest (the beer thins out) the taste gets really close.
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Old 03-04-2011, 07:37 PM   #158
wookiemofo
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Feb 2010
Minneapolis, Minnesota
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Yeah I'm gonna pull another pint tonight, after thinking about it last night I may want it a little drier. I have to go back and look at what my mash temps were.

 
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Old 03-07-2011, 07:59 PM   #159
rocco336
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Jan 2011
Greensboro, NC
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Brewing this right now, it smells amazing! Did any one bother with irish moss or whorlfloc?

 
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Old 03-07-2011, 08:03 PM   #160
wookiemofo
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Feb 2010
Minneapolis, Minnesota
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Whirfloc here... gave it a full test this weekend with a buddy of mine. It does have a bit different taste but it's real similar, and real good.

The main thing I noticed is it doesn't seem as dark as guinness. It still has the same red tone, but a lot more light seemed to pass through my beer then a pint of guinness. Not sure what attributes to that.



 
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