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Old 02-25-2013, 11:44 PM   #131
Matthewjscott
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Dec 2011
O'Fallon, Missouri
Posts: 103
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Quote:
Originally Posted by rossi46 View Post

Temp gauge ? It's from howegauges on eBay.
Sight gauge is from brewhardware.com
"Sight gauge" that is what I was looking for. Thank you!



 
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Old 02-27-2013, 12:46 AM   #132
idrinkstuffnthings
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Jan 2013
, BC Canada
Posts: 135
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Alright I pre boiled my water to find boil off rate. 1.85g/hr. so preboil is gunna be 7.57gal. If this seems too high someone please lemme know. Start the brew at 8am tommorow woohoo.



 
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Old 02-27-2013, 01:24 AM   #133
sivdrinks
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Apr 2011
Lebanon, PA, PA
Posts: 809
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Quote:
Originally Posted by idrinkstuffnthings
Alright I pre boiled my water to find boil off rate. 1.85g/hr. so preboil is gunna be 7.57gal. If this seems too high someone please lemme know. Start the brew at 8am tommorow woohoo.
I started boiling a bit harder as of late and seen mine go from 1 to 1.5. I'd go with it, more beer at a bit less ABV is worst case scenario

 
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Old 02-27-2013, 06:17 PM   #134
idrinkstuffnthings
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Jan 2013
, BC Canada
Posts: 135
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Into the boiler after I think a successful mash. One thing is I measured the prevoil SG an it's 1.022. But the recipe asks for 1.038. Is my SG supposed to be adjusted for the tempature of the water. Eg. 1.022 @ 150f = 1.038 @ 60ish. I hope so or ima be drinking fizzy yellow water.

 
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Old 02-27-2013, 08:10 PM   #135
idrinkstuffnthings
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Jan 2013
, BC Canada
Posts: 135
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In fermenter with a OG of 1.052. But the primary's at about 20litres. So too high boil-off number oops. Anyways thanks yooper. For first time AG it couldn't have gone smoother.

 
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Old 02-27-2013, 08:40 PM   #136
bfinleyui
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Nov 2012
Posts: 422
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Thanks for this recipe. Was hunting for a beer to please the BMC Crowd (along side a few IPAs, an Amber, a Hefe, Cream Ale, and Cider) at my rehearsal dinner, and this'll just do the trick! Brewing this weekend or next!
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Primary: None
Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning:
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red

 
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Old 03-13-2013, 03:50 AM   #137
Spinrathen
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Jan 2013
Posts: 147
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I keep meaning to make something for the bmc crowd, but somehow always end up brewing stuff I want to drink. Hopefully I fix that soon.
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Thank you Jerry!

 
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Old 03-13-2013, 10:50 AM   #138
sivdrinks
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Apr 2011
Lebanon, PA, PA
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Just put this on tap again. Used Kolsch yeast I had instead of S05 this time, because I had it.

 
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Old 03-16-2013, 05:24 AM   #139
midfielder5
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Jan 2009
San Francisco, CA
Posts: 1,450
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Got 10# of Vienna, Magnum to bitter, Tett for the other and some washed White Labs Anchor Liberty WLP #051 strain (will ferment this at 60-62*).
edit: I went with WY Belgian Saison and used calypso/centennial for flavor/aroma.. this is soo not fizzy yellow beer, but my lady likes all kinds of yellow beer!

cheers!

Reason: yeast sub

 
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Old 03-16-2013, 05:59 PM   #140
idrinkstuffnthings
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Jan 2013
, BC Canada
Posts: 135
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Well, bottled it today and it was lookin yellow. I'm sure it will become fizzy. Fg at 1.010. Sample tastes awsome. For first AG I'd say its a success. Thanks Yooper.



 
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