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Old 06-26-2011, 04:09 PM   #301

Not to mention, posting two different recipes will confuse the heck out people. Especially when questions and comments come up later. Not trying to be a jerk here, just think about it for a minute.

BTW - I am the OP, so I field most of the questions.
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Old 06-30-2011, 02:37 PM   #302
Valis
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Jun 2011
Nashville, TN
Posts: 12

So everything went good with the brew & primary.


I moved it to secondary after 10 days, and it's the 4th day since transfer & adding the amylase, but I'm seeing very little to no activity. I thought I read someone saying you might need a blow off at this stage...am I missing something here?



Thanks!

 
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Old 06-30-2011, 04:53 PM   #303

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Originally Posted by Valis View Post
So everything went good with the brew & primary.


I moved it to secondary after 10 days, and it's the 4th day since transfer & adding the amylase, but I'm seeing very little to no activity. I thought I read someone saying you might need a blow off at this stage...am I missing something here?



Thanks!
No, sometimes is very slow going. The carboy will have lots of tiny bubbles coming up but it works very slowly. Watch the airlock.

Also, how low do you think it was to 1.000 when you racked on top of the AE.

My first batch could have used a blow off but I wound up just swapping out the air lock after it simmered down. Since that first time I never had that issue. I think its been more like what you are seeing.

I may have racked it at something like 1.012, early, like on the 6th or 7th day. I generally wait longer so, it tends to be tamer in the secondary. So the yeast has less to do say at 1.005.
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Old 07-11-2011, 05:31 PM   #304
diatonic
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Jan 2009
Boise, ID
Posts: 728
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Oops... wrong thread .

One day I'll pay for a membership and be able to delete posts.
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Old 07-11-2011, 11:22 PM   #305

Well now you have me wondering? What thread were you after.
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Old 07-12-2011, 12:04 AM   #306
diatonic
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Jan 2009
Boise, ID
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I had meant to post in BierMuncher's Cream of Three Crops thread. This beer is going on my to-do list too. I've needed some beers to please BMC drinkers. This looks like a good one too!
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1 - Dirty Hippie Hefe (4/17/2015) - Saison Brett (3/21/2014)
2 - Saison inspired mead (6/27/2014) - Sack mead (7/26/2014)
Kegged - Under Pressure Pale Ale (4/4/2015) - Dopplebock (1/22/2015) - Black Widow Kolsch (1/31/2015) - Pious New World (2/6/2015)
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Old 07-12-2011, 12:32 AM   #307
RatCity
 
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Feb 2010
Boston
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@Schlenkeria - Got my 2nd batch kegged now, in the cold for a few weeks to carb up and also remove the dried / parched flavor.

Did the first batch with all sorachi ace, and it was *way* too lemon-y. My own fault, had never used the hop before and wanted to get an idea of its flavor. I can see how mixing it with a few others would be a nice balance.

Second batch is an all cascade batch, dryhopped with cascade as well. It's funny, it was such a light color to begin with I think the cascade dryhopping actually turned it GREEN! Might be my eyes playing tricks on me. Tasted it flat, and it's deliciously light, crisp, with a slight hop flavor, no aftertaste, basically the ideal light beer for me - especially since I'm not equipped to lager.

Anyways I will take pics and post an update. Thanks again for the recipe. Economic and a crowd-pleaser to boot.

 
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Old 07-14-2011, 12:53 PM   #308
ugaant
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May 2011
Covington, GA
Posts: 6

I brewed this yesterday. I added extra 2 row because my efficiency usually stinks. Mashed at 148 for 90. 90 minute boil. 2/3 ounce cascade @ 60. 2/3 ounce cascade at flameout. O.G was high (1.045) due to extra grain and high efficiency with 90 minute mash. US-05.

 
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Old 07-15-2011, 06:03 AM   #309

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Originally Posted by RatCity View Post
@Schlenkeria - Got my 2nd batch kegged now, in the cold for a few weeks to carb up and also remove the dried / parched flavor.

Anyways I will take pics and post an update. Thanks again for the recipe. Economic and a crowd-pleaser to boot.
You are welcome. I'm glad this beer worked out for you. Looking forward to seeing the pictures. If you want try another crowd pleaser try these recipes in my recipe drop down.

Tasmanian Pale Ale

Quaffable Irish Red

House Amber
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Old 08-12-2011, 02:41 AM   #310
msa8967
mickaweapon
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Sorry for not reading through all 31 pages of comments (I made it through the first 12) but I have a simple questions on how to use the 1.00 Tsp Amylase Enzyme 14 Days( 2ndary fermenter). I have never used this before and want to know do I disolve this in a small aount of water and add it to the secondary prior to racking or after racking?

Would the addition of 0.25 lbs of Carapils be recommended at all for this type of beer to improve mouthfeel? I have not attempted a light beer like this before.

I would like to make this for a wedding in October and want to know how well would it keep until that time (8 weeks from now).

Also, what should I use if I cannot find American 6 row? There is no LHBS near me (within 70 miles).

Thanks,
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