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Old 06-22-2012, 01:37 PM   #501
nyer
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Dec 2007
Merritt Island, Florida
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I just transferred 10 gallons of this into secondary and added the amylase enzyme. Since this sits for 2 weeks are you adding the dry hops to secondary after the first first week? This thread is so long I couldn't find the answer.

 
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Old 06-23-2012, 05:35 AM   #502

Quote:
Originally Posted by nyer View Post
I just transferred 10 gallons of this into secondary and added the amylase enzyme. Since this sits for 2 weeks are you adding the dry hops to secondary after the first first week? This thread is so long I couldn't find the answer.
Yeah, after the first week add the hops and enzyme. I generally put the hops and enzyme in an empty sanitized carboy, then rack the week old beer on top.
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Old 07-14-2012, 05:34 PM   #503
StinkyVp
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Apr 2011
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I've brewed 20 batches of this and it's my everyday drinker. The last 11 gal batch I brewed has been in the primary for 7 days today and the airlocks are still bubbling away like three blurps a minute. I have not measured gravity yet but want to rack to secondary today and use the yeast for a new batch. I reused the yeast from the last batch for this which was the first reuse of a pack of dry US-05. I estimate it was around 100ml. It took off within 8 hours and bubbled aggressively for almost a week. I've never seen this before but thought it was awesome.

Is there any reason not to rack to secondary today? I wouldn't think so since it can continue to ferment in the secondary.

 
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Old 07-14-2012, 08:47 PM   #504
Crito
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Dec 2011
H-Town, TX
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Three weeks before the yeast explodes and gives off bad tasting stuff. I just wait two to three weeks and put into a corny. I do not secondary.

 
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Old 08-04-2012, 08:31 PM   #505
Matasata
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Nov 2011
Gallipolis, OH
Posts: 16

I have my third batch of this brew in the primary right now. SG was 1.038 and after a week on Saflager 34/70 @ 50F it is 1.002 double checked between my hydro and refractometer. Hydro was as I read it 1.002 and the refractometer was 1.0017etc... Adjusted reading of course.

My question. Should I seriously expect the enzyme to push me below 1.002 or should I reserve it for when I do this recipe with US-05?

Background info. Last time I did a split batch with us-05 and 34/70 and the us-05 needed the enzyme to finish and the 34/70 went to 1.002 and stayed there regardless of the addition of the enzyme.

 
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Old 08-05-2012, 04:45 AM   #506

I would leave it be at 1.002. The two points aren't worth the bother.
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Old 08-09-2012, 10:47 PM   #507
Desp
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Mar 2012
Denton, Texas
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I had a question about the all grain version.

I don't have an all grain setup per se, but I've been doing mini mash, since this is such a small grain bill could I do the all grain the same way? I have a 30 qt. pot.

 
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Old 08-09-2012, 11:34 PM   #508

You could do this either all-grain or partial mash. If you don't do all-grain try the partial mash.

I think you could look at the early posts or the first post they had instructions for extract. You would need part of the extract or rice extract.. Can't recall what is at the moment.

Edit:


% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 2.25 lbs. Muntons LME - Extra Light England 1.037 3
40.0 1.50 lbs. Rice Syrup Generic 1.040 0

You could do the partial mash with either one of these. My guess is use the muntons extra light LME and whatever grain amount you need to hit 1.030 with roughly a 50% mash efficiency. I would use an even percentage of the stated grist, 2-row, 6-row and corn.

The first number in the grist bill is the percentage used in the bill.

36.4% is 2-row
31.8% is 6-Row
31.8% is Flaked Corn

So if you figure 2.25lbs net grist is needed apply these percentages to the bill.

THE BEST THING TO DO..... is use this calculator to get you to the 1.030 OG with 16-18 IBUs.... based how much extract you want to use or grain. Just lock one ingredient and adjust the other. http://www.recipator.com

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
36.4 2.00 lbs. Pale Malt(2-row) America 1.036 2
31.8 1.75 lbs. Pale Malt(6-row) America 1.035 2
31.8 1.75 lbs. Flaked Corn (Maize) America 1.040 1
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Old 08-10-2012, 02:28 AM   #509
msa8967
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Quote:
Originally Posted by Desp View Post
I had a question about the all grain version.

I don't have an all grain setup per se, but I've been doing mini mash, since this is such a small grain bill could I do the all grain the same way? I have a 30 qt. pot.
You might want to try doing this with brew in the bag method. Search BIAB in this forum. This is a nice stove top or outdoor burner method of doing allgrain w/o building a mashtun. I use paint straining backs from Menards for smaller grain bills.
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Old 09-11-2012, 02:06 PM   #510
Skim
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Apr 2011
Burlington, ON
Posts: 7

Alright, I’ve finally purchased all the supplies and am just about ready to start my first all-grain. I chose this one for my first because it seemed pretty straight forward and it seems like a beer I will enjoy.

That being said, I’m having a bit of trouble understanding the ‘Mash Schedule’.

Given 5.5 lbs of grain and 1.35 qts water/lb grain gives me 7.43 qts as listed in the schedule. What I don’t understand is where does the ‘Total Mash Volume Gal: 2.30’ come from?

Using this link for a calculator http://www.brewersfriend.com/mash/ it says I will need to add 6.5 qts of boiling water to reach 175. None of these numbers add to 2.3 gallons.

Thanks for any help you guys/gals can provide.

 
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