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Old 04-05-2011, 10:41 AM   #221
smokinghole
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Certainly agree with a great balance.
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Old 04-17-2011, 09:00 PM   #222
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Quote:
Originally Posted by smokinghole View Post
I did the AG version of this scaled up to 6 gallons. I was going to measure out the right amount of sugar but instead just busted up a 1kg block of Jaggery. Between the yeast and the sugar I had a OG of 1.094 and a FG of 1.014 ending up with 10.5%abv. It tastes AWESOME and has one of the rockiest heads I ever brewed.
For those who are interested, Candy Syrup, Inc. is offering samples of their premium Dark Candi Syrup D-180.

www.candisyrup.com
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Old 04-18-2011, 02:52 AM   #223
Yunocallme
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, IL
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Pumped to try this. Total noob question here: for the extract brew, you guys are all using 3 cans of Munton's Light, correct?

 
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Old 04-18-2011, 11:01 AM   #224
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Originally Posted by Mustangj View Post
9/15 og 1.101

9/21 fg 1.012


ABV 11.68%
Now that is impressive. I was lurking on this thread a few times and wondered about the FG being too cloying sweet. An FG of 1.012 is just about perfect for a triple. Did you use a stir-plate starter based on MrMalty Calcs?

 
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Old 04-18-2011, 11:51 AM   #225
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hope the fulfull the free offer. thanks

 
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Old 04-18-2011, 01:33 PM   #226
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Well I checked one of my capped bottles of this the other day. I over did it with priming sugar, or there was brett in the carboy somehow. I did a wild yeast test on the brew and it came up positive. However I did find out that some belgian strains can give false positives. Either way it's overcarbed. I can't pour it into a duvel glass going as slow as possible even with having the glass cold and freshly rinsed. It tastes great but I might have to pop the caps off and let it vent some co2 over an hour or two time wise. The thing that worries me are my corked 750s. I don't know how I over did it on priming sugar considering I calculated for 65F which the beer was sitting at before bottling. Makes me wish there were a cheap reliable way to test for residual carbonation before bottling for homebrewers. I know breweries have a carbonation tester but those things are like $2000.
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Old 04-18-2011, 01:48 PM   #227
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Originally Posted by Since_Uuz_Up View Post
Now that is impressive. I was lurking on this thread a few times and wondered about the FG being too cloying sweet. An FG of 1.012 is just about perfect for a triple. Did you use a stir-plate starter based on MrMalty Calcs?
I had similar results to Mustang's (only with a slightly lower OG) and I only used a small starter with the old fashioned "swirling-as-you-walk-by" method.
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Old 04-19-2011, 03:43 AM   #228
jt97202
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I attempted this as my 2nd brew doing a partial boil extract version. I started with 1.070 OG and now after 13 days in the primary it's only at 1.028. I used two packs of the Wy'east trappist yeast. It took nearly 24hrs to start fermenting but then it seemed to be going well. It did get a little cold (low 60's) when I was out of town this past week for a few days but has been around 68-72 other than that. Could that have caused it to stall or should it be done by now anyway? Is there anything I can do to get it going again? Thanks in advance. So much to learn....

 
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Old 04-19-2011, 11:43 AM   #229
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Quote:
Originally Posted by Since_Uuz_Up View Post
Now that is impressive. I was lurking on this thread a few times and wondered about the FG being too cloying sweet. An FG of 1.012 is just about perfect for a triple. Did you use a stir-plate starter based on MrMalty Calcs?
I made a 2000ml starter and used a stir plate. I had stepped it up a couple time.
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Old 04-19-2011, 12:20 PM   #230
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Quote:
Originally Posted by Since_Uuz_Up View Post
For those who are interested, Candy Syrup, Inc. is offering samples of their premium Dark Candi Syrup D-180.

www.candisyrup.com
I got in on this and since I'm in the military they are sending me 5lbs for free! A.J. at candi syrup said they won't ship until June, but hell for a free 5lbs I'll wait.

Thanks for the post and big thanks to candi syrup for the free samples.
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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