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Old 09-28-2009, 01:15 PM   #1
Benjibbad
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Apr 2009
Riverview, FL
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Holy Crap!! I did a brown ale I found on the board here this weekend. I was completely blown away that this was even possible. This was my first experiance with MO and the new set-up. I don't know what to atribute this to. I have really dialed in my process so the whole batch takes about 3.5 hours from heating the HLT to pitching the yeast.

Just wanted to brag a bit
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Old 09-28-2009, 03:56 PM   #2
The Pol
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Feb 2007
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Awesome, congrats... practice makes perfect.

 
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Old 09-28-2009, 04:12 PM   #3
MultumInParvo
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Sep 2009
Detroit, Michigan
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Wow, I was down to 65% this weekend, but I had some issues with the mash tun falling apart... 86% is sweet!

 
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Old 09-28-2009, 04:45 PM   #4
Benjibbad
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Apr 2009
Riverview, FL
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Hopefully I can repeat that. I will be brewing again this weekend. I don't know if this had anything to do with it but I started recirculating in my MLT instead of lautering. I hooked up my march pump to my output and had a lid I had converted for fly sparging. About 3 mins of recirculating and a double batch sparge.
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Primary 1: Cedrella Vanilla Porter
Primary 2: Empty
Primary 3: Empty
Primary 4: Coastal Red
Primary 5: Empty
Secondary 1: Empty
Secondary 2: empty
Secondary 3: empty
Keg1: Cherry Lambic
Keg2: A-10 IIPA
Keg3: Crazy Cuban Monk (Cedrella infused Tripel)
Keg4: Kolsch weisen hybrid

 
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Old 09-28-2009, 09:55 PM   #5
uabericm
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May 2009
Bham
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Amazing efficiency and an amazing AG time! 3.5 hours from initial heating to pitching yeast...wow. I am having trouble staying under 5 hrs with a 60 min mash, double batch sparge, and a 60 min boil.

I guess practice is needed.
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The yeast is just laying back and having a cigarette after a short rabbit-style shag. Let them cuddle for a week before you do anything at all.
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Old 09-29-2009, 01:50 AM   #6
Scut_Monkey
 
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Jan 2009
Pittsburgh, Pennsylvania
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Good job with the efficiency. Now you just gotta get consistency which is a biotch for me.

 
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Old 09-29-2009, 03:02 AM   #7
JKoravos
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Jul 2009
Chelmsford, MA
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I don't even understand how it is possible to go from cold water to pitching yeast in 3.5 hours.

 
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Old 09-29-2009, 05:04 AM   #8
hazard
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Aug 2009
australia
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Quote:
Originally Posted by Benjibbad View Post
Holy Crap!! I did a brown ale I found on the board here this weekend. I was completely blown away that this was even possible. This was my first experiance with MO and the new set-up. I don't know what to atribute this to. I have really dialed in my process so the whole batch takes about 3.5 hours from heating the HLT to pitching the yeast.

Just wanted to brag a bit
I used to always get 75%, the last few brews I have experimented with water treatment and added calcium chloride to the mash and got 85% 3 times in a row. So it is possible consistently - either that or the scales at LHBS have gone out of calibration and he's giving me more grain than I paid for

 
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Old 09-29-2009, 11:22 AM   #9
Benjibbad
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Apr 2009
Riverview, FL
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Quote:
Originally Posted by JKoravos View Post
I don't even understand how it is possible to go from cold water to pitching yeast in 3.5 hours.
Florida Ground water Mid day is at about 85-90 degrees. Hurricane burner helps too.
__________________
Primary 1: Cedrella Vanilla Porter
Primary 2: Empty
Primary 3: Empty
Primary 4: Coastal Red
Primary 5: Empty
Secondary 1: Empty
Secondary 2: empty
Secondary 3: empty
Keg1: Cherry Lambic
Keg2: A-10 IIPA
Keg3: Crazy Cuban Monk (Cedrella infused Tripel)
Keg4: Kolsch weisen hybrid

 
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Old 09-29-2009, 07:32 PM   #10
Joos
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Jan 2009
taunton
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Not to piss in your cheerios,but you'll get better tasting beer with 70-75%.

 
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