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Old 11-15-2012, 02:45 PM   #501
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I did extract version with 2 wks primary and 2 wks secondary. Bottled 11/13/2012 and only got 2 3/4 gallons from 5 gallon batch. Lost a lot in primary which makes for expensive brew!
that seems like a way too much trub loss. i would have done longer than 2 weeks in primary, and cold-crashed before transferring to secondary. a few days in a fridge or swamp cooler helps to compact down the trub.
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Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
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Old 11-15-2012, 05:32 PM   #502
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The trub in the primary was too thick to transfer to secondary. I'll definitely let it set longer next time.
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Old 11-15-2012, 05:41 PM   #503
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Wow... I think I might have lost 1 gallon. 2+ gallons is ridiculous.
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Old 11-15-2012, 06:09 PM   #504
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Should I have shook it up periodically in the primary to help break stuff down? I usually let the yeast do all the work. I never have this happen with my imperial nut brown which is a high gravity beer also. Must be all the adjuncts.
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Old 11-15-2012, 06:24 PM   #505
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Should I have shook it up periodically in the primary to help break stuff down? I usually let the yeast do all the work. I never have this happen with my imperial nut brown which is a high gravity beer also. Must be all the adjuncts.
No. It should clear out mostly on its own. How long did you let it ferment?
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Old 11-15-2012, 06:31 PM   #506
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2 wks primary, 2 wks secondary. Maybe part of the trouble was the oatmeal. I used rolled oats. I didn't know instant was the same as flakes. I cooked the oats and added before steeping grains.
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Old 11-15-2012, 07:41 PM   #507
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2 wks primary, 2 wks secondary. Maybe part of the trouble was the oatmeal. I used rolled oats. I didn't know instant was the same as flakes. I cooked the oats and added before steeping grains.
Yea, I would imagine that a sludgy oatmeal would be undesirable for the beer. I use the flaked oats that the LHBS stocks, and don't mill them. Did you have that option?
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Old 11-15-2012, 08:55 PM   #508
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2 wks primary, 2 wks secondary. Maybe part of the trouble was the oatmeal. I used rolled oats. I didn't know instant was the same as flakes. I cooked the oats and added before steeping grains.
That could be.. You want to use flaked, and you don't mill them.

You made a huge starchy mess I bet! Sounds like a PITA to work with.
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Old 11-15-2012, 10:02 PM   #509
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Yea, I would imagine that a sludgy oatmeal would be undesirable for the beer. I use the flaked oats that the LHBS stocks, and don't mill them. Did you have that option?
My local natural foods store carries bulk instant oats for less than what the LHBS sells them for. Might look around for a whole foods or a co-op or something.
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Old 11-15-2012, 10:19 PM   #510
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quaker oats from the grocery store are cheaper, too.
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What hops should I grow? Looking for cheap honey?

Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
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