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Old 11-15-2012, 02:45 PM   #501
sweetcell
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Quote:
Originally Posted by ShaKeyJ View Post
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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- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 11-15-2012, 05:32 PM   #502
ShaKeyJ
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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
JordanThomas
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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
ShaKeyJ
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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
JordanThomas
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Quote:
Originally Posted by ShaKeyJ View Post
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
ShaKeyJ
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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
JordanThomas
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Quote:
Originally Posted by ShaKeyJ View Post
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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Quote:
Originally Posted by ShaKeyJ View Post
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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Quote:
Originally Posted by JordanThomas View Post
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.


__________________
What hops should I grow? Looking for cheap honey?
- Drinking: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
- Fermenting: NHCPA (BPA and APA made with ingredients from Baltimore)
- Aging: brett'ed Belgian blond on raspberries, sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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