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Old 09-26-2013, 09:14 PM   #311
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Originally Posted by daveooph131 View Post
Anyone use marris otter as the base malt for this?

Also what does the flaked barley add exactly?
I havent, but don't see why it wouldn't be good. Might be a little more biscuit flavor.

Flaked barley is used in stouts for added protein to give better head retention and body.
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Old 09-28-2013, 06:21 PM   #312
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Brewing this today. The wife is looking forward to it!
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Old 09-28-2013, 06:34 PM   #313
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Brewing this today. The wife is looking forward to it!
Man you should be looking forward to it too...It won't disappoint.
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Old 09-28-2013, 06:44 PM   #314
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Man you should be looking forward to it too...It won't disappoint.
I am, as long as it isn't too sweet.
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Old 09-28-2013, 09:44 PM   #315
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Well, ended up at 1.060 but with 5.33 gallons instead of 5, so probably just added a little too much water. Other than that, all went perfectly. Re-hydrating my yeast now, while the wort cools a bit more. hoping for some great beer!
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Old 09-29-2013, 04:01 AM   #316
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Originally Posted by dave8274

I am, as long as it isn't too sweet.
It's sweet, but in that delicious sort of way.

On yeast rehydrating, BYO & BBR did an experiment where they had better results not rehydrating. Anyone read this and have thoughts ???

http://byo.com/stories/item/2434-sho...ewDesktop=true
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Old 09-29-2013, 11:51 AM   #317
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Originally Posted by brewski09 View Post
It's sweet, but in that delicious sort of way.

On yeast rehydrating, BYO & BBR did an experiment where they had better results not rehydrating. Anyone read this and have thoughts ???

http://byo.com/stories/item/2434-sho...ewDesktop=true
Funny you mention that, I was just researching that yesterday. I concluded that the results were about the same, so I figured I might as well do it for the higher cell count. I had some free time waiting for the wort to come down to pitching temperature anyway.
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Old 09-29-2013, 04:01 PM   #318
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Funny you mention that, I was just researching that yesterday. I concluded that the results were about the same, so I figured I might as well do it for the higher cell count. I had some free time waiting for the wort to come down to pitching temperature anyway.
I think it's just one of those things. Those who do it, swear by it. Those who don't, swear by it. Those who don't care, swear at those who debate it.

Regardless... the end result = Beer
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Old 09-30-2013, 04:28 AM   #319
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Quote:
Originally Posted by insanim8er

I think it's just one of those things. Those who do it, swear by it. Those who don't, swear by it. Those who don't care, swear at those who debate it.

Regardless... the end result = Beer
A fair enough assessment.
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Old 09-30-2013, 04:33 AM   #320
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Quote:
Originally Posted by dave8274

Funny you mention that, I was just researching that yesterday. I concluded that the results were about the same, so I figured I might as well do it for the higher cell count. I had some free time waiting for the wort to come down to pitching temperature anyway.
I think the BYO-BBR experiment actually had better results not rehydrating though. In the end, I tend to use a liquid culture of Cry Havoc that I've been farming for almost 2 years with great success now so my dry pitches are the "oh crap, I forgot I don't have that yeast anymore" variety.

I really don't think you can hurt anything by rehydrating or dry pitching in the end, so this o e is all brewer preference. :cheers:
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