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Old 11-04-2011, 04:41 PM   #21
BucksPA
 
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i think im going to brew this as a decoction this weekend. it will be my first decoction attempt.
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Old 11-04-2011, 05:05 PM   #22
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Let me know how it goes with the decoction.... I was thinking about brewing it tomorrow at "Teach a friend" but I'm not ready for ghetto lagering yet this season.
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Old 11-04-2011, 05:20 PM   #23
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Hey Revvy, have you ever made this without the caramel malt? I'm looking to change my recipe (look at the name btw in my sig, its a tribute to you) to an all- or at least close to all-Vienna version and I'm not sure if I'd like the caramel in there.

As a matter of fact, I wonder how this would be with only vienna and a good decoction mash.
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Old 11-04-2011, 05:40 PM   #24
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Quote:
Originally Posted by Airborneguy View Post
Hey Revvy, have you ever made this without the caramel malt? I'm looking to change my recipe (look at the name btw in my sig, its a tribute to you) to an all- or at least close to all-Vienna version and I'm not sure if I'd like the caramel in there.

As a matter of fact, I wonder how this would be with only vienna and a good decoction mash.
No, I've based this on Chris Colby's research in the bYO and Basic Brewing pieces, and he says a tiny bit of caramel in the recipe is ok....

The only sub I've ever done was doing a 10 gallon batch where we were short like 2 pounds of vienna in our grainbill and we had cleaned out 2 stores...so we just went with two pounds of two row. It was still a good beer.
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Old 11-04-2011, 05:44 PM   #25
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How you seen Jamil's recipe? I don't think it even comes close after having brewed it. It's a mix of munich, vienna and pilsner. Yours is much closer than that. I'm thinking yours without the caramel and a single or double decoction for my next attempt.
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Old 11-04-2011, 10:49 PM   #26
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Quote:
Originally Posted by Revvy View Post
Let me know how it goes with the decoction.... I was thinking about brewing it tomorrow at "Teach a friend" but I'm not ready for ghetto lagering yet this season.
That "detroitish" area isn't cold enough yet for some ghetto lagering? In southeast PA we aren't ready yet, luckily for me I have a Johnson Control in my chest freezer as well as a heater. The only thing that is hurting me is that I will have to observe the weather and switch between heat and cool manually. This weekend is chilly and next weekend is warm. My garage fluctuates a lot at this time of year.
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Old 11-08-2011, 01:31 AM   #27
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so i brewed it up single infusion...was planning on d-coc but had to invest in a 5 gallon kettle and didnt feel like rushing that purchase. anyway, held 154 for the mash, ended up putting too much runnings into the boil kettle, so i boiled away for a few minutes longer before starting my 60 minute hop addition and ended up at 1.055 and 11.25 gallons into fermenters instead of 1.052 and 11.5 gallons in the fermenter. i'll consider it a success.

My question though, being that I've never used S-23, is this. Is 30 days in the primary a bit too long? It's been 26 hours in the primary at 53 degrees in my chest freezer and already at high krausen, bubbling away. I think on the short side this will ferment out in 1-2 weeks, 3 on the low side. I was planning on doing a Diacetyl rest to be safe, but am told to do that when fermentation is >75% finished. So if it's at 1.020 in a week, pull it out for 48 hours, rack to secondary and lager????? What are your thoughts about a short primary ferment and then maintaining a 30 day period of lagering versus holding to 30 days in the primary and then lagering, both ways after a 2 day diacetyl rest?

danke
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Old 12-19-2011, 02:54 PM   #28
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Revvy,

Quick question, I brewed this recipe this week end. You recommend to ferment at a temp and then do a second fermentation at a second temp.

I remember having a discussion with you about second fermentation. You stated that it wasn't necessary to change bucket and that you could have a better result while keeping it in the same bucket until bottling..

Is the second fermentation just about the change of temperature or should i consider changing bucket too?

Thanks
if this one is as good as the leffe, i can't wait to taste it.
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Old 12-19-2011, 03:28 PM   #29
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That's not a real seconday fermentation, that's just how Beersmith lists the lagering step. Your letting the beer mellow in the cold to clean up. I still leave my beer in primary for a month, then do a d-rest, rack it to a secondary and then let it lager in the cold for a few weeks.
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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
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Old 12-19-2011, 03:31 PM   #30
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I was planning on making this for my first decoction, but sadly I am out of Vienna.

I'll double check, but I think I used it all up and almost out of munich as well.

 
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