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Old 11-20-2009, 09:13 PM   #11
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I follow what you are saying now. I made a couple kentucky commons (havent settled on a recipe yet) I just mashed, and walked away. I didnt add more grain afterwards.


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Old 11-20-2009, 09:43 PM   #12
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Quote:
Originally Posted by lowlife View Post
I follow what you are saying now. I made a couple kentucky commons (havent settled on a recipe yet) I just mashed, and walked away. I didnt add more grain afterwards.
Right on. Good to know.


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Old 11-20-2009, 10:47 PM   #13
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I've read where both work fine. I mashed and walked away.
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Old 11-20-2009, 11:38 PM   #14
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So, I have just now heard of Kentucky Common. What does it taste like?
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Old 11-20-2009, 11:51 PM   #15
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Curious to see how this turns out! If you get good results I'm definitely going to put this on my short list.
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Old 11-20-2009, 11:55 PM   #16
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slightly sour brown ale.
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Old 11-21-2009, 02:05 AM   #17
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I'm not too fond of brown ales but I really like my Kentucky Commons. Brown ales just seem kinda boring usually. It's probably the chocolate malt and corn that makes it different.

I do sparge, twice actually. I don't add any extra grains after I mash in. I just mash in, cover, walk away and come back 24hrs later. You can always increase the mash time for more sourness. I think 24hrs gives a slight sourness to still be a session beer. I couldn't drink a real sour beer as a session beer.

As for efficiency, I wonder why you didn't get higher. I assume the 24hr mash along with a small grain bill gives such high efficiency. I have got 98% on all mine so far. Another guy got 94% with a slightly different recipe. Not sure what any other people have got. I get pretty good efficiency on other beers, but no more than 85% on regular beers around 1.050 OG.
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Old 11-21-2009, 06:19 AM   #18
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I did this a couple of months ago and its still 'conditioning'. To me it tastes like the way ur mash tun smells if you forget about it for a couple of days. Personally I don't like that taste very much. The base is very good tho, if I did it again I'd prob do a normal brew with like 0.10 or 0.15 # acidulated malt instead of a long mash.

I think I got like 90-91% on my 30hr mash.
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Old 11-21-2009, 09:18 AM   #19
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What exactly did you do? My first one I left the lid sitting on it upside down to vent - 24 hrs later it was nassty. Smelled terrible. Once it was beer it was fantastic, smell and taste. I wonder why yours has a funky smell still.
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Old 11-21-2009, 01:26 PM   #20
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Mine about blew the lid off fermenting.


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