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Old 02-25-2013, 01:55 PM   #521
ShottyJohnson
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Mar 2012
Alpharetta, Georgia
Posts: 18
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I just made this on Saturday and hit 1.068 OG. Also used WLP0041 Pacific Ale yeast since it was past expiration and needed to be used. Made a 1L starter of it and it is fermenting crazily. It smells wonderful and I can't wait to get this one kegged! Thanks OP!

 
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Old 02-27-2013, 12:52 AM   #522
tmoney645
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Oct 2012
Posts: 94
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Mashing as I type. I love Ambers, hopefully mine turns out as well as others. This thread has some of my favorite beer pr0n.

edit: wow, my homemade candi sugar was a fail. I did half/half with cane sugar and brown sugar instead. I hit the OG dead one, hopefully the taste is in the neighborhood.

 
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Old 02-27-2013, 02:07 PM   #523
2xbrewing
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Jan 2013
Posts: 36
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Quote:
Originally Posted by KingBrianI

Nice, be sure to report back. I let it go a month in primary then racked to secondary with some gelatin and left it there for a week before kegging.
Im kind of new at this and going to try this beer as my third ever batch. When u say " racked to secondary with some gelatin" what do u mean and what is gelatin used for and why? Thanks for recipe going to brew it tommorrow.

 
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Old 02-27-2013, 02:51 PM   #524
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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Gelatin helps clear up home brew. It is often racked to secondary on top of gelatin. Use one half the packet warmed then cooled down with a little water. Also when doing this process in the secondary give it at least a week before bottling/kegging.

 
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Old 02-28-2013, 04:50 AM   #525
orangemen5
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Sep 2012
Posts: 382
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My LHBS sells the D-45 belgian candi syrup pouch. http://www.nthomebrew.com/products/D...ndi-Syrup.html. Is this close to what everyone is making. If it is its only 6.49 a Lb. for that price I'd rather buy it than spend an hour or so making it.

 
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Old 02-28-2013, 08:02 AM   #526
relaxnrelapsen
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Jul 2012
honolulu, HI
Posts: 51
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i 've been dying to create a chestnut beer, based on a beer i had in france, (beer bourganel, bierre aux marrons). i believe it was an amber brewed with chestnuts and vanilla. how would the addition of chestnut be to this brew? i have puree, regular chestnuts i can roast and an extract.

 
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Old 03-07-2013, 02:53 AM   #527
Weizer
 
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Dec 2011
San Diego, CA
Posts: 310
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This beer turned out excellent. I got a 1.070 OG and used white labs 001(brew shop was out of safale 05). Great head retention/lacing as well! I would like a little more malt/body, but this is an excellent beer. I will definitely brew it again soon!

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Old 03-18-2013, 02:43 AM   #528
mufflerbearing
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Oct 2012
Southeast, GA
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I am looking to brew this tomorrow 3-18-13. And have a campout and I want to take it to on 4-19-20-13. Will I have enough time to make this and keg and get it carbed up and it taste ok? Also I searched all over town looking for DAP all LHBS are out or don't carry it. Is the hard amber candy at brewmasters warehouse the same thing pretty much? If so I will grab a bag of it. Or see if they have the D-45. I need to get this in my primary ASAP! If it matters I will be going from primary to keg then force carbing. No secondary this time. Please and thank you. MB

Ahh. Also is 65 degrees crucial? I can keep 68-70 no prob but I have a hard time going lower. If it had to be lower I guess I could buy a fan and make a swamp cooler and see if that will do it if I had to.
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Old 03-18-2013, 01:06 PM   #529
Ddubduder
 
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Nov 2012
Land O Lakes, FL
Posts: 228
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For DAP look for Yeast Energizer, as for the candi syrup, I used D-90 and it came out good. It's been in the bottle now for about two weeks and the aroma is spot on but the taste is a little green, I think some time will help settle it. Not sure how force carbing will go since I haven't tried it yet, but this is my experience. Hope it helps.

 
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Old 03-18-2013, 02:32 PM   #530
emprbasist
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Dec 2011
Des Moines, IA
Posts: 124
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Quote:
Originally Posted by mufflerbearing
I am looking to brew this tomorrow 3-18-13. And have a campout and I want to take it to on 4-19-20-13. Will I have enough time to make this and keg and get it carbed up and it taste ok? Also I searched all over town looking for DAP all LHBS are out or don't carry it. Is the hard amber candy at brewmasters warehouse the same thing pretty much? If so I will grab a bag of it. Or see if they have the D-45. I need to get this in my primary ASAP! If it matters I will be going from primary to keg then force carbing. No secondary this time. Please and thank you. MB

Ahh. Also is 65 degrees crucial? I can keep 68-70 no prob but I have a hard time going lower. If it had to be lower I guess I could buy a fan and make a swamp cooler and see if that will do it if I had to.
I've fermented this around 68 before with no problems. I think you'll be fine

 
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