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Old 08-06-2013, 01:05 PM   #601
Sudz
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Quote:
Originally Posted by daggers_nz View Post
^







I don't agree, I will do 8 days MAX for an ale
Without some specific reason, I'm with you... but I'll give KB the benefit of the doubt with my ignorance and see how his 30 days plays....

 
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Old 08-06-2013, 01:20 PM   #602
TrustyOlJohnson
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I dont secondary anymore unless it has to sit on fruit. Having said that, my primarys always sit for 21 days. 7 days each at 62/65/68. And thats fermenter temp, not air temp. I have virtually eliminated off flavors.

 
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Old 08-06-2013, 01:34 PM   #603
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Im talking ales here of course. My lagers get 7 days each at 48/52/55 with a 2 deg / day rise to 65 for a diacetyl rest. Sits there for 4 days. Rack to secondary then 2 deg down/day to 45, sit 2 weeks, then 2 deg down/day to 38 and lager for however long, usually 4-12 weeks.

 
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Old 08-06-2013, 08:47 PM   #604
daggers_nz
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I like to get ales off the dead yeast cake asap, to prevent autolysis
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Primary:
Conditioning: California Common, Oatmeal Stout, English Strong Ale, Chinook IPA
Drinking: American Amber, Robust Porter, Northern Brown
Next Up:

 
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Old 08-07-2013, 07:12 PM   #605
Newdaddy
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Aug 2013
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So, I am ready to make this recipe but I wanted to clarify a few things before I start. I punched this into beersmith and I just want someone to confirm that it is right. I'm using a 5 gal MLT
Mash into 2.72 gal @ 167 F. Start temp of 154
Sparge with 5.4 gal at 168
Add water to achieve boil volume of 7.04 gal
Pre boil estimated sg of 1.041
I've got the other steps from the recipe at the beginning.
Let me know if you need more info from me.
Thanks

 
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Old 08-22-2013, 06:33 PM   #606
jsledd
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Here's and idea....what do you think about using this bourbon smoked sugar for the candy syrup?

https://bourbonbarrelfoods.com/shop/...ugar-24-oz-bag

It's not cheap, but I think I'll try it out and see if any of that smokey bourbon flavor makes it to the beer.

 
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Old 08-23-2013, 02:16 AM   #607
Ryush806
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Quote:
Originally Posted by jsledd
Here's and idea....what do you think about using this bourbon smoked sugar for the candy syrup?

https://bourbonbarrelfoods.com/shop/...ugar-24-oz-bag

It's not cheap, but I think I'll try it out and see if any of that smokey bourbon flavor makes it to the beer.
Sounds like a cool idea. Do it and report back!
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Old 08-23-2013, 05:54 PM   #608
jesseroberge
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I always do my beers in primary for 21 to 30 days and then 21 to 30 days in keg at 12 psi... I get 100% of the time a finished beer fermentation wise and a clean, clear and mature beer in the keg..... Patience is the key !!!!

 
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Old 08-25-2013, 08:07 PM   #609
bolus14
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I just bottled this and sample tastes awesome. The taste from the syrup is definitely there but its not overly sweet.

I'm hoping I get enough carbonation. My priming sugar, I use plain cane sugar, but I think it cooled too Mich and was too thick to mix while I siphoned to the bottling bucket. There was still some of the sugar on the bottom of the bucket when I finished bottling.

 
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Old 08-26-2013, 03:06 PM   #610
jesseroberge
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Quote:
Originally Posted by bolus14
I just bottled this and sample tastes awesome. The taste from the syrup is definitely there but its not overly sweet.

I'm hoping I get enough carbonation. My priming sugar, I use plain cane sugar, but I think it cooled too Mich and was too thick to mix while I siphoned to the bottling bucket. There was still some of the sugar on the bottom of the bucket when I finished bottling.
That is why I prefer primimg each bottle individualy, to keep the controle on the carbing

How long did you ferment it ?

 
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