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Old 03-18-2010, 06:36 PM   #11
Homercidal
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Feb 2008
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RIS? Isn't it a bit light in grains for a RIS? Looks pretty good to me. But what do I know. I use Beersmith to think for me.
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Old 03-18-2010, 07:48 PM   #12
Eluna
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Mar 2010
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Quote:
Originally Posted by TwoHeadsBrewing View Post
I bet it will be tasty...and at the very worst, drinkable. When it's ready, send one East!
yeah i can send one to you east just send me a address to [email protected] and when its done priming in the bottle i can ship one over

here is also the label i made:

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Red Mail Ale (red-tail ale Clone)5 gal

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Old 03-18-2010, 07:56 PM   #13
Chuck_Swillery
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Dec 2009
Traverse City, MI
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FEAR THE BEER, man, fear the beer! Looks like its going to be a good one. Good visuals and audio - makes it as alive as it really is!
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Old 03-18-2010, 08:01 PM   #14
Eluna
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Mar 2010
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Quote:
Originally Posted by Chuck_Swillery View Post
FEAR THE BEER, man, fear the beer! Looks like its going to be a good one. Good visuals and audio - makes it as alive as it really is!
yeah for sure its going to be different haha
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KEG
Red Mail Ale (red-tail ale Clone)5 gal

Drinking
Deluge Imperial Russian stout
Apfelwein
Solid Nut Brown Ale
Foot N' Mouth IPA
Shakmat Weiss King Weiss Bier

 
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Old 03-18-2010, 08:06 PM   #15
Danbreeze
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Jan 2010
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I did something similar in October in which I just picked a wide variety of grains I like and put them together. The beer was called "Monster Mash". It turned out ok and got better with age but was a lesson learned that it is better to tweak only a few specialty grains instead of "reinventing the wheel"
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Old 03-18-2010, 08:08 PM   #16
Eluna
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Mar 2010
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Originally Posted by KingBrianI View Post
Looks like a descent RIS. The only thing I would worry about is the windsor yeast fermenting this thing out enough. It may end up pretty sweet.
yeah i was worrying about that too Im a little weary of using smack packs in my area cause it seems like non of the stores keep them stored properly and i already had a bad experience with dead yeast smack pack the Windsor was the only one left or Munich but i went with Windsor since Munich is for Wheat beers and other stuff i think
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Fermenting


KEG
Red Mail Ale (red-tail ale Clone)5 gal

Drinking
Deluge Imperial Russian stout
Apfelwein
Solid Nut Brown Ale
Foot N' Mouth IPA
Shakmat Weiss King Weiss Bier

 
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Old 03-18-2010, 08:11 PM   #17
Eluna
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Mar 2010
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Quote:
Originally Posted by Danbreeze View Post
I did something similar in October in which I just picked a wide variety of grains I like and put them together. The beer was called "Monster Mash". It turned out ok and got better with age but was a lesson learned that it is better to tweak only a few specialty grains instead of "reinventing the wheel"
yeah that's what i figured i could do with this one cause even if i screw up im not in a race to make the perfect beer that's definitely going to be the fun part about brewing is tweaking things here and there to get a good beer
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Fermenting


KEG
Red Mail Ale (red-tail ale Clone)5 gal

Drinking
Deluge Imperial Russian stout
Apfelwein
Solid Nut Brown Ale
Foot N' Mouth IPA
Shakmat Weiss King Weiss Bier

 
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Old 03-18-2010, 08:21 PM   #18
FreeM80s
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Jan 2010
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Quote:
Originally Posted by Eluna View Post
yeah that's what i figured i could do with this one cause even if i screw up im not in a race to make the perfect beer that's definitely going to be the fun part about brewing is tweaking things here and there to get a good beer
+1 This is the same way I started. One question tho: why the irish moss?


 
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Old 03-18-2010, 08:37 PM   #19
h4rdluck
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Jun 2009
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More worried about the 9lbs DME and the Yeast. Hopefully you aerated the **** out of it...cause I've done similar things before. You have 10lbs of fermentables in there and i've had problems even when making 1 liter starts and that OG getting it to attenuate past 1.025 And I ended up with beer that was very sweet. You may try adding 2-3 cups of boiled sugar when you get a sense that the fermentation is dropping off in order to hopefully give the yeast an extra boost to hopefully finish attenuating the malt.

And from reading about the yeast you used...looks like you may have made the mistake i made. Using a medium level attenuating english ale yeast. Next time I recommend a more robust attenuating yeast.

Don't worry i did the exact same thing as you a few times...not just once.

Just be careful from now on what yeast you choose for something of that O.G. Or pitch onto a yeast cake from a previous beer that had say 6 or so pounds of malt to ferment.

 
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Old 03-19-2010, 12:02 AM   #20
Eluna
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Mar 2010
Arcata/Eureka
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Quote:
Originally Posted by FreeM80s View Post
+1 This is the same way I started. One question tho: why the irish moss?
Not really sure i just know that Irish moss Clears up some of the cloudiness you get
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Fermenting


KEG
Red Mail Ale (red-tail ale Clone)5 gal

Drinking
Deluge Imperial Russian stout
Apfelwein
Solid Nut Brown Ale
Foot N' Mouth IPA
Shakmat Weiss King Weiss Bier

 
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