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Old 11-20-2012, 02:30 PM   #121
Reno_eNVy
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Oct 2008
Reno, Nevada
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And you're new, so don't even worry about taking gravity readings at every step. Heck, I still don't and I've been brewing for almost 6 years... I only ever take two readings total per batch. Just take a gravity reading after you've boiled and then cooled your wort (but before you pitch your yeast.) That will be your Original Gravity, or OG. Then take a gravity reading a couple weeks later when fermentation should be completely done and the yeast have cleaned up after themselves. That will be your final gravity, or FG.

The OG should be right around 1.045 and the FG should be around 1.008 if mashed around 152-154*F

If you're still iffy about mashing I'd recommend doing some more reading. If you haven't, check out the free (but older edition) of Palmer's "How to Brew"


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Old 11-20-2012, 11:00 PM   #122
BakerBeer
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Nov 2012
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Great read!

Thanks for the advise! This forum is the Best!

I was reading somewhere that you can tell when you mash is complete or at its max but taking Sg readings during your mashing. Any truth to this method? I will take your advise and mash in the 152-154 range.



 
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Old 11-21-2012, 12:20 AM   #123
Reno_eNVy
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Well you can just give it 60 minutes and call it good. It's almost certainly guaranteed to be complete if you have the right temperatures, fresh high-quality malt, and a proper water to grain ratio.

But if you're really concerned about it, after 60 minutes take a teaspoon or so of liquid from your mash and put it on a white plate. Then put one drop of iodine (or iodophor) in the liquid. If it stays brown then you're done. If it turns blue, black, or purple, you still have starches that have yet to be converted into sugars. Hope that helps
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Primary: air and sadness =(

Kegged: air and sadness =(

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Old 11-21-2012, 04:10 AM   #124
BakerBeer
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Nov 2012
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Iodine - Just normal Iodine i can buy from the pharmacy?

I will take your advise and brew for 60min and test with the iodine. THANKS!

 
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Old 11-21-2012, 05:36 AM   #125
Reno_eNVy
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Oct 2008
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Yup, the stuff from the pharmacy should work.
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 11-22-2012, 04:16 AM   #126
BakerBeer
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Nov 2012
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Quick question, when i go to add my yeast... how do i mix that up? in a few cups of warm water? Stir and add when i aerate the primary fermentor?

 
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Old 12-02-2012, 09:31 PM   #127
TheJasonT
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Oct 2012
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This is going to be my first all-grain brew. I'm mixing it up a bit, can I get your thoughts?

Boil Size: 6.5g
Batch Size: 5.5g
OG: 1.041
FG: 1.011
ABV: 3.9%
IBU: 16.9

Grain Bill:
4# Rahr White Wheat
3# German 2-Row Pilsner
1.5# Flaked Wheat
1# Honey Malt

Mash:
Add 13qts of 170 degree water and maintain 154 for one hour.

Sparge:
Over one hour, sparge with 20 quarts of 170 degree water.

Boil:

60 min: .5oz Tettnang
15min: .5oz Tettnang
10min: .5oz Glacier, orange zest, puréed fruit of one orange
1min: .5oz Glacier

Yeast: WLP0300 Liquid

Fermentation:
10 days at 68 degrees

Bottle Condition:
10 days at 68 degrees

I'm thinking of using honey as my priming sugar for this. Has anyone tried this? I know it's more expensive but I have a lot of honey from a local keeper here at home and 6oz isn't that much.

I'm using the Glacier hops for more citrus flavors. I wanted to use Citra but its not available right now.

Being my first all grain, are there any secrets I should know about? Thanks!
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Old 12-04-2012, 05:41 AM   #128
NorCalBrewin
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Aug 2012
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Quote:
Originally Posted by TheJasonT
This is going to be my first all-grain brew. I'm mixing it up a bit, can I get your thoughts?

Boil Size: 6.5g
Batch Size: 5.5g
OG: 1.041
FG: 1.011
ABV: 3.9%
IBU: 16.9

Grain Bill:
4# Rahr White Wheat
3# German 2-Row Pilsner
1.5# Flaked Wheat
1# Honey Malt

Mash:
Add 13qts of 170 degree water and maintain 154 for one hour.

Sparge:
Over one hour, sparge with 20 quarts of 170 degree water.

Boil:

60 min: .5oz Tettnang
15min: .5oz Tettnang
10min: .5oz Glacier, orange zest, puréed fruit of one orange
1min: .5oz Glacier

Yeast: WLP0300 Liquid

Fermentation:
10 days at 68 degrees

Bottle Condition:
10 days at 68 degrees

I'm thinking of using honey as my priming sugar for this. Has anyone tried this? I know it's more expensive but I have a lot of honey from a local keeper here at home and 6oz isn't that much.

I'm using the Glacier hops for more citrus flavors. I wanted to use Citra but its not available right now.

Being my first all grain, are there any secrets I should know about? Thanks!
Sounds excellent! I believe the honey will work fine, any extra you can send my way too! lol

 
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Old 12-08-2012, 05:49 PM   #129
TheJasonT
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Oct 2012
Posts: 408
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Will the acid in the orange affect head retention? I took that out because I'm concerned about that... Need lots of head on this beer!
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Old 12-08-2012, 05:59 PM   #130
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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I've never had an issue with bad head retention. And I don't think it's the citric acid that would affect the head, it's the oil in the skins (of which there isn't enough to affect it.)


__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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