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Old 12-30-2012, 07:55 PM   #141
CheemsAF
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May 2010
, Northern UT
Posts: 32

Just brewed this yesterday, can't wait! Although I altered the original recipe: increased grain bill by 15%, increased IBU by 2, using Wyeast 3068 instead of 3056 (LHBS limitation), and used half a jar of home harvested honey (Mom's a bee keeper). We'll see how it turns out. Yeasties are very active right now and OG was 1.061.
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Old 12-31-2012, 05:08 PM   #142
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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Thanks for sharing your experiences. Both substitutes of cuties and local honey sound great. Be sure to post your final results
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Old 01-08-2013, 11:48 AM   #143
woknblues
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Sep 2011
Albuquerque, New Mexico
Posts: 408
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Just brewed this beauty last night. I over estimated my boil off/ water volume (BIAB and ended up with 6 gallons after a planned 90 minute boil) and got a 1.040, but I am sure it will be fine. I am getting ready to pitch this morning (my first no chill). Thanks for the recipe. I will post results when this is ready.

 
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Old 01-09-2013, 03:06 PM   #144
BakerBeer
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Nov 2012
Posts: 81


What do you mean by " going to pitch this morning " add the yeast?

 
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Old 01-09-2013, 03:50 PM   #145
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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Quote:
Originally Posted by BakerBeer View Post
What do you mean by " going to pitch this morning " add the yeast?
Yup, pitching the yeast means simply to add it.

The reason he's waiting for the next morning is because he's doing no-chill
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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 01-09-2013, 07:32 PM   #146
BakerBeer
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Nov 2012
Posts: 81


Ahh I see... So instead of rapidly cooling the wart he is letting it cool to room temp before "pitching"

I thought I read some where that we cool the wart as fast as possible to prevent any bacterial from getting into the wart before the fermentation process starts.

I made this very receive in November. Being my first all grain it didn't turn out very well. I boiled down to 3.5 gallons from 5. I didn't know we were to start with a per boil volume of 6.5-7gallons. My bad. Lol I learned from my mistake.

I am going to attempt again in a few weeks lol

Thanks for all the help!

 
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Old 01-10-2013, 08:48 PM   #147
WhiteEagle1
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Dec 2011
Spring Grove, IL
Posts: 400
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"Wort"
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Old 01-10-2013, 10:55 PM   #148
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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Quote:
Originally Posted by BakerBeer View Post
I thought I read some where that we cool the wart as fast as possible to prevent any bacterial from getting into the wart before the fermentation process starts.
Typically what people will do is pour boiling wort into a bucket. This will certainly kill any baddies. Then it's closed up until ready for yeast so as long as you have an appropriate sized yeast starter with healthy yeast it shouldn't be a problem.
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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 01-11-2013, 03:02 AM   #149
TheJasonT
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Oct 2012
Posts: 408
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Cracked open my first bottle of this tonight. It carbed up really fast, it's only been conditioning for less than a week. Obviously, the flavor was a bit green still but I got all sorts of honey sweetness in the middle with a touch of orange on the back end. Delicious!

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Old 01-11-2013, 02:46 PM   #150
BakerBeer
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Nov 2012
Posts: 81


Wow Jason, looks good!

How does it taste?

 
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