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Old 07-22-2012, 01:34 AM   #61
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Bump so I can find it easier.
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Old 10-15-2012, 04:47 AM   #62
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Just brewed this yesterday. Hit 1.056 so im happy as its been my best efficiency yet. As I was aerating it seemed like the wort was just not taking in the air (there was few to no bubbles). Fermentation began today so I don't see it being a problem, just curious as to why this happened.
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Old 10-15-2012, 02:20 PM   #63
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Just brewed this yesterday. Hit 1.056 so im happy as its been my best efficiency yet. As I was aerating it seemed like the wort was just not taking in the air (there was few to no bubbles). Fermentation began today so I don't see it being a problem, just curious as to why this happened.
Not sure about that. May have been less obvious because of the cocoa? It's a dark, dark beer. I wouldn't worry too much about it, though! Glad you enjoyed the brew
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Old 10-16-2012, 12:13 AM   #64
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as of right now (48 hours after pitching) the yeast are having a good old time and I have about 2 inches of airy krausen. I ended up using WLP002 as I didnt want the dryness associated with the 004. We'll see how it goes.
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Old 10-21-2012, 07:52 PM   #65
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This is going to be my second all grain batch. What strike water temps and sparge water temps do you guys use.
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Old 10-22-2012, 12:08 AM   #66
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Hey I need some advice, I brewed this last night and this morning I realized that I had forgotten the coco powder. After 10 hours in the fermenter, I opened it and tossed in 7oz of powder. In your opinion was this a good move or did I just ruin my batch? Any advice is appreciated, thanks
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Old 10-22-2012, 03:15 PM   #67
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This is going to be my second all grain batch. What strike water temps and sparge water temps do you guys use.
That's tough to say without knowing your own system. I'd find a temperature calculator online. This is a good one: http://www.rackers.org/calcs.shtml
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Old 10-22-2012, 03:17 PM   #68
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Hey I need some advice, I brewed this last night and this morning I realized that I had forgotten the coco powder. After 10 hours in the fermenter, I opened it and tossed in 7oz of powder. In your opinion was this a good move or did I just ruin my batch? Any advice is appreciated, thanks
You will get some chocolate flavor from the malts. It might not be as chocolately as it could be but it should still be fine.
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Old 10-23-2012, 01:02 PM   #69
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Brewed this last night. Something went wrong. From using online calculators I mashed with 3.5 gallons of water and archived 156-157 mash temps for an hour. I drained the wort to a bucket and got 2 gallons. Then batch sparked twice with 2.25 gallons of water and had temps of 168-170 during the batch sparge. Got 6.5 gallons of wort. Continued to boil and follow hop schedule. Ended up with a little more the 5 gallons... And got an OG of 1.034. Seems weak. Need to go back to the books to figure out my failure.
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Old 10-23-2012, 02:18 PM   #70
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Brewed this last night. Something went wrong. From using online calculators I mashed with 3.5 gallons of water and archived 156-157 mash temps for an hour. I drained the wort to a bucket and got 2 gallons. Then batch sparked twice with 2.25 gallons of water and had temps of 168-170 during the batch sparge. Got 6.5 gallons of wort. Continued to boil and follow hop schedule. Ended up with a little more the 5 gallons... And got an OG of 1.034. Seems weak. Need to go back to the books to figure out my failure.
Did you check the gravity before the boil? How was your grain crush? Is your hydrometer working properly? Did you make any gravity adjustments for temperature? The rest sounds perfect. Not sure what could have happened.
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