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Old 06-09-2010, 08:17 PM   #91
Moose777
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My first attempt got infected and had to pitch it..one of 2..
Seems I've got my sanitation under control again so I have this boiling away right now.

I'm using
1.0 oz Amarillo whole leaf 45m
2.0 oz EKG whole leaf 15m

Preboil is 8.25g so this is going to have to boil at least 90m

Yeast: London Ale III starter 1750 ml. ..used some to fill few vile for future use in my frozen yeast bank will use the rest on this batch.

I'm having trouble keeping up with demand..I may have to limit what I serve at our summer gatherings...it's too much work ehh wtf
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Old 06-14-2010, 06:27 PM   #92
JMass
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Has anyone had problems getting this to clear in the keg? Maybe I did something wrong. I didn't do a secondary, so perhaps that is the problem. The beer seems carbonated properly in the keg, but there is still yeast in the beer.

I did a primary of around 10 days.
I keg conditioned for about 7 days
I carbonated in the keezer about 14 days.

Another possible issue was that this fermented at a warmer temp. than the recipe called for - perhaps 70-72F.

I suppose I could try some finings, but I haven't had much experience with that.

 
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Old 06-14-2010, 06:44 PM   #93
claphamsa
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does it taste good?

I never clear my **** out... dont care
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Old 06-14-2010, 07:19 PM   #94
JMass
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It has a creamy head and tastes good except for the yeast in it. Some might call that "yeast bite".

The keg is at 42F now. I'll put it down to 35F or so and see if that helps.


 
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Old 06-14-2010, 08:44 PM   #95
gak27
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Greetings all!

How much effect do you think substituting flaked barley for the carapils/dextrine would have? I have some of the former on hand and would like to use it up, but have no problem buying the latter if making the change doesn't make sense.
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Old 06-14-2010, 09:02 PM   #96
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its your beer.... the carapils will give it body and mouthfeel... this can be done by mashing at a higher temp. as to the flaked barley.... it will give it some oily flaver... could be good... but I would hold the barley for a stout :P but thats me.
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Old 06-14-2010, 09:21 PM   #97
gak27
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thanks! Carapils/dextrine it is...a stout was going to follow this anyway so...
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Old 07-05-2010, 04:37 PM   #98
JMass
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I had Boddingtons at the July 4th family picnic yesterday and Boddingtons pancakes this morning. My wife said they smelled funny but tasted OK. I put in flax seed, corn meal, wheat germ and pancake mix. I figured the extra carbonation and yeast would make up for the extra grains I put in with the mix. They turned out pretty good with blueberries and strawberries.

 
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Old 08-04-2010, 12:58 AM   #99
kristfin
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what water profile should i aim for when brewing this?
london or burton?

 
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Old 08-21-2010, 06:52 PM   #100
jusware
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Jmass ... did you use a starter? Usually "yeast bite" is from adding too much yeast. Also, I'm a big fan of using a secondary. Chances are pretty good that you didn't ferment long enough, so it continued fermenting in the keg. 10 days in a primary and 7 in a keg sounds too short for my tastes. I usually aim for 7 days in primary and 14 in a secondary followed by 7 days of keg conditioning.

 
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