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Old 12-16-2010, 05:23 PM   #11
monty3777
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Aug 2008
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Quote:
Originally Posted by EdWort View Post

What's a choad?
Not sure - heard it on South Park

 
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Old 12-16-2010, 05:32 PM   #12
Jenks829
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Mar 2009
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Quote:
Originally Posted by EdWort View Post

What's a choad?
How vulgar can I be in the definition?
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On Deck: This will be the summer of wheat beer experiments!

Primary: Pomegranate Wheat, Apricot Wheat, Wine Beer

Secondary: 2012 Washington State Merlot, 2012 Italian Carmenere, 2012 Italian Montepulciano, 2012 Italian Barolo, 2012 Central Valley Viognier

Aging in bottle: 2010 Washington State Merlot, 2010 California Cabernet Sauvignon, 2011 Washington State Cabernet Sauvignon

Drinking:

 
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Old 12-16-2010, 06:39 PM   #13
Runyanka
 
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Dec 2008
Providence Village, Texas
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Quote:
Originally Posted by Jenks829 View Post
How vulgar can I be in the definition?
No need to be vulgar... think about a wheel of cheese.

Usually I will leave my beer only on the yeast for one week per my kit instructions, then transfer to secondary for another week per kit instructions. Then I bottle it and drink it after a week per kit instructions. Hahahaha! just kiddin.
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Old 12-16-2010, 06:47 PM   #14
maida7
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Nov 2009
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Quote:
Originally Posted by EdWort View Post
I now ferment two weeks at a minimum before kegging.

What's a choad?
It's the same as a taint. It has other meanings as well.

 
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Old 12-16-2010, 06:50 PM   #15
Sheldon
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Oct 2010
woodbridge, va
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How about some help on this:

I am itching to do another Pliny, and have never left in primary or secondary for longer than instructions (1 -2 weeks). Since this takes a good dose of secondary hops, what kind of (long term) schedule would be suggested for both primary and secondary. I have 5 batches pipelined and ready to consume, so time is not a factor in getting this ready to drink. I would want it ready for sometime in Spring.

Sheldon

 
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Old 12-16-2010, 06:50 PM   #16
jimmythefoot
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Nov 2010
tacoma, wa
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Originally Posted by maida7 View Post
It's the same as a taint. It has other meanings as well.
airstrip comes to mind as i read this thread, lol.

 
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Old 12-16-2010, 07:04 PM   #17
maida7
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Quote:
Originally Posted by sheeldon View Post
How about some help on this:

I am itching to do another Pliny, and have never left in primary or secondary for longer than instructions (1 -2 weeks). Since this takes a good dose of secondary hops, what kind of (long term) schedule would be suggested for both primary and secondary. I have 5 batches pipelined and ready to consume, so time is not a factor in getting this ready to drink. I would want it ready for sometime in Spring.

Sheldon
DO NOT USE A SECONDARY. For pliny and most any dry hopped beer, I recommend 7-10 days of fermentation in the primary. Then add the dry hops to the primary and let sit for an additional 7-10 days. rack to bottle or keg. So that's a total of 14-20 days all is done in the primary. No need for a secondary. Drink fresh.

DISCLAIMER: These methods assume you pitch the proper amount of healthy yeast, oxygenate your wort and properly control your fermentation temps. If you do all that pliny will be ready to drink straight away when it's still fresh and the hop flavors are at their peak.

 
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Old 12-16-2010, 07:12 PM   #18
Ichthy
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Sep 2009
Jackson, TN
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I think the largest benefit of extending primary is that the beer clears.

I've tried rushing a few beers that were left very yeasty. After sitting in the bottle forever the yeast usually settled out and the beers turned the corner to fantastic.

I nearly dumped a beer that tasted bad and let it age in the bottles. The major difference was that the beer turned bright. It went from nearly being dumped to absolutely fantastic.

my $0.02

 
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Old 12-16-2010, 07:24 PM   #19
Bithead
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Apr 2010
Southern, NJ
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Gotta love http://www.urbandictionary.com/define.php?term=choad

 
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Old 12-16-2010, 07:27 PM   #20
Nokitchen
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Quote:
Originally Posted by Revvy View Post
Though I did just bottle my chocolate mole porter that sat 5.5 months in primary and there were no detrimental effects.
Ah, that leads nicely into my question. I'm on board with extended primaries when it's entirely or mostly yeast down there, but I've been going to secondary when there's a ton of additives during the boil or in the primary -- coffee, cinnamon, whatever. The idea being of course that I want to get at least most of the mass out of there. You just leave it? What about fruit?

 
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