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Old 07-16-2012, 08:22 PM   #51
america
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Apr 2011
seattle, wa
Posts: 150
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I never really have a problem carbing at like 10-12 psi (@38) for 2 weeks and then serving.

 
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Old 07-16-2012, 08:36 PM   #52
sivdrinks
 
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Apr 2011
Lebanon, PA, PA
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Quote:
Originally Posted by Sokol21
So, I dry-hopped today, and I plan on kegging in 7 days. If I crank the co2 to a higher psi, do you think it will be well carbed enough for drinking two weeks later?
You can try 20psi for 3 days or shake it for 7 minutes at 30, turn down to serving pressure and let it settle over night.

 
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Old 07-17-2012, 02:38 AM   #53
tfratzke
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Jan 2012
St. Paul, MN
Posts: 12

Recipe looks great. What size starters are people using? Do you seriously need a 4L starter?

 
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Old 07-17-2012, 04:03 PM   #54
america
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Apr 2011
seattle, wa
Posts: 150
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Quote:
Originally Posted by tfratzke
Recipe looks great. What size starters are people using? Do you seriously need a 4L starter?
http://www.mrmalty.com/calc/calc.html

It really depends in your yeast and starter method. This link will show you what you need to know.

 
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Old 07-17-2012, 08:55 PM   #55
tfratzke
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Jan 2012
St. Paul, MN
Posts: 12

Quote:
Originally Posted by america View Post
http://www.mrmalty.com/calc/calc.html

It really depends in your yeast and starter method. This link will show you what you need yo know.
Thanks.

 
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Old 07-27-2012, 07:14 PM   #56
price2bc
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Dec 2011
Posts: 22

Going to brew this next week. Will be using the Honey in place of the sugar. I'm also planning on cloning the yeast out of 12 of bells lower gravity beers (haven't decided which one yet, I need to look this up). Will pry just build it up over the course of a week using my stir plate. Anyone know what beer of bells is the best to get good quality yeast out of and if that is in fact the same yeast used in hopslam? Ive heard they use 1 strain of yeast for all but I've also heard they have 3-4 strains they use depending on the type of beer. Any changes or tips anyone has brewed this would like to share? thanks

 
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Old 07-27-2012, 08:27 PM   #57
Voodoo_Child
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Dec 2011
Scranton, Pennsylvania
Posts: 95
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I think I've heard people having success with Bell's Amber. I'm just now building a stirplate and wondering what your process is for stepping up, if you don't mind. How many times, how many ml?

I'm really looking forward to brewing this one.
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Old 07-29-2012, 11:15 PM   #58
price2bc
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Dec 2011
Posts: 22

Your right about the amber, I read the email that is provided in the post above that is said to be from bells directly. They say the Amber is the one to use.

This is my first attempt at this so I'm no authority on the process. I'm sure someone on here has much more experience than me.

You can calculate your starter size using this calculator

http://www.mrmalty.com/yeast-tools.php

But basically the process is the same as building any liquid yeast starter. Build a small low gravity wort, add the dregs from a few bottles. Let that ferment out. Cold crash and decant off wort. Restart the process. Then continue until you have the size starter you require.

anyone with more experience that would like to chime in would be greatly appreciated.

 
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Old 07-30-2012, 09:48 PM   #59
price2bc
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Dec 2011
Posts: 22

As for the use of honey as opposed to the sugar... What kind of honey do you guys suggest. Took a look over at northern brewer and they have 5-6 different kinds all with different flavors and profiles. Ive never used honey before so was just looking for some suggestions.

Thanks

 
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Old 08-11-2012, 08:22 PM   #60
tfratzke
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Jan 2012
St. Paul, MN
Posts: 12

Yowza! Brewed this 2 weeks ago and pulled a hydro sample today it's sitting at 1.015. That puts it at 11.2% It is absolutely delicious! I was little nervous as this was my first DIPA and with the amount of hops in the recipe. This beer has a HUGE malt backbone to compliment all of those hops to perfection. I love Hopslam, and as a couple others have noted, this might be better!

Thanks for the recipe schweaty!

 
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