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Old 04-01-2012, 01:16 AM   #61
jjeremy
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Jan 2012
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Just bottled this a week ago. I went with brown sugar instead of honey but other than that did it by the recipe, BIAB 5 gallon (tiny apartment, no other way in that much space)

I jumped the gun and had an early taste. Already AMAZING! Thanks for posting this recipe. Definitely one of my favorites.



 
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Old 04-01-2012, 01:27 AM   #62
Mysticmead
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Jan 2010
Kingston, GA
Posts: 1,342
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Quote:
Originally Posted by jjeremy View Post
Just bottled this a week ago. I went with brown sugar instead of honey but other than that did it by the recipe, BIAB 5 gallon (tiny apartment, no other way in that much space)

I jumped the gun and had an early taste. Already AMAZING! Thanks for posting this recipe. Definitely one of my favorites.
glad you like it.. make sure you post a pic...

I have 5 gallons fermenting right now. BIAB is a GREAT way to get started with all grain brewing. I have been doing BIAB for over a year and see no reason to change.



 
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Old 04-02-2012, 10:06 PM   #63
Kaotica
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Dec 2011
Concord, NC
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Made the all grain batch yesterday. Wasn't the best brew day; did mash in with correct volume and temp but only hit 151 instead of 154. Held 150 thru mash so minor bump, was really close on grav numbers.

My garage fridge decided to kick the bucket so my fermenter is sitting in a closet at 70 deg, and the temp strip on the bucket says 76-78. O.o Fermentation is going crazy using washed yeast from my last batch of the same beer.

Last night when i checked it the dumb spigot was broken and had a slow leak onto the closet floor, so had to dump into another primary. The silver lining was me yelling as I poured the entire batch into the new bucket, "babe! Come look at this beer, it's beautiful!!!" The color of this red is really cool.

My original keg of Raging Red (partial mash) was in the fridge, so it's now at 75 deg. :-(

I have some bottled home brew helping to wash away the worries. Bet it stills turns out great, just tiny worry about ferm temp.

 
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Old 04-02-2012, 10:41 PM   #64
Mysticmead
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Jan 2010
Kingston, GA
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it'll still turn out great.. and yes, the color of this beer is awesome!

make sure to post some pics when it's finished

 
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Old 04-13-2012, 11:42 PM   #65
patchedboard
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Mar 2012
Fargo, ND
Posts: 39
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So if my gravity 2 days I to fermenting is 1.060, would you say that's a good number?

 
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Old 04-14-2012, 12:19 AM   #66
Mysticmead
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Jan 2010
Kingston, GA
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2 days into fermenting? let it do it's thing for a couple weeks. my normal starting gravity is 1.059-1.060 and I finish 1.010-1.013.

 
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Old 04-14-2012, 12:20 AM   #67
Mysticmead
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Jan 2010
Kingston, GA
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My current version I changed up just a bit. Williamette at 60 and 30 minutes, galena for a dry hop and used Wyeast 1764 (Pacman). This will make it more of an American Amber/Northwest Red Ale... not big on the hop bitterness but lots of aroma and balanced on the malty side.

I'll find out how well it's liked when it goes camping the beginning of May.

 
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Old 04-14-2012, 12:25 AM   #68
patchedboard
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Mar 2012
Fargo, ND
Posts: 39
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Well I didn't have my hydrometer on Wednesday so when I got it back today I took a reading. I guess what I was asking is if that is going to be close to a og or if you think there has been a bit of change. Not much on the bubbles yet...

 
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Old 04-14-2012, 12:26 AM   #69
Mysticmead
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Jan 2010
Kingston, GA
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it's probably close to OG

 
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Old 04-22-2012, 02:13 AM   #70
LouBrew13
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Nov 2011
Posts: 364
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Brewed this today all went well with my numbers. The sample had great color and was pretty honey flavored. I'm sure that'll ferment out. Can't wait to taste it when finished. Thanks for posting the recipe.



 
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