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Old 02-19-2012, 03:06 PM   #221
azscoob
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Keep me posted on how you like the chocolate rye. Saw it at my LHBS and was looking for something to use it in.


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Old 02-27-2012, 02:40 AM   #222
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Just an update. Finished out at 1.010. 3.54%, going to keg on Wed, which will be 11 days. Planning on force carbing and drinking on Thursday, cant wait!



 
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Old 02-27-2012, 05:48 AM   #223
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Quote:
Originally Posted by Bombeque View Post
Just an update. Finished out at 1.010. 3.54%, going to keg on Wed, which will be 11 days. Planning on force carbing and drinking on Thursday, cant wait!
just be aware that carbonic acid will be present, give the beer some days once carbed to allow things to settle and mellow when carbing that fast before making your tasting notes.
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Old 02-27-2012, 02:45 PM   #224
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Good tip. Im new to kegging so I didnt know about the carbonic acid. Guessing it doesnt hurt anything in the long run? Just really chomping at the bit to try this. How many days do you think?

 
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Old 02-27-2012, 07:31 PM   #225
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Quote:
Originally Posted by Bombeque
Good tip. Im new to kegging so I didnt know about the carbonic acid. Guessing it doesnt hurt anything in the long run? Just really chomping at the bit to try this. How many days do you think?
The carbonic bite from rapid carbonating will mellow in a few days, maybe a week. Try it freshly force carbed, then try it in a few days, the bite should have subsided enough to notice, good to know what it tastes like so you can better judge your beers
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Old 02-27-2012, 08:43 PM   #226
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I will, thanks for the advice! The plan is to add gelatin to the primary tonight to clear. Will keg tomorrow night, purge, and set at 30 psi and put it in the fridge for 24 hours. Drink on Wednesday. I was thinking of doing the shake method, but the 24 hour method is fine by me. Would this still be considered force carbing?

 
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Old 03-01-2012, 12:47 PM   #227
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Quote:
Originally Posted by Bombeque View Post
I will, thanks for the advice! The plan is to add gelatin to the primary tonight to clear. Will keg tomorrow night, purge, and set at 30 psi and put it in the fridge for 24 hours. Drink on Wednesday. I was thinking of doing the shake method, but the 24 hour method is fine by me. Would this still be considered force carbing?
Yes it is, if time isnt a factor set your regulator at serving pressure, then let it sit for a few weeks to carb up.

and dont forget, milds are carbonated lower than a standard ale. shoot for 1.8 volumes for proper carbonation.
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Old 03-01-2012, 07:03 PM   #228
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So I brewed this a while back and split it into 2 3 gallon better bottles. One I used the "Thames Valley" yeast and it was fantastic kegged, will def brew again using this yeast. The other I used WLP002 and this is going to be served from a polypin real ale style. Im just waiting for it to carb up. Might get a little sample this weekend, for scientific reasons of course....

 
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Old 03-01-2012, 08:26 PM   #229
JRemy
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Think Thames Valley Ale 1275 would work well with this one? Have a slurry I am hoping to pitch.

 
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Old 03-02-2012, 12:11 AM   #230
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Quote:
Originally Posted by JRemy View Post
Think Thames Valley Ale 1275 would work well with this one? Have a slurry I am hoping to pitch.
Look at the post right above yours Mine came out fantastic.



 
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