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Old 09-21-2005, 05:17 PM   #11
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Old 09-22-2005, 02:53 PM   #12
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I never really thought about compensating. Good idea to start off with 5.5 to 6 gallons though. I think I might do that with my next batch.

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Old 09-25-2005, 04:23 PM   #13
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I always do 5.5.

I also mark my containers with 1 gal and 1/2 gal lines. I use my wife's red nail polish. It's been on there for years!
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Old 09-25-2005, 04:33 PM   #14
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I have one bucket that came with marks, but my new bucket didn't. I keep forgetting to mark on the new bucket, so I just eye-ball the hell out of it and hope for the best.

I noticed that pouring the beer from the kettle through a fine mesh strainer, a little bit at a time, does a good job of removing the hops and grain trub. You end up aerating it quite a bit, but I then use the same strainer (rinsed in a clean sink filled with very lightly bleached water each time) to skim off some of the foam on top. Then I pitch the yeast and stir.

When I did this with my Kolsch, there was minimal trub in the bottom of the primary after a week. I looked like mostly spent yeast. Last night, I used this method again and ended up removing huge amounts of the hops from the wort. Cranted, some made it into the wort due to over-flows on the strainer, but I'm willing to keep a little bit in my beer to give it a little hoppier of a flavor.
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