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Old 06-26-2011, 02:36 PM   #11
chask31
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I have two and a half questions. The twenty minute rest at flameout: does that mean you dont start chilling for 20 minutes after flameout? Pot top on or off?

Also, you did not mention crushing the peppercorns, do they go in whole?

I will be brewing this bad boy today!


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Old 06-26-2011, 02:57 PM   #12
Native302
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Quote:
Originally Posted by chask31
I have two and a half questions. The twenty minute rest at flameout: does that mean you dont start chilling for 20 minutes after flameout? Pot top on or off?

Also, you did not mention crushing the peppercorns, do they go in whole?

I will be brewing this bad boy today!
Start chilling At flameout, it takes me 30 min to chill my wort so the 25 min rest happens immediately off the flame.

Whole peppercorns is what I did.

Let me know how it turns out!


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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 06-27-2011, 01:08 AM   #13
chask31
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Well, my first all grain brew went off without a hitch! Thanks for the recipe. Where did the name come from?
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Old 06-27-2011, 02:12 AM   #14
Native302
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Quote:
Originally Posted by chask31
Well, my first all grain brew went off without a hitch! Thanks for the recipe. Where did the name come from?
I live on Zion Church Rd and Zion Church is was built in the early 1900's. I use to walk there and participate in recreational things :-)
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 07-07-2011, 12:16 AM   #15
Native302
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Quote:
Originally Posted by chask31
Well, my first all grain brew went off without a hitch! Thanks for the recipe. Where did the name come from?
So how did your brew day go? Keep me posted, want to know if anyone else liked it as much as me.
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 07-07-2011, 04:09 PM   #16
chask31
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Brew day was great. I tasted the beer yesterday. It was good, a little bitter at the finish. Gravity was at 1.001 so I think it is done fermenting. 21 days would be July 17. Should I rack to the keg now or let it sit til the 17th?
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Old 07-07-2011, 04:32 PM   #17
Native302
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Quote:
Originally Posted by chask31 View Post
Brew day was great. I tasted the beer yesterday. It was good, a little bitter at the finish. Gravity was at 1.001 so I think it is done fermenting. 21 days would be July 17. Should I rack to the keg now or let it sit til the 17th?
IMHO, if the beer is clear and the FG is that low, I'd rack to the keg and let it sit on gas for a week then start drinking that sucker. Or you could cold crash first and then rack to the keg. Either way should be fine.
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 07-28-2011, 01:06 AM   #18
chask31
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So it has been in the keg since 7/9/11. I put it in the kegerator this weekend. It was a little rough at first (too much bitterness/spiciness at the end). Today I had about 3 goblets full and it is awesome. This is definitely right up my alley. It is still a bit spicy in the finish but real smooth. The spices added are very subtle (maybe because they were added at flameout). I do like this beer and am glad it was my first all grain batch. Perfect for the summer on a hot day!
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Old 07-28-2011, 01:15 AM   #19
Native302
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Quote:
Originally Posted by chask31
So it has been in the keg since 7/9/11. I put it in the kegerator this weekend. It was a little rough at first (too much bitterness/spiciness at the end). Today I had about 3 goblets full and it is awesome. This is definitely right up my alley. It is still a bit spicy in the finish but real smooth. The spices added are very subtle (maybe because they were added at flameout). I do like this beer and am glad it was my first all grain batch. Perfect for the summer on a hot day!
I'm glad you like it. I let it sit in primary for 5 weeks before I bottled it. Then 3 weeks in the bottle before the competition. There is definitely some spice in there from the yeast and peppercorns. Better when it ages for 3-5 weeks
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 08-01-2011, 03:58 PM   #20
JerzBrew
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I (finally) got around to brewing this recipe this past Friday. I'm disappointed to report that my pre-boil gravity was low low low, we're talking around 1.03.

In a fit of post-mash frustration I threw in quite a bit of extra sugar for some more fermentables. Looking back I'm not sure this was a good idea....

But this was my first stab at an all grain recipe. So I'm not beating myself up over it. I'll do some reading on mashing and try again in a few weeks.

And, who knows, maybe it'll still taste okay.



 
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