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Old 07-30-2012, 12:09 PM   #91
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I talked with Stephen Pauwells (Boulevard Brewmaster) at a Brewmaster's Lunch last year. He told me that they use the same yeast in all of their Belgian type beers. Differences being temperatures, pitch rates, etc.
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Old 09-07-2012, 11:19 PM   #92
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GTG - same yeasts for primary or same yeasts for bottle conditioning? i have a good starter of T7 dregs but if it is indeed ec1118 or some other champagne type i'll have to go get something more appropriate.
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Old 09-08-2012, 12:31 AM   #93
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Same yeast in primary. T7 is supposed to be filtered and then re-dosed with champagne yeast for bottling.

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Old 09-08-2012, 12:34 AM   #94
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I would Pitch the White Labs Belgian Blend (WLP575) at 64 and slowly raise to low 70's. I keep my starters small, just enough to wake up the yeast. I've had great success with my clone attempts of Tank 7.
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Old 09-10-2012, 02:16 PM   #95
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Quote:
Originally Posted by cacique View Post
Just finished a 3.5gal biab tank 7 clone. Cooled & my carboy looks like this. Used a paint strainer bag during transfer. What have I got here? Any ideas? Thanks for any & all help.
You have a bunch of protein flocs there. The high wheat content in the beer will produce more protein than in an all malt beer. Ideally you would leave this in the kettle when you chill it should fall out of suspension fairly quickly when the flocs are that large. Just give it a little extra time. You can also transfer to the fermenter and let it settle for a few hours and then transfer to another fermenter.
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Old 09-13-2012, 07:21 AM   #96
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So the grains that are listed as percentages, what is the total weight to start with? Their isn't a standard weight of grain for beers so how do I use this information to start my all grain beer? I want to brew 7.5 gallons or so. What ever will fit in my 10 gallon coolers.
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Old 09-13-2012, 07:08 PM   #97
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Quote:
Amarillo 9.6 IBUs in the whirlpool
This was posted a little while ago. This line doesn't make sense to me. How do you calculate that many IBU's from a whirlpool addition?
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Old 09-18-2012, 03:05 PM   #98
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This was posted a little while ago. This line doesn't make sense to me. How do you calculate that many IBU's from a whirlpool addition?
I'm building a recipe now based on the information provided and was thinking of putting the whirlpool adding in as a 5 minute boil in BeerSmith. For my 6 gallon recipe, 53 grams of Amarillo (8.5% AA) gave me 9.6 IBU.
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Old 09-18-2012, 06:14 PM   #99
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Thanks for the reply. I guess I need to read up on how many IBU's are gained from whirlpool additions. I was under the impression it was negligible.
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Old 09-18-2012, 06:26 PM   #100
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I think it really depends on the temperature during whirlpool. Commercial brewers whirlpool at Hugh temperatures for an extended period of time (sometimes 30-60 minutes) before chilling. If you assume that the wort temperature stays above 200 for a period of time, you're going to get some extraction. The difference in IBUs between a 1 minute boil and a 5 minute boil is pretty small. I believe once the the temp drops below 200, you're not adding IBUs, thus my back of the napkin justification for using a 5 minute boil to estimate the whirlpool IBUs.
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