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Old 10-04-2012, 10:15 PM   #21

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Originally Posted by Coohang View Post
Quick question - after the D-rest at 63-64F - when you rack to the secondary - do you gradually bring the temp down to 32-35 OR do you just stick it in the ferm/lagering chamber at that low temp?
I have a fermentation chamber so it's easy for me to ramp down 2 degrees a day...
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Old 01-26-2013, 02:12 AM   #22
yummbeer
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Oct 2012
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Hey poobah58 I intend on brewing your beer and was curious if you use whole hops or pellet hops

 
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Old 01-26-2013, 02:28 AM   #23

I use whole hops. LMK how it turns out.
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Old 01-27-2013, 04:40 PM   #24
yummbeer
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Absolutely

 
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Old 02-23-2013, 07:27 PM   #25
yummbeer
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Poobah I'm brewing tomorrow and wanted to know what your og is

 
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Old 02-24-2013, 02:41 AM   #26

OG usually is in the 1.053 to 1.056 range at 75% efficiency. Let us know how it turns out!
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Old 02-24-2013, 02:14 PM   #27
yummbeer
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Awesome. Thanks for the help

 
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Old 03-18-2013, 01:11 PM   #28
TX-straggler
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May 2012
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So when milling the grain do you want the corn in the milling process or do you leave it flaked and then add it to the milled grain?
Thanks!

 
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Old 03-18-2013, 04:37 PM   #29

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Originally Posted by TX-straggler View Post
So when milling the grain do you want the corn in the milling process or do you leave it flaked and then add it to the milled grain?
Thanks!
Flaked grains do not need to be crushed, just throw them in the mash...
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Old 03-19-2013, 08:43 PM   #30
yummbeer
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Oct 2012
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Well I hit 1.059 OG and 1.009 FG with BIAB and have it lagering now. It looked and smelled good when I racked it. Thanks for the recipe poobah

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