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Old 02-12-2013, 05:18 PM   #701
MedicMang
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Quote:
Originally Posted by mdtwnj

Any update on the basil addition? I'm planning on brewing this in mid march so it's ready for the summer warm up, and the addition of basil (or mint) sounds interesting. Almost like a mojito.
About to bottle it today, hopefully. The krauzen fell but I need to make sure it's at final gravity. Ill let you know how true sample tastes a bit later.

 
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Old 02-13-2013, 02:57 AM   #702
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Quote:
Originally Posted by MedicMang

About to bottle it today, hopefully. The krauzen fell but I need to make sure it's at final gravity. Ill let you know how true sample tastes a bit later.
Just moved it to a secondary. Gonna bottle in a couple days. Nervous about bottling today. No harm in waiting. Anyways... The sample that I took from it was AMAZING! The basil is very light. The lime adds some sour while it being a hefe adds some sweet. Perfect summer beer. The mint idea sounds good too. I used 3 oz of de-stemmed basil and steeped it after the boil before chilling for 10 min. Very very happy. Can't wait to try it carbed up and ready. Also can't wait for the people to try it in my homebrew club that gave me crappy looks when I told them what I brewed lately. Ha. Happy fermentations!

 
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Old 02-13-2013, 04:08 PM   #703
rideincircles
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Feb 2012
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Started my batch last night.

My brewday did not go according to plan, but I think it should come out alright. I had to fight the cold being one issue among many. This was my 2nd all grain batch and I am still figuring this out.

A few mishaps:
Heated strike water to 188, added when it was 180, mash temp started at 163 around 1.25 q/gal. Added about another gallon of cool water and got temp to 158. Stirred in, and 20 minutes later temp was 154. Mashed for 75 minutes and final temp was 150 degrees. I had my cooler indoors, but not sure why temps dropped so much. Total water and grains in mash amounted 6 gallons with 3.25 grains left afterwards. Sparged with 3 gallons at 180 degrees. Probably should have went with 185 and 3.5 gallons. I have 72 oz of deadspace in my mash tun left afterwards.

I started the boil with the first runnings while I was sparging and it was stuck around 180 degrees when I noticed my propane tank had frozen to the ground. I got it unstuck and agitating it and got the flame to speed up. I added the sparge water and moved the propane tank inside (boil outside) and set it it warm water and it got moving again until it ran out of propane when the temp was at 200.

So I split my boil and threw it on the stove. Once boiling, I waited 15 minutes before adding the hops (unnecessary) and accidently threw in the .25 oz Sorachi first. I went ahead and added .25 oz of Motueka and only added a dash of sorachi at the 20 minute mark. After the boil I ended up right around 5 gallons with an OG of 1.060 (propane issues outdoors stalled at 180 degrees and boiled off more than I realized). I added about 1/2 gallon of spring water and pitched my 3068 smackpack and aerated with medical oxygen for a minute. Threw it in the closet at 68 degrees with an OG of 1.054.

Mostly rookie mistakes and nothing horrible, but definitely not according to plan. Everything else seemed to go okay. Still much to work on and another coworker said I could have his old propane tank today. Need to make a wind shield soon to get better efficiency during the boil. Not a fan of cold windy weather for brewing.

Anyways, 2 pictures.





I might get beersmith soon. Time for more control.
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Started brewing February 2012. Still brewing.

 
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Old 02-14-2013, 05:16 PM   #704
kellysrepairs
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Jan 2013
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Gonna brew this one on Tuesday, one question is my fermenter. should I use a 6.5 gal or an 8 gal bucket? want to make sure I have enough room and do not loose any all over my place. I have a 6 gallon carboy but pretty sure thats not big enough for a 6 gallon batch?

 
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Old 02-14-2013, 05:34 PM   #705
Doed
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Quote:
Originally Posted by kellysrepairs View Post
Gonna brew this one on Tuesday, one question is my fermenter. should I use a 6.5 gal or an 8 gal bucket? want to make sure I have enough room and do not loose any all over my place. I have a 6 gallon carboy but pretty sure thats not big enough for a 6 gallon batch?
My advice would be the bucket especially if you are using the Hefe IV yeast.

 
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Old 02-14-2013, 05:42 PM   #706
kellysrepairs
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the 8 gallon? Also if im using the extract recipe do I add it all at the begining of boil or is there a late addition?

 
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Old 02-14-2013, 05:48 PM   #707
Doed
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Quote:
Originally Posted by kellysrepairs View Post
the 8 gallon? Also if im using the extract recipe do I add it all at the begining of boil or is there a late addition?
I apologize, I should have said the 8 gallon.

Add what?

 
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Old 02-14-2013, 05:50 PM   #708
kellysrepairs
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I have seen some recipes only putting in half of lme and then other half 10 min before end of boil?

 
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Old 02-14-2013, 07:41 PM   #709
Doed
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Quote:
Originally Posted by kellysrepairs View Post
I have seen some recipes only putting in half of lme and then other half 10 min before end of boil?
I do the all grain version but... I believe that if you wait to add the LME the color of the finished beer won't be as dark. So what you have in mind should work.

Reason: grammar

 
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Old 02-16-2013, 07:08 AM   #710
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Quote:
Originally Posted by kellysrepairs
Gonna brew this one on Tuesday, one question is my fermenter. should I use a 6.5 gal or an 8 gal bucket? want to make sure I have enough room and do not loose any all over my place. I have a 6 gallon carboy but pretty sure thats not big enough for a 6 gallon batch?
Head room is important, but too much can be a game changer...go with a 6.5...wait 4 days to add limeade, and when you do use a blow off tube or cover the pail with a damp towel over night...after 12 hours it should be ok.
The problem with head room, is that it's made up of oxygen!

 
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