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Old 03-01-2011, 11:34 PM   #891
jvcjbl
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Jan 2011
Houston, Texas
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Here she is 10 days later. Started off ~1.071 og and now 1.018. I will check her again in a couple days and see if she is still 1.018 and then rack to secondary for dry hopping and additional clarification.

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Old 03-02-2011, 07:49 AM   #892
Jamison
 
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Oct 2010
West Central, IL
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Mudflap, did you prime with corn sugar? I was thinking of using Munton's Kreamy X. This will be my 2nd batch. After that I am going to revisit my first brew (a Strong Dark Belgian)and see what happens. It turned out great, but my head retention and lacing could be better.

 
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Old 03-02-2011, 02:45 PM   #893
Mudflap
 
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Jan 2011
Memphis, Tn
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Quote:
Originally Posted by Jamison View Post
Mudflap, did you prime with corn sugar? I was thinking of using Munton's Kreamy X. This will be my 2nd batch. After that I am going to revisit my first brew (a Strong Dark Belgian)and see what happens. It turned out great, but my head retention and lacing could be better.
I actually split this batch: 2 gal went into bottles, primed with corn sugar. The other 3 gal was kegged. Glad I did too, cuz I just kicked the keg last night! Man this beer has been great!

I don't have any experience with Kreamy X, I already get good head!
The pics of mine were from the keg. My bottles are good too, they've just taken longer (about 4 weeks) to get really good. Let us know how the Kreamy X works out. If it shaves a week or two off the bottle carbing, I may be game for my partial bottled batches.

 
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Old 03-02-2011, 08:05 PM   #894
Dixon
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Nov 2007
Overland Park, Kansas, Kansas
Posts: 155
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Yooper

I did the extract version of this as my first ever brew. So much fun!
I brewed this 11 days ago and it's bubbling away in the fermenter. I do have a question. How long can I expect the primary fermentation to last? Right now my bubbles are still about 15 seconds apart. I used white labs California ale yeast for my brew.
Thanks

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Old 03-02-2011, 08:25 PM   #895
steakandale
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Dec 2009
The great southwest
Posts: 172
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Dixon: the answer is -it depends. on how many active yeast cells went to work, and the temp it is fermenting at.
If its still bubbling its still doing its thing. The only way to be sure its complete is when the hydrometer reading stops dropping - across three days/readings.

 
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Old 03-03-2011, 01:53 PM   #896
azingsheim
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Apr 2010
Milwaukee
Posts: 119

I may have missed this in the 90 pages of comments but if I'm doing a full boil extract do I adjust the hop quantities in oz's? I see 1.25 oz of warrior. Do i use the same our should i go with all grain since that would be a 5 gallon batch? Thanks

 
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Old 03-03-2011, 03:34 PM   #897
jvcjbl
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Jan 2011
Houston, Texas
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I asked this as well and it was over looked. I just used the extract quantities.

Quote:
Originally Posted by azingsheim View Post
I may have missed this in the 90 pages of comments but if I'm doing a full boil extract do I adjust the hop quantities in oz's? I see 1.25 oz of warrior. Do i use the same our should i go with all grain since that would be a 5 gallon batch? Thanks
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Old 03-03-2011, 06:38 PM   #898
azingsheim
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Apr 2010
Milwaukee
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did it turn out ok?? Extract quantities for full boil??

 
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Old 03-03-2011, 11:56 PM   #899
jvcjbl
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Jan 2011
Houston, Texas
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Yes, turned out great.

Quote:
Originally Posted by azingsheim View Post
did it turn out ok?? Extract quantities for full boil??
__________________
Primary: Mohr Brewing Co. Belgian Dark Strong Ale.
Secondary: Empty
Tap # 1: Mohr Brewing Co. Robust Porter
Tap # 2: Empty
Bottled: MusiclySweet Cream Stout (for SWMBO), Black Stain Imperial Stout, Boxer Brew

Mohr Brewing Co. Like Us!!

 
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Old 03-04-2011, 03:34 PM   #900
bcervin
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Mar 2011
Fort Collins, Colorado
Posts: 30

First off I'm new to the forum as well as the homebrew lifestyle. I just brewed the extract recipe yesterday and so far looks great. I just had a question about the primary. If I were to leave it in the primary for closer to three weeks rather than two would that create any significant difference in the end product? Thank you and thanks for the recipe

 
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