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Old 05-11-2008, 03:36 PM   #11
Buzz1
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Thank's Revvy!

I'm trying to learn as quickly as possible! Scanned all of the website's I visit and looked at the books and it seemed a pretty good substitute.

Thank's again for the help! Off to the kitchen!
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Old 05-14-2008, 03:53 PM   #12
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In this recipe it says to steep the grains at 155 F. But for how long do I steep for?

 
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Old 05-14-2008, 03:57 PM   #13
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Quote:
Originally Posted by castillo View Post
In this recipe it says to steep the grains at 155 F. But for how long do I steep for?
30 minutes.

How I steep though is a little different. I fill my brewkettle with water and add the grain bag in, and turn the heat on. It takes my stove about 20-30 minutes to take 3 gallons up to that temp. I usually keep my eye on the clock.
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Old 05-14-2008, 05:06 PM   #14
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I use a propane burner so I might reach that temp a little faster. Once I reach 155 F, do I then begin to sparge? Or do I hold it at this temp until the 30min are up.

 
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Old 05-14-2008, 05:48 PM   #15
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Quote:
Originally Posted by castillo View Post
I use a propane burner so I might reach that temp a little faster. Once I reach 155 F, do I then begin to sparge? Or do I hold it at this temp until the 30min are up.
Hold temp til 30 are up, remove grainbag, turn up burner and sparge bag with warm water (I usually do that over a metal bowl and add the tea water back into kettle).
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Old 05-30-2008, 01:54 PM   #16
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Well, I made another batch of this a couple of weeks ago- it's still in primary. I pitched on a pacific ale yeast cake- and it finished at 1.006! Holy cow- it's dry! I mashed at 153-154, so I definitely wasn't planning on it being that dry. Darn!
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Old 05-30-2008, 02:15 PM   #17
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I'm making another batch this weekend. The last batch is going by fast.

I'm going to try it with some of my harvested pacman...

(Yoop I want to make sure my samples are good before I send you some. I used a sample in my brown ale last week. What I'd thought I'd do is, if the beers turn out I'd wash those yeast cakes and make slants from them. I didn't want to send you some funky stuff.)
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Old 05-30-2008, 05:09 PM   #18
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Yopper-
Hate to be a pest, but can you post your new AG recipe instead of the .bsm file? Can't open it here at work and I'm hitting the LHBS before heading home today.

 
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Old 05-30-2008, 06:53 PM   #19
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Sure- the one I used (and I have a bunch of them, so I hope this is the one you mean!):

12 pounds maris otter
1 lb caramunich
1 pound munich
1/2 pound crystal 40

1 ounce Perle (7.7) 60
.5 ounce Perle (7.7) 30
.25 ounce perle 5
.25 ounce Saaz 5

This is the latest that I have- I hope that's the correct one!
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Old 05-30-2008, 07:49 PM   #20
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PacMan yeast.... Dead Guy is a maibock, correct? Or is it an ale? What I'm getting at is, does PacMan need lagered? I was always confused about this because Dead Guy used to be Maier-bock, correct?

 
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