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Old 10-05-2011, 03:35 PM   #11
nofootbreak
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Jul 2011
ft collins, co
Posts: 139
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its not the grain bags id be worried about, but the grains... Grains have lacto and other bacteria on them to begin with. Look up the process of brewing a berlinner weisse and maybe you will see what Im getting at...

Boiling your wort after steeping grains will ensure that you kill the bacteria that was on the grains, putting those grains back into the fermenter just seems like a bad idea to me.

Hope it works out well for you though.

 
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Old 10-05-2011, 03:39 PM   #12
Taypo
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Jun 2011
Wylie, TX
Posts: 352
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Quote:
Originally Posted by nofootbreak View Post
its not the grain bags id be worried about, but the grains... Grains have lacto and other bacteria on them to begin with. Look up the process of brewing a berlinner weisse and maybe you will see what Im getting at...Boiling your wort after steeping grains will ensure that you kill the bacteria that was on the grains, putting those grains back into the fermenter just seems like a bad idea to me. Hope it works out well for you though.
Sorry, maybe I wasnt clear. The grain bag was just used to contain the mulling spices, there were no grains.
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Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
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Planning: Irish Red, Patersbier,

 
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Old 10-05-2011, 03:48 PM   #13
nofootbreak
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Jul 2011
ft collins, co
Posts: 139
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Sorry if I misread, sounds like a tasty brew!

 
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Old 10-05-2011, 04:12 PM   #14
tonyolympia
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Mar 2011
Olympia, Washington
Posts: 461
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I used Wyeast 1028, London Ale, for my winter warmer in primary right now, and fermentation has been fierce. In four days it went from 1.083 to 1.010. That's 87% apparent attenuation, which is way outside of the range cited by Wyeast for this strain. It tastes delicious, but I have to say I *was* hoping for a bit higher FG for this beer.

It's my first experience with this yeast, so maybe others can chime in if my experience isn't typical. I also mashed at 152 and used comparatively little crystal malt. Next time I'll mash higher.

 
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Old 10-05-2011, 09:35 PM   #15
watersniper
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Jul 2011
Toledo, Ohio
Posts: 3

"spice bag"

 
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Old 10-05-2011, 09:49 PM   #16
danorocks17
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Jan 2009
Indianapolis, Indiana
Posts: 937
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i recommend my personal recipe here

http://hopville.com/recipe/767922/ch...ly-sweater-ale

I was told by my friend and his brother that it came out very close to Great Lakes X-mas ale, although I don't claim it to be a clone. It gets good reviews at my annual party.
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Old 10-05-2011, 09:53 PM   #17
paulster2626
 
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Aug 2011
Ontario, Canada
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Quote:
Originally Posted by danorocks17 View Post
i recommend my personal recipe here

http://hopville.com/recipe/767922/ch...ly-sweater-ale

I was told by my friend and his brother that it came out very close to Great Lakes X-mas ale, although I don't claim it to be a clone. It gets good reviews at my annual party.
What is 1 orange zest? I figure I would just use actual zest from oranges. Would I just use zest from a normal-sized orange? Am I over thinking this?

 
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Old 10-05-2011, 10:01 PM   #18
danorocks17
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Jan 2009
Indianapolis, Indiana
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Quote:
Originally Posted by paulster2626 View Post
What is 1 orange zest? I figure I would just use actual zest from oranges. Would I just use zest from a normal-sized orange? Am I over thinking this?
yeah sorry, i couldnt figure out how to code that right in hopville. it's just the zest of 4 regular sized oranges.
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