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Old 07-16-2013, 03:38 PM   #221
knuckleheadbrewing
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Jul 2012
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Just bought ingredients for this...going to be my next brew day!
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Old 07-17-2013, 01:32 AM   #222
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Not exactly sure what has happened with the last 5 gallons that I brewed. A week ago I brewed a 10 Gal batch of the Raging Irish red. Then Friday I brewed this and on Sunday a cream ale. I was going to use the yeast cake from the Raging Red. (WLP001) for the rye and cream but don't have it ready yet, so they've been sitting in the room with an airlock, and I purged their airspace with CO2 first.

Today I came in to check and the rye had an even foam across the top of it with airlock activity. I'm hoping I merely did a terrible job cleaning it and the English ale yeast or San Fran lager yeast from whatever was in that carboy last took root. I grabbed my racking cane and tried to pull as much from the bottom of the red as possible to pitch into it.

I guess we'll see what happens when I return from Korea.
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Old 07-17-2013, 03:25 PM   #223
knuckleheadbrewing
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daggumit LHBS didn't have Flaked Corn. Guy said Instant Grits could be substituted.....Any one ever done this?
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Old 07-17-2013, 03:54 PM   #224
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Quote:
Originally Posted by knuckleheadbrewing View Post
daggumit LHBS didn't have Flaked Corn. Guy said Instant Grits could be substituted.....Any one ever done this?
Corn is one of the easiest to use in different forms, you just have to handle them differently. You can use whole, canned, cream, grits, polenta, tortilla chips, cornflakes, even pop corn. You just have to know how to treat each. Instant you probably can use just like flaked, but regular grits, or most of the other ones I mentioned you'd more than likely have to do a cereal mash. Google that, and you'll see what you need to do.
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Old 07-18-2013, 07:46 PM   #225
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Appricate the advice Rev

Love the Sons avatar as well!

I'd get a shirt from ya but I cannot ever bring my self to pay almost (2XL) $30 for a tshirt...I'm a cheap bastard!
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Old 08-22-2013, 11:14 PM   #226
sinisterkid
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Dec 2010
Steubenville, ohio
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Well, I brewed this again yesterday, didn't change the recipe. But after the first one I did with the cream ale yeast I thought I try another batch. I was going to use a California common yeast, but remembered I had White labs American Farmhouse ale I use on something. So.. I will keep posted

 
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Old 09-01-2013, 02:16 AM   #227
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San Mateo, California
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Try this beer with a couple lemon slices in your glass. It 's perfect on a hot summer day. It reminds me of an Arnold Palmer.
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Old 09-05-2013, 05:10 PM   #228
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Revvy, I'll say it again, this is an AMAZING beer. I'm on my third batch and it has become one of my all time favorite beers. It is crisp and clean with the rye bite in the finish. So good! So far I've brewed this and your Old Bog Road (search doesn't find that one BTW, have to pull it from your signature or from the 'Multiple' category) and really liked them both. Cheers!

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Old 09-07-2013, 05:11 AM   #229
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Finally re-doing this tomorrow. I'll bump up the Rye a bit in this batch. looking forward to it. I have a poker game at my house in about a month, so hopefully it will be ready to go then.
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Old 09-08-2013, 03:18 PM   #230
brewbeerry
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Jan 2012
Richmond, VA
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Brewed 2 gallons of this 8/3/13 substituting Chinook for Cluster. I bottled half as was (1.054 OG to 1.015 FG) and oaked the other gallon on .35 oz toasted Jack Daniels oak chips for 5 days (toasted in oven at 375F for 40 mins). I tried the plain KY common 9/2 and its a really nice dark cream ale with a clean, crisp finish (easy drinking) but its really hard to pick out the rye so I might rebrew with a bit more.
I just had the 1st bottle of oaked and WOW! amazing... i had some Innis and Gunn when in Philly last weekend and I have to say, I prefer this oaked recipe to it. thin, creamy head on it after a few minutes, aroma of wood/oak/corn/cream ale similar to Innis and Gunn. its definitely not as dry as I&G, the oak also makes its appearance towards the finish, really rounding it out. it reminds me so much of a bourbon and coke, ha! I will be rebrewing this and oaking all of it! Thanks for the recipe
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