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Old 06-26-2009, 03:42 PM   #1021
philrose
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Jul 2008
Seattle, WA
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Quote:
Originally Posted by Beau815 View Post
Sausage tasting huh?
Oh yeah!


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Old 06-26-2009, 04:20 PM   #1022
pnj
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Mar 2009
seattle
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Originally Posted by MikeG View Post
BMW has it for $19 w/o any changes, it's definitely an economical recipe. $3 more isn't bad at all for the changes. I prefer hoppier beers, mine still has another 8 or 9 days left to bottle condition to make a judgment call on it but tasted pretty good when I racked it to my bottling bucket.
Add in the gas it takes for me to drive south 25 minutes (IF traffic is good) and I'm paying a bit more. But I like being able to shoot the poop with the folks at the store. Pretty excited about this recipe.



 
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Old 06-26-2009, 08:02 PM   #1023
Pangea
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Apr 2009
Lafayette, LA
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What do you guys think about throwing in 1/2oz whole cascade into the primary after fermentation is complete and dry hopping for a week before racking to a keg?

My Edwort's Haus Pale is ready... just looking for the go/no-go.

 
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Old 06-26-2009, 08:36 PM   #1024
EdWort
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Jul 2006
Bee Cave, Texas
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If you want more hoppiness, then by all means.

 
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Old 06-27-2009, 05:46 AM   #1025
pnj
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Mar 2009
seattle
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Looks like I'll be doing this again tomorrow. My hops are 8.7 IBU.

So, for more bitter, I add more towards the start of the boil. to add more aroma (and somehow more bitter because taste is mostly smell) I add towards the end.

when should I add the hops for a hoppier beer while still using the two ounces of good green stuff I have?


 
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Old 06-27-2009, 11:48 AM   #1026
RedOctober
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Sep 2008
Rockland County NY
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Ed, sorry to bother you but do you always batch sparge this? tomorrow I want to fly sparge it, 10 gallon batch (12.5 to 13 in keggle).

Is this ok?

* Heat 1.25 quarts of water per pound (21lbs) of grain to 170 degrees.
* Add hot water to mash vessel along with your thermometer.
* Mix in crushed grains when water temperature reaches 168°F. Stir until no large, dry clumps remain.
* Check temperature after about 5 minutes. Ideal temperature is 154°F. Adjust temperature if cooler than 145°F or warmer than 158°F.
* Cover mash and leave undisturbed for one hour.
* Fill to top of 10gal rubbermail 180 degree mashout, stir and let rest 10 minutes.
* Vorluof (excuse spelling)
* Heat sparge water to about 180 degrees F.
* sparge at 1 quart per 90 seconds.
* Collect 12.5 gallons of wort in your brew kettle.

Does this sound right? Can anyone check my numbers or suggest anything that will help improve my first AG, and first 10Gal batch?

Thanks

Reason: omit

 
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Old 06-27-2009, 12:08 PM   #1027
EdWort
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Quote:
Originally Posted by RedOctober View Post
Ed, sorry to bother you but do you always batch sparge this? tomorrow I want to fly sparge it, 10 gallon batch (12.5 to 13 in keggle).
Yep, I always batch sparge. It works great for me.

 
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Old 06-27-2009, 12:14 PM   #1028
RedOctober
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Sep 2008
Rockland County NY
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Quote:
Originally Posted by EdWort View Post
Yep, I always batch sparge. It works great for me.
Ed I am going to move (copy & Paste) this over to the AG section, hopefully i can get some imput before tomorrow morning.

Thanks

 
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Old 06-27-2009, 12:50 PM   #1029
EdWort
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Quote:
Originally Posted by RedOctober View Post
Ed I am going to move (copy & Paste) this over to the AG section, hopefully i can get some imput before tomorrow morning.

Thanks
Yep, the fly spargers will chime in for you.

 
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Old 06-27-2009, 04:26 PM   #1030
pnj
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Mar 2009
seattle
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Quote:
Originally Posted by pnj View Post
Looks like I'll be doing this again tomorrow. My hops are 8.7 IBU.

when should I add the hops for a hoppier beer while still using the two ounces of good green stuff I have?
well? how come no one replies to me in this thread? Do I smell or look funny?



 
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