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Old 11-26-2007, 03:57 AM   #151
EdWort
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Quote:
Originally Posted by BuffaloSabresBrewer
Noob question. So if I want to mash at 152 like in the recipe what temp should my strike water be in order to hit 152?
Go here. Bookmark it. I use it all the time.

http://www.rackers.org/calcs.shtml

 
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Old 11-26-2007, 05:43 AM   #152
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Quote:
Originally Posted by BuffaloSabresBrewer
Noob question. So if I want to mash at 152 like in the recipe what temp should my strike water be in order to hit 152?

Only your system will tell you.


I started out by heating my mash tun and then using a calculator for my strike temperature and it was ALWAYS off by between 6-10 degrees. Then I switched to the overheating method and have had great success.

What I mean by overheating is that I overheat the strike water to not only account for the temperature of the grain, but also the cooling effects of the mash tun (cooler). Now I can hit any temperature I want at any given time with my same system. As long as no variables change, I'm good.

For example, if I want to hit 154 on MY system, I overheat to 183. How do I know this? Because I've tested MY system and this is what MY system does. On a side note, I MAY keep my house a bit coooooool...

So go test your system and see what it does, but expect at least a 15 degree drop and maybe a 25+ degree drop. The worst case scenario will be you heating more strike water or boiling a part of your mash (welcome to decoction). At least you'll know what to expect from that point on.


 
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Old 11-26-2007, 11:50 AM   #153
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Yep. Test Spikes method. I use a cooler as a MLT and I preheat it for 10-15 minutes with hot tap water. The calc tool then hits my numbers every time. You need to know the temp of your grain though.

 
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Old 11-26-2007, 09:06 PM   #154
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Thanks thats an awesome calculator. Brew day is tomorrow so I'll update with my progress tomorrow. SWMBO is assisting with the first AG. She loves to brew almost as much as I do. I'll post pictures tomorrow.
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Old 11-28-2007, 09:25 PM   #155
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Hey Ed,

Was wondering if you ever got to that keg of yours with the Safale US-05? I'm going to be brewing up your pale on Saturday. I'm still planning on using the Safale yeast was just wondering what you thought of the differences having brewed both. I have Nottingham's on hand as well.

Really looking forward to my first AG!

Cheers,
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Old 11-28-2007, 09:50 PM   #156
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I know the Q was for Ed, but I did mine with S-05 and it turned out GREAT!!!
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Old 11-28-2007, 10:40 PM   #157
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Quote:
Originally Posted by newguy
Hey Ed,

Was wondering if you ever got to that keg of yours with the Safale US-05? I'm going to be brewing up your pale on Saturday. I'm still planning on using the Safale yeast was just wondering what you thought of the differences having brewed both. I have Nottingham's on hand as well.

Really looking forward to my first AG!

Cheers,
I don't know yet. I have yet to tap it, but I'm sure it will be just as tasty as others that have used it have pointed out.

 
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Old 11-29-2007, 03:50 PM   #158
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Quote:
Originally Posted by Lil' Sparky
I know the Q was for Ed, but I did mine with S-05 and it turned out GREAT!!!

Sweet thanks Sparky and Ed. Yeah I was just wondering from someone who has done the brew with Nottingham's and with the Safale. I have no doubt it will be great!

I think I'm going to go ahead and stick with the Safale. I've never used any of the Safale yeasts before so it should be nice to see what flavor profile it gives!

I plan to take some pics, should be an interesting. Weather is not looking that great, but I've brewed when it was raining and snowing. I'm dedicated!


Cheers,
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Meadery: Grape apple mesquite cyser

On Tap: Common Room E.S.B.-----Belgin Wit

 
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Old 11-30-2007, 08:43 PM   #159
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Anyone aware of a DME version of this recipe? I am not quite to the AG stage yet, but would really like to make a batch of Ed's Haus.

 
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Old 12-02-2007, 11:24 PM   #160
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Hello!

I've been searching for a while for a suitable method and a recipe with which to take the plunge into all grain brewing.
Your recipe and the batch mashing method seems perfect!
It looks like something I can do, and the beer looks delicious!

However, as I live in Norway I have a problem with the ingredients.

Nobody sells malt with the name 2 Row here. Is this the same as Pilsner or Pale malt? The shop I intend to use sells Pilsner and Pale malt from Muntons and Pilsner malt from Castle Malting. Can anyone tell which of these will be the closest substitution?

The Vienna they don't have at all, but I noticed you suggested someone else they could substitute with Munchener, which they have.

The Crystal they have, as well as the right hops and yeast.

With all the substitutions it might end up as a totally different beer, but hopefully a good one

regards,
beefeater

 
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