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Old 12-04-2011, 11:07 PM   #2151
jtkratzer
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Just kicked off the boil and first hop addition.


Decided on this hop schedule since my boil volume was a bit higher than normal with all the wort from sparging:
boil 60 mins 0.75 Cascade leaf 8.9
boil 60 mins 0.5 Cascade pellet 6.4
boil 30 mins 0.5 Cascade pellet 6.4
boil 15 mins 0.25 Cascade pellet 6.4
boil 5 mins 0.25 Cascade pellet 6.4

 
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Old 12-05-2011, 01:50 AM   #2152
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Missed my gravity by a few points, about 1.044...sample is tasty. Pitched a large amount of yeast from my volcanic starter. Hoping to put this into a keg within 10-12 days.

 
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Old 12-06-2011, 05:18 PM   #2153
Wingfan13
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Sep 2010
Austin, TX, Texas
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Brewed this beer Thanksgiving morning and just today moved it into a keg. I popped the lid on the fermenter and what do I see ? A dead bee floating on top. It must have landed in the wort at some point and I never saw it.

Maybe it will impart a slight honey flavor to the beer.

 
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Old 12-06-2011, 05:36 PM   #2154
jfrizzell
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Iowa
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It is Bee Cave Haus Pale Ale - looks like you did it right!

Quote:
Originally Posted by Wingfan13 View Post
Brewed this beer Thanksgiving morning and just today moved it into a keg. I popped the lid on the fermenter and what do I see ? A dead bee floating on top. It must have landed in the wort at some point and I never saw it.

Maybe it will impart a slight honey flavor to the beer.
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Old 12-07-2011, 06:03 AM   #2155
n8dagr8
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Jul 2011
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Quote:
Originally Posted by Shuznuts
Just finished bottling it. The sample I tasted was quite yeasty. I've used Notty before, and this was probably the coolest I've fermented it. Stayed at 65-66 the whole time. I guess we'll see after a few weeks in the bottle.
I fermented low, too...about 65, also. I'm actually still fermenting (letting it go a few extra days). I've read that Nottingham does well in that range. How many days did you let it ferment in primary?

 
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Old 12-07-2011, 12:00 PM   #2156
Shuznuts
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Quote:
Originally Posted by n8dagr8

I fermented low, too...about 65, also. I'm actually still fermenting (letting it go a few extra days). I've read that Nottingham does well in that range. How many days did you let it ferment in primary?
14 days

 
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Old 12-07-2011, 03:55 PM   #2157
n8dagr8
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Jul 2011
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Quote:
Originally Posted by Shuznuts

14 days
Hmm...hopefully it fades.

Just for my own knowledge, you hit your final gravity? I'm being lazy about taking a gravity ready and it sounds like you and I brewed close to the same batch.

 
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Old 12-08-2011, 07:33 PM   #2158
MikeRoBrew1
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Sep 2010
Minneapolis
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For some reason I haven't gotten around to brewing this one yet. Thanks again, Ed! I entered the recipe in BrewSmith and for an American Pale Ale my SRM came in at only 4.6. The style is 5.4 - 14. Now I'm no stickler for being exactly to style. But has anyone bothered to maybe use Caramel 20L instead of 10L?

8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 19.0 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.8 %
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Old 12-08-2011, 09:36 PM   #2159
Sippin37
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Quote:
Originally Posted by MikeRoBrew1
For some reason I haven't gotten around to brewing this one yet. Thanks again, Ed! I entered the recipe in BrewSmith and for an American Pale Ale my SRM came in at only 4.6. The style is 5.4 - 14. Now I'm no stickler for being exactly to style. But has anyone bothered to maybe use Caramel 20L instead of 10L?

8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 19.0 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.8 %
I had the exact same thought after I entered it into Beersmith. But I am still doing extract boils so I am sure my color will be darker than that.
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Old 12-09-2011, 01:03 AM   #2160
JBlade
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Apr 2011
Valparaiso, IN
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Quote:
Originally Posted by MikeRoBrew1 View Post
For some reason I haven't gotten around to brewing this one yet. Thanks again, Ed! I entered the recipe in BrewSmith and for an American Pale Ale my SRM came in at only 4.6. The style is 5.4 - 14. Now I'm no stickler for being exactly to style. But has anyone bothered to maybe use Caramel 20L instead of 10L?

8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 19.0 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.8 %
I added 1/4 pound of Melanoidin to get color within style guidlines. Turned out great! I am sure switching to 20L caramel would be fine too, I just happened to have extra Melanoidin on hand.

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