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Old 07-22-2012, 03:07 AM   #11
djelemenohpee
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Mar 2012
Burlingame, california
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Any help would be really appreciated

 
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Old 07-22-2012, 04:09 AM   #12
letgonow
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Aug 2011
Carrollton, TX
Posts: 8
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Grab some fresh ginger at the local Asian market, and sweet orange peel at your LHBS. I generally steep my grains in the 160F range for 90mins. In my experience longer is better than less ( you're already investing 4hrs what is another 25min? ). Dry hopped with pellets as my LHBS doesn't carry many varieties in whole hop form.

 
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Old 07-22-2012, 04:10 AM   #13
letgonow
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Aug 2011
Carrollton, TX
Posts: 8
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Oh and as to temps? I live in TX so best I can hope for is mid 70s on avg. go figure!

 
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Old 07-22-2012, 04:24 AM   #14
CastleHollow
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Dec 2010
Midlothian, VA
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Quote:
Originally Posted by djelemenohpee View Post
can you help me with how long and at what temp you steep the specialty grains? (very new to brewing)
are all the spices dried varieties or is it fresh pealed orange and freshly grated ginger?
Sorry for the delay--I steeped for about 30 minutes at 160. You can probably go as high as 170 or so without too much problem. All of the spices were the dried kitchen variety, except I used fresh ginger root.

Quote:
Originally Posted by djelemenohpee View Post
and is it possible to get around the start seeing as i dont know how to do this yet?
Not sure what you mean by this, it's a pretty straightforward recipe. Are you asking if you can you avoid making a starter? Probably although you may be underpitching--the White Labs vials say that you can pitch directly into 5 gallons. I did it that way for years but now almost always make a starter just to get the proper quantity of yeast going. Fermentation will take a bit longer to kick off without it, and you'll probably stress the yeast but you'll still make beer.

Quote:
Originally Posted by djelemenohpee View Post
when bottle conditioning: at what temp?

sorry for all the questions. This just looks awesome and dont want to jack it up.
Leave the bottles at 70dgF for at least 3-4 weeks. Try a bottle to see if you're getting proper carbonation, leave it longer if necessary. After that, you can store at cellar temps for an extended period.

Good luck!

 
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Old 07-22-2012, 05:53 AM   #15
djelemenohpee
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Mar 2012
Burlingame, california
Posts: 118
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Thank you all so much. planning on starting this on tuesday in hopes to have it ready by the holidays. I may have to skip the starter this go around but i will be looking around HBT to learn how to do this properly.

Thanks again for all your help. this site has helped so much

 
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Old 07-23-2012, 03:33 AM   #16
jsemeyn
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Dec 2010
Chicago, IL
Posts: 25
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I might want to give this a shot. I hope I'm not to late.
What yeast did you use and do you remember fermentation temps?

 
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Old 07-23-2012, 01:08 PM   #17
CastleHollow
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Yeast: WLP500 Trappist Ale
Primary Fermentation (# of Days & Temp): 1 week @ 70-72
Secondary Fermentation (# of Days & Temp): 2 weeks @ 68

 
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Old 08-15-2012, 05:39 PM   #18
djelemenohpee
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Mar 2012
Burlingame, california
Posts: 118
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So I'm a few days late adding the Belgian candi. My LHB sells it in liquid form. Do I still need to mix it with the boiled water or can I just poor it straight into The carboy without The water?

 
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Old 08-15-2012, 07:55 PM   #19
CastleHollow
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I've seen those packs of Belgian candi syrup, haven't used them though. The boiled water was mostly to just melt the candi, so I guess since yours is already a liquid form, you can pour it right in.

 
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Old 08-15-2012, 08:00 PM   #20
djelemenohpee
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Mar 2012
Burlingame, california
Posts: 118
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Great! Thanks. Would hate to water down my beer if I didn't have to

 
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