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Old 06-16-2012, 04:31 PM   #11
AmandaK
 
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Quote:
Originally Posted by djelemenohpee
Thanks for your help. I just have a few more questions.
If I wanted To make 5 gallons of this would I just cut you ingredients list in half?
And
What exactly are bottle dregs? (sorry, super new to brewing)
Yeah, just cut everything in half. Hop utilization is not a concern in this beer.

And bottle dregs are the last little bits of beer and yeast cake in the bottom of a good bottle of beer. I just drink the beer, flame the lip of the bottle, and pour them in.

Cheers!
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Old 06-24-2012, 04:16 PM   #12
djelemenohpee
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I looked at freshhops.com and didn't see any ages hops. Though I did see lambic hops. Would these work just The same?
And what the temp you left this at for the year?
And final question......
How often and when would you throw in bottle dregs?

Sorry for all the questions. Just don't want to wait a year and have a gross beer ;-)

 
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Old 07-03-2012, 03:46 PM   #13
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Lambic hops should be the same thing. You just want "debittered" or ones with close to 0%AA.

I left it in my parents' basement... so 65ish?

I threw the dregs in randomly, some at the beginning, some when I transferred to glass. But not after I transferred to glass.

Cheers!
Amanda
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Old 07-03-2012, 08:10 PM   #14
djelemenohpee
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Thank you so much Amanda. Going to give this one a shot. See how it goes. Adding The dregs makes me nervous but I'll figure it out.

 
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Old 07-10-2012, 02:22 AM   #15
djelemenohpee
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Did u get an OG and a FG?
What's the alcohol content?

 
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Old 07-10-2012, 12:44 PM   #16
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Quote:
Originally Posted by djelemenohpee View Post
Did u get an OG and a FG?
What's the alcohol content?
It's on the first page:
OG: 1.044
FG: 1.004

Which makes for an ABV of 5.25%.
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Old 07-10-2012, 12:45 PM   #17
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Quote:
Originally Posted by djelemenohpee View Post
Adding The dregs makes me nervous but I'll figure it out.
I'm sure there are plenty of tutorials on how to do it, but I just pour nearly all of the beer into a glass, swirl the rest to get the dregs off the bottom of the bottle, flame the lip (to sanitize) and pour it into the fermenter.

No big, really!
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Old 08-04-2012, 10:43 PM   #18
urbanmyth
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Brewing this sometime in the next week. It will be my first extract batch since going all grain in January. Thanks for the reassurance!
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Old 08-15-2012, 03:05 AM   #19
mmonacel
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I might be a little confused. Entering this into BeerSmith I get an OG of 1.054 compared to the 1.044 you list out. BS uses a 1.045 extract potential for DME. Not sure what is off here.
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Old 08-15-2012, 06:03 PM   #20
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Quote:
Originally Posted by mmonacel View Post
I might be a little confused. Entering this into BeerSmith I get an OG of 1.054 compared to the 1.044 you list out. BS uses a 1.045 extract potential for DME. Not sure what is off here.
I don't use BeerSmith, I just use my hydrometer. Perhaps I had a larger volume, it has been nearly two years. I forget things. Or perhaps it's a typo.

Either way, I wouldn't be too terribly worried about the OG of a lambic. You're not doing IBU calcs. And it's extract, not all grain, so you won't need to figure out the volume/sugar calcs.
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