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Old 04-06-2013, 04:34 AM   #531
BrewinHooligan
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Dec 2011
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Quote:
Originally Posted by Warrenbic View Post
My HBS accidentally milled and combined all my grain before I could toast it. So I just pulled out 2 lbs of grain from the bag and toasted it. Beer turned out great! Another option would be to replace those 2 lbs with Vienna.
I used Victory instead of home toasting the malt with great success.
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Old 05-02-2013, 02:34 AM   #532
kennyg
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Dec 2012
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So I'm really stoked to be making this beer on Saturday, especially since I've been reading about it for months.

I've got 1 oz each simcoe and amarillo as pellet and 2 oz each as whole hops. Any thoughts on when best to add which type (pellet vs whole hop?) Doubt it will matter, I think this is going to be a freaking blast to brew!!

 
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Old 05-02-2013, 03:14 AM   #533
Sippin37
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Chicago
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Quote:
Originally Posted by kennyg View Post
So I'm really stoked to be making this beer on Saturday, especially since I've been reading about it for months.

I've got 1 oz each simcoe and amarillo as pellet and 2 oz each as whole hops. Any thoughts on when best to add which type (pellet vs whole hop?) Doubt it will matter, I think this is going to be a freaking blast to brew!!
Definitely dry hop with the whole leaf and bitter with pellets. This should keep your IBUs closer to what is calculated.
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Old 05-02-2013, 11:31 AM   #534
kennyg
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Dec 2012
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Quote:
Originally Posted by Sippin37 View Post
Definitely dry hop with the whole leaf and bitter with pellets. This should keep your IBUs closer to what is calculated.
Thanks, Sippin! Can't wait to make this. I'm a lifelong Chicagoan living in exile in the western suburbs.

 
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Old 05-02-2013, 02:52 PM   #535
Sippin37
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Quote:
Originally Posted by kennyg View Post

Thanks, Sippin! Can't wait to make this. I'm a lifelong Chicagoan living in exile in the western suburbs.
Haha! I'm a lifelong NW Burber living currently in the city. I know how it is to be both places, each has its advantages and disadvantages.
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Old 05-02-2013, 03:39 PM   #536
KarlHungus76
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Aug 2011
Chicago, IL
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About to mash out in Bucktown in Chicago (4 more minutes). Awesome day to brew. Enjoy the lakewalk. I brewed it last year and loved it. I think it may be my only repeat brew.
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Old 05-04-2013, 07:34 PM   #537
kennyg
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Dec 2012
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Just got done brewing this one. Thanks Dude!! and all other helpful commenters.

I put 1/2lb melanoiden but otherwise followed the recipe and got just over 5 gal OG 1.050 so I'm a very happy boy. Plus I made up 5 gal apfelwein during mash!!!

 
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Old 05-06-2013, 12:53 AM   #538
wvdad
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Feb 2012
Martinsburg, West Virginia
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This recipe looks great. Thanks for all of the info.

 
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Old 05-07-2013, 01:37 PM   #539
kennyg
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Dec 2012
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I made this using a 1L starter of Wyeast 1056, it took off within 12 hours or less. The airlock bubbled for about a day or so then stopped. I've had it in a swamp cooler with water in the garage where the temps get down to about 58F at night and up to around 63F during the day (I expect this to stay consistent for the next week or so). Does anyone think I'm fermenting too cool? I know that during the height of fermentation the temp inside the fermenter can be several degrees above ambient.
I think it will be alright, guess I just need to fret about something...

Thanks in advance for any help.

 
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Old 05-15-2013, 02:14 AM   #540
atimmerman88
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Feb 2012
Quad Cities
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Went through a few dozen pages, and search wasn't helping out...

I know 05 is a nice clean work house that is very consistant for me...

Just curious if anyone has tried wlp007 for a tad drier or wlp051 for a fuller body?

Just looking for some ideas before I brew this sunday.
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