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Old 07-30-2010, 02:40 PM   #171
Gritsak
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Aug 2009
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Brewed this up last week. Used a bit less pils malt and a bit more wheat because that's what i had on hand. I also bittered with .6oz Magnum and did .5oz of tettnang every 5min from 20-0. Fermented very quickly and is down to 1.009 as of today. I'm going to leave it at ~65-68 for another few days then cold crash for a week or so since my kegerator is backed up anyways.

 
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Old 10-06-2010, 12:41 AM   #172
sorefingers23
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May 2010
montreal
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how would this recipe turn out if i am unable to crash cool it for 4 days?

i would be leaving it in the primary for 7 - 10 days at around 68, and then secondary for 2 - 3 weeks at around 72, then bottling.

 
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Old 10-06-2010, 02:51 AM   #173
EdWort
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Bee Cave, Texas
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Quote:
Originally Posted by sorefingers23 View Post
how would this recipe turn out if i am unable to crash cool it for 4 days?

i would be leaving it in the primary for 7 - 10 days at around 68, and then secondary for 2 - 3 weeks at around 72, then bottling.
No problem. It just helps the yeast settle out and you are doing a secondary which does just that.

I would leave it 2 weeks in the primary and let the yeasties finish cleaning up.

 
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Old 10-16-2010, 08:13 PM   #174
mashhead
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Sep 2010
Stoney Creek
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what is the volume of water used in the mash

 
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Old 10-19-2010, 12:43 AM   #175
mashhead
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Sep 2010
Stoney Creek
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what volume of strike and sparging water is used?

 
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Old 10-19-2010, 05:28 AM   #176
GillandCo
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Jun 2010
CA
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Different amounts are used for different systems...Use a program like BS. Or calculate roughly 1.25quarts of water per pound of grain. In my case I use 1.35
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Old 10-19-2010, 04:03 PM   #177
Batinse
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Aug 2009
Vancouver
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Quarts! He means quarts, not gallons!
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On Deck: Master & Margarita RIS, Son of Bulgakov Stout
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Old 10-19-2010, 05:36 PM   #178
GillandCo
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Jun 2010
CA
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Thank you...I fixed it, he would of had some watered down beer. I try to keep my initial strike/sparge water somewhat equal. I know if your doin fly sparging theres no need to worry. Iv'e never done a decoction so im not sure how you heat things up and let things rest.

Also account absorption...I always do my initial dough in, collect running's then see how much water is needed to collect final volume. Normally my BS tells me correct, just takes some getting use to and knowing what works and what doesn't.
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Old 11-22-2010, 03:36 AM   #179
nostalgia
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Feb 2008
Port Murray, NJ
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Just put another batch on tap. After fermentation, I let it sit in the fridge for two weeks before kegging it. It cleared so beautifully.

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Old 11-22-2010, 04:20 PM   #180
Allsup
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Sep 2010
Grand Lake Oklahoma, Oklahoma
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Edwort or someone smarter than I,

What (other than beer) would I have if I brewed these recipe with Wyeast 2112?
Would it be close to a Kolsch? Or closer to a CA steam beer?

Thanks

 
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