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Old 01-24-2013, 01:33 AM   #381
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Quote:
Originally Posted by yourhuckleberry
As you saw a few posts above this was my first batch of beer and I went all grain and a little fast and loose as I didn't want to get to mixed up in the details.

No hydrometer

I guess I boiled it VERY vigorously. I made a 2.75 Gallon batch and just bottled 1.5 Gallons (After losses to grub). Had a little taste 1 cup left in the bottling bucket and dang! I didn't take gravity readings (no hydrometer) but I'm guessing it's at least 7% maybe 8% or 9%

It sat in the carboy about 10 weeks. I'll give an update in 3 weeks when the bottles condition.
I highly doubt your abv.is going to be that high. Why did you leave it in the carboy so long?
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Old 01-24-2013, 03:20 PM   #382
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Quote:
Originally Posted by YeastieBoys

I highly doubt your abv.is going to be that high. Why did you leave it in the carboy so long?
I've had beers in primary for over two months. And they were delicious.
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Old 01-26-2013, 02:29 AM   #383
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I am going to bottle condition this recipe this weekend. How many volumes is appropriate for this style? 2.5?
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Old 01-27-2013, 10:23 PM   #384
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Quote:
Originally Posted by Jackjama
I am going to bottle condition this recipe this weekend. How many volumes is appropriate for this style? 2.5?
Use an oz. of corn sugar per gallon of beer...2.5 oz.
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Old 01-30-2013, 07:54 AM   #385
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Quote:
Originally Posted by Jackjama View Post
I am going to bottle condition this recipe this weekend. How many volumes is appropriate for this style? 2.5?
Sounds good.
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Old 02-02-2013, 03:33 AM   #386
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Just got my second batch of this in the fermenter. I used a Wyeast 2565 Kolsch smack pack as I didn't have time to make a starter. OG was 1.059 so thats a little higher than i wanted. Going to ferment at 60F. Fingers crossed.
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Old 02-02-2013, 03:39 AM   #387
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Quote:
Originally Posted by Benzene
Just got my second batch of this in the fermenter. I used a Wyeast 2565 Kolsch smack pack as I didn't have time to make a starter. OG was 1.059 so thats a little higher than i wanted. Going to ferment at 60F. Fingers crossed.
Gonna be under pitched, but should turn out ok. About 6.4 %. Imperialish.
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Old 02-07-2013, 08:17 PM   #388
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On my 2nd atttempt I pitched with some washed slurry and in 7 days I was at 1.010 gravity. Into the fridge for about a week before bottling.

I've never had a problem bottle carbing after cold crashing.
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Old 02-08-2013, 01:26 AM   #389
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Seems like a good recipe to pop my all grain cherry this weekend. Going to also try BIAB in the 15 Gal brewpot.
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Old 03-04-2013, 03:07 PM   #390
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How would this turn out with Danstar Munich?
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