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Old 07-25-2012, 07:32 AM   #61
mike_in_ak
 
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Posting in this thread.

 
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Old 07-25-2012, 04:58 PM   #62
fastenova
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Nice work, Sulli! Love the style, and good info - I just started making starters and have done 15 minute boils, so it's great to know I can boil for less time. Also great to know I can almost immediately chill the flask, I was super paranoid about this, and cooling often took over an hour. I would let it set at room temp for 45 min or so then run cool water over the flask. An hour earlier chilling means another hour for the yeast to do their thing!

Cheers,
Aaron

 
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Old 07-31-2012, 07:12 PM   #63
LinusVanPelt
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thank you for this my english is not so good this make it much easy to learn

 
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Old 08-01-2012, 10:31 AM   #64
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I noticed you "signed" this, and rightly so. It is nice work. Would you mind if I reproduced this at my photolab. I would love your permission to make a poster to put in my basement brewery!
Thanks either way!

 
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Old 08-01-2012, 03:18 PM   #65
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Quote:
Originally Posted by cublue View Post
I noticed you "signed" this, and rightly so. It is nice work. Would you mind if I reproduced this at my photolab. I would love your permission to make a poster to put in my basement brewery!
Thanks either way!
You're welcome to reproduce it. Thanks for asking.


 
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Old 01-11-2013, 02:48 PM   #66
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Like many have said great job. I do have a few of questions though.

I'm new to home brewing so after the 24 hours I just pour the entire contents into my primary with my 5 gallons in it?

Can one of you explain what to do with a lager? I am told you need several packages of the wyeast because of the long cold fermentation.

What the heck is decanting and what was that fella earlier talking about refrigerating lager yeast?

Is there a close approximation of say a quarter cup to 1000ml flask? 10 grams to 100ml is great but everything in my house is cups and spoons.

Sulli, do all your Morman buddies know your hobbies? I have family in Price and Salt Lake. Just got back from Price a couple of weeks ago. Took the kids skiing in Brighton.
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Old 01-11-2013, 04:11 PM   #67
mike_in_ak
 
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Decant means cool the starter so the yeast drops out of solution and then pour of the spent wort.

You can pour the whole thing in, though some people worry about off flavors and decant first

This a link to the Northern Brewer instructions that I always refer to:

http://www.northernbrewer.com/docume...astStarter.pdf

 
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Old 01-11-2013, 04:13 PM   #68
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And the NB instructions say 1/2 cup 650 ml for the 1000 ml starter.

 
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Old 01-11-2013, 06:39 PM   #69
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It's always best to weigh the DME. The rate is 10grams dme per 100ml.
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Old 01-12-2013, 03:56 PM   #70
Intimnasc
 
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So if you refrigerate and decant, do you then pour the cold yeast into your wort or let it rise to room temperature?

Do all of you really go out and buy scales to measure exactly 10 grams of DME? If so what are some good options?
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