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Old 07-24-2012, 09:26 AM   #31
cfonnes
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Quote:
Originally Posted by sadbuttrue View Post

And.. as promised.. pics Joe Creepo style

Attachment 69428
Dude that is creepy. 10 years down the road when she reads this thread she will take the kids and the house.

 
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Old 07-24-2012, 09:40 AM   #32
beerandloathinginaustin
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Originally Posted by cfonnes View Post
Dude that is creepy. 10 years down the road when she reads this thread she will take the kids and the house.
Nah. 10 years from now she'll have 11 million grievances bigger than that harmless pic!
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Old 07-24-2012, 11:15 AM   #33
ajlee
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Jan 2012
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Quote:
Originally Posted by cfonnes

Dude that is creepy. 10 years down the road when she reads this thread she will take the kids and the house.
I'd be more worried that she's a member here. I'm suprised she hasn't seen this whole thread already...

Glad it went well!!

 
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Old 07-24-2012, 01:36 PM   #34
Revvy
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Quote:
Originally Posted by sadbuttrue View Post
well, 200 was a slight exageration, but they were asking $160 for the gatorade bucket + a valve + the filter thing (still not totally sure what is entailed). so we just subbed stuff out. someday

out of curiousity, whats the table sugar for? never seen that in a brew before (though i've used it for priming)
You should maybe have done some reading ahead if you realized it was an AG recipe, you could have done it BIAB, there's a ton of threads on it.

As to the Sugar, in Belgian and many other styles of beers, it is added to add fermentables without increasing the body of the beer. It raises gravity without making the beer fuller. The best example is to compare a Belgian Dubbel and a Barleywine, both have around the same gravity, the same abv, but they are two different beers in terms of body. Barleywines are thicker, and heavier beers, some like liqeurs, while Dubbels and Triples are thinner in body....and that's because some of the fermentables are simple sugars.
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Old 07-24-2012, 03:27 PM   #35
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Originally Posted by Revvy View Post
If you're doing this BIAB you usually don't sparge but are using your full water volume.
not sure what the norm is, but i know plenty of BIAB'ers who don't mash in full volume and who sparge. i regularly hit over 80% efficiency by mashing 1.33qt/lb, then dunking the mashed grains in another pot of water @ 168*F (aka sparging). mashing at full volume means that the enzymes are too diluted and might not make contact with all the starches.

i realize this might not be the original way australians developed BIAB, and i'm not saying this is the "right way"... just wanna make folks aware of the alternatives.
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Old 07-24-2012, 05:05 PM   #36
bottlebomber
 
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I think you need to switch to AG brewing. There is at least an hour to kill during the mash.

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Old 07-25-2012, 03:03 AM   #37
sadbuttrue
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Quote:
Originally Posted by cfonnes View Post
Dude that is creepy. 10 years down the road when she reads this thread she will take the kids and the house.
:lol: i needed proof i was brewing with a female. its here. there is no compromising identity information, faces, or embarrassing content found. if this seriously upsets the girl, i wouldn't bother with date 2 anyway

 
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Old 07-25-2012, 03:04 AM   #38
sadbuttrue
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and the date went from roughly 3pm to a hair before 11pm without sparging. but yes, next time I'll look into it more.

 
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Old 07-25-2012, 04:02 AM   #39
beerandloathinginaustin
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No late boil extract additions?
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Old 07-25-2012, 04:22 AM   #40
nullifidian
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Play it safe - filter out that nasty trub. Be sure to put a grain bag over the 'ol racking cane.

 
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