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Old 11-16-2012, 09:22 PM   #11
tominator
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Mar 2012
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Sunday sunday sunday!!!

 
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Old 12-23-2012, 07:10 AM   #12
beerandloathinginaustin
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I'm not big on hosting and shizzle. There's a pic of Purring Kitten in my latest blog post: http://bjcphero.wordpress.com/2012/1...sbrewing-life/
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Old 12-31-2012, 07:25 PM   #13
Misplaced_Canuck
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Quote:
Originally Posted by beerandloathinginaustin View Post
I'm not big on hosting and shizzle. There's a pic of Purring Kitten in my latest blog post: http://bjcphero.wordpress.com/2012/1...sbrewing-life/
What happened with the stuck mash? You couldn't back flow some of the sparge water to get it dislodged?

MC
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Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 01-02-2013, 06:30 AM   #14
beerandloathinginaustin
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What happened with the stuck mash? You couldn't back flow some of the sparge water to get it dislodged?

MC
Oddly enough our Packaging Director was brewing that batch. He definitely tried back flow. I guess he finally got enough run over, but it was a mess to grain out.
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Old 01-30-2013, 07:13 PM   #15
pfgonzo
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Quick question on boil time. Is there a reason to do a 60min boil on this recipe? Aside from 11g of first wort hops (1/3 of an oz.. very small), you don't have a hop addition until the t-15min mark. I wonder how different the flavor profile would be if you dropped it to a 30 min boil. Wish I had time for two batches this weekend or I'd try it.

 
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Old 02-01-2013, 04:26 AM   #16
beerandloathinginaustin
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Hard to say. I generally don't do less than 60 and often do 90 min boils. I'd assume the first wort hops boiling for more or less time would make a difference, but I can't say definitively.
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Old 02-06-2013, 07:15 PM   #17
tominator
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Mar 2012
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I can't say definitively.
Sound it out... :-)

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Old 02-07-2013, 10:33 PM   #18
RichBenn
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Aug 2009
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Just wondering how you got such a high final gravity (1.017!) with 152 mash temperature. I looked up the yeast (never used) and WL claims 72-80%, which would seem to want to take it lower. I don't BIAB, but I wouldn't think that'd be an issue, unless you were at a higher infusion temp than you thought.

 
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Old 02-15-2013, 05:27 AM   #19
beerandloathinginaustin
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Tom - Don't be making fun of me homeslice! That's a word yo!

Rich - It is possible parts of my mash were running higher, although I generally test pretty extensively as deep as I can with my thermapen. I used a starter but it may have been an older vial. All I know is I was very happy with the end result & recognized 1.017 was quite high. I successfully bottle conditioned as well fyi.
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Old 03-13-2013, 02:59 PM   #20
MoeFoties
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Feb 2011
Auburn, WA
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Anyone else brew this recipe? If so, what are your thoughts on how it turned out?

 
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