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Old 03-08-2013, 03:32 AM   #11
billpaustin
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Ok, I will admit this. When in Belgium, I tried the "red", "silver" and "gold" beers in the local store. Red was 5%, silver was 10%, and gold was 20%. I can't remember the brand LOL

It was bad. A 20%, 40 proof, beer. In cans.


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Old 03-08-2013, 03:37 AM   #12
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Excellent!

My first batch was a simple American Pale Ale. I have 3 completed drinkable batches under my belt but this one was by far the best.

Beginners luck maybe?


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Old 03-08-2013, 09:42 PM   #13
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Before I went all grain I learned the big "upgrades" to extract brewing that can make extract almost as good, better in some cases.

- full wort boil
- wort chiller
- if liquid yeast, do appropriate starter
- whirlfoc (to clear)
- ferm temp critical! Measure temp of wort not air by taping sensor to fermenter and taping something to insulate over it
- pitch yeast at correct temp into wort at correct temp

All of these apply to AG brewing but usually aren't in the "getting started" instructions with extracts. You can make good beer with extract, great beer with adding these techniques.
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Old 03-08-2013, 11:26 PM   #14
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Quote:
Originally Posted by bd2xu View Post
Before I went all grain I learned the big "upgrades" to extract brewing that can make extract almost as good, better in some cases.

- full wort boil
- wort chiller
- if liquid yeast, do appropriate starter
- whirlfoc (to clear)
- ferm temp critical! Measure temp of wort not air by taping sensor to fermenter and taping something to insulate over it
- pitch yeast at correct temp into wort at correct temp

All of these apply to AG brewing but usually aren't in the "getting started" instructions with extracts. You can make good beer with extract, great beer with adding these techniques.
+1.

May I please add just a bit to the last - If using dry yeast, pitch rehydrated dry yeast at correct temp (within 10*F of wort temp) into wort at correct temp (mid 60's). The percentage of cells that survive introduction into the wort will be much better.

This will likely require that you "attemperate" the yeast slurry before pitching it. Do this by adding small quantities of the cooler wort to it, stirring and letting it sit a few minutes. Repeat until it's within the 10*F window.
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Old 03-08-2013, 11:40 PM   #15
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Quote:
Originally Posted by billpaustin View Post
I can't believe my first batch tastes great!
I can't either.

My first batch tasted worse than Shiner Bock.


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