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Old 04-27-2013, 11:20 PM   #1
PackerfaninSanDiego
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How do you make the beer crisp? Finally drinkin Yoopers Cream Ale..tastes great, but just does have that crispness......it's too smooth
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Old 04-27-2013, 11:22 PM   #2
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add some amylase enzyme in a secondary for two weeks. There's a recip for a little yellow fizzy BMC clone that uses it. takes the FG down real low
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Old 04-27-2013, 11:26 PM   #3
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You need to adjust the mash to take away the malt character or ferment to a lower F.G.
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Old 04-27-2013, 11:29 PM   #4
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yep....mash at a lower temp, and use a high attenuating yeast.
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Old 04-27-2013, 11:40 PM   #5
Chrisl77
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I make a recipe that is 2-row, carapils, and minute rice that comes out very crisp. I mash it at 148.
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Old 04-27-2013, 11:44 PM   #6
PackerfaninSanDiego
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I mashed at 150.and used San Diego Super Yeast
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Old 04-27-2013, 11:46 PM   #7
urbanmyth
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Can you brew lagers? Mash reeeeeally low (146ish) and use about 20% corn or rice, and use an American lager yeast.
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Old 04-27-2013, 11:50 PM   #8
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never brewed a lager, but I have the means to. I'm gonna brew the Centennial Blonde(Bier Munchers Recipe) tomorrow or Monday....will think about mashing it a few degrees cooler?
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Old 04-28-2013, 01:14 PM   #9
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how low should I go?
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Old 04-28-2013, 02:35 PM   #10
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I made a light hybrid lager with WL029 German ale/kolsh yeast. I used german & Czech hops for that light spicy thing that,mixed with the profile created by the yeast,made a light crislpness that's been pretty good. The best part is the yeasts' ideal range is 65-69F! Makes a light malt profile that's pretty well balanced with the hops.
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