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Old 05-16-2013, 05:14 AM   #21
hops2it
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May 2011
Des Moines, IA
Posts: 429
Liked 24 Times on 23 Posts


Another vote for water first, then grain. You can slow add your grain whilst stirring the dickens out of things which all but eliminates doughball potential. I'd go so far as to say it's the favored way of doing things. Certainly is for me at least.

 
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Old 05-16-2013, 03:22 PM   #22
tommyguner03
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Jan 2013
st charles, il
Posts: 347
Liked 25 Times on 17 Posts


ok now this brew OG is suppose to be at 1.060 since i broke my hydrometer i have no idea what my OG is .. well on another note i wake up this morning and check and holy cow i need to put a blow off tube in .. has anyone experienced a blowoff at 1.060?
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Old 05-16-2013, 03:24 PM   #23
mjohnson
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Mar 2010
New Jersey
Posts: 580
Liked 34 Times on 30 Posts


Sure. I've had to use a blowoff at all different gravities. Seems to be more correlated with the type of yeast and pitching rates.

 
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