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Old 05-16-2013, 05:14 AM   #21
Join Date: May 2011
Location: Des Moines, IA
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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
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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
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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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