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Old 09-27-2011, 05:07 PM   #21
douggefreshvt
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So I tried to fix my low gravity problem by adding some DME. I added 3lbs DME to .5 gallons of water and boiled for about 30 minutes, then added to the wort. The wort had just begun fermenting the night before but was looking pretty lackluster. After I added the DME it went crazy. However I checked the gravity after adding and it only increased from 1.028 to 1.034. So, either I can't handle taking a gravity reading OR it still isn't much better than before. Wondering if anyone has any thoughts about what I may have done wrong. Was really hoping an on-the-fly fix might straighten things out but I'm not sure I really improved the problem all that much.
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Old 01-30-2012, 05:03 PM   #22
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Hi all-

I'd like to give this recipe a shot. I went to my LHBS's website and tried to find "Special B," but don't see anything coming up. Any suggestions? Is this a common thing that they should have there if I hand them my grain bill?

One other question...The yeast used in this was a starter. Can I just use a dry yeast packet? Can anyone recommend one please? Thank you!
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Old 02-03-2012, 10:31 AM   #23
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Originally Posted by JeffoC6 View Post
Hi all-

I'd like to give this recipe a shot. I went to my LHBS's website and tried to find "Special B," but don't see anything coming up. Any suggestions? Is this a common thing that they should have there if I hand them my grain bill?

One other question...The yeast used in this was a starter. Can I just use a dry yeast packet? Can anyone recommend one please? Thank you!
My LHBS is constantly out of Special B so I usually sub Caramel 120, it'll make up for the color at least though I don't think there is a sub for the flavor of special B. In small amounts I probably wouldn't be able to tell anyway. It may me worth ordering a bag to keep on hand, I see it in a lot of recipes (Jamil seems to add it to every remotely dark beer in Brewing Classic Styles)
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Old 02-04-2012, 11:51 AM   #24
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I would use the darkest crystal you can find or something in the cara family - caravienna or caraaroma maybe. Special B is sweet but also fairly dark. You're only using a half pound so I don't think it would kill you either way. The dry yeast should be fine. It's not hard to make a starter. Most people are just afraid of it. I started doing them 4 batches ago and it makes a huge difference on starting and maintaining fermentation. If you want some tips send me a PM.

And just to circle back on my earlier posts, the adage RDWHAHB is so true. My beer came out perfect and tasted just like it should have. Dead ringer for Weihenstephaner Dunkelweizen. Sehr gut!
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Old 03-23-2012, 11:41 PM   #25
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This came out AWESOME! Thank you so much for the recipe! I'll definitely be brewing this again. Great beer for spring and summer.

I really need to learn how to take better pictures of my brews:

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Old 03-24-2012, 10:45 AM   #26
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Looks great man, nice work!! Did you end up making a starter or going dry? What malt did you sub for special b?
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Old 03-24-2012, 12:31 PM   #27
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Looks great man, nice work!! Did you end up making a starter or going dry? What malt did you sub for special b?
I only do 1-Gallon batches, so no need for starters. I just pitched from the Wyeast smack pack.

My LHBS had special B so no substitutions. Beer is delicious!
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Old 03-30-2012, 10:17 PM   #28
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Still enjoying this. Very happy with the results. Will absolutely be brewing this again.

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Old 10-20-2012, 07:46 PM   #29
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Brewing this up tomorrow. Couldn't find special B, so I subbed in Briess Extra Special Malt (supposed to be a decent sub).

The yeast smelled delicious when I was pitching it into my starter. Looking forward to trying this one.
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Old 10-21-2012, 04:04 AM   #30
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Holy cow. So I made a 1500mL starter earlier today, and came back tonight to it having completely blown off the foil cap, and a decent sized chunk of yeast goo all over the outside of the flask. I've never had a starter have a foamover, ever. This yeast is crazy.
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