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Old 07-09-2012, 04:46 PM   #2121
jtkratzer
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Oct 2010
Lititz, Pennsylvania
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Quote:
Originally Posted by foodplusbeer View Post
I brewed this on May 23, had it in the keg on July 1, and my friends and I drank it all at my July 4th BBQ. From grain to glass to empty keg in less than 12 days! Great recipe if you need beer fast, thanks.
May 23rd brew date to July 4th is 43 days...

June 23rd to July 4th is 12 days.


 
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Old 07-09-2012, 04:53 PM   #2122
foodplusbeer
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Apr 2011
stamford, connecticut
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Bah, too much beer! Yes June! Edited previous post

 
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Old 07-11-2012, 06:08 AM   #2123
jbret
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Apr 2010
Mississippi Gulf Coast, Mississippi
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I've never used dry yeast before. The 11 gallon recipe calls for 1 pack of Nottingham. Will that be enough or do I need to make a starter with the 1 pack?

 
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Old 07-11-2012, 09:08 AM   #2124
davis119
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Mar 2011
lopatcong, nj
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Quote:
Originally Posted by jbret
I've never used dry yeast before. The 11 gallon recipe calls for 1 pack of Nottingham. Will that be enough or do I need to make a starter with the 1 pack?
Your not supposed to make a starter with dry yeast ... (I have and it worked fine) mr malty.com has a yeast pitching calc....
Just rehydrate. And if biermuncher used one pack I would use one pack

 
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Old 07-11-2012, 04:09 PM   #2125
Clifton
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Jun 2007
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Mr. Malty says 1.5 packs.

 
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Old 07-11-2012, 09:37 PM   #2126
foodplusbeer
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Apr 2011
stamford, connecticut
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I used 1, and dumped about half into each bucket. It worked fine.

 
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Old 07-12-2012, 01:31 PM   #2127
kvess
 
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Apr 2012
York, sc
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I let this sit in the carboy for two weeks and three days. I also added enough water and boiled it for 90 minuets to get to the correct gravity. I adjusted my hop additions according to the boil. I took this out of the carboy last night and it was awesome. I could taste the citrus flavor balanced with the hops. It was really smooth no bite to it at all. I wonder if the 90 min of boil time made it smoother? I also cooled the wort with my plate chiller. I went from 212 degrees to 82 in 7 mins. I think that may have helped also.
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Old 07-12-2012, 02:30 PM   #2128
pikeman94
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Feb 2010
Olathe, KS
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Quote:
Originally Posted by kvess View Post
I let this sit in the carboy for two weeks and three days. I also added enough water and boiled it for 90 minuets to get to the correct gravity. I adjusted my hop additions according to the boil. I took this out of the carboy last night and it was awesome. I could taste the citrus flavor balanced with the hops. It was really smooth no bite to it at all. I wonder if the 90 min of boil time made it smoother? I also cooled the wort with my plate chiller. I went from 212 degrees to 82 in 7 mins. I think that may have helped also.
I would say yes on your 90 minute boil. Boiling longer allows a more malty profile to come out. I use this when brewing styles that focus on malt and not hops. Of course the 90 minute IPA bucks this theory

 
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Old 07-13-2012, 12:16 AM   #2129
krzewinskibe
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Jan 2012
rising sun, MD
Posts: 25

Quote:
Originally Posted by krzewinskibe View Post
Just finished brewing this recipe at 5 gallon size.

Used exact grain bill, held mash at 150 for 75min. Ended up getting 6.75gal @ 1.035 BG (75.1% mash efficiency per Beersmith)

Boiled per recipe for 60min with prescribed hop additions. Added 1 tab of whirlfloc at 15min left.

OG ended up at 1.040 (corrected). Looks like it should clear up nicely. The particulates were dropping out in the measurement tube.

Transferred 5gal into primary fermenter and pitched a small yeast starter of nottingham which I started last night (used 1pt of water with 1/2 cup of DME)
Ferment was done in 2 days. Just racked into secondary. FG = 1.008 on the dot. The uncarbed new beer tastes OUTSTANDING!

 
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Old 07-13-2012, 03:09 AM   #2130
dallasdb
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Sep 2010
Aurora, Colorado
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Quote:
Originally Posted by krzewinskibe

Ferment was done in 2 days. Just racked into secondary. FG = 1.008 on the dot. The uncarbed new beer tastes OUTSTANDING!
Two days???

Wow my pipeline is low and this recipe may be perfect for a quick keg.

 
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