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Old 10-27-2008, 07:00 PM   #211
bmarley5780
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Brewed a 5gal. batch this Friday using extract / specialty grains. First time using grains!! and it wasn’t too bad. My steeping temp was high 165-160 for 40 min. This will give me more body, and maltier? Right?
Also did a full boil! That DME foams lika MoFo when you first add!!!! WOW very close to boil over but alas did not.
Boiled 5 gallon of water, steeped in a gallon. Ended up with 5 gallons post boil… Not to bad :O)

The only thing is that I didn’t realize that I should have toned down the hop schedule when doing a full boil. I did what the original hop sched. called for….

But anyhow, I’m planning to brew Cheese’s Carmel Cream Ale tomorrow so until then

-PEACE-
Joe


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Old 10-27-2008, 09:24 PM   #212
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I brewed this up a few weeks ago but at a slightly higher gravity (an accident) and a few more hops to balance. At bottling it was amazing. Smelled very much like fresh oranges and was even slightly orange in color!

Here's what I did:

OG: 1.047 FG: 1.010 IBU: 27

7 lb. British pale
.5 lb. American Vienna
.5 lb. American crystal 15L
.75 lb. Dextrine malt (Cara-Pils)

.5 oz. Centennial (8.6% AA, 60 min.)
.5 oz. Cascade (7.2% AA, 20 min.)
.25 oz. Cascade (7.2% AA, 5 min.)
.25 oz. Cascade (dry hop)

Very very good stuff. If I were to do it again, I'd dry hop with 0.5 oz Cascade and use 0.75 oz Cascade at 20 mins. But next time I think I'll try to get it closer to Biermuncher's recipe.


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Old 10-31-2008, 02:53 AM   #213
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Quote:
Originally Posted by mew View Post
I brewed this up a few weeks ago but at a slightly higher gravity (an accident) and a few more hops to balance. At bottling it was amazing. Smelled very much like fresh oranges and was even slightly orange in color!
This is pretty much what I did today. I aimed for 1.048 OG and hit it and 24 IBU to adjust. Evaporated 2.5 gallons during the boil. That was a surprise. Must have been super dry in the house today.
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Old 10-31-2008, 11:46 PM   #214
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I see that the recipe says this needs to be fermented at 68 degrees. Well i can't use my son of fermentation chiller anymore bc it is getting cold outside. My house is like 70 degrees and i know the fermentation will make temp rise. Would this be ok for this beer or will it make some off flavors?
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Old 11-01-2008, 07:12 AM   #215
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Originally Posted by kjones View Post
I see that the recipe says this needs to be fermented at 68 degrees. Well i can't use my son of fermentation chiller anymore bc it is getting cold outside. My house is like 70 degrees and i know the fermentation will make temp rise. Would this be ok for this beer or will it make some off flavors?
You'll be fine at 70* Just try to keep it as cool as you can. If you want, you could submerge the carboy in a tub and fill with ice bottles during the first few days
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Old 11-03-2008, 01:23 PM   #216
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I'm fermenting my 2nd batch (extract version) of this currently. However, my basement temp, while fairly constant, has dropped since the 1st batch from 67F to 62F.

I'm about 10 days into the primary, and and since then, the ambient temp in my basement has dropped from about 64-65F to 62F. I'm using WLP001 with a 1L starter, which took off like a madman. Hopefully there will be no issues with this.

1st batch will be bottled for 3 weeks this coming weekend. Can't wait for a taste.
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Old 11-03-2008, 04:12 PM   #217
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Originally Posted by Boodlemania View Post
I'm fermenting my 2nd batch (extract version) of this currently. However, my basement temp, while fairly constant, has dropped since the 1st batch from 67F to 62F.

I'm about 10 days into the primary, and and since then, the ambient temp in my basement has dropped from about 64-65F to 62F. I'm using WLP001 with a 1L starter, which took off like a madman. Hopefully there will be no issues with this.

1st batch will be bottled for 3 weeks this coming weekend. Can't wait for a taste.
I'm in close to the same boat. Might take a day or two longer to ferment but I seriously doubt anything bad will come from that. We should be far enough away from the low side of the yeast's viability for it to stall.
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Old 11-03-2008, 04:39 PM   #218
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Brewed this up on 10/4 exactly as 5.5 Gall recipe, except for and extra lb of 2row because I was a little nervous about my efficiency. Ended up with OG 1.047. Bottled on 10/24 and tried my first one on 10/31. What a great beer, needs to carb up a bit more, but great flavor. Perfect session beer. This will probably be the first to beer in my keg when I finish my keezer.
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Old 11-08-2008, 03:54 AM   #219
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LHBS didn't have Centennial today but I've got some NB that is 9.5% that should be OK for the first add. I don't think that I'll get any flavor at 55 or 60 minutes but I'm still considering a NB and Willamette combo vs. a NB and Cascade combo.
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Old 11-09-2008, 06:17 AM   #220
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Originally Posted by gwood View Post
LHBS didn't have Centennial today but I've got some NB that is 9.5% that should be OK for the first add. I don't think that I'll get any flavor at 55 or 60 minutes but I'm still considering a NB and Willamette combo vs. a NB and Cascade combo.

Just do it as planned. I can never get centennials so I switched it to Chinook. I've brewed about 8 batches of this now but I've kind of been tailoring it for my own palate.


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