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Old 02-10-2013, 04:41 PM   #2671
jflongo
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Jan 2013
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Quote:
Originally Posted by jflongo View Post
Well it's been another few days, that krausen is STILL on the top, the gravity has been at 1.008 for 3 days now, so I guess I'll just transfer this into a bottling bucket, and hopefully not disturbe that krausen.

I'm still debating whether it would be better to put this in a secondary for a few days then bottle it though?
I decided to bottle it, done now, i'll try it in about 4 days

Next up, sanitize some jugs so I can harvest the yeast.

 
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Old 02-11-2013, 03:32 AM   #2672
brevity
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Jan 2013
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Here is a partial mash partial boil version of this recipe that i just brewed. Hope it turns out good!

Boil Size: 3.50 gal
Post Boil Volume: 2.50 gal
Top up water: 3 gal
Batch Size (fermenter): 5.50 gal

Ingredients:
------------
Amt Name
5 lbs 8.0 oz Pale Malt (2 Row) US
12.0 oz Cara-Pils/Dextrine
8.0 oz Caramel/Crystal Malt - 10L
8.0 oz Vienna Malt
0.25 oz Centennial [10.00 %] - Boil 55.0 min
0.30 oz Centennial [10.00 %] - Boil 35.0 min
0.25 oz Cascade [5.50 %] - Boil 20.0 min
0.25 oz Cascade [5.50 %] - Boil 5.0 min
1.0 pkg Safale American (DCL/Fermentis #US-05)
1 lbs Extra Light Dry Extract

 
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Old 02-11-2013, 06:28 PM   #2673
TMannion87
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Jul 2011
Chicago, IL
Posts: 159
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I tried search for this and had no luck, so I apologize if it has been answered elsewhere. Do you think it is possible to brew this with a 13 day turnaround? I'll be using WLP007 with a starter. I was thinking 10 days in the primary and 3 in the keg for carbonating. Do you think it would be possible to dry hop with .50 Cascade and .50 Centennial for 3 days without getting grassy flavors? Any input would be greatly appreciated. Thanks!

 
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Old 02-11-2013, 07:48 PM   #2674
Miller4
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Dec 2012
Coos Bay, Oregon
Posts: 65
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Just brewed this for my first all grain last night. Everything ended up going quite a bit more smoothly than I expected. Ended up mashing closer to 153 than 150, however this being my first time I wasn't going to stress it and decided to leave it there. Hit the OG of 1.04 right on and pitched the yeast late last night, woke up to it already bubbling in the airlock.
Pretty excited and I'm sure I will be happy with it. I think I will let it sit for about two weeks and then cold crash for a day or two and then bottle.


 
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Old 02-12-2013, 02:54 AM   #2675
orion7144
 
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Nov 2012
Cinci, Oh
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Brewed this again today. Really windy outside so while coming to a boil I assumed the extended time was due to the wind. swapped propane tanks and noticed a huge difference in the flame from the jet burner. Hit 1.044 with my 2nd crush from my new mill. I used to get 65-70% from LHBS so I added 1lb. extra grain. Wont have to do that next time . Only issues I still can not seem to nail is I only ended up 10.5g in to fermenters.

 
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Old 02-12-2013, 07:24 PM   #2676
dgrums
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Sep 2012
Posts: 41
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Has anyone experienced a slight sour taste on the front end of this? I brewed this two weeks ago yesterday, sat in primary for 8 days, cold crashed, kegged and carbed. Started tasting after about 11 days and there was a distinct sour taste to it. I haven't ever tasted a homebrew that young before but with the comments about the quick turnaround, I thought what the hell. Hardly noticed after the first few sips and the rest of the pint is quite good. Also tasted it yesterday and it seemed that the sour taste has diminished but still fairly noticeable. It fermented well and at a stable 66-70. My sanitation stays superb and there were no signs of any infection. OG was 1.042. FG was 1.010. It was a BIAB batch that we did while waiting for the mash tun parts to come in. Think I should just RDWAHAHB and let it age some more? Also thinking of tossing in an oz or so of cascade leaf hops that I have lying around. Anyone try that?

 
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Old 02-12-2013, 07:33 PM   #2677
BigRedDog
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Sep 2012
Pittsburgh, Pennsylvania
Posts: 27
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I found this recipe in my search for a simple brew to isolate an off flavor. I made this following the original recipe along with using Yoopers instructions in brewing chemistry primer. That is I used distilled water with some cacl. It turned out a perfect tasting beer with only two weeks in the bottle. No off flavors and surprisingly clear. Here's a picture...

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Old 02-12-2013, 09:51 PM   #2678
justkev52
 
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Feb 2011
West Valley City, Utah
Posts: 263
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Quote:
Originally Posted by orion7144 View Post
Brewed this again today. Really windy outside so while coming to a boil I assumed the extended time was due to the wind. swapped propane tanks and noticed a huge difference in the flame from the jet burner. Hit 1.044 with my 2nd crush from my new mill. I used to get 65-70% from LHBS so I added 1lb. extra grain. Wont have to do that next time . Only issues I still can not seem to nail is I only ended up 10.5g in to fermenters.
Better too much than not enough. Nice to have your own mill. Raised my effiency alot.

 
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Old 02-13-2013, 07:06 AM   #2679
brevity
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Jan 2013
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While mine is fermenting away I can't help but think this is the perfect beer to afterwards rack another, stronger beer right onto the yeast cake. Any suggestions on what to do this with?

 
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Old 02-13-2013, 04:30 PM   #2680
jflongo
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Jan 2013
Posts: 1,224
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Quote:
Originally Posted by brevity View Post
While mine is fermenting away I can't help but think this is the perfect beer to afterwards rack another, stronger beer right onto the yeast cake. Any suggestions on what to do this with?
You "can" do that, but also remember you will have left over hops/yeast/troub from the previous beer. I went ahead and harvested the yeast, into 2 pint jars for the future beers.

 
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