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Old 01-16-2013, 02:55 AM   #4441
JCummins87
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Jan 2013
Posts: 18

The hops package says c-type tgats all an its 1.25oz

 
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Old 01-16-2013, 01:26 PM   #4442
ericbw
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Dec 2012
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Quote:
Originally Posted by JCummins87 View Post
It's not a pre hopped extract but I did purchase some hops to put in it. So I should bowl half the extract with 2 gallons of water and towards the end of the boil add the rest of the extract?
Briess Porter extract has a mix of malts in it - base, Victory, Chocolate, Caramel 80, and Carapils. Pretty much what you would expect in a porter recipe (except for roasted barley, which I would have expected). So like Ogri said above, follow a recipe or database for the hopping schedule. Brewingwithbriess.com MIGHT have a recipe that uses that extract, but I don't see it. A porter recipe will have all the grains or extracts - assume that you already have that and just follow the hops. You have to scale them for the batch size, and that's where the calculators come in handy.

 
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Old 01-16-2013, 10:00 PM   #4443
IronEagle
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Dec 2012
Toledo, OH
Posts: 35


I bottled and put my bottles in the same room I used for fermenting. It runs about 60 to 65 is that too cool?
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Old 01-17-2013, 12:08 AM   #4444
camp20
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Jan 2013
Posts: 15

MB directions call out for 2 1/2 tsb per 1 L bottle
There is 8 1 L bottles so that is 3.33oz of sugar.

If I go here http://www.tastybrew.com/calculators/priming.html
they suggest I would only need around 2.5oz of sugar giver or take depending on the beer.

So why does MB say to add more sugar than if I brewed a non- MB batch?

Thanks

 
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Old 01-17-2013, 02:32 AM   #4445
The_Professor
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Apr 2010
Calif, USA
Posts: 224
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Quote:
Originally Posted by camp20 View Post
MB directions call out for 2 1/2 tsb per 1 L bottle
There is 8 1 L bottles so that is 3.33oz of sugar.

If I go here http://www.tastybrew.com/calculators/priming.html
they suggest I would only need around 2.5oz of sugar giver or take depending on the beer.

So why does MB say to add more sugar than if I brewed a non- MB batch?

Thanks
Did you enter 2.12 as the beer volume?
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Old 01-17-2013, 02:58 AM   #4446
Ogri
 
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Sep 2011
Osaka, Japan
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Quote:
Originally Posted by IronEagle View Post
I bottled and put my bottles in the same room I used for fermenting. It runs about 60 to 65 is that too cool?
It is a bit on the cool side and, although your beer will carbonate eventually, it'll take much, MUCH, longer than it would at 70*f. Even at 70*f you're, on the whole, looking at about three weeks before putting some beers in the fridge for a few days to chill a bit and absorb more of the CO2 into solution before opening and enjoying.

 
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Old 01-17-2013, 03:36 AM   #4447
David2mayes
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Jan 2013
Posts: 8

I figured it would be a great way to get him into the whole thing, without him (or me) having to spend a bunch of coin.

 
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Old 01-17-2013, 05:38 AM   #4448
S2005
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Jan 2013
Posts: 106
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So... I'm a bit worried...

MRB says to keep it between 67 and 75 degrees.

The other night, I got home and it was 78 in the closet that I'm keeping the LBK.

I then resorted to a "Swamp Cooler" as recommended. I put it in my bathtub with some frozen 2 liter bottles with some water (not covering the whole LKB).

I just temp'd the water, and its 49... that seems WAY too cold for Ale yeast... am I ruining my beer?
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Old 01-17-2013, 06:05 AM   #4449
bpgreen
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Jan 2010
Utah
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Quote:
Originally Posted by S2005 View Post
So... I'm a bit worried...

MRB says to keep it between 67 and 75 degrees.

The other night, I got home and it was 78 in the closet that I'm keeping the LBK.

I then resorted to a "Swamp Cooler" as recommended. I put it in my bathtub with some frozen 2 liter bottles with some water (not covering the whole LKB).

I just temp'd the water, and its 49... that seems WAY too cold for Ale yeast... am I ruining my beer?
78 is too warm and the yeast may have produced some off flavors while it was warm (mostly esters, but there's a possibility of producing phenols). Also, if the air temperature was 78, the beer was likely even warmer.

49 is too cool and the year will do almost nothing. I notice that you say the water is 49. Do you have a thermometer on the LBK? The beer may be a bit warmer than that. For one thing, fermentation creates great. For another, if the water is fairly shallow, its not cooling the entire LBK.

Try for a middle ground, sort of like Goldilocks. Not too hot, not too cold.

Reason: autocorrect

 
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Old 01-17-2013, 06:16 AM   #4450
S2005
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Jan 2013
Posts: 106
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Thats a bit hard to do...

I'm buying a chest freezer next week hopefully, and I'm going to put a thermostat controller on it to keep it all 60 degrees at all times.

However right now, I can't keep it in that happy medium...

I do not have a fermometer on the LBK, instead I'm using a digital food thermometer that I stuck in the water right beside the LBK...
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