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Old 01-22-2006, 04:02 AM   #11
casebrew
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Dec 2005
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Powerdispatcher, it sounds like this recipe is a good introduction to all grian mashing. But being a partial grain recipe, it will be more forgiving. It's similar to my first batch, from a kit for Irish red ale. My second batch was all grain- 3 years later.


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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

 
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Old 01-22-2006, 04:20 AM   #12
Beer Snob
 
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Dec 2005
Farmington
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Hey there John! Welcome to our addiction.

John do you have any other instructions then what came with the can? Directions on cans are nortoriously terrible. Since we can't see the directions exactly its hard to say too much. You might want to check out this site to suppliment the can instructions and if there are differences, go with the website instructions.

http://www.howtobrew.com/section1/index.html

He is also the authur of a book called "How to brew" and its a very good book. Another good book is "The joy of homebrewing" which you could easily find at Boders or Barnes and Knobles.....

Keep posting here. This is a great bunch of people!


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Old 01-22-2006, 04:21 AM   #13
Denny's Evil Concoctions
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What type of grains are they?
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I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

 
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Old 01-22-2006, 08:23 AM   #14
The Happy Mug
 
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Nov 2005
Beautiful Colorado, USA!
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Quote:
Originally Posted by homebrewer_99

You chose to brew your own. How can that be a poor choice?
That's sage advice there. I want a glass with that inscribed upon it.
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Allergy Warning: This post was made by a person who may be nuts

From the store: Nothing right now, how sad
Up Next: Thinking about an amber rye
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In bottles: Lager than Life Beer, Rocky Raccoon Honey Lager, A nameless Imperial Stout (my first AG!)

 
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Old 01-22-2006, 12:28 PM   #15
PowerDispatcher
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Jan 2006
Lilburn, Georgia
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Quote:
Originally Posted by Denny's Brew
What type of grains are they?
Good morning...

I was amazed at the number, and quality of replies to this..I think I'll stay..*chuckles* As for what grains they are, I am not certain, since this ingredient pack was made by the local HBS. The bag is just labelled "mixed grain". The rest is:

John Bull Hopped Dark LME
Munton's plain dark DME
Cascade Hop pellets

and Homebrewer 99, I am going to have to have that statement engraved on my wall. Thanks a lot, everyone...this is gonna be fun....

John

 
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Old 01-22-2006, 02:20 PM   #16
El Pistolero
 
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May 2005
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One thing I'm not sure anyone has mentioned yet...you might want to hold off on adding the hops until after the hot break. As you're beginning to approach a boil after you've added your LME, DME, and grain water, the wort will begin to foam up. Watch very closely at this point and be ready to remove the pot from the heat to prevent a boil over. Once the foam reaches it' peak is will begin to dissipate. Once that happens add the hops and start your timer for the boil.

And let me toss my welcome in here too.
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Old 01-22-2006, 02:48 PM   #17
homebrewer_99
 
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...gosh, I'm gonna be famous... no autographs little people...

Glad to help...I might make a sign myself...
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Old 01-23-2006, 01:19 AM   #18
Beer Snob
 
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Quote:
Originally Posted by El Pistolero
Watch very closely at this point and be ready to remove the pot from the heat to prevent a boil over. Once the foam reaches it' peak is will begin to dissipate. Once that happens add the hops and start your timer for the boil.
Try to watch for this carefully John. Boilovers are NOT FUN. It literally took me a week to clean up the mess when this happened years ago. I had a VERY small boil over my last batch that I got just in time and I was watching it... took my eyes off it for probably 10 seconds. Bamm, that was it. Thankfully I was not married at the time I had the big boil over and can live to tell about it
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Old 01-23-2006, 01:54 AM   #19
PowerDispatcher
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Jan 2006
Lilburn, Georgia
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Thanks to all of you for the advice...after reading the fora, I decided to wait till Thursday or Friday to start the brew. This was due to seeing that I should have a rather effective method of cooling the wort when the boil is through...and no real good method was apparent here in the house. I will either go stock up on ice, or perhaps try out my not-so-mechanical skills and make a wort cooler with pieces parts from the friendly neighborhood hardware emporium. As a point of learning about this stuff, if the wort does not get a good, and reasonably rapid cooling, what effect does this have on the finished product? Any other suggestions more than welcome, since this board has already taught me more than reading the little book with the kit..*chuckles*...and yes, suggested books from Amazon or other sources will be ordered...when I know which of the myriad of them are "good".

John

 
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Old 01-23-2006, 02:45 AM   #20
Beer Snob
 
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I have never done anything but extract or steeping so the amount of wort has never been excess. However, I have not used a wort chiller yet. I just fill my sink with cold water and dump what ice I have available in it. When the water warms up open the drain and turn on the cold water to fill it up again. Chillers are cool though (no punn intended). Its just at the volume I do (and what sounds like you are doing) they are not absolutly necessary. Certainly not to the point that you should no brew because of not having one


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