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Old 03-27-2013, 02:07 AM   #661
OtisLamb
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Mar 2013
Reno, Nevada
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Quote:
Originally Posted by BenS View Post
Brewing this as we speak. Slow day at the office so I left 30 minutes early to come home and fit in a weeknight brew.
Sounds good, keep us posted.

 
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Old 03-27-2013, 02:15 AM   #662
BenS
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Mar 2009
Posts: 973
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Well, I came in short on my pre-boil gravity so I sparged a bit to much to compensate and am now in the middle of a 2 hr boil to get my volume/OG correct. It's a blessing and a curse to have a refractometer to measure the gravity along the way.

 
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Old 04-05-2013, 05:31 AM   #663
brewinchef_fairfax
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Jan 2013
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After 15 days on the gas... Quite pleased... Thanks to the Bee Cave..


 
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Old 04-06-2013, 02:43 AM   #664
Loodachris
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May 2009
Tacoma Wa
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Without going through all the pages in search of an answer what is a good temp to ferment at? I want to try the Nottingham yeast and have never used dry yeast before other then the Apfelwine I have going and that was just dump it in and forget it. I was going to use the WLP002 ESB yeast but might try the dry stuff and see what happens. Any help would be great. I will brew this sometime next week hopefully
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Old 04-06-2013, 10:09 AM   #665
rico567
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Apr 2008
Central IL
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The batches of this (a great porter) that I have made were chilled to <70F, and put in our basement, which runs in the low '60s for most of the year. Last Spring was the most recent batch, and it was unusually warm weather, so I'd say 63-65F.
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Old 04-07-2013, 04:54 PM   #666
brewinchef_fairfax
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Jan 2013
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I did mine at about 65 ambient.

 
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Old 04-14-2013, 02:05 AM   #667
ianoconnor
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Feb 2011
Des Moines, IA
Posts: 13
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Brewed this today. Hit my expected OG on the dot. Have it in my fermentation chamber at 63*. Excited to drink it!

 
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Old 04-19-2013, 12:23 AM   #668
MaltedBayerl
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Mar 2013
Madison, WI
Posts: 58
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I brewed this with crappy, unfiltered, untreated water in Madison, WI.
It is still excellent.
Fermented for 22 days, bottled, two weeks later= YUM.

Thanks! I will be making this again soon.

 
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Old 04-22-2013, 05:07 PM   #669
sweed
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Jun 2012
Salem, NH
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I brewed this up last night, I forgot the maltodextrin. I also broke my thermometer in the primary, and I will need to transfer this tonight to another bucket so I won't have to worry about the glass. I'll add the maltodex at that time. That should be fine right, as long as I boil it for a few minutes?
This beer is also going to be a 'starter' for my huge barleywine

 
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Old 04-27-2013, 02:00 AM   #670
ianoconnor
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Feb 2011
Des Moines, IA
Posts: 13
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Had mine in the fermentation chamber at 63* for two weeks and it only got down to 1.029 from 1.062.

 
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