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Old 05-26-2008, 11:02 PM   #11
BierMuncher
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Quote:
Originally Posted by scox80 View Post
what happens if this sits in a higher temperature primary.....let's say 68-72 degrees
It won't be a problem.

You're using a neutral yeast so a few degrees this way or that won't impart any unique flavors.

 
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Old 06-01-2008, 08:30 PM   #12
scox80
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I know this kind of a newb ? but what is the reasoning for the low temperature secondary and the "normal" temperature primary?

 
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Old 06-01-2008, 09:29 PM   #13
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Quote:
Originally Posted by scox80 View Post
I know this kind of a newb ? but what is the reasoning for the low temperature secondary and the "normal" temperature primary?
A lower (cold) secondary is known as crash cooling. It helps the yeast to fall quicker and the beer to clear better.

A lot of people like to leave the beer in the primary for an extended period 2-3 weeks and then straight to a cold condition bright tank like a keg, or a secondary they can chill.

 
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Old 06-03-2008, 02:45 AM   #14
scox80
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what does "bright tank" mean? Can i use just a regular glass car boy?

just a side note..I made this a week ago yesterday, it started fermentation by the time I woke up the next morning and I still have lots of airlock activity and the fermentation "swirl" goin on. Not to mention some great smells in my fermentation room.

 
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Old 06-03-2008, 04:09 PM   #15
BierMuncher
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Quote:
Originally Posted by scox80 View Post
what does "bright tank" mean? Can i use just a regular glass car boy?
Just a generic term for whatever vessel you let the beer clear-up in.

A glass carboy is perfect.

 
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Old 06-03-2008, 08:34 PM   #16
scox80
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thanks a lot for your help!


 
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Old 06-30-2008, 03:00 PM   #17
jmulligan
 
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I just sampled the first bottle of this batch, and it's great! I made it to bring to a family crabfeast, and the coriander and citrus flavors are going to go really well with spicy blue crabs. Thanks for a great recipe, BM!

 
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Old 06-30-2008, 04:04 PM   #18
Jeff48
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Jun 2007
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any chance of someone modifying this for extract
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Drinking:Blondie's Amer. Ale 3- Pyramid Power Cervezas 3 - Georgie Washington's Vogelkirsche - Breakfast of Champions (Orange Heffe)- Himbeerehefeweizenbier (Raz Heffe)-Erin Go Bragh - Excalibur Stout AG - Moondust (Blue Moon clone)

Prim:
2ndry:Amarillo Blondie 2-PP Cervezas 4
Conditioning:Petey's AG Porter- John Barleywine Must Live

Hops Grown in 08: Magnum, Goldings, Cascade, Centennial


Wine:
Prim.- AUS Shiraz
2ndry- Gewurztraminer - Port
Bottle Aging- Burgeron Blanc

 
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Old 06-30-2008, 06:31 PM   #19
BierMuncher
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Quote:
Originally Posted by Jeff48 View Post
any chance of someone modifying this for extract
This should get you pretty darn close:


Batch Size: 5.50 gal
Boil Size: 7.78 gal
Estimated OG: 1.036 SG
Estimated Color: 3.5 SRM
Estimated IBU: 16.5 IBU
Brewhouse Efficiency: - %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 85.7 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 9.5 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.8 %
0.50 oz Sterling [7.50%] (80 min) (First Wort HopHops 13.9 IBU
0.50 oz Sterling [7.50%] (5 min) Hops 2.6 IBU
0.33 oz Coriander Seed (Boil 5.0 min) Misc
0.33 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 tsp Black Pepper Corn (Boil 10.0 min) Misc

 
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Old 07-01-2008, 03:14 PM   #20
Jeff48
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Jun 2007
Pomona Illinois
Posts: 68

Thanks, if it is anywhere near as good as the Centennial, I will be brewing it constantly.
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Drinking:Blondie's Amer. Ale 3- Pyramid Power Cervezas 3 - Georgie Washington's Vogelkirsche - Breakfast of Champions (Orange Heffe)- Himbeerehefeweizenbier (Raz Heffe)-Erin Go Bragh - Excalibur Stout AG - Moondust (Blue Moon clone)

Prim:
2ndry:Amarillo Blondie 2-PP Cervezas 4
Conditioning:Petey's AG Porter- John Barleywine Must Live

Hops Grown in 08: Magnum, Goldings, Cascade, Centennial


Wine:
Prim.- AUS Shiraz
2ndry- Gewurztraminer - Port
Bottle Aging- Burgeron Blanc

 
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