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Old 09-19-2010, 05:52 PM   #11
wacko
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Well I did a midnight run of this last night.
I'm nervous though because I hit my water temp and got my grain in and then went in to talk to the wife for a bit and 25 minutes later I look at the temp and its sitting at 158. I'm guessing I didn't let the thermometer sit long enough or my turkey fryer stand had latent heat in it. I threw some ice in it and got it down to 152ish and finished.
The rest went well. Man I wish I had hops potpourri all the time.
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Old 10-17-2010, 06:13 AM   #12
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Well I'm seeing what happens when I screw up my temps. This beer will not clear. Very yeasty sour tasting. Guess we'll see in a month or so.
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Old 11-20-2010, 05:38 AM   #13
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Failed. Sorry. I look forward to trying this again. I learned a lesson on this one. It wasn't due to my temps though. it was because I put in unboiled water and my water has a lot of chlorine in it.
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Old 01-23-2011, 04:45 PM   #14
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Ubermick and I brewed this yesterday. Color is great and we got around 1.060 OG, so it should be close to the original. Update in a few weeks on how it came out, the US05 has kicked off nicely this morning. Fermenting down in the mid 60s to keep it clean.
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Old 05-31-2011, 04:16 PM   #15
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We are brewing this again today and noticed I didn't update the post. This beer was awesome. It has a mild Rye flavor and nice complexity which makes it very sessionable. A bit darker than we wanted, so we'll put in a bit less roast. I 'think' we are going to add a couple pounds of Munich as well to increase the maltynees. My 5 gallon share of the 10 gal batch lasted less than a month and I have 9 other beers on tap.
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Old 01-03-2012, 03:08 AM   #16
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Brewed this recipe saturday. Came out pretty dark, don't really care, just going to call it a brown ale. Can't wait for it to be ready for consumption.
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