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Old 05-01-2008, 01:28 PM   #221
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Quote:
Originally Posted by BierMuncher
I'm planning on keeping in kegs (cellar temp) for about 3-4 months (maybe on some oaks chips) after a good 5-6 weeks in the fermenter.

Then it's into the chiller on the gas for two weeks and into bottles using the BMBF.
I was thinking at first that I would be bottling this stuff. I don't drink BW's much so why have a keg taking up space in the kezzer when I could have something else in there.

But Now I think I will keg it. I like how much better and clear my beers have been since I started kegging.

So far I'm thinking that I will ferment for 6-8 weeks then rack to a clearing tank and oak it for 3 months then keg it and let it at 60-65* until about 3 weeks before the swap. Then I will chill it, carb it and bottle it.
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Old 05-01-2008, 02:56 PM   #222
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I'll probably do 1 month in the primary bucket then leave it in the carboy for 2 (maybe with oak) before bottling. No kegs yet so we're going to have to hope the yeast still have something left.

Craig

 
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Old 05-01-2008, 03:17 PM   #223
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well I caught myself up on this thread while sitting in a conference bridge for a T1 port. I've got a chubby thinking about this one....it's gonna freaking rock
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Old 05-01-2008, 05:36 PM   #224
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I may have my chest freezer/cold conditioner by then (fingers crossed that SWMBO doesn't veto). If that is the case....I think I will primary until done (2 weeks or so, I think) then secondary for a month (both at about 70). Then into a keg at around 60 until ship day (possibly with oak chips, haven't decided yet). Bottle on ship day with counter-pressure.

How does that sound?
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Old 05-01-2008, 06:26 PM   #225
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Quote:
Originally Posted by Couevas
I may have my chest freezer/cold conditioner by then (fingers crossed that SWMBO doesn't veto). If that is the case....I think I will primary until done (2 weeks or so, I think) then secondary for a month (both at about 70). Then into a keg at around 60 until ship day (possibly with oak chips, haven't decided yet). Bottle on ship day with counter-pressure.

How does that sound?
You will want to leave something this big on the yeast for at least a month. It's not about just fermenting down, it's about cleaning up too.
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some people will tap anything that has a hole.
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Old 05-01-2008, 07:25 PM   #226
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Sweet, stopped by the LHBS to get some supplies. They had plenty of centennial hops in stock. I already have the cascades and am going to use some of my stash of Bravo for the bittering addition.

For all in the Atlanta area, BrewDepot/BeerNecesities in Alpharetta has all these hops in stock and cheaper than you can get from the big online stores.

 
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Old 05-01-2008, 07:31 PM   #227
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Is that the shop that Alton Brown went to when he did his episode of Good Eats on homebrewing? I think it is.
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"Always remember that I have taken more out of alcohol than alcohol has taken out of me."
"No soldier can fight unless he is properly fed on beef and beer."
"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill----brilliant man

 
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Old 05-01-2008, 07:32 PM   #228
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Quote:
Originally Posted by Beerrific
Sweet, stopped by the LHBS to get some supplies. They had plenty of centennial hops in stock. I already have the cascades and am going to use some of my stash of Bravo for the bittering addition.

For all in the Atlanta area, BrewDepot/BeerNecesities in Alpharetta has all these hops in stock and cheaper than you can get from the big online stores.
For above reply.
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"Always remember that I have taken more out of alcohol than alcohol has taken out of me."
"No soldier can fight unless he is properly fed on beef and beer."
"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill----brilliant man

 
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Old 05-01-2008, 09:21 PM   #229
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It's official.

my friend and i are doing a reiterative mash using two mash tuns. the first runnings will be the barleywine and the second runnings for a nice, hoppy small beer.

sweet

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Old 05-01-2008, 09:30 PM   #230
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Quote:
Originally Posted by DeathBrewer
It's official.

my friend and i are doing a reiterative mash using two mash tuns. the first runnings will be the barleywine and the second runnings for a nice, hoppy small beer.

sweet

Well now you've gone and put the thought in my head...


DAMN YOU.....

 
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