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Old 11-22-2012, 03:59 PM   #161
greyday
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Nov 2012
Posts: 8

I decided to do my initial batch with blackberry; did 5# of clover and 5# of blackberry, but I plan to track down some buckwheat for the later racking. I think the blackberry worked ok, though, the must tastes very caramel appley...

 
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Old 11-22-2012, 04:07 PM   #162
greyday
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Nov 2012
Posts: 8

Also my starting sg is high (1.38, down from 1.5 but I wasn't willing to water down any further). If I end fermentation around 14% (around 1.035 sg), how should I adjust the amount of buckwheat at racking? 2/3 of a pound maybe?

 
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Old 12-11-2012, 01:50 AM   #163
Meadrol
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Apr 2012
Lubbock, Texas
Posts: 86
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I made this as my very first mead back in April....just tasted it and Oh My God this is the best alcoholic beverage I have ever tasted!! I'm mad at myself now for only making a gallon of it; getting ready to do a 5 gallon batch.

 
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Old 12-27-2012, 02:23 AM   #164
caseyweed
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Dec 2011
Bothell, WA
Posts: 7
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I've never used super kleer before. Is it normal to have a bunch of trub on the bottom after adding it? Do I need to rack off of it? I'm at the aging stage now and don't want it to sit for a year and find out I should have racked it off.

 
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Old 12-28-2012, 03:05 AM   #165
saramc
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Feb 2011
suburb of Louisville, KY
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Need to confirm: the grains are steeped for 45min then rinsed with juice and ___? Do you remove and discard the grains?

Plan to get this started soon, sounds fabulous.
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Old 12-28-2012, 03:09 AM   #166
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by caseyweed View Post
I've never used super kleer before. Is it normal to have a bunch of trub on the bottom after adding it? Do I need to rack off of it? I'm at the aging stage now and don't want it to sit for a year and find out I should have racked it off.
Anytime I use SuperKleer I leave it for at least two weeks before racking off the new sediment that has formed. Then I allow my ferment to bulk age.
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Old 12-30-2012, 07:34 PM   #167
opus345
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Mar 2012
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Quote:
Originally Posted by saramc View Post
Need to confirm: the grains are steeped for 45min then rinsed with juice and ___? Do you remove and discard the grains?

Plan to get this started soon, sounds fabulous.
Saramc,

When you use grains to steep when making beer, you put the grains into a nylon grain bag and then put that into your steeping pot. Every 5 minutes you dunk & drain, like you would with a tea bag.

Squeezing the grain bag to remove all the liquid used to be frowned upon because there was a concern you would release tannins from the grains that would end up making your beer very astringent. "Astringency is perceived as a dry grainy, mouth-puckering, tannic sensation."

I believe the current thinking is that it is OK to squeeze as long you have kept the steeping temp below 170* which is where the tannins would start to be released. Here is a post by Revvy that indicates that squeezing is OK: http://www.homebrewtalk.com/f13/biab...7/#post3736845

After rinsing/sparging the grain bag, you will remove it and dump the grains. If you using a cheap nylon stocking, you can dump the whole mess in the trash or if you have a reusable nylon grain bag, you dump just the grains and clean out the grain bag during cleanup.
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Old 12-31-2012, 05:50 PM   #168
saramc
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Feb 2011
suburb of Louisville, KY
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Thanks Opus! Glad to know I was thinking about this the right way. I also know the temperature has to do with alpha/beta amylase enzymes and how they work on the grains. Appreciate it.
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Old 01-02-2013, 02:48 AM   #169
opus345
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Made this today for my new year mead. OG = 1.125 (6gal and an additional lb of clover honey).

Here is my SNA schedule:

0 hours = 1 tsp nutrient/.5 tsp energizer
24 hours = 1 tsp nutrient/.5 tsp energizer
48 hours = 1 tsp nutrient/.5 tsp energizer
96 hours = 2 tsp nutrient/1 tsp energizer

It already tastes good after drinking the hydro sample.
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Old 01-05-2013, 08:51 PM   #170
opus345
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K1 is moving right along. Today SG = 1.060.
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