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Old 01-10-2010, 05:03 PM   #11
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I believe that I underpitched, trying to save a buck I used one vial and did a quick starter for 10 gallons. Smells great just got them into the secondaries, bubble every fifteen seconds. Taste great...my question is: Is it a sour beer? As long as it is supposed to have the sour note, I am doing fine. Dang good recipe!
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Old 01-11-2010, 06:05 AM   #12
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depends on your definition of sour. But there should be just a slight bit.
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Old 01-12-2010, 03:20 PM   #13
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Yes sir,
I was hoping you would say that. Tastes great, with the long lag time I was worried. Today I read an old thread. I have learned that since I am All Grain now, a aireation (Burnomatic o2) and a stir plate would help me in kicking off fermentation.

Thanks for getting back to me...
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Old 01-16-2010, 01:04 AM   #14
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I will NEVER, EVER, under pitch again! I did another New Castle Brown Ale, since this recipe, and I threw a vial in each 5 gallon primary.
the New Castle is going to beat Killer Bee to fermentation. Because I didn't do a good starter, to double the size of the vial of White Labs, the Killer Bee is still in secondary plugging away, slowly. I want to carb the Killer Bee, and get some down my throat. I know the New Castle will be good, but I still have a half gallon or so of the New Castle on tap.


1-23-10
Update: Awesome dude! About thirty hours at 30psi, and a day at 10psi....Still green, but tasty! I am getting buzzed quite nicely on this, very drinkable even though it is green. No prob I got another five I am going to natural carb. Needs about a week and I will probably be posting another thankyou!!
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Old 03-27-2010, 04:18 PM   #15
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Going to be brewing this only addition is 4 ounces of the light munich malt.
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Old 05-07-2010, 05:37 PM   #16
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Quote:
Originally Posted by oparea View Post
Going to be brewing this only addition is 4 ounces of the light munich malt.
Carbed and in the keg now, this is a great recipe. It's got a nice honey/bready/belgian flavor.
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Old 05-17-2010, 12:13 AM   #17
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Quote:
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Carbed and in the keg now, this is a great recipe. It's got a nice honey/bready/belgian flavor.
Only thing I might change is to add just a touch more acidulated malt, gravity came out high and ended up around 7% alcohol but you can't even tell. I could still drink beer after beer of this.
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Old 06-24-2010, 03:59 PM   #18
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Entered in a BJCP competition and scored a 29, most said that this beer needs more wheat flavor.
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Old 12-13-2010, 04:30 PM   #19
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Quote:
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Entered in a BJCP competition and scored a 29, most said that this beer needs more wheat flavor.
Could that have something to do with the mash? Or the Red vs. White thing?
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Old 12-14-2010, 03:54 AM   #20
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6 row should be replaced with pilsner malt plus maybe a pound of rice hulls.
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