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Old 07-24-2008, 03:45 AM   #1
Fat Guy Brewing
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Jun 2008
Kansas City Metro
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Recipe Type: Extract   
Yeast: Wyeast 1099 Whitbread   
Batch Size (Gallons): 5   
Original Gravity: 1.040   
Final Gravity: 1.022   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 4 days, about 70 deg.   
Secondary Fermentation (# of Days & Temp): 4 days, about 70 deg.   
Tasting Notes: I was shooting for a Miller Chill and its a pretty good shot.   

Total revision coming soon.
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Old 07-24-2008, 08:21 PM   #2
ohiodad
 
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Jul 2007
Hilliard, OH
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Quote:
Originally Posted by Fat Guy Brewing View Post
Ingredients:
4 lbs. extra light DME
1/2 lb. carapils malt
1 oz. whole crystal hops
8 oz. malto dextrin
1 cup priming sugar
1 can Minute Maid Limeade
1 tablespoon of salt

Steeped carapils grain at 150 for 30 min. Boil extract for 1 hour. Added 1/2 oz. of hops 10 minutes into boil. Added malto dextrin at 45 minutes. Added 1/2 oz. of hops for last 5 minutes of boil. Pitched yeast and fermented. It was 4 days in the primary, but it may have only needed 3 days, and another 4 days in secondary. Prepared priming sugar and added to bottling bucket with the beer. Then put in 1 can Minute Maid frozen Limeade. I poured a tablespoon of salt into the middle of the bucket and was about to do more, when the great foam volcano erupted. Straight up from the middle, it left an inch layer of foam on top that I had to scoop out. No more salt. It has a hint of salt taste, but I am still debating if I want to do that again. Bottled and it was ready in about 10 days. A very good summer beer. I will probably cut back on the priming sugar next time.
You fermented a beer out in 7 days and you went through a primary and a secondary to do it? And it was a good summer beer? And what was the salt for?

 
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Old 07-24-2008, 08:28 PM   #3
McKBrew
 
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Oct 2006
Hayden, Idaho
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Quote:
Originally Posted by ohiodad View Post
You fermented a beer out in 7 days and you went through a primary and a secondary to do it? And it was a good summer beer? And what was the salt for?
I'm a bit confused too.
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Old 07-24-2008, 09:59 PM   #4
z987k
 
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Feb 2007
Anchorage
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and I'm sure it tastes like pure yeast! Yummy!

 
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Old 07-25-2008, 03:10 AM   #5
Fat Guy Brewing
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Jun 2008
Kansas City Metro
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There is not alot of malt there to ferment. The air lock had dropped after 4 days in primary which tells me it was done at that point. Its only about 3% abv. It may have been a day early or so early in the secondary, but I wasn't going to have any time to bottle after that. I recommend picking up a 12'er of Miller Chill, it has lime and a hint of salt in it.
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Brewing: IPA
Fermenting: Oktoberfast
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Drinking: Fat Guy Porter, Fat Guy Tire, AJ's Raspberry, SWMBO Slayer
Up Next: Xmas Ale

 
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Old 07-25-2008, 03:17 AM   #6
pickles
 
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Feb 2008
Columbus
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I drink miller and coors but Miller chill??? that is shi**y gimmicky chick shi* !
and did you just combine letters to come up with the thread title? Bullchitlada chitlada?
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Old 07-25-2008, 03:28 AM   #7
pickles
 
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Columbus
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sorry Fat Guy; just bustin' chops.
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Old 07-25-2008, 03:32 AM   #8
c.n.budz
 
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Feb 2007
Pistol Wavin' New Haven, for now...
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Quote:
Originally Posted by Fat Guy Brewing View Post
The air lock had dropped after 4 days in primary which tells me it was done at that point.
ugghhhhhh.......
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Old 07-25-2008, 05:55 AM   #9
z987k
 
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Quote:
Originally Posted by Fat Guy Brewing View Post
There is not alot of malt there to ferment. The air lock had dropped after 4 days in primary which tells me it was done at that point. Its only about 3% abv. It may have been a day early or so early in the secondary, but I wasn't going to have any time to bottle after that. I recommend picking up a 12'er of Miller Chill, it has lime and a hint of salt in it.
yeah lack of airlock activity means nothing. Buy a hydrometer.

 
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