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Old 10-03-2012, 12:00 PM   #101
Sep 2010
Baltimore MD, Maryland
Posts: 207
Liked 2 Times on 2 Posts

I use this method and this helps confirm it, great photos and clear instruction You get an A young man.

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Old 04-07-2013, 08:00 PM   #102
GASoline71's Avatar
Dec 2011
Oak Harbor (Whidbey Island), WA
Posts: 607
Liked 70 Times on 59 Posts

This web forum rocks. I just did my first AG batch on Friday, and had some questions. I got all my answers in this thread.

Thanks to all!


"Brewed Fresh from the North End of Puget Sound"

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Old 04-07-2013, 11:06 PM   #103
Mar 2013
Posts: 31

Bilbo taggins

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Old 01-22-2014, 01:56 PM   #104
Nov 2013
Posts: 2

Great tutorial, cleared up some questions I had about my move to AG. Thanks!

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Old 01-22-2014, 02:54 PM   #105
Mama Tried
soccerdad's Avatar
Dec 2013
, Georgia
Posts: 1,587
Liked 711 Times on 425 Posts

This IS a great thread !! I am a BIAB brewer, so some of it is not 100% applicable to my system, but it is all nicely documented and if I ever decide to mash differently, I will start here. Can I ask about 3/4 cup of priming sugar? My last 2 batches of brown ale were disappointing .. not from taste so much as carb and head. I used a calculator which gave me the sugar amount for the style and desired volume of CO2, but it was less than I like in a beer. How do you figure 3/4 cup? Is it from a calculator?
Gotta find a woman be good to me
Won't hide my liquor, try to serve me tea.

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Old 06-21-2014, 11:46 PM   #106
Feb 2011
Cleveland, OH
Posts: 261
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Thanks much opp. This tutorial helped me get through my first AG batch.

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Old 06-22-2014, 02:41 AM   #107
catdaddy66's Avatar
Jan 2011
Lugoff, SC
Posts: 1,782
Liked 278 Times on 229 Posts

Just set my brother up with a mash tun so he may begin all grain brewing. I made a great nut brown ale very similar to this recipe and this would be a great one for him to try out.

Sent from my iPhone using Home Brew

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Old 06-23-2014, 04:19 AM   #108
Aug 2013
Posts: 480
Liked 120 Times on 74 Posts

Originally Posted by calvey View Post
If you're going to be packaging this beer within a couple of weeks, it'll be fine, just let it settle. Any mechanical advantage you have toward clarity will be offset (bigtime, in my opinion) by the chances of infection and oxidation that come with racking to another vessel.
I wish that this home brewing myth would die. Oxidation is only a major problem after been has been filtered. The chance of oxidizing a beer that still contains yeast cells is slim to none. The amount of oxygen that is picked up during racking to a secondary fermentation vessel is very very small, and any oxygen that is picked up will be rapidly scrubbed from the beer by the yeast cells that are still in suspension. Another thing that home brewers overlook is that green beer contains dissolved CO2. Anyone who has ever racked beer to a secondary fermentation vessel has experienced what appears to be a restart of fermentation. What one is seeing is dissolved CO2 coming out solution. That off-gasing is purging oxygen from the fermentation vessel.

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