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Old 02-06-2013, 02:39 PM   #241
bleme
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Jan 2012
Visalia, CA
Posts: 2,092
Liked 317 Times on 232 Posts


There are good ways to filter and bad ways. Which did you use?



 
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Old 02-07-2013, 02:36 PM   #242
BruBird
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Feb 2013
cape town, Western Cape
Posts: 6

I used a siphon with a filtering tube attached to it. Hmm...do you think that was it? Lots seemed to get left behind.....but maybe not quite enough!

I am so new to brewing....any advice will be most gratefully received!! :-)



 
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Old 02-07-2013, 05:08 PM   #243
bleme
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Jan 2012
Visalia, CA
Posts: 2,092
Liked 317 Times on 232 Posts


As long as the filter is on the intake and not the output, you did it right.

The only other way to handle it would be to put the hops in a loose bag with some boiled glass marbles or stainless ball bearings.

 
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Old 02-10-2013, 06:34 PM   #244
Hopper77
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Jan 2013
Posts: 151
Liked 17 Times on 11 Posts


I brewed this last night. Can't wait to try it

 
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Old 02-11-2013, 06:51 PM   #245
Enerneslo
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Mar 2012
Frederikssund, Denmark
Posts: 1

No mash-out?

 
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Old 02-11-2013, 07:49 PM   #246
sneakymeade
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Dec 2012
Charlotte, North Carolina
Posts: 20
Liked 1 Times on 1 Posts


Quote:
Originally Posted by CopperBeechBrew View Post
My limitation is my boil volume I only have a 21litre (5.5gallons) pot so I can safely only boil about 18/19litres (4.8/5gallons). Not totally sure how to calculate how much to mash/sparge etc based on the grain bill from this recipe.
I've never done a partial boil, but Coppers situation has me wondering - If you mash at full volume; say 6 gallons, why couldn't you boil 4 or 4 1/2 gallons and keep the rest in reserve for topping up later instead of water? For sanitary purposes you could boil the remaining 1 1/2 to 2 gallons for 5 or 10 minutes while the initial batch is cooling, then throw it all together in the primary. The reasons he can't do a full boil on a 5 gallon batch are the same reasons I can't do a full boil on a 10 gallon batch - my mash tun will hold the volume, but not my brew kettle. My fear is the hop flavors would be affected by the smaller volume of liquid they are being infused into.
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Old 02-22-2013, 03:56 AM   #247
redspy
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Feb 2012
norton, ma
Posts: 29


Brewing this up tomorrow. Will be my 2nd go at it. First one came out amazing so I'm looking forward to it. Results to follow.

 
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Old 02-23-2013, 03:30 AM   #248
anico4704
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Aug 2012
Appleton, WI
Posts: 232
Liked 3 Times on 3 Posts


I will be brewing this next Sunday, why when I put the recipe into BeerSmith do I get a 1.072 OG at 70% efficiency and 5 gallons? Is this recipe supposed to be 5.5 gallons? I get 1.065 then..?

Recipe Specifications
--------------------------
Boil Size: 7.10 gal
Post Boil Volume: 5.30 gal
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.072 SG
Estimated Color: 7.3 SRM
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.7 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 7.0 %
12.0 oz Carapils (Briess) (1.5 SRM) Grain 3 5.3 %
12.0 oz Munich 10L (Briess) (10.0 SRM) Grain 4 5.3 %
4.0 oz Wheat, Torrified (1.7 SRM) Grain 5 1.8 %

 
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Old 02-23-2013, 03:52 AM   #249
Mparsons327
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Dec 2010
Elmira, New York
Posts: 436
Liked 8 Times on 6 Posts


Def gonna try this!

 
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Old 02-23-2013, 06:04 AM   #250
Hopper77
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Jan 2013
Posts: 151
Liked 17 Times on 11 Posts


Kegged mine last night. Infected. Smells and tastes like it was heavily exposed to oxygen but it wasn't. I left for work for a week and came back and it had bubbled out of the airlock and dried up all over the lid. I used California ale yeast. I've never used this yeast before. My mind is boggled. I will try again with American 1056. Or maybe ow off tube. I know I sanitized the crap out of it. I did keg it in a new keg that had a weird smell though. I rinsed it twice then sanitized it. I don't know. I'm at a loss.



 
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