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Old 06-19-2012, 01:33 AM   #151
Bisco_Ben
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Jun 2010
Glen Cove, NY
Posts: 393
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Hey edwort/everyone else. I just attempted brewing a 11 gallon batch of this for my first 10+ gallon of the summer. My final reading came in at 1.075. This could either be because i had to do a double batch sparge since my cooler could only hold an additional 4 gallons of water with the grains. Or due to not being used to the boil off rate of this bigger/wider kettle. It seemed as though i had at least 10.5 gallons post boil since each time i filled the bottling bucket to transfer into carboy, it was well above the 5 gallon mark. How will this effect the beer and also is there anything i should do to get the brew closer to what it should be? Dont want to wind up with 10 gallons of un-enjoyable beer so any help will be appreciated.

 
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Old 06-23-2012, 01:16 AM   #152
Gmull70
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Oct 2011
East Providence, Rhode Island
Posts: 43
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Was wondering what yeast is everyone using, and what temp should I be using when I fly sparge. Also what is the original OG

 
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Old 06-23-2012, 10:36 AM   #153
rico567
 
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Apr 2008
Central IL
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Quote:
Originally Posted by Gmull70 View Post
Was wondering what yeast is everyone using, and what temp should I be using when I fly sparge. Also what is the original OG
This is now one of my regular brews. I use US-05, as specified in the recipe. It works so well, I've never had any reason to switch to something else. I don't fly sparge, I do a single infusion batch sparge with 3 gallons at 175F. My OG comes out at the upper end of the stated range, 1.070 - 1.075.
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Old 06-24-2012, 03:37 PM   #154
Gmull70
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Oct 2011
East Providence, Rhode Island
Posts: 43
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Quote:
Originally Posted by rico567 View Post
This is now one of my regular brews. I use US-05, as specified in the recipe. It works so well, I've never had any reason to switch to something else. I don't fly sparge, I do a single infusion batch sparge with 3 gallons at 175F. My OG comes out at the upper end of the stated range, 1.070 - 1.075.
thanks for the info I just noticed that when I use the HBT app on my droid and look at this thread page 1 starts with the line BCB Rey IPA and then lists the ingredents. I cant see the top of the page where it lists the recipe type, yeast,batch size,og and so on. when I look at the forum on my pc or use the browser on my phone not the app i can see the entire page i also think ill fly sparge at 178 lookig foward to this beer brewing tomorrow.... cant wait

 
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Old 06-25-2012, 02:04 PM   #155
Gmull70
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Oct 2011
East Providence, Rhode Island
Posts: 43
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So went to brew shop on sat and brewing today monday. and realized Im missing an once of chinook lucky for me I had in my freezer .75 oz of Chinook and .25 oz of northern brewer any one think i should mix the two or just use the Chinook at knock out?

 
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Old 06-27-2012, 02:15 AM   #156
Gmull70
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Oct 2011
East Providence, Rhode Island
Posts: 43
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So the recipe says to stay in primary for 10 days then cold crash.is that done in the primary bucket? They say to cold crash for 3 days then ill keg and Carb will come up in about 8 days. So this beer will be done in 21 days?

 
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Old 06-29-2012, 05:57 AM   #157
Cbaddad
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May 2011
Carlsbad, CA
Posts: 568
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In my experience, this brew was better a little further down the road. 22 days and it was a bit green. Month and a half to two was optimum if I remember correctly.
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Old 07-03-2012, 12:48 AM   #158
laserghost
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Feb 2012
Austin, Texas
Posts: 260
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So what was the best dry hop to go with the chinook?

 
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Old 07-03-2012, 01:54 AM   #159
pm5k00
 
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Apr 2011
Cibolo, TX
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Quote:
Originally Posted by laserghost
So what was the best dry hop to go with the chinook?
Since the only aroma addition is Chinook, I imagine Chinook would be the best for dry hopping.

 
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Old 07-03-2012, 02:54 AM   #160
laserghost
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Feb 2012
Austin, Texas
Posts: 260
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Chinook sounds like a safe choice, I guess I was hoping to hear about some more unexpected, but equally delicious decisions.

 
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