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Old 06-03-2009, 02:23 PM   #171
littlebu
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May 2009
euclid
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Thanks been there already, I didn't see a section on terms.

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Originally Posted by brewjunky View Post
go to the section for newbies on all-grain



 
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Old 06-05-2009, 03:21 PM   #172
blacklab
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Quote:
Originally Posted by littlebu View Post
Thanks been there already, I didn't see a section on terms.
Mashing is just the process where you hold the grain at a specified temperature (usually 148-158 F) to achieve conversion of the starches to sugars, which the yeast will eventually eat.

How about trying the Partial Mash (PM) version of this beer? You can do it on the stovetop at home, no special gear required. I believe that there is a very good tutorial with pics around here somewhere, perhaps by DeathBrewer.



 
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Old 06-05-2009, 03:26 PM   #173
marc06
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Sep 2008
Wilmington, NC
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Just mashed this one in, looking forward to having 10 gallons of what looks like a delicious beer!

 
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Old 06-05-2009, 03:29 PM   #174
blacklab
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Quote:
Originally Posted by benbarts
but I really want a distinct orange flavor so the wife and friends can drink it. So dump orange zest with the dry hop in secondary?
This particular beer does not hit you in the face with the orange. If you want a really orangy brew, you might have to do some fancy stuff like kill the yeast, add orange juice/flavoring and force carb.

 
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Old 06-06-2009, 06:55 PM   #175
Wikipeteia
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Mar 2009
Lakewood, Ohio
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I brewed this last Sunday, and hit an OG of 1.057. 6 days later, we're at 1.016, and the taste is wonderful. When the Cascade balances with the Orange, Corriander and my addition of Grains of Paradise, this beer is going to become the beer that people knock on my door at 3AM, wondering if they can have just one more bottle.

Thanks, blacklab. If you need incentive to visit Cleveland, know that there's a night of beer ahead of you, courtesy of a grateful recipe brewer!
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Old 06-07-2009, 05:24 PM   #176
littlebu
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May 2009
euclid
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Yea I read that tutorial and will probably give it a shot. I am bottling my first red ale next week then I will give this a go since my fermentor will be free. Thanks for the def too, that what I was looking for.

Quote:
Originally Posted by blacklab View Post
Mashing is just the process where you hold the grain at a specified temperature (usually 148-158 F) to achieve conversion of the starches to sugars, which the yeast will eventually eat.

How about trying the Partial Mash (PM) version of this beer? You can do it on the stovetop at home, no special gear required. I believe that there is a very good tutorial with pics around here somewhere, perhaps by DeathBrewer.

 
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Old 06-08-2009, 03:42 PM   #177
blacklab
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Quote:
Originally Posted by Wikipeteia View Post
I brewed this last Sunday, and hit an OG of 1.057. 6 days later, we're at 1.016, and the taste is wonderful. When the Cascade balances with the Orange, Corriander and my addition of Grains of Paradise, this beer is going to become the beer that people knock on my door at 3AM, wondering if they can have just one more bottle.

Thanks, blacklab. If you need incentive to visit Cleveland, know that there's a night of beer ahead of you, courtesy of a grateful recipe brewer!
Awesome dude! How much GOP did you add? I've always wanted to give them a shot.

 
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Old 06-16-2009, 03:09 PM   #178
TommyBoy
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Jul 2008
Greenville, South Carolina
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I have had 1.5# of bitter orange peel and 1.5# of corriander that has been taking up space in the freezer too long now. This is a perfect reason to eat some of it up.
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Old 06-26-2009, 04:46 AM   #179
BrewinHog
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Oct 2008
Chicago, IL
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What a great beer! I did have a few bloopers during my brew day, though. I forgot to add the coriander and was running on fumes out of the propane tank for the last 10 minutes. It's all good though. It was a great brew day/crawfish boil.

http://www.homebrewtalk.com/gallery/...=25350&cat=751
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Old 06-29-2009, 05:14 PM   #180
blacklab
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Originally Posted by BrewinHog View Post
Dang. It's only 10am and you had to show me that!



 
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