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Old 06-10-2011, 04:04 PM   #81
burninmules
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Apr 2011
Joliet, Illinois
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Thanks BM. 1056 is my go to yeast for pales and browns. I think I will go with that. Can't wait to taste this one. I too love the honey malt. I used it for the first time a couple weeks ago for my Rainwater Rye. Happy brewing!

 
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Old 06-28-2011, 04:44 PM   #82
Kpetersen
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Jun 2009
St. Louis, MO
Posts: 28

I'll be trying this recipe soon and post some questions, looks great!
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Old 06-29-2011, 02:43 PM   #83
Kpetersen
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Jun 2009
St. Louis, MO
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I am a bit confused about the first hop addition, It says it is a first wort addition, but it also says added 60 min into the boil. Is it supposed to be added before the boil a la first wort, or is it supposed to be added sixty minutes in?
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Old 06-29-2011, 04:12 PM   #84
BierMuncher
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Jan 2007
St. Louis, MO
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Quote:
Originally Posted by Kpetersen View Post
I am a bit confused about the first hop addition, It says it is a first wort addition, but it also says added 60 min into the boil. Is it supposed to be added before the boil a la first wort, or is it supposed to be added sixty minutes in?
Hop times are how long the hops get boiled...not how far into the process they get tossed in.

FWH / 60 means they go in pre-boil, and assumes there will be a 60 minute boil.

 
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Old 06-30-2011, 02:47 PM   #85
Kpetersen
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Jun 2009
St. Louis, MO
Posts: 28

Thank you for responding. I should have chosen my words more carefully there, I meant to say something along the lines of should it be added at the sixty minute mark. I understand how to read hop times and I know what first wort hopping is, I wasn't looking at the hop schedule and reading it backwards, the confusion came because the boil time was listed as 75 minutes. Thank you for clearing that up, looking forward to trying this one.
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Old 07-03-2011, 08:50 PM   #86
IPAMeister
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May 2011
Sarasota, Florida
Posts: 6

Brewing Out-limits IPA this afternoon in Florida. Looking forward to my out come. It hot afternoon, but I would rather brew than go to out annual boat races here in Sarasota. I'll let you know as it progresses. Should be great after I return from Portland in August.

 
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Old 07-07-2011, 10:15 PM   #87
burninmules
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Apr 2011
Joliet, Illinois
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I brewed this using a 1056 yeast. Had an og of 1.080. Left it in the primary for 18 days before racking. FG was only 1.034. It is sweet but not too bad.

 
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Old 07-08-2011, 01:13 AM   #88
g-star
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Feb 2010
PA
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Quote:
Originally Posted by burninmules View Post
I brewed this using a 1056 yeast. Had an og of 1.080. Left it in the primary for 18 days before racking. FG was only 1.034. It is sweet but not too bad.
Wow, that is extremely high for a FG. Did you use a starter? What was your mash temp?

 
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Old 07-08-2011, 01:32 AM   #89
burninmules
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Apr 2011
Joliet, Illinois
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Quote:
Originally Posted by g-star

Wow, that is extremely high for a FG. Did you use a starter? What was your mash temp?
My mash temp was 150. I did not use a starter. In hindsight, I think I should have.

 
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Old 07-08-2011, 12:02 PM   #90
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Feb 2010
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Quote:
Originally Posted by burninmules View Post
My mash temp was 150. I did not use a starter. In hindsight, I think I should have.
Yeah, based on the pitching rate calculator on Mr. Malty you pitched less than 1/3 of the proper amount of yeast. Live and learn.

 
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