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Old 11-22-2008, 07:31 AM   #11
alz28
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Aug 2008
Houston, TX
Posts: 52
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Quote:
Originally Posted by Kauai_Kahuna View Post
alz28 - No answer to your question, but WOW, that qualifies as go big or go home. I bow to you.
I figured 110 lbs of grain should get me seven 10 gal batches at 15.75 lbs per brew session. If I go with my original recipe of 18 lbs per 10 gallon batch it will only be six 10 gal batches. I have been over shooting my starting gravity so Im going to lower the grain bill 2.25 lbs and see what happens. And on top of that with 15.75 lbs of grain per batch I can squeez out that extra 7th batch.
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Old 11-22-2008, 12:24 PM   #12
RCCOLA
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Nov 2008
Northwest Arkansas
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I buy orange peel, lemon peel and coriander seed from my local whole foods store for 80
cents an oz. and flaked wheat for .79 a lb.I'd bet in Houston it would be even cheaper.

 
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Old 11-22-2008, 02:41 PM   #13
Austinhomebrew
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Mar 2007
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The orange peel you are suppose to use for a white beer is Curacao orange peel.

 
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Old 11-24-2008, 04:38 AM   #14
alz28
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Aug 2008
Houston, TX
Posts: 52
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Quote:
Originally Posted by Austinhomebrew View Post
The orange peel you are suppose to use for a white beer is Curacao orange peel.
I was in Georgetown this weekend moving my Grandmother from Houston. I wanted to stop by and check out the place, but ran out of time.
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Old 11-24-2008, 05:09 AM   #15
Austin_
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Mar 2008
Nashville, TN
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It's satsuma season around these parts. You might be able to get some in the Houston area. Just today I brewed a wit using satsuma peel. I bought a bag (maybe 10 or so good size in the bag) and ate them all. They were delicious. Anyways, I then took the peels and rubbed the back of them on a cheese grater to get the white stuff off the back, cooked them up in the oven for a few minutes, and them added them at flameout. Hopefully it will give me a nice, unique flavor. I'm contemplating adding some more satsuma peels and some cranberries after fermentation is done.


 
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