Recent content by dougjones31

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Porters and aging

    6 to 8 weeks is a good cold ageing period for Porters.
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    Upcoming porter

    4 oz of BP is not too much. It is just right for a porter....especially one with those hops in it. Heck I use 4 ozs of BP and 4oz of roasted in my porter.
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    Hop suggestions for a Porter

    I like cascade for bittering and fuggles for aroma.
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    Adding Maltodextrin to Extract Brews

    I use 8 oz in my Porters. I like it.
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    Pacman - Almost gone!

    I will propogate it and keep it alive and supply it to forum members if somebody sends me some. I have been thinking about how I can freeze yeast in vials inside larger dry-ice blocks for shipping in the summer months.
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    A smooth Porter!

    Try this out if you really like smooth Porter's. For real Porter lovers, this will lack the roasted kick!, but it is a good session beer and on for converting BMC people over to dark Ales. If you want to make it a robust Porter then just up the black patent to 6 and Roasted Barley to 8...
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    how to steep grains

    Steep for 30 mins minimum. It will not hurt at all. I have never seen a receipe with such a weird number (12 mins) for the steep time.
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    how to steep grains

    Thanks JNJ.....I have only been brewing for 12 years....I think I know what I am talking about. Thanks for backing me up.:mug:
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    how to steep grains

    I would steep at 155 to 160 degrees for 30-60 mins depending on the style. Longer for darker beers. Be careful listening to others. Steeping is not the same thing as mashing and you want to keep your temps between 150 and 160 degrees so that you do not extract Tannins from the grain. If you...
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    Top Tip for Aerating

    I agree with you, but my point is that I started brewing before the technology of oxygenation existed for the homebrewer. I have spent years adjusting recipies to get them to taste the way I wanted them to based on my techniques. I agree that perfecting oxygen saturation and adjusting the...
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    Which should I do?

    I agree with the concerns of overpitching and fast ferments. Heat builds up and unless you are equiped to handle the heat, you should not overpitch. That being said......I doubt that pitching on top of a fresh yeast cake is going to be overkill. If you made a 2 quart starter, then I would...
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    Top Tip for Aerating

    I do not really like dry beer. I tend to like Porters and stouts and brown ales that have a little residual sweetness. I have brewed some dryer beers and never had a problem with attenuation. I usually always reach my goals within a small margin of error. I can see why someone who can never...
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    Top Tip for Aerating

    Better is a very individual concept. If your attenuation goes up then your alcohol content goes up and your beer is dryer. That is ok if the style of beer matches the dryness that you get. But if you are not brewing a dry style then you may go too far with your attenuation. MORE is not always...
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    Top Tip for Aerating

    Correct! But the thread starter appears to be doing the same. I thought my experiences were relative to his.
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    Top Tip for Aerating

    With an ass washing technique of "Dump and Spash", I would assume that some funk is left behind. Ass wahing needs "scrubbing" to be effective.:D I have no doubt that using pure oxygen to pump up your oxygen content is going to increase attenuation and the speed of fermentation. How much and...
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