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pshankstar

BIAB Homebrewer & Coffee Roaster
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You have my address.
I do and I need to setup that trade we talked about weeks ago. I’ll probably post it tomorrow or early next week.
I went into the start of second crack and then started cooling. Darker than I normally go but I think a Brazilian bean can handle it.
 

jimyson

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I do and I need to setup that trade we talked about weeks ago. I’ll probably post it tomorrow or early next week.
I went into the start of second crack and then started cooling. Darker than I normally go but I think a Brazilian bean can handle it.
Brazilian definitely go quick into second crack from what I can tell. Stopping within 5 seconds should yield a good result.
 

pshankstar

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Brazilian definitely go quick into second crack from what I can tell. Stopping within 5 seconds should yield a good result.
I let it cool in the Behmor instead of pulling them and manually cooling them. We shall see this weekend when I try some.
As soon as I heard the second crack within seconds I started cooling and even opened the door. I have a bunch of windows open and a box fan in the window to draw the smoke and smell out of the house. [emoji51]
 

PianoMan

My Faak it-list is longer then my Bucket list
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I do and I need in second crack and Darker but I can handle it.
WTF??

Things you find...2 month old crowlers. Guess I had a plan?? Little weak.

So reformulation your imperial stout drunk forgetting your yeast maxes at 10% or so is not a good idea. Died at 1.040. Krausen time..

20190207_202417_Film2.jpeg
 

jimyson

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I let it cool in the Behmor instead of pulling them and manually cooling them. We shall see this weekend when I try some.
As soon as I heard the second crack within seconds I started cooling and even opened the door. I have a bunch of windows open and a box fan in the window to draw the smoke and smell out of the house. [emoji51]
Don’t let the Behmor cool. I open the door and place a fan in front for the cooking phase. I also use a shop vac before cooling to clean as much as I can. It make a mess, but seems to be worth it. I also roast in the basement with an in-line vent.
 
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