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Messages - duboman

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If you are just pre-souring in the kettle with lactobacillus, you probably won't observe much of a drop in the OG prior to boiling it.  Are you pitching yeast after the kettle boiling and chilling to finish the fermentation off?
Agreed, I kettle sour my Gose with lacto, a few days at 90oF and I lose .01-.02 in OG

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The Pub / Re: Another A-B purchase
« on: December 25, 2015, 12:05:57 PM »
Greedy and losing ideals? I say not....

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The Pub / Re: Merry Christmas to all.....
« on: December 25, 2015, 11:07:07 AM »
Very well said and from sunny, balmy for December, Chicago, Merry Christmas and Happy New Year!

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Kegging and Bottling / Re: 9% ABV, 0% carbonation
« on: December 24, 2015, 09:52:46 AM »
If the bottles are only sitting at 60oF then you need to warm them up to at least 70, even up to 80 is fine. Even with raising the temp a high ABV beer will take more than 4 weeks to carbonate and condition, IME 8-10 week and they should be awesome!

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Equipment and Software / Re: Blichmann Breweasy reviews
« on: December 22, 2015, 07:12:19 AM »
Brewed my first 10 gallon batch on my Breweasy on Sunday. Everything worked great.I had a little trouble getting the right adjustment on the auto sparge but that only took a couple minutes. I made a clone of Sierra Nevadas Ruthless Rye. Hit the gravity right on at 1.064. Can't wait to try it out.

I found a helpful video on YouTube about the Breweasy system which I picked up some tips from. Search under getting the most out of your Breweasy.
Watched the same video a couple times, does a good job of over viewing the process with some good tips.  Will say the dude's water chemistry process is a bit wonky though

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mash indoors or outsoors with that cooler? i've never done a mash outside in cold temps, but as far as indoors, mine holds within couple degrees over 60-75 minutes
I've mashed in a 10gallon Rubbermaid Bev cooler in a 20 degree garage and never experienced anything greater than 1-2 degree drop over an hour and that's without any blanket or wrap around the cooler. Coolers really hold temps well

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Do I calculate estimated mash pH using the water amount that's put in the mash tun or the total water used in the system? I use Bru'n Water currently and I'm trying to wrap my head around how mash chemistry changes when switching to this mash method.
I use bru'n water and do my calculations based on the total volume of water since there is no sparge. Even though you are really not mashing in to the total volume you are still recirculating the total volume through the mash. IIRC I messaged Martin when i was researching the Brew Easy and that was his advice but I'd have to go back to my emails to verify

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Equipment and Software / Re: Blichmann Breweasy reviews
« on: December 16, 2015, 02:48:07 PM »
SO today i brewed up a 10 gallon batch of my house IPA and must say after some dialing in and advice from here it was a much better brew day!

I used the 1.5gpm orifice and the volume between the MT and BK stayed perfectly even throughout the mash with a really nice recirculation! temperature maintained perfectly through the mash as well with just a few degrees difference between the TOP and the actual mash required once temps stabilized.

No stuck sparge but only hit 62% efficiency on the mash so I think I am going to try and crush a bit finer and have some rice hulls on hand for the next batch.

Once dialing in the boil off and losses from the kettles and tubing I hit my volumes just about perfectly and have two buckets in the ferm chamber holding 11 gallons of pitched wort, pretty happy camper today!

Equipment and Software / Re: Blichmann Breweasy reviews
« on: December 16, 2015, 06:17:19 AM »
Off topic, but please whatever you do don't google 'k-rims'. That term was used a lot in this thread and google gives you the art of Les Krims, who seems to have been weened a bit too early.

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Kegging and Bottling / Re: Neobie keg/psi/temp question
« on: December 15, 2015, 07:36:09 PM »
You should be fine at 12 psi to carb and for serving pressure bit you need to account for serving line length. In my set up those pressures and temps require 10' of Bev line to get a good pour.

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Beer Recipes / Re: Hard Root Beer - Anyone have a recipe?
« on: December 15, 2015, 12:33:38 PM »
So it sounds like the new national distribution has really ramped up.....or people are finding that they don't really like it as much as they thought;)

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Beer Recipes / Re: Hard Root Beer - Anyone have a recipe?
« on: December 15, 2015, 12:09:52 PM »
Stores can't keep it stocked still? Over the last year friends constantly sent me articles regarding the hype, which I suspect to be manufactured, but I see it every time I'm at the store. I have a harder time finding SN Celebration than NYFRB.

Tried it once and that is all I need. I would likely get sick if I drank two.
The company is based in Waukonda, IL so for me its local in stores and several bars have the 10% on tap keeping it at the forefront but I know sales have slowed. I really think it'll prove to be a fad, not sure what Pabst paid , not sure it will prove to be worth it...

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Beer Recipes / Re: Hard Root Beer - Anyone have a recipe?
« on: December 15, 2015, 11:11:17 AM »
Yes, forgot to mention, if you do keg a root beer you definitely will then have a designated keg and lines for that, essentially permanently. IME, even swapping out seals and such does not remove the root beer taste from the keg, same goes for the lines. Mine is on tap year round so it's not an issue but if you don't plan on doing that you will be swapping everything out for new.

As for the commercial ones out there, I know of Sprechers and Not your Father's Root Beer. Sprechers is meh, don't really know anyone that cares for it. The 10% Not Your Father's is usually what everyone tries to clone and what got me going on mine. There are serious rumors though that this version is not a 100% malt beverage as they claim and there are actually a few articles on this. They also supposedly have a 30% version with the same claim and it's really impossible that it's true. The 6 pack version is 5-6%, bought by Pabst now for distribution and I find it has a really weird aftertaste, not a fan but stores can't really keep it stocked. Curious to see how it continues to do or if it turns out to be a short lived fad.

Beer Recipes / Re: Hard Root Beer - Anyone have a recipe?
« on: December 15, 2015, 06:09:32 AM »
I've spent 1.5 years working on this recipe and countless 3 gal batches and according to all those that drink it, I've succeeded. Everyone likes it better than the ones on the market.

The recipe is for a 10% Hard Rootbeer in a 5 gallon batch so you'll have to scale and figure things out for a lower ABV but here ya go: 80% efficiency assumed on my system

85.94% 2 Row
3.94% De-bittered Black (added for color)
2.18% Crystal 120
5.74% Table Sugar (added to simply raise gravity)
2.18% Lactose
Approximately 40grams Malto Dextrine
Us-05 yeast
Gnome Root Beer Extract-add as necessary to desired taste in finished batch

You need to keg this and at kegging you add in 1.5kg table sugar simple syrup to back sweeten the batch, add this before the extract or you'll never get the flavor right. The malto dextrine helps with head retention and doesn't really affect flavor. The lactose creates a creamy root beer feel. There are other extract manufacturers but I have found Gnome to be the best, truest root beer. I will say it is a bit wintergreen so if you are not a fan of that substitute it with another.

If you have any questions let me know. If you give it a try I'd love to know anyone's thoughts on it. I basically have it on tap year  round and easily go through 15-20 gallons per year


I'm going to try a variation on this first. I may try to get the gravity lower and up the lactic to try to get a lower ABV. Thanks for the recipe!
Good luck with it Keith! Any questions let me know. Curious to see what you come up with.

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General Homebrew Discussion / Re: Pics of recent brews?
« on: December 15, 2015, 06:08:10 AM »
Foam is excellent on that, Gary.  Looks great !
Thanks John, took a long time to figure that part of the recipe out!

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