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0 NeutralAbout Blatzman
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Brewmaster in Training
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I just moved my batch to the fridge for a cold crash before bottling. As usual, I tried a little taste and....WOW! I made the Northern Brewer Dry Irish Stout recipe. It calls for steeping dark roasted (English) barley for 20 min. The taste difference is in-frickin-credible. I am amazed. If this is any indication, I see steeping grains in the future of all my brews. :stout:
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Timely question, as just popped one of my Rye beers after only 7 days carbing (The suspense was killing me). It was f-l-a-t. Serves me right. I'm going to give it another 10 days at room temp. You'd think I would have learned by now after 20+ brews, but I was too impatient. I'm an A** :dry: Edit: my wife told me to wait..now she is giving me the "you never listen to me" routine. :pinch:
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Update: I bottled this last night and it tasted great right out of the LBK. Cold crashing was key, as I went commando. Stay tuned for first pour in 3 weeks
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Yup, that the Northern Brewer store...it's fermenting now. I'll post an update next week.
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Good to know for next time. Just checked it and the yeast is churnin'
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Wish I would have bought that one....
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@mashani, Yes I did boil all of the malt for the whole time. This was my very first non-Mr B. extract brew, so I didn't quite know all of the tricks. Up to this point, I've just used the Deluxe refills. Do you think it will still turn out OK?
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I have no idea how this will turn out..I was basically flying by the seat of my pants. 3 lbs Northern Brewer Rye Malt Extract 1 gal H2O 1 oz US Golding - 60 min boil 0.5 oz US Fuggle - last 15 min Half a packet of Safale US-05 Dry Ale Yeast Ice bathed it down to 96F, added it to 4Q cold H2O in the LBK and topped it off to 8.5Q, pitched yeast, crossed fingers. Thoughts?
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Thanks. I didn't buy any yet, but we have a Northern Brewer store in my area (Milwaukee) and I've been looking at some of their kits. So far the kits I have seen require a hop boil and steeping grains. Not sure if they sell kits w/HME? I'm just looking to try something different and save some shipping $ at the same time.
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So I plan to use two LBK's, but do I fill to the 4 qt mark with cold water and then pour the wort to the 8.5-ish mark? Or do I have to chill the wort (ice bath) before pouring in the LBK's? If not, will it be cool enough to pitch the yeast, as I am not adding additional cold water? Not quite sure of the steps here. I've only made Mr.B kits so far and I'm trying to relate those steps to this and I'm a bit confused. Sorry and thanks for the advice.
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So I've been to the LHBS and seen several extract kits (w/steeping grains) that look interesting. I do not have a 5 gal carboy, nor am I interested in getting a "traditional" home brew set-up. My questions: 1)Can these 5 gal extract kits be used w/ the Mr.B keg, fermenting/bottling process? 2)Would I have to make the entire kit and ferment it in 2 Mr.B kegs (and dump the remainder) or could I measure out the correct amount of ingredients to use w/one Mr.B 2 gal set-up? Thanks!
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I had a whispering wheat that was about a year old and it was fine. I have also had several recipes that were about 8 months old and they were as good as the 3-4 month beers which are better than 2-2-2 or 2-2-4 beers. I think that 3-6 months in the fridge is optimum.
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Hey guys, I just tried a porter at my local brewpub that the description said had a hint of raisins in the finish. It was pretty good and I could taste a slight raisin finish. Anyone have experience with throwing raisins onto the fermenter?
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Using this method, you would be making an all malt brew with 2 HME's and no booster. Does a 2 HME only brew turn out OK?