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BugLaden

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About BugLaden

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  1. I've entered 2 beers into 1 comp so far. My scores were 34 for a Maibock and 32 for an over-the-top Saison. After judging that same event, and now understanding what the judges are looking for (closeness to style), I wouldn't have submitted the Saison into the comp. It was an excellent beer, and the judges said so in the notes, but it was way out of style.
  2. A good rule of thumb I always use for ales is 1 week in the bottle for every 10 points of OG, rounded up. So if your IIPA had an OG 1.080, 8 weeks in the bottle.
  3. 11/2 will be 8 weeks of condition on top of 2 weeks of carb. I see no problem enjoying it then.
  4. Let a sixer age 1-year. Man this is INCREDIBLE. I'm making a another copy of this batch this weekend just to age a year.
  5. It seems to me you didn't put enough sugar in to prime. Here are my assumptions: Desired CO2 volumes 2.0 Beer temperature 68 degrees Beer volume 2.13 Based on Screwy's bottling calculator Residual CO2 0.86 volumes Sugar needed 8.43 tsp Playing around until I get around 4 tsp that you added, the calc says you have 1.4 volumes,. which is way low for the style and definitely will appear undercarbed.
  6. Trub bottles always give me gushers. I usually rack to a bottling container first, to avoid all that business.
  7. This is much better after 10 months. The amount of cinnamon I puts me into the mood of the holidays, so I'll save it for Thanksgiving and after. I'll make sure to save some for next year to see how it is at the 2-year mark.
  8. "Bramstoker17" post=287692 said: "BugLaden" post=287684 said:I recently bottled a 5-gal batch of Maple Porter that tastes fantastic. You want Grade B syrup that has more imperfections in the luquid, and if you find Grade C even better. Add it after primary fermentation has finished. I waited a little over a week to add it. This will of course cause another small fermentation. Good luck! I've got an unopened bottle of syrup, do I just add some, or to I need to worry about sanatizing it? How would I go about this? I figure 1 cup might do the trick in a 2.4 gal batch If it's sealed, just pour it in after primary fermentation is done. Gently stir with a sanitized implement. I added 16oz to my 2.4gal batch, and 32oz to my most recent 6gal batch.
  9. I recently bottled a 5-gal batch of Maple Porter that tastes fantastic. You want Grade B syrup that has more imperfections in the luquid, and if you find Grade C even better. Add it after primary fermentation has finished. I waited a little over a week to add it. This will of course cause another small fermentation. Good luck!
  10. Lately my lagers have been a tad under-carbonated, and I wonder if it's because I'm entering the wrong temperature for the bottle priming calculator. If I ferment for 2 weeks at 50* then D-rest for 1 week at 68* Do I enter 50 or 68 when calculating sugar amount for batch priming?
  11. For some reason I woke up today ready to tackle yeast pitching rates, specifically using harvested yeasts. There are a few posts on the subject, mostly from ScrewyBrewer. But I'm still trying to wrap my head around ensuring I have enough yeast to pitch. I have a lot of harvested yeast collected in half-pint jars. Now if I have my slurry stored in a half-pint jar container, is there a calculation I can use to see how many millions of cells I have based on the volume of the container and the measurement of slurry at the bottom?
  12. IMHO, Saisons are about the byproducts of the yeast, not the hops. It will be an interested experiment, but my internal traditionalist is cringing...
  13. I would say that 1.25 would be your minimum. It's possible to do it with less with good results, but I would shoot for that amount minimum. There is a way to measure your pre-boil gravity and compare it with your target. You can then figure out how much extra DME to add to bring it back to your target OG. However, you'll need to know your pre-boil wort volume.
  14. I'm actually moving to the camp of 1 week of conditioning for each 10 points of OG. So a 1.040 beer will need 4 weeks of conditioning, a 1.060 will need 6. Yeah yeah, I know it keeps getting longer. But those higher ABV beers need more time to mellow and condition. I've got a 1.081 Trippel that's been conditioning for 8 weeks, and I'm still going to give it another 4. It's awesome now, but I think it could be better.
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