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1 NeutralAbout philm00x
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I find 2-3 days is plenty to help drop particles out of suspension and clear up the beer. The only time I ever really do a cold crash though is if I didn't strain the wort when pouring into the LBK, or like a batch I bottled today that I dry hopped, so I can get the hop particles sunk down to the bottom. I'm not too particular about the beer appearing clear or cloudy. It won't change the taste of it.
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You can always brew the same batch over and over and experiment, varying the time and the amount of hops and see which gives you a preferred result. My first dry hopped beer is going into bottles today. I dry hopped it for 10 days using an ounce of hops, including a cold crash over the last 3 days. I cold crashed because I threw the hops in commando, and I wanted to be sure that the particles sank to the bottom to minimize getting hop gunk into the bottled beer.
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Welcome to the Borg! Brewing is great fun, and I'm happy my wife brought me my first kit for our anniversary last year.
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1/2 teaspoon per bottle is what I usually use regardless of style, but you can use the Bottle Priming Calculator on http://www.thescrewybrewer.com/p/brewing-tools-formulas.html to help you calculate a more precise amount depending on style of beer and your fermentation temps.
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Murican Wheat AG with some Ropa Vieja (literally translates to Old Clothes), which is a Cuban dish of slow cooked roast or flank steak (steak in my case), pulled and shredded, then simmered in a tomato based sauce. Served over white rice. It was delicious! My AG reproduction nailed the flavor, with the mango note I love from the FF hops.
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chillin in there, waiting for the concacaf gold cup final, usa vs panama.
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Setting up in Australia? Looks like a heck of a spot to keep all the brew stuff!
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On my brew day for my Belgian pale ale, I smacked my Ardennes pack and thought I had popped open the pack of nutrient for the yeast. I was concerned because the pack never really swelled much. Come to find out when I was going to pitch, that the nutrient pack never opened. So what I did was dunk my hands in Star San, reached inside and cut the nutrient pack open and poured it into the yeast slurry, then sloshed it around a bit and pitched it. Yeast was active within 12 hours of pitching.
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Nice!! Glad ya finally got to brew, Jim!
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Ahh ok cool.
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Were you weighing it with the ambient room temperature at 80*F or was the temperature of the water 80*F? The density of water depends on the temperature of the fluid itself, not the ambient room temperature. In any case, that's pretty crazy how inaccurate the measuring cups can be.
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I dry hopped my Belgian pale ale yesterday, commando. Just opened the lid of the LBK, threw em in quickly (expecting a lot of foaming but none was to be had, whew!) and closed the lid back up.
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Just saw FIT in there, but I was replying to threads in here. Come back!
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1 oz of calypso for dry hop added today. Gonna cold crash it after a week or so, since I poured the pellets in commando.
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With the fall approaching, I decided I'm going to put this beer on the brew queue. Only I'm converting it to an all-grain recipe, and also making a few tweaks to it. Initially I was going to use British 2-row, but then I thought to use Maris Otter instead, to lend some biscuity flavor to the malt. Also, going to use 40L crystal instead of 10L and a tiny bit of honey malt for a little complexity. Hopefully this will still be a rich and malty brew that will go well with some stews or chili to warm up with. Recipe: Chocolate Brown Ale 2.0 Brewer: Mr. Rufus Brewing Co. Asst Brewer: Style: Northern English Brown Ale TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 2.56 gal Post Boil Volume: 2.34 gal Batch Size (fermenter): 2.25 gal Bottling Volume: 2.00 gal Estimated OG: 1.049 SG Estimated Color: 22.3 SRM Estimated IBU: 21.5 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 72.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3 lbs 6.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 81.8 % 6.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 9.1 % 4.0 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 % 2.0 oz Honey Malt (25.0 SRM) Grain 4 3.0 % 0.25 oz Challenger [6.30 %] - Boil 60.0 min Hop 5 14.1 IBUs 0.50 oz Goldings, East Kent [4.50 %] - Boil 10.0 Hop 6 7.3 IBUs 1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 7 - Mash Schedule: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 4 lbs 2.0 oz ---------------------------- Name Description Step Temperature Step Time Mash In Add 6.19 qt of water at 159.5 F 150.0 F 60 min