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  1. #1411
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    Originally Posted by janky View Post
    but it tasted more like actual beer
    Lol'd.

    My all Citra IPA was probably the best one I've done yet. Tasted like fruity orange sex juice.

    How long do you mash and how long do you let the grains soak when you add the sparge water? What temp? I'm leaning towards the problem being somewhere in this part of the process considering you said you just dump the water in, stir it up, and open the valve full tilt.

  2. #1412
    Registered User DICE20's Avatar
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    Originally Posted by ko300zx View Post
    Lol'd.

    My all Citra IPA was probably the best one I've done yet. Tasted like fruity orange sex juice.

    How long do you mash and how long do you let the grains soak when you add the sparge water?
    ISO Fruity Orange sex jewce
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  3. #1413
    84oz of hops jamm!n's Avatar
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    Originally Posted by janky View Post
    We just use that SS braided toilet line for a manifold.
    I'm actually considering if using a false bottom would be better, but admittedly I don't know what all is entailed in building a DIY one for the round rubbermaid



    hmmm. We have gypsum. Used it once in an early extract batch. Haven't used it since because all the Tacoma brewers I've talked to said our water is fine. I dunno... might be it.
    Finishing gravity is ok, think we were around 1.010... starting gravity sucks, but that's because our efficiency is low due to us not knowing wtf we're doing when we sparge.



    holy chit... how big of a batch?!

    we used 3 oz in a 4 gal batch. 0.25 oz at boil, then 0.25 oz at intervals from 15 min on. Dry hopped with 0.75 oz. for 6-7 days.
    I mean, it's good, tastes like an IPA, but then there's this almost sugary sweetness to it that's just ... weird ... and off-putting
    we tend to get that sweetness a lot when we brew IPAs. I think all of our attempts have come out that way... and all of our recipes include citra (either citra and sim or citra and apollo+cascade)
    6g. I talked with Tyler Brown (owner of b.browns) for quite a while about hopping. They are very aggressive and usually use a solid 5lbs/bbl. This comes out to about 15.5oz per 6g batch which is about what I tend use lately. I think commercial rigs get better extraction from hops then us homebrew guys though so it's hard saying how things actually balance out quantity wise.

    Another thing I asked Tyler about was WHEN he added hops. I was stoked to hear that they only add 1 kettle addition at the beginning of the boil, then they pile it on during whirlpool. Personally, I do the same only I don't whirlpool. I do steep a bag of hops at flameout while I'm knocking the batch out: running it through a hop back on the way to my HEX. So all told - I'm usually hammering a batch with a good half pound after flameout.

    Tyler showed off his new hop back while we were at the brewery - the thing is a monster but they aren't using it (yet). They don't have any whole flower hops on contract so hopefully their beers will be even hoppier early next year when the new contracts hit.

    On dry-hops, Tyler stated that they are believers in the Oregon State study which indicated that 24 hours of contact time releases all volatile aroma/flavor compounds. Any contact time after that tends to release vegatle flavors. Tyler said they usually have 48 hrs of contact time for their 1st addition of dry hops, after which they pull them off the beer for the next addition. Sounds like they do 2-3 additions of dry hops for their hoppy beers.
    bmbc

  4. #1414
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    Originally Posted by DICE20 View Post
    ISO Fruity Orange sex jewce
    x2!
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  5. #1415
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    Originally Posted by spak View Post
    Huehuehue. This is still the usual whale whoring thread as usual. Hating on Sierra Nevada. You can all go suck a cawk.
    biscuit/pine/citrus/dogshyt/dirty azzhole/berries/dingleberries/cantelope/honeydew/hairy nipples/infected vagina/taint/pizza sauce/hi-c/dr. pepper/five guys/baconator/milk shake/peanut butter/apple butter/butter/synthetic twine/natural twine/cardboard/slight funk/heavy funk/tallish short.
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  6. #1416
    Registered User ko300zx's Avatar
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    Originally Posted by DICE20 View Post
    ISO Fruity Orange sex jewce
    Originally Posted by IrishPilot View Post
    x2!
    Lewl.

    Originally Posted by jamm!n View Post
    6g. I talked with Tyler Brown (owner of b.browns) for quite a while about hopping. They are very aggressive and usually use a solid 5lbs/bbl. This comes out to about 15.5oz per 6g batch which is about what I tend use lately. I think commercial rigs get better extraction from hops then us homebrew guys though so it's hard saying how things actually balance out quantity wise.

    Another thing I asked Tyler about was WHEN he added hops. I was stoked to hear that they only add 1 kettle addition at the beginning of the boil, then they pile it on during whirlpool. Personally, I do the same only I don't whirlpool. I do steep a bag of hops at flameout while I'm knocking the batch out: running it through a hop back on the way to my HEX. So all told - I'm usually hammering a batch with a good half pound after flameout.

    Tyler showed off his new hop back while we were at the brewery - the thing is a monster but they aren't using it (yet). They don't have any whole flower hops on contract so hopefully their beers will be even hoppier early next year when the new contracts hit.

    On dry-hops, Tyler stated that they are believers in the Oregon State study which indicated that 24 hours of contact time releases all volatile aroma/flavor compounds. Any contact time after that tends to release vegatle flavors. Tyler said they usually have 48 hrs of contact time for their 1st addition of dry hops, after which they pull them off the beer for the next addition. Sounds like they do 2-3 additions of dry hops for their hoppy beers.
    Gotta bookmark this. I hope to get a batch going here in the next 2 or 3 weeks soon as I can wire up the Love controller and make sure that's all working. I'll definitely be giving some of this a try. Do you still bitter exclusively with Magnum? I've always just used one of the late hops for bittering as well, nothing in particular. Another change I might make.

    I really want to revisit the Centennial/Simcoe/Amarillo IPA I did late last year that got a bit funky from sitting in the primary for 2 and a half months. It still smells like heaven but has some pretty off flavors.

    Inb4 fleshy and less HB talk, more drinking.

  7. #1417
    Beer and Ice Cream spak's Avatar
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    Originally Posted by thefleshlight View Post
    biscuit/pine/citrus/dogshyt/dirty azzhole/berries/dingleberries/cantelope/honeydew/hairy nipples/infected vagina/taint/pizza sauce/hi-c/dr. pepper/five guys/baconator/milk shake/peanut butter/apple butter/butter/synthetic twine/natural twine/cardboard/slight funk/heavy funk/tallish short.
    I don't give a fuk what you think. I will continue checking in untappd however I damn want, ass.
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  8. #1418
    MFC REPORTED BRAH MrSilverback's Avatar
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    4 things that light fleshies fire:

    - Non-IPA beers
    - Sierra
    - DFH
    - Clown Shoes
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  9. #1419
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    Originally Posted by thefleshlight View Post
    biscuit/pine/citrus/dogshyt/dirty azzhole/berries/dingleberries/cantelope/honeydew/hairy nipples/infected vagina/taint/pizza sauce/hi-c/dr. pepper/five guys/baconator/milk shake/peanut butter/apple butter/butter/synthetic twine/natural twine/cardboard/slight funk/heavy funk/tallish short.

    ISO: Bacon Milkshake Applebutter stout
    Cutting now ....

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  10. #1420
    Registered User ko300zx's Avatar
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    Originally Posted by MrSilverback View Post
    4 things that light fleshies fire:

    - Non-IPA beers
    - Sierra
    - DFH
    - Clown Shoes

  11. #1421
    Aunt Jemima is GOAT DasBiceps's Avatar
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    Originally Posted by ko300zx View Post
    I only used tears of blind nuns who have never seen man before from the Himalayas to fill my pool.....if I had a pool
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  12. #1422
    MFC REPORTED BRAH MrSilverback's Avatar
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    Originally Posted by ko300zx View Post
    Fleshy fills his toilet with Clown Shoes Space Cake LOL
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  13. #1423
    I am a medical doctor. janky's Avatar
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    Originally Posted by ko300zx View Post
    Lol'd.

    My all Citra IPA was probably the best one I've done yet. Tasted like fruity orange sex juice.

    How long do you mash and how long do you let the grains soak when you add the sparge water? What temp? I'm leaning towards the problem being somewhere in this part of the process considering you said you just dump the water in, stir it up, and open the valve full tilt.
    so 60 min mash, temp held around 152 this time, didnt lose a degree.
    The sparge is where we're fukkin up.
    We heat the water to like 170, and literally dump half the bucket on to the grains, then stir with the valve fully open. The sparge gets stuck, we knock it around with the stirrer, and when the water gets to about an inch over the grainbed, we dump the rest on and stir until its all out.
    Whole process takes ~15 min.

    We're doing that very incorrectly, from what I hear.
    Do you think that would be enough to make our IPAs taste "Sweet" ??
    We did a stout the same way, and it tastes like a stout. I did a saison to use as the base for a sour, and it tasted like a saison. This only happens with our IPAs specifically :/
    (another reason I'm leaning towards overuse of the citra, since we use citra in all our IPA recipes)

    Originally Posted by jamm!n View Post
    6g. I talked with Tyler Brown (owner of b.browns) for quite a while about hopping. They are very aggressive and usually use a solid 5lbs/bbl. This comes out to about 15.5oz per 6g batch which is about what I tend use lately. I think commercial rigs get better extraction from hops then us homebrew guys though so it's hard saying how things actually balance out quantity wise.

    Another thing I asked Tyler about was WHEN he added hops. I was stoked to hear that they only add 1 kettle addition at the beginning of the boil, then they pile it on during whirlpool. Personally, I do the same only I don't whirlpool. I do steep a bag of hops at flameout while I'm knocking the batch out: running it through a hop back on the way to my HEX. So all told - I'm usually hammering a batch with a good half pound after flameout.

    Tyler showed off his new hop back while we were at the brewery - the thing is a monster but they aren't using it (yet). They don't have any whole flower hops on contract so hopefully their beers will be even hoppier early next year when the new contracts hit.

    On dry-hops, Tyler stated that they are believers in the Oregon State study which indicated that 24 hours of contact time releases all volatile aroma/flavor compounds. Any contact time after that tends to release vegatle flavors. Tyler said they usually have 48 hrs of contact time for their 1st addition of dry hops, after which they pull them off the beer for the next addition. Sounds like they do 2-3 additions of dry hops for their hoppy beers.
    ahhhh... ours sit on hop pellets for 7 days.
    THAT Could be a problem.

    I've been leaning more towards minimal boil additions and everything in the last 15 min.
    Dunno what a "hopback" is really -- well, ok I know what it IS - dunno how it WORKS.

    Originally Posted by DICE20 View Post
    ISO Fruity Orange sex jewce
    FT: Carton of Orange juice I jizzed in ISO : BA Abraxas

    Originally Posted by MrSilverback View Post
    4 things that light fleshies fire:

    - Non-IPA beers
    - Sierra
    - DFH
    - Clown Shoes
    dat clown shoes

    actually not bad

    Originally Posted by DICE20 View Post
    ISO: Bacon Milkshake Applebutter stout
    uw0tm8

    brb making this. I think this could be feasible; leave the grains on a bed of bacon strips for a while before mashing, add candy sugar, caramel, and vanilla adjuncts, age in apple brandy barrels.....




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  14. #1424
    ASSFUKKER6969 thefleshlight's Avatar
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    Originally Posted by MrSilverback View Post
    4 things that light fleshies fire:

    - Non-IPA beers
    - Sierra
    - DFH
    - Clown Shoes
    lol, that's like 10% of my hate. You forgot rogue, most of stone, jai alai, magic hat, inbev (and everything they make including geese island), troegs, PtE, Lawsons, and half of hillshire farmstead.

    Originally Posted by DICE20 View Post
    ISO: Bacon Milkshake Applebutter stout
    would rather this:



    Originally Posted by MrSilverback View Post
    Fleshy fills his toilet with Clown Shoes Space Cake LOL
    Naw, that's KBSbrah.
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  15. #1425
    4doorsmorewhores SpeedCheeser's Avatar
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    Originally Posted by ko300zx View Post
    ^^^Lil sumpin wrong with you if you don't like a single thing from Lagunitas yet. They aren't rolling out top tier beer, but they are certainly not a sht brewery.
    Originally Posted by Eware View Post
    This. Probably said it before but the quality/price ratio of their beers is high enough that Lagunitas one of my favorite breweries.
    A little late, but this. Lag is one of my favorite breweries, not because they've produced anything I've considered my favorite necessarily, but because most of their brews are pretty solid and good drinkers, and at a damn good price relative to many others.

    Originally Posted by HouseBro View Post
    It's funny cuz ppl here hate DFH and Sierra but I don't see them being worse than Lag whatsoever so just goes to show you dif strokes
    that being said DFH's brown ale blew me away b/c it's so different than the normal variety and I freaking loved baton but it's price is it's fatal flaw
    I definitely feel like I get more out of Lag than I do Sierra, not that they're necessarily bad. I'm not sure what all the hate for DFH is, other than their ridiculous price tag.

    Originally Posted by icetrauma View Post
    Holy Big Bad Baptist Batman! Clyde brah and Texas brahs, Epic is coming to Texas! We gonna be on that Big Bad Baptist time!!!
    Sweet! Keep me informed when it hits and if you find any.

    Originally Posted by thefleshlight View Post
    Hope I'm there in time. When/if I move there, I think I'm gonna start a distro business in texas called 'good beer only'. srs.
    inb4 Flesh is distributing all 4 beers he likes to us.

    Originally Posted by MrSilverback View Post
    Fleshy fills his toilet with Clown Shoes Space Cake LOL
    ISO: fleshy's toilet water.

  16. #1426
    ASSFUKKER6969 thefleshlight's Avatar
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    Originally Posted by SpeedCheeser View Post
    ISO: fleshy's toilet water.
    Pretty sure they had it at the spec's in sugar land when I was there.
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    Originally Posted by thefleshlight View Post
    lol, that's like 10% of my hate. You forgot rogue, most of stone, jai alai, magic hat, inbev (and everything they make including geese island), troegs, PtE, Lawsons, and half of hillshire farmstead.
    As soon as I wrote it i was like "Damn I forgot Rogue and Stone LOL.

    At least you didn't throw Southern Tier in there.
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  18. #1428
    4doorsmorewhores SpeedCheeser's Avatar
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    Originally Posted by thefleshlight View Post
    Pretty sure they had it at the spec's in sugar land when I was there.
    awwww yeah...gonna get chitty on your toilet water tonight!














































    wait...wut?

  19. #1429
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    Originally Posted by janky View Post
    so 60 min mash, temp held around 152 this time, didnt lose a degree.
    The sparge is where we're fukkin up.
    We heat the water to like 170, and literally dump half the bucket on to the grains, then stir with the valve fully open. The sparge gets stuck, we knock it around with the stirrer, and when the water gets to about an inch over the grainbed, we dump the rest on and stir until its all out.
    Whole process takes ~15 min.

    We're doing that very incorrectly, from what I hear.
    Do you think that would be enough to make our IPAs taste "Sweet" ??
    We did a stout the same way, and it tastes like a stout. I did a saison to use as the base for a sour, and it tasted like a saison. This only happens with our IPAs specifically :/
    (another reason I'm leaning towards overuse of the citra, since we use citra in all our IPA recipes)



    ahhhh... ours sit on hop pellets for 7 days.
    THAT Could be a problem.

    I've been leaning more towards minimal boil additions and everything in the last 15 min.
    Dunno what a "hopback" is really -- well, ok I know what it IS - dunno how it WORKS.
    We're all just guessing. Could be the water, mash, hops, yeast (what yeast are you using btw?) There's no way to tell for sure until you start changing variables and seeing how things turn out. I like to do IPAs at like 148 for 75-90 mins. Light, crisp, high attenuation. Eff any sweetness.

    Most of the starch breakdown, sugar extraction, and all that jazz should be done in the initial mash. Your sparge is definitely messed up lol, but sparging is really just a second "rinsing" of the grains. You'll want to add the water, stir it up, let it sit for a bit (15mins or so), then drain slowly. Watch that video I linked. Palmer explains it.

    I dry hop for a week, sometimes longer if I can't bottle right away. That's not uncommon. Doubt that is causing any sweetness.

  20. #1430
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    Fuuuuukkk epic hangover of death.


    I'm dead
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  21. #1431
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    Originally Posted by thefleshlight View Post
    would rather this:

    [img]http://burgerbeast.com/wp-content/uploads/2014/01/MapleBaconCoffeePorter-612x612.jpg[img]

    Naw, that's KBSbrah.
    how was that funky buddha? I never got ahold of any... people were trying to trade it like gold

    Originally Posted by ko300zx View Post
    We're all just guessing. Could be the water, mash, hops, yeast (what yeast are you using btw?) There's no way to tell for sure until you start changing variables and seeing how things turn out. I like to do IPAs at like 148 for 75-90 mins. Light, crisp, high attenuation. Eff any sweetness.

    Most of the starch breakdown, sugar extraction, and all that jazz should be done in the initial mash. Your sparge is definitely messed up lol, but sparging is really just a second "rinsing" of the grains. You'll want to add the water, stir it up, let it sit for a bit (15mins or so), then drain slowly. Watch that video I linked. Palmer explains it.

    I dry hop for a week, sometimes longer if I can't bottle right away. That's not uncommon. Doubt that is causing any sweetness.
    yea totally, I appreciate the insight from veteran brewers.
    Maybe my mash temp is high? I know dude at the homebrew store said something to that effect - initially I was gunna mash at 153 and he was like "that's really high, if your temps are stable I wouldn't go above 150".
    but then I saw some chit where Lagunitas talked about how they mash their IPAs around like 158 or something crazy high? I dunno. Obviously I'm not at their level, so maybe I should aim to mash around 148-150 next time I try it.

    We've used different yeasts. Wyeast california ale, safale us-05, and I think another one.
    Still got that sweet, sugary taste out of all the IPAs we've brewed.
    I thought it was the LME/DME honestly - but since we re-did it AG, it tastes similar (although noticeably better - just still got that damn sweetness)

    I want some gnarly ass Boneyard/BB type chit. not sugar beer lol
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  22. #1432
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    Whale?

    The terrapin chocolate orange weizenbock looked interesting.
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  23. #1433
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    Let me know how the Rubaeus is.
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  24. #1434
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    Originally Posted by TopsecretWaffle View Post
    Fuuuuukkk epic hangover of death.


    I'm dead
    Now you are become death, destroyer of worlds?

  25. #1435
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    Originally Posted by janky View Post
    so 60 min mash, temp held around 152 this time, didnt lose a degree.
    The sparge is where we're fukkin up.
    We heat the water to like 170, and literally dump half the bucket on to the grains, then stir with the valve fully open. The sparge gets stuck, we knock it around with the stirrer, and when the water gets to about an inch over the grainbed, we dump the rest on and stir until its all out.
    Whole process takes ~15 min.

    We're doing that very incorrectly, from what I hear.
    Do you think that would be enough to make our IPAs taste "Sweet" ??
    We did a stout the same way, and it tastes like a stout. I did a saison to use as the base for a sour, and it tasted like a saison. This only happens with our IPAs specifically :/
    (another reason I'm leaning towards overuse of the citra, since we use citra in all our IPA recipes)
    Huh? So you basically pour and stir while you are lautering? You need to vourlauf after you mix in the batch sparge water so you settle the grain bed, so you dont get grain particles in your wort. I heat up the full sparge water to around 180 to bring the whole volume of grains to 168ish. That's pretty much the optimal temp. Double dumping upsets the grain bed even more.

    Originally Posted by DICE20 View Post
    Let me know how the Rubaeus is.
    Rubaeus is the tats. It's my favorite fruit beer behind Sam Smiths Apricot.

    Originally Posted by DasBiceps View Post
    [IMG]http://i60.tinypic.com/155t8d4.jpg[IMG]


    Whale?

    The terrapin chocolate orange weizenbock looked interesting.
    I need that Troegs Tripel in my life. Is that a shelf beer? I may be able to find some in Ohio when I got home for Memorial day if it is.
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    Originally Posted by TopsecretWaffle View Post
    Fuuuuukkk epic hangover of death.


    I'm dead
    try water

    Sounds like you had a good bday though

    Originally Posted by spak View Post
    Huh? So you basically pour and stir while you are lautering? You need to vourlauf after you mix in the batch sparge water so you settle the grain bed, so you dont get grain particles in your wort. I heat up the full sparge water to around 180 to bring the whole volume of grains to 168ish. That's pretty much the optimal temp. Double dumping upsets the grain bed even more.
    .
    Yeah, we vorlauf by taking a couple pyrex's worth of runnings off and dumping em back on the top, before we start "sparging".
    Are you saying I should do that, then add the full volume of sparge water, and just let it run off with the valve like 1/4 or 1/2 open?
    Let it take its time just working its way through the grain bed (no stir)?

    (from my understanding, that's what we should've been doing)
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  27. #1437
    84oz of hops jamm!n's Avatar
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    Originally Posted by janky View Post
    BBB > Suge
    There, I said it.
    you need some Don Vanuchi in your life
    bmbc

  28. #1438
    Registered User ko300zx's Avatar
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    Originally Posted by janky View Post
    try water

    Sounds like you had a good bday though



    Yeah, we vorlauf by taking a couple pyrex's worth of runnings off and dumping em back on the top, before we start "sparging".
    Are you saying I should do that, then add the full volume of sparge water, and just let it run off with the valve like 1/4 or 1/2 open?
    Let it take its time just working its way through the grain bed (no stir)?

    (from my understanding, that's what we should've been doing)
    Single batch sparging you just pour all the sparge water in at once, then stir it up, walk away for 15 minutes, do the couple pyrex's worth of runnings until it's clear, then open valve slightly and let it drain into the boil kettle until you reach your desired boil volume. No stirring after the initial stir, unless you get stuck, which if you've allowed the grain bed to settle properly (purpose of the pyrex's), you won't.

  29. #1439
    ASSFUKKER6969 thefleshlight's Avatar
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    Originally Posted by DICE20 View Post
    Let me know how the Rubaeus is.
    Ridiculously sweet. Like Lindemans crap. Good for the girls and gays...

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  30. #1440
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    Excited to open the growler of BB Headshake. Thanks Jamm!n
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