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Old 07-07-2017, 04:28 PM   #61
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MJ's M29 Saison yeast has amazing attenuation. 1053 to 1002 6.7% fermented at 27c. Looking forward to trying this!
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Old 20-08-2017, 11:26 AM   #62
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Getting a Black Kolsch on the go today.

5kg crisp extra pale malt
200g melanoidin malt
250g Caraffa3

Saaz and Hallertau hops to about 25 IBU aiming for 5%ABV and using CML Kolsch yeast slurry.
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Drinking American Stout, Punk IPA, Kolsch x2, German Lager x2, Mild, Brown Porter, Mead, Melomel
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Old 23-08-2017, 01:00 PM   #63
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Final recipe for my black kolsch, took off like a rocket so fingers crossed

5kg crisp extra pale malt
200g melanoidin malt
250g Caraffa3
100g torrified wheat

20g challenger @60
10g saaz @15
25g hallertau @15
20g saaz @0
30g hallertau @0
CML Kosch yeast slurry
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Conditioning Dry Irish Stout with CML US yeast

Drinking American Stout, Punk IPA, Kolsch x2, German Lager x2, Mild, Brown Porter, Mead, Melomel
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Old 23-08-2017, 09:10 PM   #64
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Quote:
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MJ's M29 Saison yeast has amazing attenuation. 1053 to 1002 6.7% fermented at 27c. Looking forward to trying this!


I have a keg full of my American saison (which I've used MJ29 on for the first time) conditioning in my kegerator for the 2 weeks while I'm on holibobs.

I'm looking forward to testing that bad boy out when I get home.

Swap?


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Old 24-08-2017, 01:36 PM   #65
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I have a keg full of my American saison (which I've used MJ29 on for the first time) conditioning in my kegerator for the 2 weeks while I'm on holibobs.

I'm looking forward to testing that bad boy out when I get home.

Swap?


Sent from my iPad using Tapatalk
Would love to. Will DM you my address. Cheers Hoddy.
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Old 02-09-2017, 10:00 AM   #66
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Started out doing a pale ale yesterday and ended up doing a barley wine. I was fiddling around with the PID and ended up boiling the mash after 1 hour. I was going to ditch it but the wort tasted fine so i made a BW instead.
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Old 11-09-2017, 05:54 PM   #67
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Brew 182 the accidental barley wine seemed to of been fermenting very slowly. I thought it must be a leak so i left it and hoped for the best. I came into the garage today and its going nuts. This will be interesting i did open it up once to take a peek and saw a small krausen but did not take a sample. Another thing i did was to pour 300g of sugar into the FV before i pitched, didnt even bother to stir it. If it goes tits up i will start again if not going to rack to DJ's and oak one of them. Any suggestions where to get some oak chips?
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Old 11-09-2017, 06:23 PM   #68
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Brew 182 the accidental barley wine seemed to of been fermenting very slowly. I thought it must be a leak so i left it and hoped for the best. I came into the garage today and its going nuts. This will be interesting i did open it up once to take a peek and saw a small krausen but did not take a sample. Another thing i did was to pour 300g of sugar into the FV before i pitched, didnt even bother to stir it. If it goes tits up i will start again if not going to rack to DJ's and oak one of them. Any suggestions where to get some oak chips?

http://www.the-home-brew-shop.co.uk/acatalog/Oak-Chips.html
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Old 11-09-2017, 10:42 PM   #69
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Plenty of choice. Have you ever tried them? Was it worth doing?I have no idea whats most suitable. I am going to make a RIS so perhaps whisky chips. Then its how much and for how long. Only oaked 2 wines and i dont think i can notice much. Perhaps too little. Around 10g per 5l.
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Old 18-09-2017, 08:45 PM   #70
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Default Rye Rye Rye

I have a selection of Rye and i am trying to decide what to brew with it. I am also looking at the grains and thinking something is wrong, the colours dont seem right to me but what do i know. The cararye looks like normal rye? The roasted rye does not look very dark to me either. Anyway saying they are labelled correctly i am thinking of a Rye Kolsch;

4kg extra pale malt
250g roasted rye
250g dark rye
500g flaked rye
150g cararye

Probably going to use Saaz but could do Challenger and EKG instead.
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