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Post by bklmt2000 on Apr 29, 2020 7:47:24 GMT -6
Hoping to get a workday brewday in tomorrow, an APA, a clone of Great Lakes' Burning River Ale.
Mostly pils, plus some C40 and wheat, to ~1.060 for 5.5 gal in the primary.
Magnum (pellets) to bitter, plus 3 large late additions of Cascade (pellets), one of which will be a 20-min hopstand, for ~60 IBU's total.
A fresh slurry of WY1028 London Ale will handle the heavy lifting in the primary.
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Post by Ken on Apr 29, 2020 8:16:37 GMT -6
Sounds nice, B. I like that beer and I like anything with some late Cascade. I would make something like that for crisper fall days when football (OMG, I mentioned sports) is on. I am also planning a brewday for the weekend but not sure which day it will be. Possibly tomorrow (Thursday) but not sure. I have 5 cubic yards of mulch arriving Friday and I'd like to get it distributed, my birthday is over the weekend and not sure what festivities will be planned and I also have a guy resealing my driveway and I don't want to be out there brewing when he comes so there will be some coin-flipping going on. Enjoy your brewday.
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Post by jimdkc on Apr 29, 2020 10:32:46 GMT -6
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Post by jkor on Apr 29, 2020 11:43:07 GMT -6
I'm trying to start my 833 but my stir bars appear to have walked away. I guess I'm stuck with unstirred yeast propagation like a common plebe.
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Post by Ken on Apr 29, 2020 12:13:14 GMT -6
I'm trying to start my 833 but my stir bars appear to have walked away. I guess I'm stuck with unstirred yeast propagation like a common plebe. Some guys mentioned that the 'stirred starter' is no longer necessary. They just walk past the flask occasionally and give it a shake. Also called the 'shaken not stirred' starter and the '007' starter since homebrewers love nicknames and monikers for things. Just shake it. Did you hear me JKor? SHAKE IT! WHOO! SHAKE IT!
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Post by bklmt2000 on Apr 29, 2020 12:16:29 GMT -6
You can have my stirplate when you pry it from my cold, dead hand.
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Post by jkor on Apr 29, 2020 12:50:12 GMT -6
I'm trying to start my 833 but my stir bars appear to have walked away. I guess I'm stuck with unstirred yeast propagation like a common plebe. Some guys mentioned that the 'stirred starter' is no longer necessary. They just walk past the flask occasionally and give it a shake. Also called the 'shaken not stirred' starter and the '007' starter since homebrewers love nicknames and monikers for things. Just shake it. Did you hear me JKor? SHAKE IT! WHOO! SHAKE IT! Like a Polaroid picture? ETA: BTW, the 9 year old starter wort smelled as lovely as the day I canned it. Since my 833 is older (July!) I'm going to step it up from a quart to about 4 quarts. I'll brew my Dort Friday or Saturday. I'm going to go 100% NB on the hops and kick it up on the IBU a little more than your typical Dort, probably 35-ish.
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Post by jkor on Apr 29, 2020 12:57:04 GMT -6
You can have my stirplate when you pry it from my cold, dead hand. All my brewing stuff is still pretty spread out. I'm sure if I make a little effort I can find them. Being as small as they are I may have just overlooked them in the corner of one of the many boxes and bins.
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Post by poptop on Apr 29, 2020 12:58:18 GMT -6
You can have my stirplate when you pry it from my cold, dead hand. I stirplate. I like my stirplate. My wife likes my stirplate. I've used it twice since I've been going stircrazy here at the house. I'm a stirplate guy. Plus I always make enough that I have fresh yeast up the ying..............
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Post by drez on Apr 29, 2020 13:10:07 GMT -6
You can have my stirplate when you pry it from my cold, dead hand. Gave up on mine years ago and I have not noticed any issues. It just goes to show, you can make good beer many ways.
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Post by poptop on Apr 29, 2020 13:14:52 GMT -6
You can have my stirplate when you pry it from my cold, dead hand. Gave up on mine years ago and I have not noticed any issues. It just goes to show, you can make good beer many ways. Amen! But having a ton of fresh yeast sure is nice. Continuing my quest of using the 3711 and the 1728 to the moon and back
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Post by Ken on Apr 29, 2020 14:50:58 GMT -6
I still use my stirplate. Old habits and all of that.
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Post by Ken on Apr 29, 2020 15:14:42 GMT -6
Some guys mentioned that the 'stirred starter' is no longer necessary. They just walk past the flask occasionally and give it a shake. Also called the 'shaken not stirred' starter and the '007' starter since homebrewers love nicknames and monikers for things. Just shake it. Did you hear me JKor? SHAKE IT! WHOO! SHAKE IT! Like a Polaroid picture? ETA: BTW, the 9 year old starter wort smelled as lovely as the day I canned it. Since my 833 is older (July!) I'm going to step it up from a quart to about 4 quarts. I'll brew my Dort Friday or Saturday. I'm going to go 100% NB on the hops and kick it up on the IBU a little more than your typical Dort, probably 35-ish.
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Post by OldMan on Apr 29, 2020 16:04:07 GMT -6
I'm trying to start my 833 but my stir bars appear to have walked away. I guess I'm stuck with unstirred yeast propagation like a common plebe. Some guys mentioned that the 'stirred starter' is no longer necessary. They just walk past the flask occasionally and give it a shake. Also called the 'shaken not stirred' starter and the '007' starter since homebrewers love nicknames and monikers for things. Just shake it. Did you hear me JKor? SHAKE IT! WHOO! SHAKE IT! Denny posted a blog about it. www.experimentalbrew.com/blogs/denny/old-dognew-tricks?destination=node/785
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Post by neddles on Apr 30, 2020 7:33:56 GMT -6
I still use the stir plate if I am specifically trying to grow up a quantity of yeast. For example, rejuvenating an old packet or splitting a starter to save some for future use. I use the shaken starter method if I am just trying to get some yeast active and rocking to ferment.
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