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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Tue Jul 17, 2012 11:18 pm Post subject: |
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No.. i actually had a short in the other end, not the end i soldered.
Silverspoons
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perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
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Link Posted: Wed Jul 18, 2012 1:36 am Post subject: |
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silverspoons wrote: | No.. i actually had a short in the other end, not the end i soldered.
Silverspoons |
Ahh you mean where the actual probe plugs in.
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Thu Jul 19, 2012 12:04 pm Post subject: |
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yes, i took that end apart to investigate and one of the wires was close to breaking off
Silverspoons
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crypt0
Joined: 29 Oct 2011 Posts: 6
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Link Posted: Fri Aug 31, 2012 4:34 pm Post subject: |
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How did this recipe turn out? I have seen a couple variations of the recipe posted, and have tried a different one. It was okay, but way more bitter then the real Pliny and not nearly as much aroma. I'd almost given up when I was recently out west and had a chance to try Pliny again... This is a beer I must clone
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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mvakoc
Joined: 19 Sep 2011 Posts: 152 Location: Evergreen, CO
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Link Posted: Fri Aug 31, 2012 6:00 pm Post subject: |
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kal wrote: | I've never had the real stuff so I can't compare... some of the others who tried this recipe have? |
I have had a single bomber of the real stuff. The clone came out pretty close but the real thing had a certain refined character that set it apart. I did not have them side by side to do a real comparison though.
My batch was really, really good though. I did notice the flavor has dropped considerably over time as I have not been able to consume 10 gallons of such a high ABV beer very quickly.
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perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
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Link Posted: Sat Sep 01, 2012 12:08 am Post subject: |
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I haven't been able to taste the real stuff but man, the high alcohol content makes it rough to drink 2-3. also, I live out in the sticks so my friends cannot drink it and try to get home in one piece (and not spend a night behind bars). If I make it again, I will only make 5 gallons.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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tomm
Joined: 03 Mar 2012 Posts: 32
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Link Posted: Mon Nov 11, 2013 2:15 am Post subject: |
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Brewing PLE according to this recipe... Somehow the Hop Stopper got knocked loose. We ended up transferring the whole nasty mess to our fermentation buckets. Damn.
Yeast is pitched. What do we do now? I'm wondering if we should rack immediately to clean buckets, wondering if all that hop trub from the boil will affect the final beer.
Advice appreciated!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Nov 11, 2013 2:25 am Post subject: |
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All 21 oz of boil kettle hops are now in the fermenter? Hmm. Interesting I've never heard of that happening! If the yeast isn't actively fermenting, you could let the hops settle out and then carefully rack off the hop sediment into a clean fermenters. Some hops will of course get over but most should not.
Part of me is also curious what would happen if you do nothing. I don't know if it'll actually do much harm as the hops that were boiled for a long time have really nothing much left in them and the ones that were late boil additions are basically like dry hopping but the CO2 from the vigorous fermentation will drive off a lot of the oils (one of the reasons you wait for fermentation to die down mostly before dry hopping).
I probably wouldn't take the risk and would rack off, but only if there's hop sludge to rack off of (ie: the yeast isn't actively fermenting and stirring everything up).
Kal
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Fejj
Joined: 10 Jun 2013 Posts: 213 Location: North Shore, MA
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Link Posted: Mon Nov 11, 2013 4:45 am Post subject: |
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i would think at most the beer will taste a little more vegetative then it should because all thats left is plant fiber.
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tomm
Joined: 03 Mar 2012 Posts: 32
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Link Posted: Thu Nov 14, 2013 1:11 am Post subject: |
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A follow up:
Brewed this Sunday, 11/10, pitched late Sunday afternoon at 64F.
The recipe isn't exactly Kal's, we used hop shots for our bittering hops. I decided to just let it be and see what happens.
On Monday afternoon no bubbling from blowoff tubes but definitely fermentation chamber was smelling like, well, fermentation!
On Tuesday afternoon, full-on bubbling - Yay!
This afternoon (Wednesday) bubbling slowing down but still fairly steady. Plan going forward is to let it sit another week or so, then rack off to secondaries to start the dry hopping.
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Lechien
Joined: 20 May 2011 Posts: 5
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Link Posted: Fri Feb 14, 2014 4:09 pm Post subject: |
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Kal, When is the best time to add the sugar?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Lechien
Joined: 20 May 2011 Posts: 5
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Link Posted: Fri Feb 14, 2014 4:36 pm Post subject: |
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Thanks so much, just decided spur of the moment to do this. Have all the grain for a 5 gallon batch, I'm subbing Columbus for the Chinook. I have all the other hops.
Cheers!
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iMark76
Joined: 02 Apr 2014 Posts: 1 Location: Montréal
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Link Posted: Wed Apr 02, 2014 4:59 am Post subject: |
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When you dissolved gelatine in a cup of hot distilled water,
you put straight into the cone or expect it to become
room temperature? Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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brianbarley
Joined: 18 Oct 2011 Posts: 8 Location: Austin, TX
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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