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Old 10-07-2013, 09:14 PM   #11
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Once we have a nice Rolling boil going that i can control the Foam on.. VERY important because of a foam over from all the grains . it is time to Add my Golden Light LME.. (Meaning Liquid malt extract). And my Corn sugar. Now STIRING CONSTANTLY so the Sugars and the malt Doesn't burn. And it can VERY quickly. Once that is done, It is time to return to a boil.
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Old 10-07-2013, 09:19 PM   #12
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Once i get the boil started again you will notice that it will start to foam.and foam up VERY quickly. The trick is to stir constantly and adjust your temps constantly to control the foam over. once you have done that. keep the (WORT) to a rolling boil .
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Old 10-07-2013, 09:23 PM   #13
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Goddamn how I've missed this place
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Old 10-07-2013, 09:28 PM   #14
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Time to add the hops. NOW, I can not stress this enough for safety reasons.!

Hops contain oils that react with sugar. and if you DON'T have your "Foam over period" under control. It will foam over again.
MAKE sure you are at a rolling boil and past the First foam over. because the hops WILL basically blow up in your face. And i will cover that in another thread.
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Old 10-07-2013, 09:32 PM   #15
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NOW let her cook for 60 minutes stirring all the while...

Because i use a lid half on and half off, I choose to sit outside and babysit it constantly. because the hops are now reacting with the rest of the brew and will foam over again if covered. hence i sit there stirring constantly.
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Old 10-07-2013, 09:57 PM   #16
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After about 45 Minutes of Boil time its time to make a yeast starter.I am making this with An ale yeast. a top fermenting yeast that is tolerant to about 11% alcohol.

First i activate it. In 38c---40c warm water. then pour and let it stand for 15 minutes. Then i get my ice in the fermentation bucket. Wait the remainder of time and pour my Hot Wort into the ice. then top off with the remaining water to a 5 gallon fill line. I NAILED that line this time. then i take a temp reading to make sure i am cooled to around 80F. And then take a Hydrometer Reading. In this instance I hit my target ) "OG" (Original gravity ) of 1.058 !
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Old 10-07-2013, 10:04 PM   #17
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Lets add the yeast. We are almost done!.. After 15 minutes? WALA ! LOOK its activated. Gently pour into the Wort. Then wait about 2 minutes . And gently Stir your wort. Put the lid on your fermentation vessel. Fill your SANITIZED Bubblier with water. And put away in a cool place .... DONE!
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Old 10-07-2013, 10:13 PM   #18
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After a week of Fermentation i will take another Hydrometer reading to determine my Final alcohol content just prior to bottling.


My original gravity Is 1.058...

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Old 10-08-2013, 03:30 AM   #19
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Nice tutorial.
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Old 10-08-2013, 03:56 AM   #20
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Quote:
Originally Posted by The Eye View Post
Nice tutorial.

Thanks Brotha man!
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