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	<title>Brewing KB - Your Home Brewing Knowledgebase</title>
	<link>http://www.brewingkb.com/</link>
	<description>The most recently active topics at Brewing KB - Your Home Brewing Knowledgebase</description>
	<language>en-us</language>
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		<title>Advice for a spiced Imperial Stout.</title>
		<link>http://www.brewingkb.com/recipes/advice-spiced-imperial-stout-5084.html</link>
		<description><![CDATA[Hey guys. I'm brewing a pretty large imperial stout and would like to add some kind of spice to it. Ginger cloves and/or cinnamon are my initial ideas but I'd love some input on what you guys think. Here is my recipe so far. Not everything with my base recipe is finalized yet so feel free to critique it as well.


Boil Size: 7.75 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.10 gal
Estimated OG: 1.123 SG
Estimated Color: 62.7 SRM
Estimated IBU: 73.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt                   Name                                                                Type          #        %/IBU         
1 lbs                     Rice Hulls (0.0 SRM)                                    Adjunct       1        3.6 %         
20 lbs                   Pale Malt, Maris Otter (3.0 SRM)                   Grain         2        72.1 %        
1 lbs 8.0 oz          Caramel/Crystal Malt -120L (120.0 SRM)      Grain         3        5.4 %         
1 lbs 8.0 oz          Chocolate Malt (350.0 SRM)                         Grain         4        5.4 %         
1 lbs 8.0 oz          Wheat Malt, Bel (2.0 SRM)                             Grain         5        5.4 %         
1 lbs                    Roasted Barley (300.0 SRM)                         Grain         6        3.6 %         
12.0 oz                Special B Malt (180.0 SRM)                           Grain         7        2.7 %         
8.0 oz                  Black (Patent) Malt (500.0 SRM)                   Grain         8        1.8 %         
4.00 oz                Challenger [7.50 %] - Boil 60.0 min               Hop           9        58.4 IBUs     
2.00 oz                Goldings, East Kent [5.00 %] - Boil 30.0        Hop         10       15.0 IBUs     
1.0 pkg                English Ale (White Labs #WLP002) [35.49  Yeast         11       -<br />
Forum: <a href="http://www.brewingkb.com/recipes/">Homebrew Recipes</a> | Author: e_mott09<br />
Posted: January 3, 2012, 9:31 am]]></description>
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	<item>
		<title>Chai Latte Stout?</title>
		<link>http://www.brewingkb.com/recipes/chai-latte-stout-5101.html</link>
		<description><![CDATA[I was enjoying the wonderful aroma of some loose leaf Chai Tea - I know, it's not homebrew, but the bosses frown on drinking beer at work outside of the occasional beer:30 on a Friday -but anyway, I thought this stuff would be interesting in a beer.

Specifically I am thinking a Sweet Cream Stout infused with Chai. Not sure if I will add brewed tea or just infuse the cooling wort with the spices. Maybe adding a strong infusion of chai after Primary slows down.

I'm thinking only bittering hops of course and probably some that are more spicy and earthy to compliment the Chai spice. I'm also thinking low Carbonation (nitro would be perfect if I had that option).

Has anyone worked with Chai or tea at all? Any thoughts or suggestions?<br />
Forum: <a href="http://www.brewingkb.com/recipes/">Homebrew Recipes</a> | Author: Mmm_Beer<br />
Posted: February 8, 2012, 2:36 pm]]></description>
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	<item>
		<title>cloning beer</title>
		<link>http://www.brewingkb.com/homebrewing/cloning-beer-5104.html</link>
		<description><![CDATA[Just curious, how often does everyone try to brew a clone beer?  The only time I've done a clone was the African Amber, and I've never had the original.  I was looking through Austin Homebrew's website at their clone kits, and man they have a lot of them.  Saw a couple I wouldn't mind brewing at some point.  After my braggot, I'm going to make a Rolling Rock clone, so I can do a side by side comparison and see how close I come to the original.<br />
Forum: <a href="http://www.brewingkb.com/homebrewing/">Homebrewing</a> | Author: Hogarthe<br />
Posted: February 9, 2012, 4:15 pm]]></description>
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		<title>water</title>
		<link>http://www.brewingkb.com/homebrewing/water-5105.html</link>
		<description><![CDATA[what kind of water do you all use?  do you treat it in any way?  I've just been using bottled spring water, and I think my beer has been coming out good, but if I started buying distilled water and adding brewing salts to get it to match a specific profile for the style I'm making it might come out even better.  I'm just not very knowledgeable about how to do this.  and does it really make that much difference?<br />
Forum: <a href="http://www.brewingkb.com/homebrewing/">Homebrewing</a> | Author: Hogarthe<br />
Posted: February 9, 2012, 4:58 pm]]></description>
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	<item>
		<title>Bud Light Platinum</title>
		<link>http://www.brewingkb.com/beer-wine-talk/bud-light-platinum-5103.html</link>
		<description><![CDATA[I tried one, it wasn't bad. It tasted like a bud with a fuller grain bill.....not sure why it's called a light beer especially at 6% abv.  The thing is those blue bottles are sweet! The labels peel off easy too. I might start drinking it just to reuse the bottles for homebrew.<br />
Forum: <a href="http://www.brewingkb.com/beer-wine-talk/">Beer / Wine Talk</a> | Author: couplebeers<br />
Posted: February 8, 2012, 5:56 pm]]></description>
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	<item>
		<title>Irish Red</title>
		<link>http://www.brewingkb.com/recipes/irish-red-5102.html</link>
		<description><![CDATA[To this day, I have brewed many an Irish Red, most in anticipation of St. Patty's Day.
Many of them have been great, some good, some ok,  none bad.
But, I have yet to achieve the absolutely wonderful, bang on, colour that I want in an Irish Red.
Yes, I did use the British spelling on "colour", just for fun.
Does anyone have a recipe that is both a great Irish Red, but has that deep, brilliant red that we are all looking for?

St. Patrick will bless you for this, I'm sure?  ;)
Your friends and fellow brewers will laud you for life, and go the the grave ever grateful for your recipe.  :P

I'm sure I will.
I just checked with St. Pat, he wants it too.<br />
Forum: <a href="http://www.brewingkb.com/recipes/">Homebrew Recipes</a> | Author: Brewski<br />
Posted: February 8, 2012, 4:09 pm]]></description>
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	<item>
		<title>ELYSIAN PUBS IMMORTAL IPA</title>
		<link>http://www.brewingkb.com/recipes/elysian-pubs-immortal-ipa-3005.html</link>
		<description><![CDATA[Here is the Elysian Pub's recipe for their immortal IPA.  From what I can remember of it, it definately makes you feel immortal, even if just for a few hours.  
   For all of you east coast brewers that don't know the magic of seattle brew, I can tell you that it's worth the trip, and the Elysian is one of the reasons why . Great pub setting with some really great names, and some great  beers.


  The Immortal IPA 
  5-gallon batch 
10.5 #  Highly modified Pale malt

0.25 #  70°-80° Lovibond Crystal malt

0.5 #  Munich malt

0.25 #  Light dextrin malt such as Cara-hell



7.5 AAU  Chinook hops 
  2 minutes before the end of the boil, add: 
1 oz  Amarillo hops & 0.5 oz Centennial hops 
  When kettle is turned off, add: 
0.25 oz  Centennial hops 
  

  Mash at c. 153•-154•F
Boil 90 minutes
Use attenuative American ale yeast such as Wyeast #1056

I actually posted this on the Mack and Jack thread first, but then I realized that this was a thread all it's own.


--------------------------------------------------------------------------------<br />
Forum: <a href="http://www.brewingkb.com/recipes/">Homebrew Recipes</a> | Author: bruguru<br />
Posted: May 27, 2008, 6:32 pm]]></description>
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	<item>
		<title>How About a uhh, &lt;insert season&gt; BrewinKB Community Brew?</title>
		<link>http://www.brewingkb.com/recipes/how-about-uhh-insert-season-brewinkb-5090.html</link>
		<description><![CDATA[I've been out of brewing since April or so, and am aching to get some brew flowing, how would ya'll feel about a community brew?

Not sure if these could make a contender for one, but I have these so far planned-
Imperial Pilz w/ lots'o hops-
Coconut-Coffee-Chocolate Porter
Oatmeal Stout-
Mack'n Jacks-
Enamel Melting IPA-Recipe undecided-
????<br />
Forum: <a href="http://www.brewingkb.com/recipes/">Homebrew Recipes</a> | Author: GuyNMT<br />
Posted: January 13, 2012, 2:14 pm]]></description>
	</item>
	<item>
		<title>Conical Fermenter</title>
		<link>http://www.brewingkb.com/equipment/conical-fermenter-5100.html</link>
		<description><![CDATA[anyone got pros or cons for a conical fermenter?  Im looking to buy one and need some advise.<br />
Forum: <a href="http://www.brewingkb.com/equipment/">Equipment</a> | Author: 417cowboy<br />
Posted: January 28, 2012, 10:27 am]]></description>
	</item>
	<item>
		<title>A winter homebrew swap, round 2?</title>
		<link>http://www.brewingkb.com/homebrewing/winter-homebrew-swap-round-2-5079.html</link>
		<description><![CDATA[Sounds like from the previous swap there is an overwhelming desire to do this again. I have not been on here much due to my new job keeping me busy most of the time. 

I can however make it a point to monitor this especially around the deadlines to make sure it goes as smooth as the last one. (so one small hiccough, not bad!)

Given the amount of time to decide if you have worthy beer to swap available, and the craziness of the holidays, I would propose the following:

Jan 6- deadline for commitment, a tally will be made from that date, and all swappees will be announced, OK to back out if necessary, just do so BEFORE Jan 6

Jan 20- dealine for your package to be IN THE MAIL and shipped by. This gives 2 weeks to prepare, contact your receiver for address (and possible desired commercial beers they cannot get in their area) 

As always the choice is up to you as to what to send, recommended 4, but no more than 6. 

Just chime in saying "I'm in" and you will be put on the list!

I might as well start:
I am in like Rob Gronkowski catching a pass with a porn star waiting in the end zone!<br />
Forum: <a href="http://www.brewingkb.com/homebrewing/">Homebrewing</a> | Author: thirsty<br />
Posted: December 16, 2011, 8:01 am]]></description>
	</item>
	<item>
		<title>500 lb Gorilla in the room</title>
		<link>http://www.brewingkb.com/pub/500-lb-gorilla-room-4923.html</link>
		<description><![CDATA[Anyone else notice the unusual mass influx of members lately. I'm all for promoting the craft, but it seems like they are all computer generated. Maybe it's just me.<br />
Forum: <a href="http://www.brewingkb.com/pub/">The Pub</a> | Author: Giventofly<br />
Posted: August 9, 2011, 6:19 pm]]></description>
	</item>
	<item>
		<title>Can I pitch yeast from Secondary?</title>
		<link>http://www.brewingkb.com/homebrewing/can-pitch-yeast-secondary-5099.html</link>
		<description><![CDATA[I want to try using the Yeast from my batch currently in secondary for a new batch I will be brewing this weekend  - So my question is will there be enough viable yeast leftover in my secondary carboy to ferment a new batch? 
And about how much do I need to have?

Thanks for any thoughts on this....<br />
Forum: <a href="http://www.brewingkb.com/homebrewing/">Homebrewing</a> | Author: Mmm_Beer<br />
Posted: January 25, 2012, 4:50 pm]]></description>
	</item>
	<item>
		<title>Coca/pepper porter?</title>
		<link>http://www.brewingkb.com/recipes/coca-pepper-porter-5095.html</link>
		<description><![CDATA[8lbs 2-row
1lbs Munich
1lbs Crystal 40L
1lbs Carapils
8oz Black Patent
4oz Chocolate

1oz Northern Brewer 60min
1oz Cascade Aroma

4oz Coca Nibs last 5min of boil.

Now comes the question.  was thinking 2oz of Chipotle peppers last 5 of boil.  Is this gonna work?  Anyone with experence please help.  I am planning on brewing tuesday.

Thanks again all<br />
Forum: <a href="http://www.brewingkb.com/recipes/">Homebrew Recipes</a> | Author: 417cowboy<br />
Posted: January 22, 2012, 9:23 am]]></description>
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		<title>Mack and Jacks African Amber clone</title>
		<link>http://www.brewingkb.com/recipes/mack-jacks-african-amber-clone-2641.html</link>
		<description><![CDATA[One of the reasons that I started homebrewing is this beer.  Beautiful Octoberfest like color,  great session beer, although the abv is over 5%, I always had at least 4 of them at a sitting.  My brother lives in seattle, and after 10 years of waiting for him to send me some in Massachusetts, I decided to make my own.  I found this recipe on another site, and didn't see it here, so I thought I post.  It's the byo version. 


 Mac & Jack?s African Amber (BYO, 3-4/2002, p. 18 
Extract (with All grain option); 5 gallons; OG = 1.060; FG = 1.018; IBUs = 38; ABV = 5.5% 

6.6 lbs Muntons light malt extract syrup 
0.5 lbs Muntons light dry malt extract 
1.0 lb Munich malt 
0.5 lbs crystal 80 
0.5 lbs carapils (dextrin) malt 
9.3 AAU Centennial hops (1 oz @ 9.3% alpha) for 60 min 
6.2 AAU Cascade hops (0.75 oz @ 8.3% alpha) for 2 min 
4.2 AAU Cascade hops (0.5 oz @ 8.3% alpha) dry hopping 
1 tsp Irish moss 
White Labs WLP005 (British Ale) or Wyeast 1098 (British Ale) yeast 
0.75 cups corn sugar for priming 

Steep crushed malts in three gallons 150F water for 30 min. Remove grains. Add malt syrup and malt powder and bring to a boil. Add Centennial hops and Irish moss and boil for 60 min. Add Cascade aroma hops for last two min of boil. 
When done boiling, strain out hops, add the wort to two gallons of cool water in sanitary fermenter, top off with cool water to 5.5 gal. Cool wort to 80F, aerate, and pitch yeast. Allow beer to cool over next few hours to 68-70F and ferment for 10-14 days. Add 0.5 oz Cascade pellets to dry hop your beer for five to seven days, the bottle. Pellet hops work well when dry hopping this beer. 

All-grain 
Replace extract with 9 lbs British pale malt. Mash all grains at 155F for 45 min. Collect enough wort to boil for 90 min and have 5.5 gal yield. 
Decrease Centennial to 0.75 oz. Rest of recipe is same.

I did a few thing different, I couldn't get centennial, so I used 1.5 oz Cascade for the bittering.  I added the irish moss at 10minutes.  and I used the Wyeast 1056 American ale Instead of the british Ale.  That's all they had at the LHBS,  I hope it doesn't make that much difference, because I love this beer.   Also, I'm not going to dry hop, because, well because I really don't like to, I added an ounce of Cascade at 30 min, and a half ounce of Cascade at flame out.   I got an OG of 1.057<br />
Forum: <a href="http://www.brewingkb.com/recipes/">Homebrew Recipes</a> | Author: bruguru<br />
Posted: February 9, 2008, 11:01 pm]]></description>
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	<item>
		<title>1st time in a long time.</title>
		<link>http://www.brewingkb.com/homebrewing/1st-time-long-time-5077.html</link>
		<description><![CDATA[I have been checking in periodically but haven't logged in or posted in quite some time.  It is funny how friendly you can get when you need some help. 

But I digress.  I pitched on top of a yeast cake in a glass carboy and was using an airlock.  Well when I woke up the next morning I had a problem brewing.  My airlock was getting ready to take off and I have never used/fashioned a blow off set up.  I was under a time constraints so I pushed my tube through the opening of my stopper, cleaned (one step) out a 1/2 gallon carboy, filled it with some water and placed the other end of the tube in the 1/2 gallon.  

When I made it home after work things seemed to have run their course and I re-inserted the cleaned (one step) airlock back in the carboy.  I still have activity in the airlock but it seems much less active (back to normal).

Questions, do you think that I will have a problem with contamination?  I didn't think to (or have time to) sanitize my tube.  I know that if I give it about 3 weeks I will have my answer.  Just looking for knowlegable/expert opinions in the mean time.

Greatly appreciated.<br />
Forum: <a href="http://www.brewingkb.com/homebrewing/">Homebrewing</a> | Author: TwinBrewer<br />
Posted: December 14, 2011, 1:37 pm]]></description>
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