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Thanks, but how might that alter the intensity of the pepper flavor in the ale? I was thinking of transferring to secondary, tasting the wort, and then adjusting the peppers (adding new ones while removing the old, perhaps). I haven't had problems with using secondary fermentation and I like the improved clarity of the beer.
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Brewing Discussion / Re: Taking wort out for the second fermentation
« Last post by arjanvos on Yesterday at 05:59:45 AM »
Great, thanks a lot.. A
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Brewing Discussion / Re: Cutting fermentation short for less ABV
« Last post by Oginme on Yesterday at 05:53:57 AM »
Are you trying to make a non-alcoholic beer or just a very low alcohol content beer.

I have never tried the method you describe and have not read anywhere else of that approach to making a low/non- alcoholic beer.   I make some low alcohol beers (<3% ABV) by mashing at pretty high temperatures 158F to 164F (70C to 73C) and aiming for a low starting gravity (<1.036 sg).  I generally end up with beers in the 2.4% to 3% ABV range depending upon temperature and grist.

In doing a quick search, I found this link which may be helpful to you: https://beerandbrewing.com/dictionary/5VGRSbEfTv/
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Brewing Discussion / Re: Taking wort out for the second fermentation
« Last post by Oginme on Yesterday at 05:42:22 AM »
Brad has a blog post on Krausening which gives the formula for calculating the amount of fermenting wort needed to carbonate a beer.

Link:  http://beersmith.com/blog/2010/03/22/krausening-home-brewed-beer/

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Brewing Discussion / Taking wort out for the second fermentation
« Last post by arjanvos on Yesterday at 05:01:38 AM »
Hi, in Germany, the 'Deutsches Reinheitsgebot' dictates that the use of anything apart from yeast, water, malt and hops, nothing else is allowed to be used. So, using a bit of sugar or honey for the second fermentation is not allowed, if you stick to it. They traditionally use a 5% or so of the wort with the sugar from the malt in it, to add to the bottle or keg.

Anyone has got experience with this and if so, what % is good to use for a blond or an IPA?

Cheers, Arjan
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Brewing Discussion / Cutting fermentation short for less ABV
« Last post by arjanvos on Yesterday at 04:57:30 AM »
Hello, I'm new to brewing and new to this forum. I'm looking for some pointers on the above: we have a plan to try to make a tasty beer with less alcohol by putting the fermenter in 0 deg and letting the yeast drop out and remove it. This sounds better to us than to try to boil off the alcohol.

Anyone has done this before? Any tips and tricks?

Cheers, Arjan
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BeerSmith 3 Support / Re: Installing Beersmith3 on Fedora 31 linux
« Last post by jomebrew on July 08, 2020, 11:34:06 PM »
Change  tar xvf data.tar.xz ?directory=/
to
tar xvf data.tar.xz --directory=/


** I installed on Fedora 32 in a virtual box.

Also, also, I ran before starting (timing shouldn't matter)
dnf clean all
dnf update
rebooted

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BeerSmith 3 Support / Re: Installing Beersmith3 on Fedora 31 linux
« Last post by andre_moon on July 08, 2020, 06:24:35 PM »
Howd Jem,

Thanks for your help though I get a bit stuck at the line below...

[root@widget beersmith-3]# tar xvf data.tar.xz ?directory=/

When running the above line I get this output...

[root@localhost beersmith-3]# tar xvf data.tar.xz ?directory=/
tar: ?directory=: Not found in archive
tar: Exiting with failure status due to previous errors


So I thought that "?directory=/" was a placeholder so I popped /tmp/beersmith-3 as the directory with the same output...

tar: /tmp/beersmith-3: Not found in archive
tar: Exiting with failure status due to previous errors

I haven't purchased a license yet as I'd like to get it working (at least in demo mode) before I commit. Once I can get it working in Fedora I will become a happy, working, paid user!
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Brewing Discussion / Re: Primary vs. secondary fermentation for poblano peppers
« Last post by Oginme on July 08, 2020, 05:19:25 PM »
OR, don't bother to transfer to secondary.  Most brewers these days don't bother with a secondary fermenter.  It adds too much risk of infection and oxidation for very little benefit.
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Extract and Partial Mash Brewing / Re: First brew questions
« Last post by pnutbutterfluff on July 08, 2020, 05:09:08 PM »
Awesome! That is great advice the swamp cooler idea is brilliant but also a terrible thing in home cooling in my experience in El Paso anyway. haha thanks again guys.  I have a 10Gal kettle coming and a fermzilla 25L to do an English bitter BIAB next hopefully this weekend.  I'm going to use all this info for that!
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