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Old 11-26-2012, 02:44 PM   #11
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awesome! let us know how it turns out!

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Old 11-26-2012, 09:19 PM   #12
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Looks good. Should be a tasty brew.

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Old 11-26-2012, 11:12 PM   #13
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The gods must be angry! This is by FAR the most active fermentation I have had too date!

I'm going to be down like a gallon of beer when this is all done.

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Old 11-27-2012, 01:50 AM   #14
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mmmmmmm 3787 hungry....... ggrrrrrrrr.

Big beer .....big blowoff.....

You would be surprised just how it looks like a lot of blowoff but not that much beer......

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Old 11-27-2012, 02:42 AM   #15
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Quote:
Originally Posted by beergolf
mmmmmmm 3787 hungry....... ggrrrrrrrr.

Big beer .....big blowoff.....

You would be surprised just how it looks like a lot of blowoff but not that much beer......
I know but the way this one smells right now I don't want to lose a single drop!

I've used 3787 before in my apricot triple and nothing this overblown. I'm just glad I realized early this morning that my baby blowoff tube was not going to cut it or else I would be trying to clean yeast out of my popcorn ceiling which I'm betting is best done by scraping the texture off and painting a smooth ceiling.

I picked up a big bore tube on my way home from work today and fixed things up nice bit I figured a nice pic of the angry yeast monster I came home too was a good idea.
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Old 11-27-2012, 06:42 AM   #16
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Just brewed my first DS on Friday...I used WLP500 and started at 65F...just brought it into a warmer area to get it up around 70F. What temp are you starting at? And what kind of aroma are you getting?

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Old 11-27-2012, 02:31 PM   #17
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Originally Posted by slippinghalo View Post
Just brewed my first DS on Friday...I used WLP500 and started at 65F...just brought it into a warmer area to get it up around 70F. What temp are you starting at? And what kind of aroma are you getting?
I'm keeping it in the mid 60's right now but in a few days I'll move it to a warmer part of the house and let it rest in the high 60s low 70s.

the aroma I am getting is just what I would expect from this kind of brew but I didn't think it would fill the room when fermentation was at its highest. It smells like a melding of Plums, dark cherries, and other dark fruits. This is going to be a tough one to sit on since I haven't been this excited about a brew in a pretty long while.
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Old 12-14-2012, 06:00 PM   #18
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UPDATE:

Took a gravity reading today, this one finished out nicely at 1.016 giving a formidable 11.3% abv. the flavor is pretty nice with some alcohol warmth but no discernible fusel alcohol flavors. I'll give this batch another week on the yeast, bulk age it for another month and bottle condition for an additional month and I am pretty sure I will be quite happy with the results I get.

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Old 12-14-2012, 09:31 PM   #19
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Sounds great.

Be sure to put some aside to age.

I now am going to basement brew fridge to grab a bomber of one of my BDSA's. It was a long week and that sounds like a good remedy.

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Old 04-24-2013, 03:57 PM   #20
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UPDATE:

I've had this batch in bottles now for about 3 months and unfortunately it appears I pushed the yeast over the cliff. Bottle carbonating has thus far been an utter failure at this point I need to open up all the bottles and sprinkle some high alcohol tolerant yeast in each of them and re-cap. This brings up a couple of questions:

I'm considering using Lalvin EC-1118, from what I have read it seems to be a good fit but I've never used it before. Good choice? Is there something better?

how much yeast do I need to add to each bottle?

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