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Old 03-25-2011, 05:57 PM   #11
dcp27
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2lbs of sugar is a bit much in this. its nearly 20% of the recipe, which can lead to cidery qualities. I'd just go with the brown sugar and use a higher attenuating yeast to make up for the rest of the dryness.

btw, your OG doesnt sound right. its off by nearly 10pts

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Old 03-25-2011, 06:33 PM   #12
gingervitis
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Quote:
Originally Posted by dcp27 View Post
2lbs of sugar is a bit much in this. its nearly 20% of the recipe, which can lead to cidery qualities. I'd just go with the brown sugar and use a higher attenuating yeast to make up for the rest of the dryness.

btw, your OG doesnt sound right. its off by nearly 10pts
Noob here - what does "high attenuating yeast" mean? Same thing as making a big starter?
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Old 03-25-2011, 06:47 PM   #13
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no, very different, however, you really should be using a starter for this if you're not. each yeast has a common range of attenuation (the % of sugar in your wort it will convert to alcohol) and if you check out white labs website, it lists them for all their yeasts:
http://whitelabs.com/beer/homebrew_s...html#ALE_YEAST

irish ale yeast is a middle of the road attenuator, 69-74% attenuation, whereas something like 001 or 007 gets 74-80%, which would result in a drier beer. also, if you don't feel like making a starter, you could get the dry yeast equivalents of those in Fermentis S-05 and S-04

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Old 03-25-2011, 08:48 PM   #14
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Good to see that other people found the OG to be off. I was sitting here saying to myself....wait a minute. I will also agree with what has been said about the cane sugar. I would cut the cane sugar out entirely. I would also maybe then add the brown sugar after fermentation has begun (or atleast half of it) to make sure the yeast don't get lazy and just eat the simple sugars and then go to sleep.

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