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Old 06-02-2012, 01:27 AM   #31
TastySalmon
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Originally Posted by bobbrews View Post
I was talking about the 1.089 Younger the OP is brewing... not 1.070 Elder that JonW brewed.

I feel WLP001 will lend different results than US-05 for that particular beer.
You always seem to have an answer. Thank goodness we have people around here to provide insight into the perceived unknowns of homebrew. Does it get tiring?
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Old 06-02-2012, 02:09 AM   #32
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You always seem to have an answer. Thank goodness we have people around here to provide insight into the perceived unknowns of homebrew. Does it get tiring?
You're welcome.
It's not unknown; you just didn't read it correctly.
It gets tiring reposting what was already clearly stated, yes.
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Old 06-02-2012, 11:22 PM   #33
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Brew day went smooth. Went with a pinch less two row, and 1.5lbs dextrose. 1.089 gravity OG. Pitched two packs of rehydrated US05. Fermentation fridge is set at 62*.

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Old 06-11-2012, 02:17 AM   #34
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1.009 and still fermenting. 1.007 to 1.008 shouldn't be an issue. The krausen has dropped, but i think it still has a couple points left.

I'll ride out the primary until Wednesday or Thursday. Rack to secondary then, and begin dry hopping.

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Old 06-11-2012, 07:25 PM   #35
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i've learned that if you take US05 under 66F, it will give that tart peach flavor...above 66F is clean and neutral. Not sure if you wanted one or the other, but thought I would share.

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Old 06-11-2012, 08:09 PM   #36
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I always ferment US05 around 62-64F, and never really run into the peach ester people mention :shrug:

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Old 06-13-2012, 02:41 AM   #37
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FG came in at 1.008. It's dropped clear, and done attenuating. The alcohol character is a little hot, so the long dry hop will be do this beer well. 10.62% ABV

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Old 06-13-2012, 02:24 PM   #38
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FG came in at 1.008. It's dropped clear, and done attenuating. The alcohol character is a little hot, so the long dry hop will be do this beer well. 10.62% ABV
Awesome. Sounds like you're hitting the specifications perfectly. Hopefully the booziness will subside. Mine tamed quite a bit.
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Old 06-14-2012, 03:34 AM   #39
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Ya, so far so good. I'm crashing to primary down to 50F as we speak. I'm going to rack to secondary tomorrow and begin the dry hop madness.

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Old 06-14-2012, 11:59 PM   #40
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Alright, racked to secondary, and started dry hopping with the first addition. Didn't expect many updates for the next three weeks. I'm going to add each dry hop for 5 days rather than 7, since my house is 78*, compared to the 68* RR dry hops at. Also, pellets are going straight in the better bottle, no bags, and they won't be removed. That's about it, updates in around 3 weeks when it gets kegged.

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