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Old 11-13-2013, 06:12 PM   #11
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Notty will rip through that recipe in the low 60s...just did one at 58



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Old 11-14-2013, 08:45 PM   #12
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did it get any esters or tart flavors?



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Old 11-15-2013, 11:26 AM   #13
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No...I can use Notty all winter as my basement is about 58-60. Its a beast and super clean that low. You can even ramp it up around day 4 if your worried about it not getting to the last few gravity points but its always finished with me and is as clean as 05. I've used it many times with higher OGs then you are using.

As for my wee heavy, its only a few weeks so I have not tasted or taken a reading yet.

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Old 11-15-2013, 05:18 PM   #14
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Thanks for the info! Brew day is tomorrow and i've never used dry yeast before. I hope it all goes well and in 3 months or so i have some awesome Wee heavy to enjoy!

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Old 11-17-2013, 12:44 AM   #15
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If you're going to ferm cold and have high gravity, pitch two packs or onto a yeast cake. 1 pack is not enough, and cold fermenting is even harder on yeast, so pitch it more like a lager.

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Old 11-18-2013, 06:01 AM   #16
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I pitched 2 rehydrated packs. Mr. Malty called for 380 billion cells. Two packs gets me around 400 billionish. Here is a question about boil duration. I severely over sparged and ended up having a super long boil to get to my final volume/OG. It was almost 6 hours!!!! not kidding. I think my burner is about dead. Anyways....ive read post about 3-4 hour boils. What could i expect from such a long boil in terms of flavor? Is it possible that i may have burnt the wort? Is the final beer going to have any weird taste?



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